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Barbecued Rump Steak Wrap with Corn Salsa

The Ultimate Quick Meal

4

Serves

15 mins

Prep Time

10 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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High Iron

Low Sodium

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Beef,

Under 30 Minutes,

Easy,

Barbecue,

Ingredients

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2 Quality Mark beef rump steak

Only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly.

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1 avocado

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1 tbsp mayonnaise

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270g can sweet corn

drained (or lightly cook fresh or frozen corn kernels)

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1 red capsicum

finely chopped

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2 spring onions

finely sliced

To serve

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6 tortillas

warmed in the microwave or on a toasted sandwich press

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snow peas

Method

To Barbecue Steak

1

Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue flat-plate to hot before adding the steaks.

2

Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

3

Remove steaks from heat, loosely cover with foil and rest the steaks for 2 to 4 minutes before serving.

4

While the steaks are resting, mash the avocado with mayonnaise. Combine the corn, capsicum and spring onions.

5

After the steaks have rested, slice them thinly across the diagonal to give even slices.

6

Spread the warmed tortillas with mashed avocado, top with slices of steak, corn salsa and sprouts.

More info

Nutrition Information per Serving (287g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2132 (509)kJ

Protein

26.3g

Total Fat

27.4g

Saturated Fat

6.9g

Carbs

37.3g

Sugars

3.2g

Sodium

211mg

Iron*

3.7mg

* Percentage of recommended daily intake (Aust/NZ)

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