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For the vegetables:
- In a dish, combine the olive oil, lime juice, fajita spice, Worcestershire sauce and garlic. Place the steak in it and turn to coat, then place in the fridge for 30-60 minutes.
- Heat the oil in a large pan over high heat. Add the onion and peppers and season with salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until the vegetables are just becoming tender. During the last few minutes of cooking, add the fajita spice. Remove the vegetables from the pan and transfer to a bowl.
- Return the pan to a high heat. Cook the steak in it for two minutes on each side for medium, or to your liking.
- Slice the meat against the grain and add to the serving bowl with the vegetables. Serve with flour or corn tortillas, sour cream, salsa and chopped avocado.
Note: Corn tortillas can be used as an alternative to flour tortillas, if you wish.
Per serving: 376kcals, 19.1g fat (4.5g saturated), 12.3g carbs, 4.5g sugars, 39.7g protein, 2.9g fibre, 0.169g sodium