Beef Wraps With Salsa Verde - cooking recipe

Ingredients

None None Salsa Verde
4 None large tomatillos
2 None long green chilies, plus extra, roasted, to serve
1/4 None small onion
1 clove garlic, peeled
2 tbsp cilantro, chopped
None None Beef Wraps
4 x 5 oz thin beef steaks
1 x 14 oz can red kidney beans, drained, rinsed
10 oz cherry tomatoes, halved
1/2 None green pepper, diced
1 bunch cilantro, roughly chopped
8 None small tortillas
None None Lemon wedges, to serve

Preparation

To make the salsa verde, peel the tomatillos and score the base of each fruit with a small knife. Place in a saucepan of boiling water for 20 seconds, then cool under cold water. Remove and discard the skins. In the same boiling water, cook the whole, peeled tomatoes and chilies for 1-2 mins. Drain and place with the remaining ingredients in a blender. Pulse until smooth and season to taste.
Heat a grill pan or grill to high. Lightly spray steaks with oil and season to taste. Cook for 1 min each side, or to desired doneness. Remove from the pan and leave to rest for a minute, then slice into strips. Toss the steak in a bowl with the beans, tomatoes, pepper, cilantro and 2 tbsp of salsa verde.
Plate the beef, tortillas, remaining salsa verde, chilies and lemon separately and assemble at the table.