Preparation time: 30 minutes
Cooking time: 15 minutes
For the filling
3 tbsp olive oil
3 cloves garlic, crushed
2-3 tsp ground cumin
1-2 tsp paprika
a pinch or two of chilli powder, to taste (optional)
1 tsp caster sugar
2 rump steaks, about 500g (18oz) in total
300g (10oz) Tenderstem, each stem cut into 3
1 onion, thinly sliced
1 red pepper, sliced
1 yellow pepper, sliced
For the guacamole
2 ripe avocados
1-2 garlic cloves, crushed
1 tbsp sour cream
juice ½ lime
salt & freshly ground black pepper
For the salsa
150g (5oz) cherry tomatoes, finely chopped
1 small bunch coriander, leaves & fine stalks finely chopped
juice of 1 lime
1 red chilli, deseeded & finely chopped (optional)
1 clove garlic, crushed
1 tsp caster sugar
a handful of grated Cheddar cheese
2-3 tbsp sour cream
6-8 tortilla wraps, warmed in the microwave or oven
1 Mix the olive oil, garlic, cumin, paprika, chilli and sugar in a small bowl. Use half to brush over both sides of the steaks. Add the Tenderstem, onion, red and yellow peppers to a mixing bowl and stir through the other half of the marinade. Set aside for 15 minutes while you make the guacamole and salsa.
2 Make the guacamole by slicing the avocados in half and removing the stone, scooping out the flesh and mashing with a fork in a small bowl. Stir through the garlic, sour cream and lime juice. Season to taste with salt and freshly ground black pepper.
3 Make the salsa by mixing the tomatoes, coriander, lime juice, chilli (if using) garlic and sugar.
4 When you are ready to eat, place a large frying pan over a high heat. When it is hot, add a drizzle of olive oil and let it get hot for a few seconds before adding both steaks. Cook for 2-4 minutes on each side, depending on how well done you like your steak. Set aside on a plate and cover loosely with foil to keep warm.
5 Add the vegetables to the frying pan, season with a little salt and pepper to taste and stir-fry over a high heat for around 5 minutes until they are cooked but still with plenty of bite. Turn off the heat.
6 Slice the steaks thinly across the grain and return to the pan, stirring briefly to mix together before tipping into a warmed serving dish. Serve the filling, salsa, guacamole, cheese and sour cream in separate bowls at the table for everyone to build their own wrap.
Cooks tip: You can replace the beef with pork tenderloin strips, or chicken breast strips. Stir-fry them first in the frying pan and make sure they are cooked all the way through before setting aside on a plate while you cook the vegetables.
Recipes and images courtesy of www.tenderstem.co.uk