- 4 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 100g long-grain rice
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 1½tsp fajita seasoning
- 215g can kidney bean, rinsed and drained
Native to the Americas, kidney beans are so called because of their shape and come in very…
- 2 x 200g rump steaks
- handful coriander leaves, roughly chopped
- tomato salsa, to serve
Heat 3 tsp oil in a medium saucepan and cook the onion for 3-4 mins until golden. Stir in the rice and 1 tsp fajita seasoning, then cook for 1 min. Pour in 300ml boiling water and a pinch of salt and stir. Cover and simmer for 15-20 mins until all the water has been absorbed and the rice is tender. Stir in the beans and keep warm.
Meanwhile, rub the remaining oil, fajita seasoning and salt and pepper over the rump steaks. Heat a griddle pan, then fry the steaks for 2-3 mins each side. Stir the coriander into the rice and serve with the steaks and a dollop of salsa on top.
Make it a wrapTip the kidney beans into a heatproof bowl and microwave on High for 3 mins. Drain and mash with a fork, then stir in 3 tbsp tomato salsa. Spread the mixture over 4 warmed soft flour tortillas. Cook the seasoned steak as before and cut into strips. Arrange on top of the bean mixture, then spoon over some soured cream, guacamole and salsa. Roll up and enjoy.