Steak Fajita Bowls

A nice spicy, fresh and zingy change to having fajitas in wraps! By all means, change the steak out for chicken or halloumi!

Serves 2

Ingredients:

2x 220g steaks (I used Rump)

2 cups of iceberg lettuce, roughly chopped

1 cup cherry tomatoes, quartered

1/4 red onion, finely sliced

1 avocado, destoned, skin removed and sliced

1/4 feta block, crumbled

1 packet of Merchant Gourmet Spanish Grains or Microwave rice of your choice

2tbsp fresh coriander, finely chopped

Fajita Vegetables:

1/2 red pepper, sliced

1/2 yellow pepper, slices

3/4 red onion, cut thinly into wedges

Pinch of dried oregano

Frylite spray

Marinade:

1tsp garlic powder

1tsp smoked paprika

1tsp onion powder

1tsp dried oregano

1tsp ground cumin

1/2tsp salt

1/2tsp pepper

1/2 lime, juiced

1tbsp olive oil

1tbsp chipotle paste (optional)

Vinaigrette:

1 lime, juice

1 garlic clove

1tbsp cider vinegar

1tsp salt

1tsp pepper

1 handful of fresh coriander

1/4cup light mayonnaise

Pinch of sweetener/sugar

Method:

Mix all of your marinade ingredients together and spread evenly over steaks and leave to marinade at room temperature for one hour.

To make the vinaigrette, in a food processor, blend until fairly smooth. Set aside.

Place fajita vegetables on an oven tray, spray liberally with frylite and sprinkle over dried oregano.

To cook vegetables, heat grill until hot and place vegetables as closely as possible on top shelf. Cook for 5 minutes, stir around, and cook for a further 3-5 minutes, until lightly charred.

Whilst vegetables are cooking, heat a fry pan until very hot. Carefully place steaks in and cook for 2-3 minutes each side for medium-rare. Longer if you like it more well cooked. Set aside to rest for 5 minutes.

Cook rice as per packet instructions.

To serve, place rice down one half of each bowl and lettuce down the other. Top the lettuce with the tomato and raw onion. Layer fajita vegetables over rice, slice steak and lay over rice. Place avocado over one side of the lettuce, tomato and onion. Then lightly spoon vinaigrette over the whole bowl, top with crumbled feta and freshly chopped coriander.