2 tsp smoked paprika
1 tsp ground cumin
pinch chilli flakes
250 g beef fillets, trimmed of fat
olive oil spray
1 tsp olive oil
½ red onion, cut into thin wedges
½ large red capsicum, cut into thin strips
1 garlic clove, crushed
1 large tomato, halved, sliced
½ baby gem lettuce, quartered lengthways, washed, dried
½ small avocado, mashed until smooth
4 tortillas (wholegrain)
coriander, to serve
- Preheat a chargrill on mediumhigh heat. Combine paprika, cumin and chilli flakes. Sprinkle over steak and spray with oil.
- Add steak to the chargrill and cook for 2 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside to rest.
- Heat the oil in a small non-stick frying pan over medium. Add the onion, capsicum and garlic. Cook, stirring often, for 5-6 minutes or until onion starts to soften.
- Diagonally slice steak and place on a large platter with onion mixture, tomato and lettuce. Put avocado in a small bowl. To serve, spread a little avocado over each tortilla and top with capsicum mixture, steak, tomato, lettuce and coriander, if desired. Roll up and serve.