Grilled Mexican-Style Steak Wrap
Prep Time
Serves
Cooking Mode
8 oz blade steak, thinly sliced
½ cup tomato salsa
1 avocado, peeled, halved and pitted
2 tbsp olive oil
1 small red onion, halved and sliced into thin strips
1 poblano pepper, seeded and sliced into thin strips
1 yellow pepper, seeded and sliced into thin strips
1 jalapeño pepper, seeded and sliced into thin strips
4 large tortillas
1 cup canned refried beans, warmed, divided
2 cups shredded iceberg lettuce
8 oz blade steak, thinly sliced
½ cup tomato salsa
1 avocado, peeled, halved and pitted
2 tbsp olive oil
1 small red onion, halved and sliced into thin strips
1 poblano pepper, seeded and sliced into thin strips
1 yellow pepper, seeded and sliced into thin strips
1 jalapeño pepper, seeded and sliced into thin strips
4 large tortillas
1 cup canned refried beans, warmed, divided
2 cups shredded iceberg lettuce
Directions
1Stir together beef and salsa in a bowl and set aside to marinate. Scoop avocado into a small bowl; mash until smooth and set aside.
2Add oil, onion, poblano, yellow and jalapeno peppers to a large skillet over high heat. Cook, stirring often, until vegetables start to soften, approx. 5 min. Push vegetables to one side. Add beef mixture and allow to sizzle 3 sec., then stir to combine with vegetables. Cook until beef begins to brown, about 5 min. Remove from heat and set aside.
3Spread refried beans over one-half of each tortilla and the avocado over the other half. Layer the beef mixture and lettuce on half of each tortilla. Roll up tortillas to serve.
Tips
1
When time permits, marinate blade steak 1 to 24 hr. to tenderize by simply stirring the sliced meat with the salsa, covering and refrigerating until ready to use.
Disclaimer
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Personal Note
Personal Note
