Lean rainbow pepper steak

Rainbow pepper steak fajitas

Category: Main meal | Serves: 4

Prep time: 10 minutes | Cooking time: 5 minutes


400g fillet or sirloin steak

1 tsp sunflower oil

2 tsp baharat spice mix (Middle Eastern spice mix, available in large supermarkets)

1 yellow pepper, deseeded and cut into strips

1 red onion, thinly sliced

A handful of coriander leaves (10g)

To serve:

Tortilla wraps (or gluten-free alternative, or large iceberg lettuce leaves)

4 tbsp reduced-fat guacamole

Low-fat natural yoghurt (or dairy-free alternative)


  1. Remove and discard any of the visible fat from the steak and then cut into thin strips.
  2. Place the beef in a bowl with the oil and spice mix and turn to coat in the spice.
  3. Heat a large, non-stick frying pan. When hot add the beef, peppers and onions and stir-fry over a high heat for 7–8 minutes, until
    lightly browned and the peppers and onions have softened.
  4. Stir in the coriander.
  5. Serve the beef and pepper mix wrapped in warm wholemeal tortillas (or gluten-free alternative, or an iceberg lettuce leaf if you prefer) with a little guacamole, low-fat yoghurt and shredded lettuce.

 Lean rainbow pepper steak

Pippa says:

“The baharat spice mix in these spicy and colourful steak fajitas (a Middle Eastern blend of paprika, coriander, black pepper, cumin, cinnamon, cayenne pepper, cloves, nutmeg and cardamon) has a delicious taste without the added salt that’s in many pre-mixed spice blends.

“Choose a lean cut of meat for lower saturated fat and you have the perfect fast, healthy meal.”

Nutritional information

 nutritional information