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Italian Steak & Creamy Pesto Wraps

Italian Steak & Creamy Pesto Wraps

with Caramelised Onion

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It's steak and fries, but not how you know it. Fill soft wraps with herbed steak, tomato, crisp cos lettuce, creamy pesto dressing and caramelised onion, and you've got an easy Italian-style dinner that'll go down a treat.

Tags:Low Calorie
Allergens:GlutenMilkTree NutsEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

3 unit

potatoes

2 unit

red onion

2 clove

garlic

2 unit

tomato

1 head

cos lettuce

1 packet

beef rump

1 sachet

Italian herbs

(May be present Gluten/Gluten)

8 unit

classic wraps

(ContainsGlutenMay be present Soy)

1 tub

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

Not included in your delivery

olive oil

¼ cup

balsamic vinegar

2 tbs

water

1 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2100 kJ
Fat22.4 g
of which saturates4 g
Carbohydrate37.9 g
of which sugars15.7 g
Dietary Fibre0 g
Protein34.7 g
Cholesterol0 mg
Sodium187 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 5-6 minutes. Transfer to a small bowl.

3

While the onion is caramelising, finely chop the garlic (or use a garlic press). Thinly slice the tomato into half-moons. Shred the cos lettuce. In a large bowl, add the beef rump, garlic and Italian herbs. Drizzle with olive oil and season generously with salt and pepper. Toss to combine.

4

When the fries have 10 minutes cook time remaining, wipe out the frying pan and return to a high heat. When the pan is hot, add the beef rump and cook until cooked to your liking, 2-3 minutes each side (depending on thickness). Transfer to a plate to rest. Thinly slice before serving.

TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.

5

While the steak is resting, heat the classic wraps in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

6

Take everything to the table to serve. Spread the creamy pesto dressing over the classic wraps and top with the cos lettuce, tomato, steak and caramelised onion. Serve with the fries on the side, or add them to your wrap!