Steak fajitas with roasted peppers and corn

If you’ve got my book Ready Steady

Glow, you might have tried my chicken fajitas. I love mixing it up with beef because grass-fed beef is a brilliant source of omega-3 fatty acids. Grab your favourite wraps, invite your friends over and have a fajita night!

Serves 4

4 x 150g ribeye steaks 4 corn on the cob ears 2 yellow peppers 1tbsp avocado oil or butter 8 tortilla wraps 1 little gem lettuce 1 lime, cut into wedges 1tbsp chopped fresh coriander

For the marinade

4tbsp avocado oil or olive oil 1tsp dried chilli powder 1tsp smoked paprika 2tsp ground cumin Grated zest and juice of 1 lime Big pinch of salt

1 Make the marinade by mixing together the oil, spices, lime zest and juice and salt. Add the steaks and corn on the cob, coat in the mixture and leave to marinate in the fridge for at least 2 hours, overnight if possible.

2 Separate out the steaks and roll each ear of corn in foil. Deseed and slice the peppers into thin strips. Heat the oil in a large griddle pan over a medium–high heat, or brush the BBQ with oil. Griddle the pepper strips for 10 minutes until cooked through. Then pop in the corn on the cob and cook in their foil for 10 minutes, turning every minute. Remove the foil and cook for another few minutes until they start to char.

3 Move the peppers and corn to a plate, then griddle the steaks for 2 minutes each side so they’re still rare in the middle. Leave to rest for a few minutes, then cut into thin slices. Shave the corn kernels from the cob and shred the lettuce.

4 To enjoy, grab a tortilla and chuck in some corn, lettuce, peppers and steak. Add a squeeze of lime juice and a pinch of coriander.