Family Tandoori Steak Wraps
with Minted Yoghurt
The Indian flag is made up of deep saffron, white and green, representing courage and sacrifice, truth, peace and purity, and prosperity respectively – a perfect balance of elements. We’ve taken inspiration from that classic palette to bring you this scrumptious tandoori beef wrap.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½ tbs
tandoori paste
2 steak
beef rump
1 tub
Greek-style yoghurt
(Contains: Milk;)
1 bunch
mint
1 packet
White Flour Wraps
(Contains: Gluten, Wheat;)
1
cucumber
2
carrots
Not included in your delivery
½ tbs
olive oil
Utensils
Cooking Steps
To prepare the ingredients, finely chop the mint. Peel the cucumber into ribbons and grate the carrots.
In a large bowl, combine the tandoori paste (caution: spicy) with the olive oil. Coat the beef rump steaks in the tandoori marinade. Set aside.
Heat a greased chargrill pan or BBQ over a medium-high heat. Add the tandoori steaks and cook for 2 minutes on each side for medium rare or until cooked to your liking. Set aside on a plate and cover with foil. Rest for 5 minutes. Then, cut into 1 cm thick slices.
Meanwhile, combine the Greek yoghurt and mint in a small bowl. Season to taste with salt and pepper. Heat the white flour wraps in a microwave, sandwich press or in a large pan.
To serve, layer the cucumber, carrot and the tandoori steak slices in the centre of each wrap and dollop with the minted yoghurt. Roll up and eat!
