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Steak burritos


long-grain or basmati rice 40g
ground cumin ¼ tsp
dried oregano ¼ tsp
cayenne pepper1/8 tsp
garlic ½ a clove, crushed
lime1/2, juiced
skirt steak 200g, fat trimmed
oil for frying


wraps or flatbreads 2 large, warmed
cooked black beans 100g, warmed
feta 30g, crumbled
avocado 1 small, mashed (optional)
spring onion1/2, sliced
pickled jalapeños a few slices
cherry tomatoes 4, finely chopped
coriander a handful of leaves
Tabasco to taste

• Put the rice in a small pan of salted boiling water and cook following pack instructions until tender. Drain, then keep warm.

• Meanwhile, mix together the cumin, oregano, cayenne, garlic, lime juice and some salt and pepper in a small bowl.

• Season the steak all over. Pour a little oil into a frying pan set over a high heat. Once it’s really hot, cook the steak for 2-3 minutes on each side, or until deep brown but still a little rare. Remove from the pan and put in a bowl. Pour over the lime juice mixture and leave to rest.

• When ready to assemble the burritos, slice the steak into 1/2cm-thick strips. Arrange the rice in lines on each wrap, leaving space at the bottom to fold up and enclose the fillings later. Divide the black beans, feta, steak strips and avocado, if using, between the wraps. Arrange all the remaining fillings and coriander leaves on top. Douse everything generously

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