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Beef, artichoke and rocket pesto wraps
Beef, artichoke and rocket pesto wraps
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Picnic-perfect dish bursting with fresh flavors.
Ingredients:
  • 312.50 ml chopped fresh continental parsley
  • 2 garlic cloves, finely chopped
  • 812.50 ml baby rocket leaves, coarsely chopped
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 (about 225g each) thick beef sirloin steaks
  • Olive oil spray
  • 3 pieces Lebanese bread
  • 1/2 red onion, thinly sliced
  • 1 small red capsicum, halved, seeded, thinly sliced
  • 120g (2/3 cup) marinated artichokes, coarsely chopped
Instructions:
  • In a food processor, combine 1 1/4 cups of rocket, parsley, parmesan, and garlic. Blend until finely chopped. While the processor is running, slowly pour in the oil until the pesto is smooth. Season with salt and pepper to taste.
  • Heat up a barbecue grill or chargrill on high heat. Spray the beef with oil and season with salt and pepper. Grill for 5 minutes on each side for a perfect medium-rare, or until it's cooked to your preference. Place it on a plate and let it rest for 10 minutes. Finally, thinly slice the beef across the grain.
  • Spread pesto on the bread. Layer with beef, onion, capsicum, artichoke, and the rest of the rocket. Drizzle remaining pesto. Roll tightly to seal the filling. Cut in half.

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