Ingredients
- 2 pack Bavette Steak
- 250g Baby Plum Tomatoes
- 1 Red Onion
- 1 Lime
- 4 Mini White Wraps
- 15g Fajita Seasoning
- 1 tsp Crushed chilli flakes
- 1 Avocado
- Pinch of salt
- Pinch of white sugar
- Oil, to cook the steaks
Method
Step 1
To make the pickled red onions, slice the onion in half and remove the skin. Slice one half into strips and place into a bowl, squeeze in half the lime and pinch of salt and white sugar. Stir and then pour over boiled water, just enough to cover the onions. Place in the fridge.Step 2
Finely slice the remaining half of the onion into small chunks along with the tomatoes. Tip into a bowl, season with salt and pepper, a pinch of chilli flakes and a squeeze of lime. Refrigerate your salsa until needed.Step 3
Rub a little oil in the steaks and coat in the spice mix.Step 4
Heat a non-stick frying pan or griddle pan over a medium high heat. Cook the steaks for 1 minute on each side then reduce the heat a little. Cook the steaks for another 3-5 minutes depending on how you like your steaks. Remove from the pan and allow the steak to rest for 8-10 minutes before slicing into strips.Step 5
Wipe the pan clean and return to the hob over a high heat. Brush a little oil or water over the wraps and cook for 1 minute on each side. Keep warm until you’re ready to serve.Step 6
Slice the avocado in half and carefully remove the stone. Scoop out the flesh and slice until strips.Step 7
Assemble the tacos with the steak, salsa, pickled onions and wraps. Top with any remaining chilli flakes and a squeeze of lime.