Recipe: Mexican Beef wraps with Radish and Avocado Salsa
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It’s National Margarita Day! (In the US, at least). To celebrate we bring you a recipe that food experts tell us goes beautifully with everyone’s favourite cocktail. 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. Food and drink expert Fiona Beckett says: “The zingy fresh citrus flavours of a classic Margarita are great with Mexican food and will pick up beautifully on the limey radish and avocado salsa. If you prefer a red go for a fruity merlot, always a winner with steak.” Serves: 2 Preparation time: 5 minutes Cooking time: 10 minutes You’ll need: 2tsp cumin 2 Rib eye beef steaks 15 mixed radishes, quartered 1 avocado, cubed small bunch coriander ½ lime 1tsp olive oil 4 Wholemeal tortilla wraps What to do: 1. Rub ½ tsp of cumin over each side of the steak and season. 2. 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. 3. 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. 4. Lay the steak down the centre of the tortilla, top with the salsa and wrap up.