Are you even South African if you don’t relish the thought of alternative biltong recipes? We’ve got the wrap on a wrap that’ll make you feel proudly South African–perfect for lunch or meal prepping.
Ingredients
- For the steak
- 3 tbsp vegetable oil
- 300 g minute steak
- 4 tbsp biltong spice
- For the salad
- 1 carrot, peeled, thinly sliced
- 1 cucumber (130 g), thinly sliced
- 1 red onion, thinly sliced
- 1 garlic clove, sliced
- 2 tbsp apple cider vinegar
- 1 tsp caster sugar
- To serve
- 8 tortillas wraps, grilled
- 1 whole butter lettuce
- 1⁄4 cup sweet chilli sauce
- 2 tsp sesame seeds, toasted (optional)
- 1⁄2 cup fresh coriander leaves
Instructions
For the steak
EVENLY coat steaks in oil. Sprinkle biltong spice over each steak and rub into the meat on each side. Set aside for 15 minutes to infuse.
COOK steaks on a heated grill plate over high heat for 2 minutes each side for medium-rare, or until cooked as desired. Transfer to a plate; cover with foil, rest for 5 minutes.
For the salad
COMBINE carrot, cucumber, onion, garlic, vinegar and sugar in a bowl. Cover and allow to stand for 15 minutes.
To serve
CUT steak into thin slices. Top each tortilla with a few small lettuce leaves, sliced steak and pickled vegetables. Drizzle with chilli sauce. Top with sesame seeds and coriander.
