Mexican Fajitas with Corn Tortillas

Name: Mexican Fajitas with Corn Tortillas
Yield: 10
Ingredients: 500.0ml Olive oil; 60.0ml Lime juice; 30.0g Knorr® Professional Soup Du Jour Mix Tomato 4 x 385 gr; 100.0g Cilantro, minced; 1.6g Flank steak, 2.5 cm thick; 0.0 Olive oil, as needed; 0.0x Marinated flank steak, prepared; 0.0x Radishes, sliced, as needed; 10.0each Jalapenos, grilled; 20.0each Corn Tortillas, toasted, 15 cm; 0.0x Flank steak, prepared; 0.0x Onions, grilled, as needed; 0.0n/a Cilantro leaves, fresh, for garnish

Mexican Fajitas with Corn Tortillas – - Recipe

Flavourful marinated flank steak is served up in sizzling flair with traditional garnishes and cilantro leaves.

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Prepare the Marinade

Olive oil 500.0 ml
Lime juice 60.0 ml
Knorr® Professional Soup Du Jour Mix Tomato 4 x 385 gr 30.0 g
Cilantro, minced 100.0 g
Flank steak, 2.5 cm thick 1.6 g

Prepare the Flank Steak

Olive oil, as needed
Marinated flank steak, prepared

To Serve

Radishes, sliced, as needed
Jalapenos, grilled 10.0 each
Corn Tortillas, toasted, 15 cm 20.0 each
Flank steak, prepared
Onions, grilled, as needed
Cilantro leaves, fresh, for garnish

Beef

Full Service Restaurants

Knorr® Professional

Delivery / Takeaway

Limited Service Restaurants

Seafood

Flavourful marinated flank steak is served up in sizzling flair with traditional garnishes and cilantro leaves.

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Preparation

Prepare the Marinade
- In a pan or bowl, add olive oil, lime juice, Knorr® Soup Du Jour SDK TOMATO and cilantro. Mix well.
- Trim the steak of excess fat and silverskin.
- Place the steak in the marinade and marinate for 6 hours or overnight.
Prepare the Flank Steak
- Take steak out of marinade.
- Preheat grill. This can also be done in a sauté pan but grilling offers a lot of conplex flavour element.
- Clean the grill and spray down with a little pan spray or wipe with oil.
- Season flank with Knorr® Soup Du Jour SDK TOMATO.
- Grill the steak to medium rare. Let rest and slice.
- Once sliced, baste with lime juice.
To Serve
- Place 160 g. of meat on a plate or sizzle platter. Next to it, add radishes, grilled onions, 1 grilled jalapeno and 2 corn tortillas. Top with cilantro leaves and serve.