1. Mix the olive oil, garlic, cumin, paprika, chilli and sugar in a small bowl. Use half to brush over both sides of the steaks. Add the Tenderstem, onion, red and yellow peppers to a mixing bowl and stir through the other half of the marinade. Set aside for 15 minutes whilst you make the guacamole and salsa.
2. Make the guacamole by slicing the avocados in half and removing the stone, scooping out the flesh and mashing with a fork in a small bowl. Stir through the garlic, sour cream and lime juice. Season to taste with salt and freshly ground black pepper.
3. Make the salsa by mixing the tomatoes, coriander, lime juice, chilli (if using) garlic and sugar.
4. When you are ready to eat, place a large frying pan over a high heat. When it is hot, add a drizzle of olive oil and let it get hot for a few seconds before adding both steaks. Cook for 2-4 minutes on each side, depending on how well done you like your steak. Set aside on a plate and cover loosely with foil to keep warm.
5. Add the vegetables to the frying pan, season with a little salt and pepper to taste and stir fry over a high heat for around 5 minutes until they are cooked but still with plenty of bite. Turn off the heat.
6. Slice the steaks thinly across the grain and return to the pan, stirring briefly to mix together before tipping into a warmed serving dish. Serve the filling, salsa, guacamole, cheese and sour cream in separate bowls at the table for everyone to build their own wrap.
Cooks tip: You can replace the beef with pork tenderloin strips, or chicken breast strips - stir frying these first in the frying pan and making sure they are cooked all the way through before setting aside on a plate whilst you cook the vegetables.
Recipe courtesy of Tenderstem Broccoli