29 April 2010

Recipe: Steak & Pineapple Salsa Wrap

Steak & Pineapple Salsa Wrap

Serves 6

600g Steakhouse-classic Rump, fat trimmed
15ml Checkers Choice Olive oil
85g creamed cottage cheese
6 tortilla wraps
90g rocket leaves

For the Salsa:
1 pineapple, cut into small cubes (1cmx1cm)
6 roma tomatoes, deseeded, cut into small cubes (1cmx1cm)

In a hot pan sear the rump in the olive oil, turn the heat down and cook each side for 5 minutes, set aside and allow to rest for 15 minutes. In a bowl mix together the tomato and pineapple. Spread 15ml of cream cheese over each wrap evenly. Place the rocket leaves on top of the cream cheese. 5. Place 80ml of salsa on top of the rocket leaves. Slice the steak lengthwise 2cm thick and place three slices on top of the salsa. Close the wrap by folding it tightly.


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