Chilli Beef Tortillas

    Chilli Beef Tortillas

    13saves
    30min


    1 person made this

    About this recipe: Tender ‘minute’ steak is quick-cooking and inexpensive, and it goes superbly well with chilli vegetables and smooth avocado in tortilla wraps, for a spicy light meal. Delicious!

    Ingredients
    Serves: 4 

    • 12 thin slices minute (flash-fry or sandwich) steaks, about 350g in total
    • 1 tsp paprika
    • 1 tsp ground cumin
    • 3 tbsp sunflower oil
    • 1 red onion, thinly sliced
    • 1 yellow pepper, sliced
    • 2 chillies, preferably 1 red and 1 green, seeded and finely sliced
    • 4 x 20cm soft flour tortilla wraps
    • 1 ripe avocado, thinly sliced

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Lightly dust the beef with the paprika, cumin and a little seasoning. Heat 1 tbsp oil in a large nonstick frying pan with a lid. Add the beef (you'll need to cook it in batches, adding a little more oil each time) and cook over a medium-high heat, turning once, until browned and cooked to your liking (about 30 seconds each side for rare, 45 seconds for medium, and 1 minute for well-done). Remove from the pan and put on a board to ‘rest’.
    2. Add the remaining oil to the pan. Add the onion and cook, stirring, for 2 minutes or until beginning to soften. Add the pepper and chillies, and cook for a further 3 minutes or until the vegetables are tender. Lightly season. Meanwhile, cut the beef into 1cm strips. Scatter the beef strips over the vegetables in the pan (the steam will reheat the beef). Remove from the heat and cover with the lid to keep the filling warm.
    3. In another pan, heat the tortillas one at a time for about 30 seconds on each side (or all together in a microwave). Spoon the beef mixture down the centre of each tortilla and add the avocado slices. Roll up and serve.

    …another idea

    Steak sandwich Split 4 long ciabatta or baguette rolls in half lengthways, keeping one side attached. Warm or toast them under a medium grill for 1 minute. Cook the minute steaks as in step 1. Spread 5 tbsp wholegrain mustard mayonnaise over the bottom halves of the rolls. Top with 4 large sliced tomatoes. Cut the steak into slices and add to the rolls. Mix 1 tbsp olive oil with 1 tsp lemon juice and the juices from the meat in a bowl. Add 40g watercress leaves and toss to coat. Scatter over the steaks.

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