Steak & onion fa­ji­tas with sweet­corn salsa

Thurs­day

BBC Easy Cook Magazine - - EVERYDAY HEALTHY -

QQServes 2 Prep 20 mins Cook 15 mins

Q1 very ripe av­o­cado, stoned,

halved and peeled

2 limes, 1 juiced, 1 cut

into wedges

100g canned sweet­corn,

or frozen and de­frosted 1 tomato, de­seeded and

finely chopped

1/2 small bunch of

co­rian­der, chopped

1 tsp olive oil, mixed with

1 crushed gar­lic clove

2 red onions, cut into wedges 140g lean beef steak, sliced and

all fat re­moved

1 tbsp fa­jita sea­son­ing

4 small whole­meal flour tor­tillas shred­ded ice­berg let­tuce and

sliced jalapeños, to serve

1 Mash the av­o­cado with the lime juice. Stir in the sweet­corn, tomato, half the co­rian­der and some sea­son­ing. Cover and set aside.

2 Heat the oil in a non-stick fry­ing or grid­dle pan and cook the onions for 8 mins un­til lightly charred and slightly soft­ened. Trans­fer to a warmed serv­ing dish.

3 Coat the steak in the fa­jita sea­son­ing and some black pep­per, then cook for 2-3 mins, de­pend­ing on how rare you like it. Add to the onions. Mean­while, warm the tor­tillas fol­low­ing pack in­struc­tions. Serve the steak and onions with the tor­tillas, salsa, let­tuce, jalapeños and lime wedges.

PER SERV­ING 594 kcals, fat 23g,

sat­u­rates 6g, carbs 69g, sug­ars 12g, fi­bre 9g, pro­tein 27g, salt 1g

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