The one pan dish that will have you licking your lips!

I can’t believe it has taken me this long to make this meal. It is seriously one of the most delicious and simple meals to make and perfect for the whole family. Best of all it can be eaten by all family members regardless of any food allergies as all you need to do is swap the tortillas to either gluten free corn tortillas or if you are carb conscious, then use lettuce cups. Since I am cooking ALL THE TIME, this was one of those dishes that I enjoyed making because I was able to have dinner ready in 30 minutes. In saying that, it was gobbled up even faster than anything I’d ever made before! What I loved best of all was all those gorgeous colours and the delicious flavours that the red and yellow capsicum (once it’s browned) adds to this recipe.

Remember this is a ONE PAN DISH, super easy and deliciously tasty! I hope you all enjoy this as much as we did!

600g steak of choice (I used scotch fillet)

2 cups of mushrooms, sliced thin

1 red capsicum, sliced in thin strips

1 yellow capsicum, sliced in thin strips

2 brown onions, sliced thin

1/2 cup coriander leaves

4-6 tbs olive oil

1 tbs chipotle seasoning with 1 tsp ground cumin

Sea salt flakes / pepper

2 avocados mashed

1 tbs greek yogurt

Juice of 1-2 limes

Serving Options:

  1. GF option is to serve in lettuce cups or with GF corn tortillas (heat up in microwave first)

  2. Traditional tortillas OR Greek Kebab Pita Bread from your local deli (make sure you lightly spray with olive oil before you toast it a little in the frying pan)

  1. Season the steak WELL. You want to see more seasoning than steak so add more chipotle if needed. You’ll be slicing the steak in thin strips after it is cooked so it needs to have a thick layer of seasoning to stay flavoursome. Allow the seasoned steak to sit out of the fridge for at least 15 minutes. In the meantime you can prepare all the vegetables.

  2. Prepare the avocado sauce. I used a blender for this. I added the avocado, yogurt, sea salt, pepper and juice of 2 limes. The juice was about 1/4 cup. Blend and set aside in a serving bowl.

  3. Prepare a large frying pan and heat 1 tbs of olive oil on high heat. Add the onions (season with some pepper) and stir whilst they brown. This will take a few minutes. Once browned and slightly caramelised remove from pan and place them into a serving bowl.

  4. In the same pan add again 1 tbs of olive oil and this time the red capsicum. It will only take a couple of minutes to brown. Remove from pan and set aside in a serving bowl. Repeat this with the yellow capsicum and finally the mushrooms. Each vegetable needs 1 tbs of olive oil and about 2-3 minutes to brown.

  5. Finally add the steak and 2 tbs of olive oil to the same pan that has been used. On a medium-high heat fry each side for 4 minutes. Turn off heat and allow to rest for 5 minutes before slicing thinly with a sharp knife.

  6. Time to EAT! Fill the pita bread, tortilla or lettuce cups with avocado, vegetables, coriander and meat mixture. Enjoy the Rainbow!


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