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Crispy pancetta and beans on a bed of cauliflower puree

20 minutes

Fresh fruit kebabs with spicy cashew sprinkle

Fragrant butternut soup with prawn masala

5 minutes

Chevin tarts with tomato and thyme caramel

1 hour

Brinjal recipes

Tian of grilled brinjal, tomato and buffalo mozzarella

15 minutes

Asian recipes

Organic avocado and marinated dorado

Leftovers recipes

Warm Caesar-style roast chicken and potato salad

1 hour if roasting the chicken yourself, otherwise 20 minutes

Mexican spiced beef strips with tortillas and salsa

5 minutes

Mexican spiced beef strips with tortillas and salsa

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 5 minutes

Ingredients

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

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.

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Mexican spiced beef strips with tortillas and salsa

Ingredients

Method