Beef Wraps With Salsa Verde Recipe

Name: Beef Wraps With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
Plate the beef, tortillas, remaining salsa verde, chilies and lemon separately and assemble at the table.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: None None Salsa Verde, 4 None large tomatillos, 2 None long green chilies, plus extra, roasted, to serve, 1/4 None small onion, and more.

Yes, Beef Wraps With Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beef Wraps With Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions