Time and servings
Ingredients
11 total- 8 oz (250 g) beef strip
- 1/2 cup (125 mL) 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 30 mL
- 4 large tortilla wraps
- 1 avocado, peeled, pitted and mashed
- 1 cup (250 mL) canned refried or rinsed black beans, warmed, divided
- 2 cups (500 mL) shredded iceberg lettuce
Directions
5 stepsStep 1
In 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.
Step 2
Place 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.
Step 3
Transfer vegetables to chopping board. Coarsely chop, transfer to bowl and mix with reserved salsa.
Step 4
Spread 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.
Step 5
Tip: When time permits, marinate blade steak in salsa in the fridge 4 to 24 hr. to tenderize before grilling.