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Balsamic beef in tortilla wraps


12 tortilla wraps
900g beef fillet or rump
1 tablespoon crushed black peppercorns
2 tablespoons olive oil
10 sage leaves, torn into small pieces
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon salt
Lettuce, sprouts and watercress
Plus any additional salad ingerdients of your choice; avocado pear, bell peppers, rocket, coriander, mint, re-hydrated mung bean noodles, omelette strips and assorted cheeses.


  • Rub crushed peppercorns, sage leaves and some olive oil into the beef and set aside.
  • Turn the Grill 2 Braai onto high heat.
  • Place meat sections on the very hot ribbed grill and grill for 5 minutes on each side. Remove and wrap in tin foil.
  • While the meat is resting, warm the tortilla wraps individually over medium to low heat on the flat side of the Grill 2 Braai. Keep them warm in tin foil once they have all been cooked.
  • Unwrap the fillet and slice, against the grain, into thin 10cm strips.
  • Toss the meat with soy sauce, vinegar and salt.
  • Wrap strips of beef, leaves and desired ingredients in tortillas and serve.
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