This week's recipe post is an ode to the barbecue. I thought I'd get one last outdoor grill recipe out there before packing it up for the winter. Actually, who am I kidding? We all know Canadians just move their BBQs to the garage during winter. Alas, this recipe is a snap to whip up any time of year. I've called these "fiesta wraps" because that sounds a lot better than "radish and avocado fajitas". Please - don't let the ingredients scare you! I promise this is delicious. You won't even taste the radishes - you'll just enjoy the crunch and the nutrients! ;)
Ingredients round up: flank steak, whole wheat tortillas, avocado, radishes, cumin, chilli powder, not shown: salt, pepper, lime juice. Optional: fresh cilantro.
To begin, you will prepare the fajita filling. Dice your avocado and put it into a bowl. Squirt some lime juice on the avocado to prevent it from browning. Sprinkle with salt and pepper to taste.
Next, wash your radishes well and trim them. Cut into slices and add this to your avocado in a bowl. If you are a fan of cilantro, now is the time to add a handful!
Next, pre-heat your barbecue. You want it to be quite hot. Okay....maybe not quite this hot. About 400-degrees should do it. Given flank steak is so lean and thin, the trick is to sear it off quite quickly. I like mine medium-rare.
Before putting your meat on the grill, season it liberally with cumin and sprinkle a bit of salt, pepper and chilli powder on both sides. Grill away!
Top the whole wheat tortillas with thinly sliced steak and your avocado/radish mixture! I add a spoonful of plain low-fat yogurt to make it extra-delicious.