Fajita Steak with Smashed Avocado & Mexican Slaw Recipe | Abel & Cole
Fajita Steak with Smashed Avocado & Mexican Slaw
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Prep: 15 mins
Cook: 10 mins
Brighten up your evening with a cumin-crusted minute steak, zingy coriander dressed slaw and smashing organic avocado on the side.
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390 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 sirloin minute steaks
  • 1 garlic clove
  • 2 tsp cumin seeds
  • 2 carrots
  • A 250g bunch of radishes
  • 1 lime
  • 2 shallots
  • A handful of coriander
  • 1 avocado
From your kitchen
  • 2 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Large bowl
  • Large frying pan
  • Foil
Step by step this way
  • 1.

    Unwrap your steaks and pop them on a plate. Peel and finely grate the garlic. Rub the garlic into the steaks with 1 tsp of the cumin seeds, a pinch of salt and pepper and 1 tsp olive oil. Set aside.

  • 2.

    Peel and coarsely grate the carrots. Chop the leaves off the radishes and shred them. Coarsely grate the radishes. Pop the veg in a bowl. Grate in the zest from the lime. Add a pinch of salt and pepper. Squeeze in the juice from half the lime. Add 1 tsp olive oil and toss to mix. This is your Mexican slaw. Set aside.

  • 3.

    Halve, peel and thinly slice the shallots. Set a large frying pan over a high heat and warm it for 1 min. Add the shallots (no oil needed). Turn in the pan for 2-3 mins till just tender and nicely coloured. Add 1 tsp cumin seeds and a squeeze of juice from the remaining lime half. Tumble onto a plate.

  • 4.

    Keep the pan on the heat. Add the steaks. Cook for 1-3 mins on each side, depending on how well done you like your steaks. Pop them on a plate or board and loosely cover with foil. Set aside to rest for a few mins.

  • 5.

    Finely chop the coriander leaves and stalks. Add them to the Mexican slaw and toss to mix. Taste and add more salt and pepper if you think it needs it.

  • 6.

    Halve the avocado. Scoop out the stone. Scoop the avocado halves out of the skin. Pop the avocados on a plate. Gently mash with the back of a fork in a criss cross pattern. Dust with a pinch of salt and pepper. Squeeze over the remaining lime juice.

  • 7.

    Serve the steaks with the Mexican slaw, the mashed avocado and charred shallots.

  • Tip

    Tick tock
    Minute steaks are very thin steaks that take just a minute or two to cook (hence the name). Our high welfare beef comes from farmers in Yorkshire and the Peak District who really look after their cattle.

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