4
Easy
25 minutes
5 minutes
Toss the steak in the olive oil and chilli con carne spice, then thread onto skewers. Reserve the pan juices.
Chargrill on a smoking-hot griddle pan, with jalapeños, for 1 minute on each side or until cooked to your liking. Set aside to rest.
Toss the black beans in the pan juices. Slice the jalapeños and mix with the coconut milk, lime zest and juice to make a dressing.
Chargrill the wraps and serve with the steak, black beans and pickled pineapple. Drizzle over the dressing and garnish with the coconut and mint.
Cook's note: These taco-style wraps are packed with delicious fresh flavours – there’s no excuse not to throw them together for a satisfying midweek supper.
