GRILLED STEAK FAJITAS

PREP + COOK TIME 25 MINUTES (+ STANDING) SERVES 4

1 teaspoon ground coriander 1 teaspoon ground cumin

2 cloves garlic, crushed

2 tablespoons lime juice

400g beef rump steak, fat trimmed

1 small red onion (100g), sliced thinly

1 small red capsicum (150g), sliced thinly

1 small yellow capsicum (150g), sliced thinly

2 teaspoons olive oil

400g can no-added-salt red kidney beans, drained, rinsed

100g baby spinach leaves

4 x 40g wholemeal tortillas

90g cherry tomatoes, halved ½ medium avocado (120g), sliced thinly

1/3 cup loosely packed fresh coriander leaves

1 fresh long red chilli, sliced thinly 1 lime, cut into wedges

1 Combine spices, garlic and half the juice in a small bowl. Rub steak all over with spice mixture; stand for 10 minutes.

2 Cook steak on a heated oiled grill plate (or grill or barbecue) over high heat for 2 minutes each side or until cooked as desired. Transfer to a plate, cover to keep warm; stand for 5 minutes, then slice thinly.

3 Toss onion and capsicum in oil in a medium bowl. Cook, turning, on a heated grill plate for 3 minutes or until tender. Return capsicum mixture to same bowl; toss with beans, spinach and remaining juice. 4 Grill tortillas for 30 seconds each side or until browned lightly.

5 Divide spinach mixture along centre of each tortilla, top with beef, tomato, avocado and coriander; sprinkle with chilli. Serve with lime wedges.