Spicy Steak Fajitas With Charred Chilli Salsa

Heat a dry, large wide-based pan (preferably non-stick) over a high heat

Once the pan is hot, add your red chilli[es] and cook for 5-6 min or until charred all over then set aside for later

Tip: Open a window or turn your extraction on, as this may get smoky!

Meanwhile, add your chipotle paste, ground smoked paprika, chilli flakes (can't handle the heat? Go easy!) and ground cumin to a large plate with a pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and stir it all together

Add your rump steaks to the plate and give everything a good mix up until fully coated in the spices

Peel and finely slice most of your red onion[s] and finely dice the rest

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Dice your tomato[es] finely and add them to the bowl with the diced red onion

Chop the charred red chilli[es] finely (don't like spice? Deseed your chillies!) and add to the same bowl

Add a drizzle of olive oil and the juice of your lime[s]

Season with a generous pinch of salt and pepper and stir it all together – this is your charred chilli salsa

Return the pan to a medium-high with a drizzle of vegetable oil

Once hot, add the sliced onion and pepper with a pinch of salt and cook for 6-7 min or until softened

While the onion and pepper are cooking, heat another large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once very hot, add the rump steak[s] to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once the steaks are cooked, transfer to a plate to rest

Slice the rested steak finely on a clean board, then add them to the peppers with any juices

Whilst the steaks are cooking, add your tortillas to a plate

Put the plate in the microwave and cook for 1-2 min, or until warmed through