Quick to make, heaps of flavour, and all done in one pan. Juicy strips of steak, charred capsicum, a bit of spice, and a fresh pico on top. Wrap it up in a warm tortilla with some guac – simple, tasty, and perfect for sharing.
Category
Dinner
Servings
4
Prep time
10 minutes
Cook time
15 minutes
Quick to make, heaps of flavour, and all done in one pan. Juicy strips of steak, charred capsicum, a bit of spice, and a fresh pico on top. Wrap it up in a warm tortilla with some guac – simple, tasty, and perfect for sharing.
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
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.
- Slice remaining onion half thinly.
- Heat half the oil in a large frying pan on medium high heat.
- Cook onion and capsicum, tossing for 2-3 mins, until softened. Season with salt and pepper.
- Add garlic, half the spices and the chilli flakes, cook stirring for a further minute, until aromatic. Transfer to a plate and set aside.
- Slice steak into thin strips, 5cm long (2 inches). Season with some salt and the remaining spices.
- Heat remaining oil in the pan on high heat. Cook beef in batches, for 1 minute each side, then set aside with capsicum mixture.
- When the final batch of beef is cooked, return all beef and capsicum mixture back to the pan and toss quickly to heat through.
- Remove from heat and transfer to a serving dish.
- Toast tortillas over open flame, turning several times until starting to char.
- Serve tortillas filled with beef, topped with pica de gallo and some guacamole. Roll up to enclose and enjoy!
