Flank steak fajitas with onions, peppers and light sour cream

Ingredients

For 1 serving

• Flank steak130 g
• Whole wheat tortillas2
• Bell peppers150 g
• Onion70 g
• Garlic1 clove
• Cumin1 teaspoon
• Chili powder1 teaspoon
• Lime juice20 ml
• Sour cream30 g
• Cilantro6 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Cut the flank steak into thin strips against the grain and toss with the crushed garlic, cumin, chilli powder, lime juice and a pinch of salt; marinate for 20 minutes.
2. Meanwhile cut the peppers and onion into strips and tear the coriander.
3. Heat a cast-iron pan over high heat until very hot, add the oil and sauté the peppers and onion for 5 minutes, until tender-crisp and charred at the edges; salt them and set aside.
4. In the same hot pan cook the steak, drained from its marinade, for 2–3 minutes, stirring, until browned outside and still pink inside.
5. Return the vegetables, toss, finish with the coriander and serve with the warmed wholemeal tortillas and the soured cream.