Free of: All top allergens and gluten-free.

Ingredients

• 1 large flank steak
• 1⁄4 cup (60 mL) lime juice
• pinch salt
• pinch pepper
• 1 large sweet onion, sliced
• 2 red peppers, seeded and cut into thin strips
• 2 cloves garlic, sliced
• 1 tsp (5 mL) chili powder
• 2 tbsp (30 mL) olive oil
• 10 flour tortillas [Look for brands free of allergens; there are several GF tortilla brands.]

Method

1. In a small bowl, combine lime juice, salt and pepper.
2. Set flank steak into a container and pour seasoned lime juice over top. Let rest for 10 minutes, turning once.
3. Over high heat, barbecue steak for 5-6 minutes each side. Remove and allow to rest 10 minutes.
4. In the meantime, heat olive oil in a heavy-bottomed skillet and sauté the onion, peppers and garlic for 2-4 minutes.
5. Add chili powder and mix well. Keep warm.
6. Slice the flank steak into thin strips, cover and set aside.
7. Toast tortillas on the grill or warm through.
8. Place enough steak and vegetables to fill the centre of each toasted tortilla.
9. Spoon on a generous dollop of guacamole and salsa (recipes on next page), wrap and eat.

Next page: Guacamole, salsa