Barbecued fajita steak

Serves 4 Prep 5 mins Cook 8 mins £ 6.43 a portion 543 kcals, 35g fat, 16g sat. fat, 2g sugar

4 beef steaks, preferably rib-eye,

approx 250g each 8 flour tortillas, plus side dishes, to serve 150ml pot soured cream (optional)

FOR THE MARINADE juice 6 limes 2 tbsp olive oil 4 garlic clove, crushed 2 tsp dried oregano 4 tsp ground cumin 2 tsp freshly ground black pepper small bunch coriander, 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 1 hr, or cover and chill for up to 24 hrs.

Heat a griddle pan. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 mins, then cut into thick slices.

To assemble the fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions & peppers, salsa, guacamole and some soured cream, if you like. Roll up and enjoy!