Mexican Beef wraps with Radish and Avocado Salsa
Spanish colonists brought the radish to Mexico in the 16th century and it’s been a popular ingredient in Mexican food ever since, providing a great texture contrast and a fresh peppery flavour to many dishes. Quick and easy, this tasty recipe is full of fresh flavours and perfect for sharing with friends.
|2 Rib eye beef steaks|
|15 mixed radishes, quartered|
|1 avocado, cubed|
|small bunch coriander|
|1tsp olive oil|
|4 Wholemeal tortilla wraps|
Step by step
- Rub ½ tsp of cumin over each side of the steak and season.
- Heat a non-stick pan until very hot and sear the outside of the steaks for 2 minutes on each side. Cook for longer of you prefer it medium or well done.
- Let the steaks rest on a warm plate while you chop the radish, avocado and coriander. Toss the veg in the oil and lime juice and season well, then slice the steak.
- Lay the steak down the centre of the tortilla, top with the salsa and wrap up.