Cast iron steak and prawn fajitas

Combine chipotle powder, cumin, garlic powder, salt, and pepper.

In a large bowl add sliced steak and sprinkle on 2/3 of the seasoning mixture. Combine the lime juice and 4 tablespoons olive oil and mix well. Pour half the lime mixture over the steak and refrigerate for 30 minutes, up to 4 hours.

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Add the remaining lime juice mixture and seasonings to the prawns and refrigerate.

Toss sliced onions, capsicum, and minced garlic together with remaining olive oil and season with salt and pepper.

Preheat BBQ to medium-high heat for 10-15 minutes with skillet or Grill Topper inside with the lid on. Or, heat your skillet to medium on your stovetop. Add the steak in batches, being careful not to overcrowd. Cook for 3 minutes undisturbed, stir, and continue to cook 1-2 minutes. The steak should be nicely charred but not cooked all the way through. Remove to a plate and repeat with the rest of the steak.

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Add prawns to the pan in a single layer and cook for 2-3 minutes. Turn prawns and continue to cook for 1- 2 minutes. Remove from cast iron and add to the plate with the steak.

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Allow the grilling pan to come back to temperature, about 1-2 minutes (with the lid closed if on the BBQ).

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Add veggies in a single layer, cook undisturbed for 4 minutes, stir and cook an additional 2 minutes. Remove and continue to cook until all veggies are charred nicely but still a bit firm.

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Add veggies, steak, and prawns back to the pan and stir until evenly distributed and heated through.

Wrap tortillas in aluminium foil and warm (on the grill, or in the oven).

Remove the steak and prawn mixture from the heat. Squeeze lime over fajitas.

Fill tortillas with steak, prawns, and veggies, sour cream, cheese, jalapeno, coriander, and garnish with lime juice.