Beef Wraps With Salsa Verde

• salsa verde
• 4 tomatillos large
• 2 long green chilies plus extra, roasted, to serve
• 1/4 onion small
• 1 clove garlic peeled
• 2 tablespoons cilantro chopped
• beef Wraps
• 5 ounces beef steaks thin
• 14 ounces red kidney beans drained, rinsed
• 10 ounces cherry tomatoes halved
• 1/2 green pepper diced
• 1 bunch cilantro roughly chopped
• 8 tortillas small
• 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 verde, long green chilies, onion, clove garlic, cilantro, beef wraps, beef, red kidney, tomatoes, green pepper, cilantro, lemon wedges

Taken from www.yummly.com/recipe/Beef-Wraps-with-Salsa-Verde-1401286 (may not work)