Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Remove the steaks from the fridge 20 min prior to cooking. Slice the peppers into strips. Peel and finely slice the redonion. Slice the zucchini into sticks. Pat the steaks dry with kitchen paper.
2 Make guacamole
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add a generous squeeze of lime juice. Mash the avocado with a fork, leaving some bits chunky. Chop the fresh coriander and mix it into the avocado. Season with a pinch of salt. Set aside.
3 Fry steaks
Heat a large pan with a drizzle of olive oil over a high heat. Once hot, add the steaks and fry for 1-3 min on each side or until cooked to your liking. Add the chipotle(spicy!), a pinch of salt and pepper and the barbecuesauce. Flip the steaks a couple of times until coated in the seasoning. Transfer the steaks to a plate and leave them to rest for 10 min.
4 Fry vegetables
While the steaks are resting, return the pan to a high heat with a drizzle of vegetable oil. Once hot, add the peppers, onion and zucchini and stir-fry for 3 min or until slightly softened (see pro tip). Add the fajitaseasoning(spicy!), a splash of water and a pinch of salt. Stir for a final 1 min until the water has evaporated.
Divide the fajitavegetables among plates. Slice the steaks. Serve with the guacamole.