500 grams of Bavette 500 grams of Gambas 1 Yellow bell pepper 2 red bell peppers 1 large onion
Bavette: 120 ml Lime juice 120 ml Soy sauce 120 ml Sunflower oil 60 grams of Brown caster sugar 5 grams of Cumin powder 4 cloves of Garlic 2 grams Black pepper 1 Red pepper
Gamba: 20 ml Lime juice 20 ml Soy sauce 3 grams of Chipotle pepper 2 grams Coriander powder 2 grams of Cumin powder 1 gram Garlic powder 1 gram Onion powder 1 gram of Sea salt 1 gram Black pepper
Baking tray / Pan Cling film Food processor Bowl Mortar 2 Zip bags
Prepare all ingredients for the prawn beef fajita. Prepare the marinade for the bavette and the yellow bell pepper, red bell pepper and onion. To do this, mix the lime juice, soy sauce and sunflower oil in a large bowl for the marinade. Chop the brown sugar, cumin, black pepper, red pepper and garlic in the food processor. Pour the mix of lime juice, soy sauce and sunflower oil into the marinade in the food processor and mix well until a nice marinade forms.
Make a rub for the prawns by mixing the chipotle pepper, coriander powder, cumin powder, garlic powder, onion powder, sea salt and black pepper. You can stir it together in a bowl or put it in a mortar.
Cut the yellow and red bell peppers into equal strips and the onion into semicircles. Spoon these sliced vegetables into a zip bag and add ⅓ of the marinade.
Place the bavette in a zip bag and add the rest of the marinade. Place the zip bags in the refrigerator for 3 to 10 hours to marinate. (Do not let the bavette marinate for longer than 10 hours, this will not benefit the bavette due to the acids in the marinade.)
Place prawns in a bowl and sprinkle all around with the rub. Massage the rub firmly into the prawns. Leave it on for 15 minutes in a cool place. Mix the lime juice with the soy sauce. After 15 minutes, pour the marinade over the prawns. Cover the shrimp with cling film, put it in the fridge and let it marinate for at least 3 hours.
After marinating, remove the prawns, bavette and vegetables from the refrigerator and let them come to room temperature. Then remove the bavette from the zip bag and pour away the marinade. Drain the marinade from the vegetables in the zip bag.
Prepare the barbecue with a direct zone and let it heat up to a temperature of 300 gr. C. Let the baking tray heat up right away.
When the barbecue is heated up, grill the bavette alternately on the barbecue. Cook the bavette to a core temperature of 48 – 50 gr. C. Remove the bavette from the barbecue and let it rest for a while.
Fry the prawns on the baking tray until they are nice in color. Remove the prawns from the baking tray. Stir fry the vegetables on the baking tray until some vegetables are a bit dark.
For the prawn beef fajita, after resting, cut the bavette into thin strips at right angles to the wire. Pour the meat juices over the vegetables and stir everything well. Place the bavette strips and the prawns on top of the vegetables. When the bavette has reached a core temperature of 55 gr. C., the baking tray with your fajitas van be taken off the barbecue. Serve the prawn beef fajita with warm tortillas, sour cream and guacamole.