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–+ servings
Steak and mixed peppers baked in the oven

Steak Fajita Tray Bake

A simple but delicious recipe of the Tex-Mex Classic steak fajita
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Prep Time 20 minutes
Cook Time 25 minutes
Course Dinner
Servings 4 People

Equipment

  • 2 chopping boards
  • 2 clean scissors
  • 1 peeler
  • 1 large baking tray lined
  • 1 small mixing bowl
  • 1 square of tin foil for the wraps

Ingredients
  

  • 2 Medallion Steaks
  • 3 mixed peppers (red, yellow and green)
  • 1 glug rapeseed oil
  • 1 red onion
  • 1 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 pinch cayenne pepper
  • 2 tsp dried oregano
  • 1 tbsp tomato puree
  • 1 pinch sugar
  • 2 tbsp crème fraiche / sour cream
  • 1 bunch snipped fresh chives
  • 200g mozzarella and cheddar mixed

Instructions
 

  • Preheat the oven to 180c fan
  • Mix the fajita spices together in a small bowl with your rapeseed oil adding the tomato puree and sugar
  • We are going to give the steaks a good bash with a rolling pin to tenderise them
  • With clean sharp scissors Cut the fat off the edges and cut into 2cm wide strips
  • Peel your onion and get an Adult to help cut it into wedges
    Or slice it with your veg peeler yourself
  • Prepare your peppers by pushing the stalk into the pepper, pulling it out, removing the seeds,, and chopping with clean scissors.
  • Add to a large lined roasting tray and try not to overcrowd the tray.
  • Add the spice mixed with tomato puree and some salt and pepper.
  • Mix everything together well with your hands (the messy bit!)
  • Roast at the top of the oven for 20-25 minutes until the steak is cooked and the peppers and onions are soft.
  • Wrap the tortillas in foil or greaseproof paper and put them in the oven under the traybake for 5 minutes to warm through.
  • Serve everything with the sour cream, chives and cheese mix in the middle of the table for everyone to tuck in.

Video

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