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Ingredients

Meal
500 g beef sirloin steak thinly sliced
1 avocado
1 tbsp lime juice
1 clove of garlic crushed
3 capsicum thinly sliced
3 tbsp olive oil
1 red onion thinly sliced
170 g Proper Cheeza-peno tortilla chips
125 mL sour cream
½ handful fresh coriander

Marinade
3 tbsp worcestershire sauce
2 tbsp olive oil
2 tbsp soy sauce
2 cloves of garlic crushed
1 tsp ground cumin
1 tsp smoked paprika
¼ tsp chilli powder

Preparation

To make the marinade; in a shallow dish mix together the olive oil, worcestershire sauce, soy sauce, garlic, cumin, smoked paprika, chilli powder and a sprinkle of salt and pepper.

Add the beef to the marinade, ensuring all pieces are well coated. Place in the fridge 30 minutes, longer if possible.

In a small bowl, mash the avocado with the garlic and lime juice, season to taste with salt.

Bring your BBQ or fry pan to medium-high heat. Heat a film of oil and add the capsicum and red onion, cook for 5-7 minutes, or until the vegetables are almost tender. Remove from the heat and set aside.

Cook the beef slices for 2-3 minutes per side until they have good colour and are just cooked. Toss the capsicum, onion and beef together in a bowl.

Serve the beef and vegetables with tortilla chips, guacamole, sour cream and a sprinkle of coriander.