Spiced Nature’s Fresh flank steak fajitas with guacamole & herb salsa

10 mins
15 mins
  • 600g Nature’s Fresh flank steak, sliced into strips
  • 1 Tbsp Mexican chilli powder
  • juice of 4 limes
  • 2 avocados
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • sea salt flakes and freshly-ground black pepper
  • 2 ripe tomatoes, seeded and diced
  • 1 Lebanese cucumber, seeded and diced
  • 1 bunch coriander, finely chopped
  • 1 bunch mint, finely chopped
  • 2 red onions, sliced
  • 1 green capsicum, sliced
  • 2 cups pineapple, sliced
  • tortillas, sour cream and green chillies, to serve
  • Toss the steak with chilli powder, half the oil and half the lime juice. Set aside for 30 minutes. Crush the avocados roughly with a fork, then mix in the garlic, cumin, remaining oil and juice. Season with salt and pepper. Mix the tomatoes, cucumber and herbs. Season with salt and pepper.
  • Fry the steak, onions and capsicum in a skillet over a high heat for 5 minutes, until browned. Serve with the guacamole, salsa, tortillas, sour cream and green chillies.