Steak fajitas

Ingredients

• 1 white onion
• 2 tomatoes, diced
• 1 jalapeno, seeded, diced
• juice of 1 lime
• sea salt and pepper, to season
• 2 tbsp olive oil
• 1 yellow capsicum (bell pepper), thinly sliced
• 1 green capsicum (bell pepper), thinly sliced
• 3 cloves garlic, finely sliced
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp dried oregano
• pinch dried chilli flakes
• 1kg beef flank steak, trimmed
• 8 flour tortillas
• guacamole, to serve

Directions

1. For pico de gallo, finely chop half the white onion and place in a medium bowl. Add tomato, jalapeno and lime juice, season with salt and mix well. Set aside.
2. Slice remaining onion half thinly.
3. Heat half the oil in a large frying pan on medium high heat.
4. Cook onion and capsicum, tossing for 2-3 mins, until softened. Season with salt and pepper.
5. Add garlic, half the spices and the chilli flakes, cook stirring for a further minute, until aromatic. Transfer to a plate and set aside.
6. Slice steak into thin strips, 5cm long (2 inches). Season with some salt and the remaining spices.
7. Heat remaining oil in the pan on high heat. Cook beef in batches, for 1 minute each side, then set aside with capsicum mixture.
8. When the final batch of beef is cooked, return all beef and capsicum mixture back to the pan and toss quickly to heat through.
9. Remove from heat and transfer to a serving dish.
10. Toast tortillas over open flame, turning several times until starting to char.
11. Serve tortillas filled with beef, topped with pica de gallo and some guacamole. Roll up to enclose and enjoy!