Place the rump steak and peppers in a shallow bowl, mix together the olive oil, garlic, cumin, paprika, coriander, tomato paste and sugar and season, pour this over the beef and peppers, and rub to combine.
Heat the vegetable oil in a pan, cook beef for 3-4 minutes on each side, remove and allow to rest for 5 minutes. In the meantime, fry peppers until golden brown, then slice the rump into strips and return to the pan, add the beans and cook until beans are heated through, about 2 minutes.
In a bowl, mix together avocado and lime juice. Season. In a second bowl, toss together tomatoes, spring onions and coriander leaves. Season.
Place wrap on a surface and spread with a little crème fraîche, top with beef mixture. Serve with tomato salsa and avocado and extra lime and chilli.
Words and image:Fairlady magazine
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