Ingredients

Method

• 500-600 g free-range steaks
• olive oil
• 4 tortillas, for serving
• rocket leaves, for serving
For the dressing, mix together:
• ¼ cup olive oil
• 2 T lime juice
• 1 t dried oregano
• 1 t ground cumin
• ½ t ground coriander
• ¼ t ground chilli powder
• 1 clove garlic, crushed
• salt, to taste
For the tomato and onion salsa, mix together:
• 2 large firm red tomatoes, chopped
• 6–8 red salad onions, chopped
• handful of coriander leaves, chopped
• 1 T red wine vinegar or balsamic vinegar
• 1 red chilli, chopped
• sea salt, to taste

Method

Ingredients

Trim the steaks of all visible fat, and slice them into thin strips. Heat a heavy frying pan, then add a spoonful or two of olive oil.
Add the steak slices to the hot oil and stir-fry for a few minutes until nicely browned but still pink and moist.
Remove the pan from the heat and pour over the dressing. Mix well.
Serve with tortillas, tomato-and-onion salsa and rocket leaves.

Per serving: 2660.3kJ, 34.2g protein, 39.1g fat, 32.4g carbs
Tip: omit the chillies to make this dish child-friendly.