Time: 30 minutes

Spice Level: Mild

Ingredients for 4 servings:

4 sirloin steak (slice into 1cm strips)

20g fresh coriander (roughly chop)

2 green peppers (slice)

2 limes (zest & juice)

2 tbsp Mexican Spice Mix

2 onion (peel, and slice thinly)

2 Ancient Grain Vegetable Wraps

1 Worcestershire sauce

salt and fresh ground pepper (from your pantry)

Olive oil (From your pantry)

Ingredients for 2 servings:

2 sirloin steak (slice into 1cm strips)

10g fresh coriander (roughly chop)

1 green peppers (slice)

1 limes (zest & juice)

1 tbsp Mexican Spice Mix

1 onion (peel, and slice thinly)

1 Ancient Grain Vegetable Wraps

1 /2 Worcestershire sauce

salt and fresh ground pepper (from your pantry)

Olive oil (From your pantry)

Preparation:

Preheat the oven to 180°C. Prepare all ingredients as indicated above.

Steak:

In a large bowl, add the steak strips and drizzle with 1 1/2 tablespoons olive oil, juice and zest from lime, Worcestershire sauce and coriander. Sprinkle with 2/3 of the Mexican spice mix. Toss to coat, cover and set aside.

Green Peppers & Onion:

In a large bowl add the green pepper and onion slices, remainder of the Mexican Spice, salt & pepper and a few glugs of olive oil and toss to coat. On a taking tray spread the green pepper and onion mix in an even layer, try not to overlap too much and keep everything in a single layer. (Use two baking trays if necessary).

Bake for 10-15 minutes or until peppers are tender. Remove from the oven, flip and push the green pepper and onion mix to the sides of the pan. Add steak strips in a single layer to the center of the tray, making sure not to overcrowd the tray. Grill on high for 3 minutes or until desired doneness (flip as needed).

Wraps:

Place a medium-sized pan over high heat, Once the pan is hot, place one wrap in the pan

Toast the wrap on each side for +/- 10 sec or until hot all the way through but still pliable. Do not overcook as it will dry the wrap out.

Serve: a warm wrap filled with steak topped with roasted onion and green pepper.

Curated by Nuraan Manuels @nurie_phoodie on IG.

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