Serves 4

Ingredients

• 600g trimmed sirloin steak
• 1 onion, peeled and finely chopped
• 4 Tbsp oil
• 2 Tbsp Worcestershire sauce
• 1 bay leaf
• 1 tsp cracked black pepper
• 2 red onions, peeled and quartered
• 2 peppers, peeled and cut into 8 wedges
• 4 spring onions, trimmed and chopped
• 425g can Mexican-flavoured pinto beans
• Flour tortillas, warmed (see Cook’s Tip)

Method

In a resealable plastic bag, toss the steak, onion, oil, Worcestershire sauce, crushed bay leaf and black pepper. Seal and refrigerate for 4 hours or overnight.

Remove the meat from the marinade, brush off any excess and pan-fry the steak in oil or on the BBQ over a very high heat for 3-4 minutes on each side. The meat should be well browned but remain medium rare on the inside. Set aside on a chopping board.

Add the onions, peppers and spring onions to the pan or BBQ, and cook until chargrilled but still crisp and tender.

Place 4 warmed tortillas on serving plates and spoon an even amount of heated pinto beans on top. Cut the steak into pieces and arrange on top with the vegetables. Roll up to serve.

Serve with diced avocado and tomatoes, olives, sour cream and chopped coriander if wished.

Cook’s Tip

Flour tortillas can be warmed in the microwave on high power for 30 seconds, in a 180°C oven for 2-3 minutes, or on the BBQ.