The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoky Fajita Steak Traybake with Avocado
Transform a Mexican favourite into a one-pan winner. Think smoky Bavette steaks from grass-fed British beef. Spicy quinoa. And juicy roasted peppers for colourful veggies. Dish up with creamy avocado on the side – it's a real crowd-pleaser!
Ready in 20
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 pepper
- 2 tbsp chilli con carne spice (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 2 tbsp tomato purée
- 4 bavette steaks
- 500g spicy Mexican quinoa (67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
- 1 pepper
- 1 avocado
- 80g baby spinach
Nutritional Information
Calories: 623
Protein: 43g
Carbs: 35g
Fat: 34g
Smoky Fajita Steak Traybake with Avocado
Transform a Mexican favourite into a one-pan winner. Think smoky Bavette steaks from grass-fed British beef. Spicy quinoa. And juicy roasted peppers for colourful veggies. Dish up with creamy avocado on the side – it's a real crowd-pleaser!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Thinly slice the peppers. Add to a large baking tray and toss with 1 tbsp, chilli con carne mix and tomato puree. Season with sea salt and black pepper, and roast for 12-15 mins, until softened.
- Meanwhile, make the guacamole; mash the avocado with the back of a fork. Roughly chop the coriander. Add both to a small bowl with the juice from half the lime. Season with sea salt and black pepper to taste and mix well.
- Heat a frying pan (we recommend using the 25cm Hexclad Hybrid Pan) with 1 tbsp oil on medium-high heat. Season the steaks with sea salt and black pepper, and cook (as a guide: cook for 3-4 mins on each side for medium, or 5-6 mins for well done). Leave to rest, then slice against the grain.
- Once the peppers have been in the oven for 15 mins, wash the spinach and add it to the baking tray, along with the quinoa, and 50ml of hot water. Mix well, then return to the oven to roast for a further 3-4 mins, until the quinoa is piping hot and the spinach is wilted.
- Serve the quinoa alongside the steak and guacamole. Serve with the remaining lime.
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