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Fennel and Cumin Beef Wraps with Salsa Verde

Fragrant and wholesome, these flavoursome beef wraps make for a delicious mid-week meal or a quick and easy lunch.

Fennel and Cumin Beef Wraps with Salsa Verde

Serves 4

2 packs Silver Fern Farms Beef Flat-Iron Steaks
2 tsp fennel seeds
2 tsp ground cumin
Baby rocket leaves, to serve

1 tbsp raw sugar
2 tsp yeast
4 cups plain flour
½ tsp salt
1 cup plain yoghurt
1 cup milk

Salsa Verde
2 tbsp olive oil
3 capsicums (1 orange, 1 red and 1 yellow)
2 small red onions, finely chopped
4 cloves garlic, finely chopped
1/3 cup sugar
¼ cup apple cider vinegar
2 bunches coriander
2-3 tsp each fennel and cumin seeds, toasted

Mix together fennel and cumin with salt and freshly ground black pepper to form a spice rub. Rub onto the Silver Fern Farms Beef Flat-Iron Steaks, leave to rest for 5 minutes. Heat a heavy bottomed frying pan or grill plate to medium-high. Grease surface with oil. Cook steaks to your liking (for medium rare approximately 2 minutes each side). Cover and rest for 5 minutes. Slice into fine strips.

To make naan, mix sugar with 1/3 cup tepid water until dissolved. Add yeast to mixture and leave to rest for 10 minutes. Mix flour with salt and add the yeast mixture. Add the yoghurt and milk and stir until mixed well. Knead together for 5-6 minutes, until a soft ball forms. Rest for 30 minutes. Divide mixture into 8-10 balls and roll out into circular wraps. Cook naan one at a time in a hot shallow pan for approximately 30 seconds on each side. Keep covered under a tea towel, while cooking the rest.

To make salsa verde, heat oil in a frying pan. Fry capsicums, onions and garlic for 10-15 minutes. Place capsicum, garlic and onions into a food processor and blend with vinegar, sugar, one bunch of the coriander, toasted fennel and cumin seeds.

To serve, place salsa verde in the centre of a naan and top with rocket and coriander leaves and then flat-iron steak strips. Sprinkle with extra toasted fennel and cumin seeds. Roll up and enjoy!

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