Barbecue Steak Fajita

• beef↗4

  steaks, preferably ribeye, about 250 g/9 oz each

• wheat tortillas↗8

  plus all toppings for serving

• sour cream↗150 ml

  (optional)

• lime juice6
• olive oil↗2 tbsp
• garlic↗4

  minced

• dried oregano↗2 tsp
• ground cumin↗4 tsp
• freshly ground black pepper↗2 tsp
• cilantro↗невеликий пучок

  finely chopped

Step-by-step instructions

1. 1

   In a large bowl combine lime juice, olive oil, minced garlic, dried oregano, ground cumin, freshly ground black pepper and finely chopped cilantro. Place the steaks in a shallow dish or tray, pour the marinade over them, toss to coat evenly, and let marinate for at least 1 hour, up to 24 hours in the refrigerator, covered with plastic wrap.

2. 2

   Heat the barbecue until the coals are evenly glowing. Remove excess marinade from the steaks and grill them for about 3 minutes per side to medium‑rare (or longer if you prefer more done). Let the steaks rest for 5 minutes, then slice them into thick strips.

3. 3

   Toast the wheat tortillas on the grill until lightly browned. Spread each tortilla with black bean puree, layer steak strips, add some sliced onion, sweet pepper, pico de gallo, guacamole and sour cream to taste. Roll up the tortillas and serve with a glass of chilled Michelada.