- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Over 4 serves veg or fruit
Perfectly seared steak and colourful capsicum make this Mexican-inspired recipe a meal to remember – all this in 25 mins.
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + 5 mins resting time
Ingredients
- 500g Coles Australian No Added Hormones Beef Rump Steak
- 4 red sweet pointed capsicums, seeded, cut into strips
- 2 green capsicums, seeded, thinly sliced
- 1 red onion, cut into thin wedges
- 1 avocado, stoned, peeled, cut into wedges
- 1 cup coriander sprigs
- 1/2 cup (120g) sour cream
- Dried chilli flakes, to serve (optional)
- Flour tortillas, warmed, to serve
Marinade
- 1 lime, halved
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1/2 tsp dried chilli flakes (optional)
- 2 tbs olive oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the marinade, reserve 1 lime half. Finely grate the rind of remaining lime half, then juice the lime half. Place the lime rind and lime juice in a small bowl. Add garlic, cumin, coriander, paprika, chilli flakes, if using, and oil. Season and stir to combine.
Step 2
Place the steak in a shallow bowl. Pour over half the marinade and turn to coat.
Step 3
Heat a cast iron grill pan or chargrill on medium-high. Cook the steak for 2 mins each side or until cooked to your liking. Transfer the steak to a plate and loosely cover with foil. Set aside for 5 mins to rest.
Step 4
Meanwhile, add the combined capsicum and onion to the grill. Cook, turning, for 2 mins or until vegetables are lightly charred. Add the remaining marinade and cook for 2-3 mins or until vegetables soften. Season.
Step 5
Cut the reserved lime half into wedges. Thinly slice the steak and arrange over the vegetable mixture in the pan. Drizzle with any resting juices. Serve with avocado, coriander sprigs, sour cream, dried chilli flakes, if using, tortillas and lime wedges.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Got a jar of roasted peppers (capsicum)? Drain and chargrill them here with the onion, instead of the red capsicums.
Courtney Roulston's steak fajitas
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + 5 mins resting time
Ingredients
- 500g Coles Australian No Added Hormones Beef Rump Steak
- 4 red sweet pointed capsicums, seeded, cut into strips
- 2 green capsicums, seeded, thinly sliced
- 1 red onion, cut into thin wedges
- 1 avocado, stoned, peeled, cut into wedges
- 1 cup coriander sprigs
- 1/2 cup (120g) sour cream
- Dried chilli flakes, to serve (optional)
- Flour tortillas, warmed, to serve
Marinade
- 1 lime, halved
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1/2 tsp dried chilli flakes (optional)
- 2 tbs olive oil
Description
Perfectly seared steak and colourful capsicum make this Mexican-inspired recipe a meal to remember – all this in 25 mins.
Method
Step 1
To make the marinade, reserve 1 lime half. Finely grate the rind of remaining lime half, then juice the lime half. Place the lime rind and lime juice in a small bowl. Add garlic, cumin, coriander, paprika, chilli flakes, if using, and oil. Season and stir to combine.
Step 2
Place the steak in a shallow bowl. Pour over half the marinade and turn to coat.
Step 3
Heat a cast iron grill pan or chargrill on medium-high. Cook the steak for 2 mins each side or until cooked to your liking. Transfer the steak to a plate and loosely cover with foil. Set aside for 5 mins to rest.
Step 4
Meanwhile, add the combined capsicum and onion to the grill. Cook, turning, for 2 mins or until vegetables are lightly charred. Add the remaining marinade and cook for 2-3 mins or until vegetables soften. Season.
Step 5
Cut the reserved lime half into wedges. Thinly slice the steak and arrange over the vegetable mixture in the pan. Drizzle with any resting juices. Serve with avocado, coriander sprigs, sour cream, dried chilli flakes, if using, tortillas and lime wedges.