Steak & Pineapple Salsa Wrap 600 g rump (fat trimmed) 15 m olive oil 85 g creamed cottage cheese 6 tortilla wraps 90 g rocket leaves Salsa 1 pineapple (cut into small cubes (1cmx1cm)) 6
Steak & Pineapple Salsa Wrap
- 600 g rump (fat trimmed)
- 15 m olive oil
- 85 g creamed cottage cheese
- 6 tortilla wraps
- 90 g rocket leaves
Salsa
- 1 pineapple (cut into small cubes (1cmx1cm))
- 6 roma tomatoes (deseeded amd cut into small cubes (1cmx1cm))
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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
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In a bowl mix together the tomato and pineapple
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Spread 15 ml of cream cheese over each wrap evenly
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Place the rocket leaves on top of the cream cheese
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Place 80 ml of salsa on top of the rocket leaves
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Slice the steak lengthwise 2 cm thick and place three slices on top of the salsa
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Close the wrap by folding it tightly