- 1 fillet steak, approx 250g
- 1 sachet fajita seasoning
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g Mexican-style rice pouch
- 2 roasted red peppers, sliced
- 1 lemon, ½ juiced, ½ cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ small pack parsley, roughly chopped, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- yogurt, to serve
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
Coat the steak with half of the fajita seasoning and 1 tbsp of the olive oil. Heat a frying pan over a high heat and add the steak, cook for 2 mins on each side for medium rare, remove from the pan and set aside.
Turn down the heat to medium and add the remaining oil to the pan. Tip in the rest of the fajita seasoning, the rice and red peppers. Stir well so everything is coated and cook for 2 mins, until hot through. Add a splash of water if it starts to stick. Add the lemon juice, stir through half the parsley and season.
Cut the steak into strips. Tip the rice into bowls and top each with the steak and a dollop of yogurt. Scatter with parsley and serve with a lemon wedge.