If the weather is good cook these on the barbecue or feel free to replace the steak with chicken or pork. If you haven’t got any readymade salsa to hand add a small dollop to each one before serving.
|salt and freshly ground black pepper|
|good handful of fresh coriander leaves|
|30g Cheddar cheese|
|1/2 ripe avocado|
|4 small wholemeal wraps|
|1 tbsp rapeseed oil|
|1 green pepper|
|1 large red pepper|
|¼ tsp chilli powder|
|¼ tsp ground cumin|
|2 tsp fresh lemon juice|
|1 garlic clove|
|300g sirloin or fillet steak (well trimmed)|
Using a small sharp knife, cut the steak into strips and put in a bowl. Peel the garlic and use a garlic crusher or grate on the fine side of a box grater. Then add to the steak with the lemon juice, cumin and chilli powder. Season lightly with salt and freshly ground black pepper. Set aside at room temperature to allow the flavours to develop.
Cut the onion in half and peel off the skin, then cut into slices, discarding the root. Cut the peppers in half and remove and discard the core and seeds, then cut into slices.
Heat a frying pan or a wok over a medium heat. Add the oil and swirl up the sides, then tip in the onion and peppers and stir-fry for 3-4 minutes until just tender but still with a little bite. Add the marinated steak to the pan and stir-fry for 2-3 or until the steak is cooked through and tender. Tip into a bowl and keep warm. Wipe out the frying pan and return to a medium heat.
Heat each wrap on the heated frying pan for about 10 seconds on each side. Arrange on plates and divide the steak and vegetable mixture amongst them. Cut the avocado into slices, discarding the skin and scatter on top, then grate over the cheese and finish with the coriander leaves before serving.
The steak and vegetable mixture would keep for up to 4 days in an airtight container in the fridge. Alternatively this could be made in the slow cooker. Simply cook the steak mixture on low for 2 hours and once the vegetables have been added give it another 2 hours.