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Italian Steak & Creamy Pesto Wraps

Italian Steak & Creamy Pesto Wraps

with Chips & Caramelised Onion

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It's steak and chips, 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.

Allergens:GlutenMilkTree NutsEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

potatoes

1 unit

red onion

2 clove

garlic

2 unit

tomato

1 head

cos lettuce

1 packet

beef rump

1 sachet

Italian herbs

8 unit

classic wraps

(ContainsGlutenMay be presentSesame, Soy)

1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Eggs)

Not included in your delivery

olive oil

¼ cup

balsamic vinegar

2 tbs

water

1 tbs

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3430 kJ
Fat30.3 g
of which saturates4.9 g
Carbohydrate87.8 g
of which sugars14.9 g
Protein43 g
Sodium575 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium 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 chips. Place the chips 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 chips are baking, thinly slice the red onion. In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly, 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, combine the garlic, Italian herbs and a drizzle of olive oil. Add the beef rump and season generously with salt and pepper. Toss to coat.

4

When the chips have 10 minutes cook time remaining, wash the frying pan and return the pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef and cook for 2-3 minutes on each side (depending on thickness) or until cooked to your liking. Transfer to a plate to rest.

TIP: This will give you a medium steak. 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

Thinly slice the steak. Bring everything to the table to serve. Build your wraps by spreading a layer of the creamy pesto dressing over a classic wrap. Top with the cos lettuce, tomato, steak and caramelised onion. Serve with the chips.