Beef and Capsicum Fajita

Beef and Capsicum Fajita

Ingredients

500g Quality Mark rump steak
2 tablespoons Old El Paso™ Fajita Seasoning
1 tablespoon olive oil
Yellow Capsicum Salsa
½ yellow capsicum (or red)
½ red onion
1 cucumber, finely chopped
2 tablespoons fresh coriander, finely chopped
2 teaspoons lime juice
200g baby spinach
240g packet Old El Paso™ Wholegrain Tortillas
 
Method
 
Combine Fajita Seasoning and oil in a bowl. Add Steak and toss to coat. Preheated a BBQ or frying pan and cook steak for 4 minutes each side or until cooked to liking. Rest beef for 5 minutes & thinly slice.
 
Warm to separate tortillas. Open tortilla pouch, discard freshness sachet. Microwave tortillas in pouch on HIGH/1100 watts/100% power for 30 seconds or remove from pouch, wrap in foil & heat in oven at 180°C for 10 minutes.
 
Combine yellow capsicum, onion, cucumber, coriander and lime juice to form Yellow Capsicum Salsa. Top warmed Tortillas with baby spinach, beef and Yellow Capsicum salsa & roll to form a Fajita.
 
Tip
 
Yellow or red capsicum can be used in the Capsicum Salsa.