Put a sizzle in your supper with this all-in-one Mexican-inspired recipe.
2 tbsp olive oil
1 green pepper, deseeded and sliced
2 baby gem lettuces, cut into wedges
bunch of spring onions, trimmed
350g sirloin or rib-eye steak
1 tsp ground cumin
1 tsp hot smoked paprika
4 flour tortillas
1 avocado, sliced
150ml soured cream
lime wedges, to serve
1. Heat half the oil in a large griddle pan, add the green pepper and baby gem wedges and sear all over. Remove from the pan and set aside, then griddle the spring onions until charred all over. Remove from the pan and slice in half.
2. Toss the steak in a bowl with the cumin, paprika, some salt and pepper and the rest of the oil. Add to the griddle pan and sear for 2-3 minutes on each side for medium rare. Remove the steak from the pan and allow to rest before slicing thinly.
3. Meanwhile, return the greens to the pan, toss to coat in the pan juices and warm through.
4. Serve the veggies and steak pieces in flour tortillas with the avocado, dollops of soured cream and lime wedges to squeeze over.
Buy the book with 20 per cent off
All these great recipes are from Irish food writer and TV presenter Donal Skehan’s new cookbook, Super Food in Minutes, which is published by Hodder & Stoughton, price £25. As well as 90 brilliant, easy dishes, all ready in less than 30 minutes, it includes meal plans and nutrition counts. To order a copy for £20 until 22 September, call 0844 571 0640; p&p is free on orders over £15. Follow Donal on YouTube/donalskehan and at donalskehan.com.