Sirloin Steak Fajita Grilled Cheese Sandwich


  • 16 ozs Meyer Natural Angus Top Sirloin (cut into 4 pieces)
  • 2 tbsps Olive oil
  • 2 tbsps Worcestershire sauce
  • 1 Lime (juiced)
  • 2 cloves Garlic (crushed)
  • 1 tsp Ground cumin
  • 1 tsp Crushed red chili flakes (adjust to taste)
  • Salt to taste
  • 1 tsp Brown sugar
  • 1 Onion (sliced)
  • 1/2 Red bell pepper (deseeded and sliced)
  • 1/2 Yellow bell pepper (deseeded and sliced)
  • 1/2 Green bell pepper (deseeded and sliced)
  • 8 slices Day-old sourdough bread
  • 1 Whole ripe avocado (sliced)
  • 1 Whole ripe avocado (sliced)
  • 8 slices Mozzarella cheese
  • 1/4 cup Salsa
  • 1/2 cup Greek yogurt/sour cream
  • Fresh cilantro leaves


1. In a large shallow dish, whisk together the olive oil, Worcestershire, lime juice, garlic, cumin, chili/pepper flakes, salt and sugar until combined. Pour half of the marinade over the beef fillets, turning them to coat evenly. Add the capsicums/peppers with the onion to the remaining marinade and coat evenly. Cook immediately OR marinade for 1-2 hours in the refrigerator (or overnight) for a deeper flavor.

2. Heat a pan (cast iron) or heavy skillet over medium-high heat and drizzle in 2 teaspoons oil. Add the capsicums/peppers and onion and fry for a few minutes, until they're cooked but still crunchy and vibrant in color and have nice, chargrilled marks on them. Remove to a warm plate and set aside.

3. In the same pan over high heat, add a little extra oil (to prevent sticking), and fry the meat in batches until cooked to your liking. Remove and allow to rest on a cutting board for 5 minutes, and then slice thinly.

4. Preheat grill/sandwich press and prepare sandwiches with the capsicums/peppers and onions, steak slices, Greek yoghurt/sour cream, avocado slices, cheese and coriander/cilantro leaves. Place them into the grill/press and cook until warm and cheese has melted through.
Serve with limes, extra Greek yogurt/sour cream and salsa!