Fast Peppered Beef Rump Steak Wraps

Nutrition per serve

Ingredients

• 1pcs red onion
• 1bunch parsley
• 2g dried oregano
• 1pcs tomato
• 10g pepper and garlic seasoning
• 2pcs beef rump steaks
• 6pcs flour tortillas
• 50g aioli mayonnaise
• 50g baby spinach leaves
• 15ml red or white wine vinegar
• 15ml extra virgin olive oil
• 20g butter
• 1pcs olive oil

Method

1. Step 1 — Prep ingredients
   Finely chop the onion and parsley, including the parsley stems.
2. Step 2 — Make chimichurri
   Put 1½ tsp dried oregano*, 1 tbs red wine vinegar and 1 tbs extra virgin olive oil in a large bowl. Add the onion and parsley and season with salt and pepper.
3. Step 3 — Prep tomato
   Cut the tomato into thin wedges, add to the chimichurri and stir to combine.
4. Step 4 — Cook steaks
   RUMP STEAK OPTION Scatter 3 tsp pepper and garlic seasoning (reduce the seasoning for a milder pepper kick) over the steaks to coat both sides. Heat 20g butter in a large frypan over medium-high heat. Cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
5. Step 5 — Warm tortillas
   While the steaks are resting, heat a drizzle of olive oil in the same pan over high heat. Warm the tortillas, in batches, for 30 secs each side or until heated through and golden.
6. Step 6 — Get ready to serve
   Slice the steaks. Spread the tortillas with the aioli and divide among plates. Fill with the spinach, steak and chimichurri tomato to serve.

Allergens

Sulphites, Milk, Gluten, Sesame, Soy, Wheat, Egg