Steak & guacamole wrap
Shiitake mushrooms, fresh chilli & lime
20 mins
Super easy
serves 4
About the recipe
Wraps are real comfort food, and filled with juicy steak and guacamole, they're a total joy.
Ingredients
optional: 1 large handful of shiitake mushrooms
560g piece of rib-eye steak, fat removed
1 teaspoon dried oregano
1 tablespoon sweet smoked paprika
4 flour tortillas
4 tablespoons fat-free natural yoghurt
optional: 1–2 fresh red chillies
GUACAMOLE
2 ripe avocados
2 ripe tomatoes
1 clove of garlic
2 spring onions
4 pinches of ground cumin
½ a bunch of fresh coriander
1 lime
Method
- To make the guacamole, peel and destone the avocados, then place in a food processor.
- Halve and add the tomatoes, peel, finely slice and add the garlic, then trim, finely slice and add the spring onions.
- Sprinkle in the cumin, pick in most of the coriander leaves, then pulse to a chunky consistency, and scoop into a bowl.
- Add a good squeeze of lime juice to the bowl, then taste and season to perfection with sea salt and black pepper. Drizzle lightly with extra virgin olive oil, then put aside.
- Place a griddle pan over a high heat. Thickly slice the mushrooms (if using), then grill until golden and nutty, then remove and keep warm until needed.
- Season the steak well with salt, pepper, oregano and paprika, then bash with the bottom of a heavy pan to flatten slightly.
- Rub the steak with a little olive oil, then cook on the hot griddle for 5 minutes, or until cooked to your liking, turning every minute. Remove to a plate to rest.
- Lay the tortillas out flat on a clean work surface, then spread over a little guacamole.
- Slice the steaks into thin strips, then divide between the tortillas with the mushrooms (if using). Drizzle with a little extra virgin olive oil and the resting juices.
- Top with a dollop of yoghurt, the remaining coriander leaves and some finely sliced red chillies (if using), then wrap up. Serve with the lime wedges on the side for squeezing over.
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