Seared Steak & Baked Vegetable Wraps
50 mins active prep time, 4 servings
Ingredients (included in delivery)
- 750g sweet potato, peeled, cut into thin strips
- 1 zucchini, sliced into thin strips
- 1 red capsicum, sliced into thin strips
- 1 packet taco seasoning
- 450g beef rump steak
- 150g basil pesto
- 8 wraps
Ingredients (pantry items)
- 1/4 cup olive oil
- Cooking oil spray
In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Olive oil, cooking oil spray.
1. Preheat oven
Preheat the oven to 200°C. Line an oven tray with baking paper.
2. Prepare vegetables
Toss sweet potato in half the olive oil and taco seasoning. Arrange on tray and bake in the oven for 15 minutes. Meanwhile, toss the zucchini and red capsicum in the other half of olive oil and taco seasoning. Take the sweet potato out of the oven and add the zucchini and red capsicum to the tray. Return to the oven for a further 15 minutes, until vegetables golden and tender.
3. Cook steak
Preheat a chargrill pan on high. Spray with cooking oil spray. Grill steak for 3-4 minutes on each side, or until cooked to your liking. Rest, covered with foil, for 5 minutes.
Thinly slice steak. Heat wraps in the microwave for 20 seconds. Serve in wraps with baked veggies and basil pesto.
5. Add remaining ingredients, simmer then bake
Top make the mint yoghurt sauce, combine greek yoghurt, 1 tbsp fresh mint, chopped and garlic.
Sprinkle with mint leaves to serve. Drizzle mint yoghurt over the top.