Flash Grill Peppered Beef Wraps
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Quick and easy to make, these Peppered Beef Wraps will soon become a family favourite. |
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650g piece rump steak cut 2.5cm thick and trimmed of excess fat
1 tablespoon freshly crushed black pepper
A little light olive oil
4 soft flour tortillas, to serve |
4 tablespoons guacamole, to serve
4 tablespoons tomato salsa, to serve
4 tablespoons soured cream, to serve
A handful of little gem lettuce leaves, to serve
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Put the steak on a sheet of clingfilm and scatter over the black pepper. Turn the steak, shaking off any excess, and press on the other side.
Brush the steaks with a little olive oil and barbecue over Direct Medium heat for 10 to 15 minutes, turning once. Remove from the grill, cover with foil and leave to rest for 5 to 10 minutes before slicing on the diagonal across the grain.
Barbecue the tortillas for a few seconds on each side, just to let them warm through – don’t cook them for long as they become crisp or difficult to roll up! Place the steak slices on the warm tortillas, spread over a dollop of guacamole, tomato salsa, soured cream and a little lettuce. Roll up and serve.
Thanks to Weber.eu
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