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Mexican Meat Feast

  • September 11, 2017
  • By Stephanie Kirsch
  • 1 Comments

Summer may be well and truly over but I'm not yet ready to embrace an autumn dinner menu of slow-cooker meals, casseroles and potatoes. With that in mind I was happy to have the opportunity to take part in Britmum's #HealthyRedMeat Challenge this weekend and am pleased to share our family favourite recipe for steak fajitas!


I have a real pet-hate for food horror stories and any fad diet or trend that recommends cutting out any particular food group. I'm certainly no dietitian but approach planning meals for my kids with a balanced approach, attempting to ensure a healthy diet where everything is OK in moderation.

The same is true for red meat like beef, lamb and pork which we will eat a couple of times a week. Dr Emma Derbyshire, a public health nutritionist and mother, says: “Including a small portion of red meat in the diet a few times a week after weaning can help to bridge nutrient gaps and so help to maintain good health through childhood and beyond.”


For us as a family, this usually means that we eat red meat a few times in the week, and then either poultry, fish or vegetarian dishes for the rest.

With red meat being in the spotlight recently, experts fear that the nutritional benefits of eating small portions of beef, lamb and pork have been overshadowed by misleading negative views. In reality, red meat can provide a range of important nutrients that are often low in toddlers and children – including iron, zinc, and B vitamins, selenium and potassium.

So, happy that my children are eating a varied diet of food groups, with plenty of vegetables and fruit, I'm free to concentrate on introducing lots of flavour and variety to our meal times.


That's why this Mexican fajita meal ticks so many boxes. There's plenty of choice for everyone in the family, Lily likes the rice and tortilla wraps, Ollie prefers the salsa, guacamole and potato wedges, I like tons of spiced onions and peppers and the lightly marinaded rump steak goes down well with everybody - especially Daddy.

It's quick, it's easy and both children love helping me to make the guacamole and prepare the sides.


For the steak fajitas:
- One large rump steak
- 2 onions
- 3 bell peppers (one red, one green and one orange)
- 1/2 pack Seasoning Mix for Fajitas (we use Old El Paso Smoky BBQ or Schwartz)
- olive oil
- tortillas

For the guacamole:
- One ripe avocado
- Sour cream
- Handful of fresh coriander

Optional sides:
- Mild salsa
- Mexican-style rice
- Grated cheddar cheese
- refried beans


Method

- Lightly score the steak with a sharp knife
- Sprinkle both side of the steaks generously with the fajita seasoning, pressing it gently into the flesh and rubbing it with a small amount of olive oil
- Cover the steak with cling film and put in the fridge for 30-60 minutes to marinate
- Prepare the guacamole by mashing the flesh of one ripe avocado with two large tablespoons of sour cream and a small handful of finely chopped coriander
- Heat a large frying or griddle pan over a very high heat. Cook the steak in the hot pan for 3-5 minutes on each side, until cooked to your liking
- Transfer the steak to a warmed plate and leave to rest for 10 minutes 
- Add the sliced onion and peppers to the hot pan and cook for 5-7 minutes until tender, you can add further fajita spice to the cooking vegetables if you wish
- Warm the tortillas gently in the microwave (or according to packet instructions)
- Slice the steak into thin strips and serve by resting on top of the cooked onions and peppers


Let everyone help themselves to what they fancy at the table. For sides, you can serve with rice or some spiced potato wedges like we did, a fresh side salad or some nachos.

I hope you enjoy this recipe as much as we do!



This post is an entry for the BritMums #HealthyRedMeat Challenge, sponsored by the Meat Advisory Panel.

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