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

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

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

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

Dice the tomatoes 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 the 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 medium-high heat

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 done, remove them from the pan, finely slice, then add them to the peppers with any juices

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

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