Method
Preheat the oven to 160°C (Gas Mark 3). Trim and de-seed the peppers, then slice them thinly. Top-and-tail the onion, peel it and slice it thinly, then do the same for the garlic cloves. Chop the coriander stems finely, and the leaves roughly, and set aside. Cut each of the cherry tomatoes in half. Next, trim any visible fat from the rump steak and slice it into slim strips, then season with black pepper. Place a large frying pan over a medium-high heat and add 1tbsp of the oil. When the oil is hot, add the beef strips and fry for 1-2 minutes, or until lightly browned all over but not quite cooked through. Tip the beef on to a plate and set aside. When the oven has come up to temperature, wrap the tortillas together in a foil parcel and place them in the oven to warm up, together with a large plate to serve them on and a serving dish for the beef. Return the frying pan to the heat and add the rest of the oil. When hot, put the prepared peppers, red onions, tomatoes and coriander stems into the pan and stir-fry for about 5 minutes, or until the vegetables start to soften. Add the cumin, cinnamon, chilli flakes and paprika to the pan, stir well and cook for 30 seconds, then add the beans and cooked beef to the pan. Continue cooking for another three minutes or so, until the beans and beef are warmed through. Remove from the heat, check you are happy with the seasoning and stir in the chopped coriander leaves. To serve, tip the beef mixture carefully into the oven-warmed serving dish. Take the tortillas out of the oven and put them on their warmed serving plate. Put the shredded lettuce, finely chopped coriander, lime wedges and soured cream into serving bowls, then take everything to the table, with four dinner plates, so everyone can assemble their own fajitas; just lie a tortilla flat on a plate and top you’re your preferred amounts of shredded lettuce, beef, coriander and a squeeze of lime, then dollop on a bit of soured cream, roll up and enjoy!