Looking for inspiration for your next dinner party? A Mexican fiesta is a tried and true hit. Serve delicious, spicy margaritas alongside this grilled beef and avocado from Mexico salsa verde, put on a festive playlist and put away those winter blues.
Grilled beef and sautéed vegetables wrap with avocado salsa verde
Prep time: 30 minutes
Cook time: 25 minutes
Serves: 4 to 6
Ingredients
Grilled beef
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1 lb (450 g) beef (Bavette, strip loin, inside round, etc.)
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1 garlic clove, minced
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3 tbsp (45 ml) olive oil
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2 tsp (10 ml) ground cumin
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1 tsp (5 ml) smoked paprika
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1/2 tsp (2 ml) cayenne pepper
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Salt and pepper
Sautéed vegetables
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1/4 cup (60 ml) olive oil
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2 yellow bell peppers, sliced
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2 red bell peppers, sliced
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2 red onions, sliced
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1 tsp (5 ml) ground cumin
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Salt and pepper
Avocado salsa verde
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1 can of tomatillos, strained and chopped
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1/2 red onion, minced
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1 tsp (5 ml) ground cumin
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1 jalapeño pepper, seeded and finely chopped
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2 avocados from Mexico, peeled, pitted and diced
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Zest and juice of 1 lime
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Salt and pepper
Garnishes
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Tortillas
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Sour cream
Directions
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For the grilled beef: in a bowl, mix all the ingredients and rub the meat.
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Preheat oven to 400°F (200°C). In a hot pan or on the barbecue, grill the meat on both sides and finish cooking in the oven for 5 to 10 minutes according to the desired cooking. Allow to rest for 10 minutes before slicing.
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For the vegetables: in the same pan, cook the vegetables until golden brown. Season with cumin, salt and pepper and set aside.
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For the avocado salsa verde, mix all the ingredients and season with salt and pepper.
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Spread the sour cream on the tortillas and garnish with sliced meat, grilled vegetables and avocado salsa verde.
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