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A plate of grilled mexican-style steak and pepper wrap

Grilled Mexican-Style Steak & Pepper Wrap

By Sobeys
Published on April 22, 2024
Grilled Mexican-Style Steak & Pepper Wrap
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Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 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

  1. Step 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.

  2. 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.

  3. Step 3

    Transfer vegetables to chopping board. Coarsely chop, transfer to bowl and mix with reserved salsa.

  4. 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.

  5. Step 5

    Tip: When time permits, marinate blade steak in salsa in the fridge 4 to 24 hr. to tenderize before grilling.