Chipotle Steak Fajitas

Ingredients

• 600 g Beef steak
• 35 g Chipotle in Adobo
• 2 Lime
• 30 ml Olive oil
• 4 g Cumin
• 4 g Smoked paprika
• 3 g Garlic powder
• 10 g Salt
• 2 g Black pepper
• 200 g Onion
• 360 g Bell pepper
• 1 Jalapeno(optional)
• 8 Tortilla
• 200 g Greek yogurt
• 15 ml Water
• 15 g Fresh cilantro(optional)

Method

1. 1

   Slice the beef steak across the grain into thin strips (about 5mm). In a bowl, mix Chipotle in Adobo, juice of 1 lime, olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss beef through until well coated.

2. 2

   Slice onion and bell pepper into thin strips. If using jalapeno, thinly slice it too. Stir together the sauce: Greek yogurt, juice of 1 lime, water, and salt.

3. 3

   Heat a large pan over high heat. Add half the beef in a single layer and sear hard until browned, 2 minutes, then flip/stir and cook 1 minute more. Transfer to a plate; repeat with remaining beef (no extra oil needed unless your pan is dry).

4. 4

   In the same pan, add the onion, bell pepper, and jalapeno. Cook over high heat, tossing often, until softened with charred edges, 4 minutes. If the pan looks dry, add 15ml water to loosen the browned bits.

5. 5

   Return beef (and any juices) to the pan and toss with the veg for 1 minute to rewarm and coat everything in the chipotle glaze. Turn off heat. Taste and squeeze in a little extra lime if you want it brighter.

6. 6

   Warm tortillas (dry pan or microwave). Fill with the chipotle steak and veggies, drizzle with yogurt-lime sauce, and finish with chopped Fresh cilantro if using.