Grilled Mexican-Style Steak & Pepper Wrap
Prep Time
Cooking Mode
8 oz 1 blade steak
½ cup tomato salsa, divided
1 red onion, cut into thick rings
1 jalapeño pepper, halved and seeded
1 poblano pepper, halved and seeded
1 yellow pepper, quartered and seeded
2 tbsp olive oil
4 large tortilla wraps
1 avocado, peeled, pitted and mashed
1 cup canned refried or rinsed black beans, warmed, divided
2 cups shredded iceberg lettuce
8 oz 1 blade steak
½ cup tomato salsa, divided
1 red onion, cut into thick rings
1 jalapeño pepper, halved and seeded
1 poblano pepper, halved and seeded
1 yellow pepper, quartered and seeded
2 tbsp olive oil
4 large tortilla wraps
1 avocado, peeled, pitted and mashed
1 cup canned refried or rinsed black beans, warmed, divided
2 cups shredded iceberg lettuce
Directions
1In shallow dish, combine steak and ¼ cup (60 mL) salsa, turning to coat. Set aside. Meanwhile, in large bowl, combine onion, poblano, yellow and jalapeno peppers. Drizzle with oil and toss to coat.
2Place steak (discarding salsa used for marinade), onion and peppers on barbecue preheated to medium-high. Grill vegetables, turning often, until softened and lightly charred. Grill steak until internal temperature of 160°F (71°C) is reached, for medium doneness. Remove from grill and let steak rest.
3Transfer vegetables to chopping board. Coarsely chop, transfer to bowl and mix with reserved salsa. Thinly slice steak across the grain.
4Spread refried beans over one-half of each tortilla wrap and mashed avocado on other half. Also layer each tortilla, with vegetable mixture, beef and lettuce. Roll up to serve.
Tips
1
When time permits, marinate blade steak in salsa in the fridge 4 to 24 hr. to tenderize before grilling.
Disclaimer
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Personal Note
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