Steak wraps

Leave a comment

Updating as we go

Early in 2021, I relocated and started updating my website; I’ve been making changes and improving everything as I go. This recipe is one of the many things I’ve tried to improve.

A meaty treat for dinner 

I love any food wrapped in meat, and steak wraps are definitely the best way to go. I am turning the traditional wrap inside out with this recipe. Who needs a grain-based wrap when you can use meat as the wrap? 

These steak wraps are delicious and so easy to make. You can make these wraps ahead of time and just cook them minutes before you serve them

Tender is best 

When making steak wraps, remember that you need a tender cut of meat. I like to use sirloin, but if you can’t get sirloin, it isn’t the end of the world. If you find yourself with a tougher cut, break out the meat hammer to give the meat a good bash to tenderise it. The key to getting these wraps right is having the meat thinly sliced so that it cooks quickly without becoming chewy. I like to cut my steak a little thicker and then use the meat tenderiser on the flat side to thin the meat out a little. 

Steak wraps recipe

Ingredients

  • 8 sirloin or flank steaks thin slices
  • Olive oil
  • Salt and pepper
  • 2 peppers, sliced into thin strips
  • 1 courgette, sliced into thin strips
  • 1 onion, halved and then thinly
  • 1 tbsp. rosemary

Instructions

Rub each side of the steaks with some olive oil and season.

Heat a frying pan over a medium heat with a little oil.

Fry off the vegetables and rosemary until they are tender.

Place the steak pieces on a chopping board.

In the centre of each steak place a few vegetables vertically.

Roll the vegetables up in the steak.

Take a toothpick and use it to secure the end of the steak.

Repeat with the remaining steak and vegetables.

Preheat a grill pan or BBQ on high heat.

Cook each wrap for 2 minutes per side, less if you prefer your steak rear.

Serve hot

  • Rating: ★★★★★
  • Print


Credit: Cath @ easycleaneats

Ingredients

  • 8 sirloin or flank steaks thin slices
  • Olive oil
  • Salt and pepper
  • 2 peppers, sliced into thin strips
  • 1 courgette, sliced into thin strips
  • 1 onion, halved and thin sliced
  • 1 tbsp. rosemary

Directions

  1. Rub each side of the steaks with some olive oil and season.
  2. Heat a frying pan over a medium heat with a little oil.
  3. Fry off the vegetables and rosemary until they are tender.
  4. Place the steak pieces on a chopping board.
  5. In the centre of each steak place a few vegetables vertically.
  6. Roll the vegetables up in the steak.
  7. Take a toothpick and use it to secure the end of the steak.
  8. Repeat with the remaining steak and vegetables.
  9. Preheat a grill pan or BBQ on high heat.
  10. Cook each wrap for 2 minutes per side, less if you prefer your steak rear.
  11. Serve hot.

Nutrition

Per Serving: 226 calories; 13g fat; 6g carbohydrates; 21g protein

Equipment 

  • Knife  
  • Chopping board 
  • Frying pan/cast iron pan/bbq 
  • Tongs
  • Toothpick

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Leave a comment