4 beef steaks, preferably rib-eye, approx 250g/9oz each
1 red pepper
8 gluten free tortillas or wraps
150ml pot lactose free cream (optional)
For the marinade
juice 6 limes
2 tbsp olive oil
1 tbsp garlic infused oil
2 tsp dried oregano
1 tbsp paprika
4 tsp ground cumin
2 tsp freshly ground black pepper
small bunch cilantro, finely chopped
Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade.
Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr, or cover and chill for up to 24 hrs.
Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked.
Place the peppers on the barbeque then, allow the steak to rest for 5 mins, then cut into thick slices. Remove the peppers and slice when cooled sufficiently.
To assemble the fajitas, warm 8 large gluten free tortillas on the barbecue.
Add the red peppers, then pile slices of steak, some chopped tomatoes and some lactose free cream if you like.
Recipe adapted from: Good Food