Sandwiches, wraps and salads STEAK AND ROASTED VEGETABLE ROLL-UP D I F F I C U LT Y L E V E L
Medium
P R E PA R AT I O N T I M E
40 minutes
S E RV I N G S
4
P R E PA R AT I O N
INGREDIENTS
Preheat the oven to 180°C (gas mark 4).
60 ml olive oil, divided
In a large oven-proof pan, heat 30 ml of oil over medium heat. Season the meat with the herbs, salt, and pepper, and sear on all sides until browned. Place the pan in the oven and roast the meat for 20 minutes or to the desired degree of doneness; remove from the oven and allow to cool. Slice into thin slices and set aside.
400 g beef tenderloin, or other lean steak cut 2 tablespoons mixed fresh herbs, such as parsley, coriander, thyme, rosemary Salt and pepper
Meanwhile, place the courgette slices and tomato wedges on a baking sheet. Drizzle
1 medium courgette, thickly sliced
with the remaining olive oil, season with salt and pepper, and place in the oven at the
1 large tomato, sliced into 8 wedges
same time as the meat for 20 to 30 minutes or until well-roasted. Set aside.
4 flour tortillas
Place a tortilla on a flat surface, spread with mayonnaise, and top with the avocado, lettuce, meat slices, and roasted vegetables. Roll up and then wrap in parchment paper. Cut in half and serve.
60 g mayonnaise 2 avocados, pitted, peeled, and sliced into strips 100 g mixed lettuce
59
