1. You can use any cut of beef suitable for grilling. I love using rump and skirt steak. Skirt steak in Australia is "up and coming", not mainstream, and I find that many butchers/supermarkets cut them too thinly, which is why I usually make this with rump. But I love the flavour of skirt steak for fajitas. And it's an ideal cut because it's (usually) pretty good value and benefits from the tenderising from the marinade.
2. Chipotle Powder can be annoyingly hard to find in Australia...still! When I find it, I stock up. :) If you can't find it, never fear! You can achieve a similar flavour with: 3/4 tsp SMOKED paprika powder (available at supermarkets) and 1/4 tsp cayenne pepper.
3. I like to use a mix of red, yellow and green capsicums - just for extra vibrant colour!
4. The question of how long to cook steak is like asking how long is a piece of string! :) On a stinking hot skillet with a steak that is 1.5cm / 3/5" thick (per photos in this recipe), I cook each side for 1 1/2 minutes for medium rare. Remember - the beef will continue to cook while resting! It is safer to cook it under than over. If you slice it and find it is rarer than you want, it's easy to pop back into the skillet. But you can't undo overcooked steak!
5. To SLICE the beef, place it in front of you and notice the direction the fibres are going. Then cut 90 degrees THROUGH the fibres. This will yield the most tender slices of beef. This is especially important if you are using skirt steak!
6. Fixings take it to the next level but the beef is so juicy, I'm honestly happy eating this without any. But for really quick fixings, I just use slices of avocado and tomato. If I feel like making more of an effort, I make the following (shown in the photos):
- Avocado: Dice and toss with lime juice, olive oil, salt, pepper, chopped cilantro/coriander, and finely chopped chilli.
- Pico de Gallo
7. If you don't have time to MARINATE, just rub the beef with a spice mix as follows then cook: 1/2 tsp chipotle powder, 1/4 tsp garlic powder, 1/8 tsp EACH smoked paprika, cumin and coriander powder, 1/4 tsp dried oregano, 1/4 tsp salt, black pepper. Rub it on and set aside for 5 to 10 minutes. This will yield a fairly thick spice rub crust that will add loads of flavour to compensate for not marinating. Then follow the recipe. But note: If using skirt steak, the beef will not be as tender because the OJ and lime tenderise the beef. Not as important for more tender cuts of beef like rump, scotch fillet etc, but it makes quite a difference with skirt steak!
8. Nutrition per serving, assuming 4 servings INCLUDING flour tortillas (3 each) but excluding other optional Fixings (as listed in the recipe).