Beef Wraps With Salsa Verde

• 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.

salsa, tomatillos, long green chilies, onion, clove garlic, cilantro, wraps, thin beef, red kidney beans, cherry tomatoes, green pepper, cilantro, tortillas, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/28424 (may not work)