Mexican beef wraps with radish & avocado Salsa

Spanish colonists brought the radish to Mexico in the 16th century and it’s been a popular ingredient in Mexican food ever since, providing a great texture contrast and a fresh peppery flavour to many dishes. Quick and easy, this tasty recipe is full of fresh flavours and perfect for sharing with friends.

Drinks match by food and drink matching expert Fiona Beckett: “The zingy fresh citrus flavours of a classic Margarita are great with Mexican food and will pick up beautifully on the limey radish and avocado salsa. If you prefer a red go for a fruity merlot, always a winner with steak.”


Serves: 2


  • 2 tsp Cumin
  • 2 Rib eye beef steaks
  • 15 Mixed radishes, quartered
  • Avocado, cubed
  • Coriander, small bunch
  • Lime, half
  • 1 tbsp Olive Oil
  • 4 Wholemeal tortilla wraps


Rub ½ tsp of cumin over each side of the steak and season.

Heat a non-stick pan until very hot and sear the outside of the steaks for 2 minutes on each side. Cook for longer of you prefer it medium or well done.

Let the steaks rest on a warm plate while you chop the radish, avocado and coriander. Toss the veg in the oil and lime juice and season well, then slice the steak.

Lay the steak down the centre of the tortilla, top with the salsa and wrap up.

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