Barbecued Fajita Steak (Low FODMAP)
beef steaks, preferably rib-eye, approx. 9oz each
gluten-free tortillas or wraps
Juice 6 limes
freshly ground black pepper
small cilantro bunch, finely chopped
Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade.
Turn to coat the steaks all over in the mix, then allow to stand for at least one hour, or cover and chill for up to 24 hours.
Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 minutes on each side for medium-rare (or longer if you prefer it more cooked).
Place the peppers on the barbeque. Remove the steak and allow it to rest for 5 minutes. Then, cut into thick slices. Remove the peppers and slice when cooled sufficiently.
To assemble the fajitas, warm the tortillas on the barbecue.
Add the red peppers, then pile slices of steak, some chopped tomatoes and some lactose-free cream (optional).
Recipe adapted from