My husband and I love this dish inspired by The Roasting Tin by Rukmini Iyer, for its simplicity and speed to put together, yet as you have that first mouthful, it delivers in flavour and satiety. We heat up some wholemeal wraps or pitta breads and serve with sliced avocado and sometimes a sprinkling of a good quality grated cheddar.
2 x 250g rump or sirloin steaks, cut into 1/2cm slices
1 red chilli, finely sliced
1 red pepper, finely sliced
1 yellow pepper, finely sliced (you can also use green peppers!)
1 red onion, finely sliced
2 tsp paprika
2 tsp ground coriander
2 tsp ground cumin
3 tbsp olive oil
Pink of seat salt and freshly round black pepper
A large handful of coriander – optional
150ml sour cream (I use full cream natural yoghurt which does the trick too)
Lime juice and grated cheese
2 wholemeal wraps/tortillas warmed up in foil in the bottom of the oven.
1.preheat the grill to its highest setting.
2.In a large roasting tin, mix together the steak, chilli, peppers, onion, spices, olive oil, salt and pepper. Place under the grill for 4 minutes.
3.Remove the roasting tin from the grill and give everything a good mix before returning to the grill for a further 3 minutes. The steak wants to be just cooked through, for rare steak, grill for less total time.
4.Leave the steak to rest for a few minutes, then scatter over the chopped coriander.
5.Serve with the tortillas, sour cream, lime juice and grated cheese.