Pat the sirloin steaks dry and chuck onto a tray. Mix the coffee and paprika and generously scatter over the steaks. Season with salt and set aside for 5 mins while you prep the veggies.

Cut the peppers into 1cm strips and slice the red onions.

Heat a heavy frying pan over a high heat. Add a shot of olive oil and add the steaks. Cook for 2 mins on each side until charred and caramelised. Pull out of the pan onto a plate and let rest for 5 mins.

With the pan still on high heat, add the veggies and cook with a big pinch of salt for 4-5 mins or until softened and they’ve taken on some colour. Season with the Mexican Barbacoa seasoning and tip onto the plate with the steak.

Add the coriander to a mini chopper with the sour cream and half the feta, whizz until you’ve got a chunky crema. Season with salt to taste. Slice the avocado and lime wedges.

Slice the steaks and mix through the peppers and onions.

Warm the tortilla wraps in a dry pan or microwave and lay out onto a plate. If you want to serve the steak on a sizzling platter. Grab a pan and get it very hot on the stove. Tip the steak and pepper mix into the hot pan (don’t add any oil). Once the steak has started sizzling, add 2 tbsp of water and let it sizzle.

Serve everything family-style on the table for people to build their own fajitas!