Ingredients

Scale

Grated zest and juice of 1 lime

2 tbsp orange juice

2 tbsp soy sauce

2 cloves garlic, minced or 1 tsp garlic powder

2 tbsp mild or medium chutney (such as mango)

½ tsp ground cumin

1 lb (500 g) Beef Inside Round Marinating Steak, halved

4 large whole wheat flour tortillas

2 large sweet red peppers, cut into strips

4 green onions, trimmed

1 tbsp vegetable oil (optional)

Fresh cilantro leaves (optional)

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Instructions

1. Combine lime zest and juice, orange juice, soy sauce, garlic, chutney and cumin in a shallow dish. Add beef strips, turning to coat; cover and refrigerate for 4 to 12 hours.

2. Grill red pepper and green onions in a closed preheated barbecue over medium heat for 3 to 5 minutes, turning once, or until grill marked and tender. Transfer to a cutting board and set aside. Increase grill to medium-high heat.

3. Grill tortillas, for about 1 minute per side, turning once, or until grill marked. Wrap tortillas in foil and set aside. Increase grill to high heat.

4. Discard marinade from meat; pat beef dry with paper towel. Heat a grill basket on barbecue. Add beef to basket and stir-fry on barbecue for 2 to 3 minutes or until browned. Transfer to a plate.

5. Cut red pepper halves into strips, and half the green onions crosswise. Top warmed tortillas with beef strips, grilled peppers and green onions and fresh cilantro (if using); fold up to eat.