Ingredients
- 350g bavette steak
- 30g harissa paste
- 1 avocado
- 250g baby plum tomatoes
- 1 red onion
- 2 wraps
- 1 tin kidney beans
- 1 pack microwave rice
Method
Step 1
Take the steaks and rub half of the harissa paste all over the steaks along with a tablespoon of oil. Allow to rest for a few minutes to marinade whilst you make the salsa and guacamole.Step 2
For the salsa, peel and finely slice the onion, finely slice the tomatoes and mix these together in a bowl.Step 3
For the guacamole, slice the avocado in half, carefully remove the stone and scoop out the avocado flesh into a bowl. Mash the avocado with a fork until creamy and season to taste.Step 4
Drain and rinse the kidney beans. Heat a tablespoon of oil in a non-stick frying pan and cook the beans for a few minutes, add the remaining harissa paste and 50mls of water, stir and allow to cook for a couple more minutes until a sauce has formed. Remove from the heat and tip the beans and sauce into a bowl. Wipe the pan clean and return to the hob.Step 5
Place the pan on a medium high heat and cook the steaks to your liking. 3-5 minutes on each side for a medium rare, cook for longer if you would like the steak less pink. Take the steaks out the pan, let them rest for a couple minutes before slicing into strips.Step 6
Cook the rice according to packet instructions and warm the wraps either in a frying pan or in the oven.Step 7
Assemble the burritos - take a wrap, spoon over some beans, some rice, tomato and onion salsa, creamy guac and steak strips. Wrap up and dig in.