400g Tasman Yearling Beef Rump Steak
1/3 cup roughly chopped fresh coriander leaves
1 avocado, peeled and mashed
2 1/2 tbsp lime juice
40 g packet fajita seasoning
1 1/2 tbsp of Golden Grange Extra Virgin Olive Oil
2 brown onions, finely chopped
1 green capsicum, chopped
2 tomatoes, diced
8 large flour tortillas
lemon wedges, to serve
3. Heat remaining oil in a large frying pan over high heat. Add onion and capsicum. Cook, stirring for 5 minutes or until golden and softened. Transfer to a dish and cover to keep warm.
4. Reduce heat to medium-high and cook steak in batches for 1 to 2 minutes or until cooked to your liking. Add steak to onion mixture and combine with remaining lime juice.