Grilled beef and sautéed vegetables wrap with avocado salsa verde
Serves 4-6
Ingredients
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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
Sautéed vegetables
- 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
Avocado salsa verde
- 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
Garnishes
- Tortillas
- Sour cream
Preparation
- For the grilled beef, in a bowl, mix all the ingredients and rub the meat.
- 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.
- For the vegetables, in the same pan, cook the vegetables until golden brown. Season with cumin, salt and pepper and set aside.
- For the avocado salsa verde, mix all the ingredients and season with salt and pepper.
- Spread the sour cream on the tortillas and garnish with sliced meat, grilled vegetables and avocado salsa verde.
