January 16, 2019

Serves 4

Reset: Suits all phases
Great Shape: protein, vegetable, 1/2 dairy, fat


1 tsp each of chilli powder, paprika, garlic powder, cumin, and salt
1/4 tsp fresh ground pepper
1 cup Greek yoghurt
2 1/2 Tbsp olive oil, divided
1 lemon, juiced
Tbsp lemon juice
Chopped coriander, to taste
450g thinly sliced sirloin steak
1 bunch of asparagus, washed and trimmed
Lemon slices, for garnish


  1. Prepare the fajitas seasoning by combining chili powder, paprika, garlic powder, cumin, oregano, salt and pepper and set aside. 
  2. Combine the yoghurt, 2 Tbsp olive oil, and 1 Tbsp lemon juice to make the sauce. Season with salt and pepper and coriander to taste, and set aside.
  3. Cut the steak into thin, long strips and rub with some of the prepared fajita seasoning and set aside.
  4. Heat remaining olive oil in a grill pan over medium-high heat and add asparagus; season with salt, pepper, and a sprinkle of the fajitas seasoning. Cook for about 4 to 5 minutes, or until crisp-tender. Remove from heat and let cool for a minute.
  5. Top each slice of steak with two asparagus; roll up and secure with a toothpick. Heat up the same grill pan and add the steak roll-ups. Cook until browned, about 2 to 3 minutes per side. Remove from heat, remove toothpicks, and transfer to a serving plate.
  6. Squeeze lemon juice over the roll-ups and garnish with chopped coriander and lemon slices. Serve with the prepared yogurt sauce for dipping. 
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