- Prep Time
- 10 mins
- Total Time
- 30 mins
- 8 oz
- 1 blade steak
- 250 g
- 1/2 cup
- tomato salsa, divided
- 125 mL
- red onion, cut into thick rings
- jalapeño pepper, halved and seeded
- poblano pepper, halved and seeded
- yellow pepper, quartered and seeded
- 2 tbsp
- olive oil
- 30 mL
- large tortilla wraps
- avocado, peeled, pitted and mashed
- 1 cup
- canned refried or rinsed black beans, warmed, divided
- 250 mL
- 2 cups
- shredded iceberg lettuce
- 500 mL
In shallow dish, combine steak and ¼ cup (60 mL) salsa, turning to coat. Set aside. Meanwhile, in large bowl, combine onion, poblano, yellow and jalapeno peppers. Drizzle with oil and toss to coat.
Place steak (discarding salsa used for marinade), onion and peppers on barbecue preheated to medium-high. Grill vegetables, turning often, until softened and lightly charred. Grill steak until internal temperature of 160°F (71°C) is reached, for medium doneness. Remove from grill and let steak rest.
Transfer vegetables to chopping board. Coarsely chop, transfer to bowl and mix with reserved salsa. Thinly slice steak across the grain.
Spread refried beans over one-half of each tortilla wrap and mashed avocado on other half. Also layer each tortilla, with vegetable mixture, beef and lettuce. Roll up to serve.
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