Grilled beef and sautéed vegetables wrap with avocado salsa verde

Serves 4-6

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Ingredients

Grilled beef

  • 1 lb (450 g) beef (Bavette, strip loin, inside round, etc.)
  • 1 garlic clove, minced
  • 45 ml (3 tablespoons) olive oil
  • 10 ml (2 teaspoons) ground cumin
  • 5 ml (1 teaspoon) smoked paprika
  • 2 ml (½ teaspoon) Cayenne
  • Salt and pepper
  • 60 ml (¼ cup) olive oil
  • 2 yellow bell peppers, sliced
  • 2 red bell peppers, sliced
  • 2 red onions, sliced
  • 5 ml (1 teaspoon) ground cumin
  • Salt and pepper
  • 1 can of tomatillos, strained and chopped
  • ½ red onion, minced
  • 5 ml (1 teaspoon) ground cumin
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 avocados, peeled, pitted and diced
  • Zest and juice of 1 lime
  • Salt and pepper
  • Tortillas
  • Sour cream

Preparation

  1. For the grilled beef, in a bowl, mix all the ingredients and rub the meat.
  2. Preheat oven to 200 °C (400 °F). In a hot pan, grill the meat on both sides and finish cooking in the oven for 5 to 10 minutes according to the desired cooking. Allow to rest for 10 minutes before slicing.
  3. For the vegetables, in the same pan, cook the vegetables until golden brown. Season with cumin, salt and pepper and set aside.
  4. For the avocado salsa verde, mix all the ingredients and season with salt and pepper.
  5. Spread the sour cream on the tortillas and garnish with sliced meat, grilled vegetables and avocado salsa verde.