Last night I made fajita for dinner. Apparently it's supposed to be the diaphragm muscle of a cow, but we had some rump steak in the freezer that needed using, which I cut into strips. I marinated the meat for an hour or so in lime juice, sugar, Susan's chilli jam, ground cumin, soy sauce and a little salt. I fried up some sliced onions, mushrooms and capsicum (sweet pepper) and reserved, then cooked the beef strips over high heat.

Served as a serve-yourself dish with tortillas, lettuce, cheese, sour cream and avocado. We didn't have any tomatoes, but a spicy salsa would do well with it.

Very very yummy! Next time I'll do it on the BBQ to reduce washing up and because there's more space than our fry pan.