Mark Soderstrom and our resident chef Pete Milosevic cook up a quick & spicy treat on BBQ hotplate. Diced steak, spices, flatbread and a touch of chilli for those who like it and Pete gives some tips on making a great Guacamole to accompany the Fajitas as well. These Mexican wraps are a fast favourite for weekend lunches simply drop back the chilli content for the kids!

Easy BBQ Mexican Fajitas Recipe

Ingredients
• Diced Rump Steak
• Spice Mix of Turmeric, Cumin, Chilli Powder, Red Paprika, Salt, Pepper (Omit the chilli or reduce the chilli for the kids!)
• Tortilla bread
• Chopped Lettuce
• Sliced Tomatoes
• Guacamole (see below for recipe)
• Sour Cream

Method
1. Coat the Diced Rump steak in the Spice Mix.
2. Pour Olive oil straight onto the BBQ hotplate; dust off the coated rump steak before placing it on the hotplate. Keep the meat moving as it cooks; if the meat starts to look a bit dry add more olive oil. (As the dry spices will suck up the moisture).
3. Heat Tortilla bread on hot plate just until warm (you don't want to cook it crispy!)
4. Once the meat is cooked, place chopped lettuce & tomatoes on heated Tortilla bread, pile on cooked meat, top with Guacamole & Sour Cream.
5. Roll up bread - or leave open if desired. Enjoy!

Ingredients - Guacamole
Chopped Ripe Avocados
Diced tomato flesh
Chopped Red Onion
Chopped Chilli
Crushed Garlic
Plenty of Lime Juice *PETE'S HOT TIP* Roll your limes before you chop them - as this slightly breaks up the membranes inside, giving you a juicer lime!

Method
Place all ingredients in a bowl and mix well until you get your desired consistency. Slightly mash the avocado as you go.