Mains, Meat

Steak & Veggie Fajitas

Step 1 of 6

In a large bowl, add all marinade ingredients and mix until combined, then divide between two large bowls.

Ingredients

Fajita spice marinade

2 tbsp smoked paprika
1 tbsp ground coriander
1 1⁄2 tbsp ground cumin
1 tbsp dried oregano
4 tbsp olive oil
Juice of 1⁄2 lime
2 tsp sea salt
Ground black pepper, as desired

Fajitas

200g sirloin steak, cut in 1⁄2cm slices
2 onions, peeled, sliced into 1cm strips
2 red peppers, sliced into 1cm strips
2 yellow peppers, sliced into 1cm strips
250g Portobello mushrooms, sliced into 1cm strips
8 medium tortillas, to serve

Step 2 of 6

In one bowl, add steak slices, half the onions and half of both peppers. In the second bowl add mushrooms, remaining onions and remaining peppers. Mix both thoroughly to make sure ingredients are coated in the marinade.

Ingredients

Fajita spice marinade

2 tbsp smoked paprika
1 tbsp ground coriander
1 1⁄2 tbsp ground cumin
1 tbsp dried oregano
4 tbsp olive oil
Juice of 1⁄2 lime
2 tsp sea salt
Ground black pepper, as desired

Fajitas

200g sirloin steak, cut in 1⁄2cm slices
2 onions, peeled, sliced into 1cm strips
2 red peppers, sliced into 1cm strips
2 yellow peppers, sliced into 1cm strips
250g Portobello mushrooms, sliced into 1cm strips
8 medium tortillas, to serve

Step 3 of 6

Insert divider and both crisper plates into the drawer. Place the steak mixture in Zone 1 and mushroom mixture in Zone 2. Insert drawer into unit.

Ingredients

Fajita spice marinade

2 tbsp smoked paprika
1 tbsp ground coriander
1 1⁄2 tbsp ground cumin
1 tbsp dried oregano
4 tbsp olive oil
Juice of 1⁄2 lime
2 tsp sea salt
Ground black pepper, as desired

Fajitas

200g sirloin steak, cut in 1⁄2cm slices
2 onions, peeled, sliced into 1cm strips
2 red peppers, sliced into 1cm strips
2 yellow peppers, sliced into 1cm strips
250g Portobello mushrooms, sliced into 1cm strips
8 medium tortillas, to serve

Step 4 of 6

Select Zone 1, select AIR FRY, set temperature to 200°C and set time to 17 minutes. Select MATCH. Press START/STOP to begin cooking.

Ingredients

Fajita spice marinade

2 tbsp smoked paprika
1 tbsp ground coriander
1 1⁄2 tbsp ground cumin
1 tbsp dried oregano
4 tbsp olive oil
Juice of 1⁄2 lime
2 tsp sea salt
Ground black pepper, as desired

Fajitas

200g sirloin steak, cut in 1⁄2cm slices
2 onions, peeled, sliced into 1cm strips
2 red peppers, sliced into 1cm strips
2 yellow peppers, sliced into 1cm strips
250g Portobello mushrooms, sliced into 1cm strips
8 medium tortillas, to serve

Step 5 of 6

When 10 minutes remain, open drawer and using silicone-tipped tongs, toss ingredients and close drawer to continue cooking.

Ingredients

Fajita spice marinade

2 tbsp smoked paprika
1 tbsp ground coriander
1 1⁄2 tbsp ground cumin
1 tbsp dried oregano
4 tbsp olive oil
Juice of 1⁄2 lime
2 tsp sea salt
Ground black pepper, as desired

Fajitas

200g sirloin steak, cut in 1⁄2cm slices
2 onions, peeled, sliced into 1cm strips
2 red peppers, sliced into 1cm strips
2 yellow peppers, sliced into 1cm strips
250g Portobello mushrooms, sliced into 1cm strips
8 medium tortillas, to serve

Step 6 of 6

When cooking is complete, serve fajitas wrapped in soft tortillas and top as desired.

Ingredients

Fajita spice marinade

2 tbsp smoked paprika
1 tbsp ground coriander
1 1⁄2 tbsp ground cumin
1 tbsp dried oregano
4 tbsp olive oil
Juice of 1⁄2 lime
2 tsp sea salt
Ground black pepper, as desired

Fajitas

200g sirloin steak, cut in 1⁄2cm slices
2 onions, peeled, sliced into 1cm strips
2 red peppers, sliced into 1cm strips
2 yellow peppers, sliced into 1cm strips
250g Portobello mushrooms, sliced into 1cm strips
8 medium tortillas, to serve

Cooking method:

Ninja Foodi