Veal loin steak wraps with an Italian twist

4
> 60 minutes
Short loin steak ready
*
barbecuing
Mayke | FOCUS & CLICK

Preparation

Preparation method Short Loin Steak:
Remove the loin steak from the packaging, pat the meat dry and rub it with your chosen BBQ rub. Heat the BBQ to 110°C (230°F) and grill the loin steak immediately on both sides until nicely browned. Then place the meat indirectly on the BBQ and cook the meat to a core temperature of 55°C (131°F). Remove the loin steak from the BBQ and let rest for 5 minutes with aluminum foil around it.

How to prepare chimichurri:
Cut the tomatoes in half and remove the core. Do this with the cucumber too to make sure the chimichurri doesn't get too wet. Chop the tomatoes, cucumber and red onion very finely and place in a bowl. Also finely chop the basil and sage. Add the truffle oil and lemon juice to the mixture and season with salt and pepper.

Building wrap:
Grill the green asparagus briefly on the BBQ, cut the spring onion into rings and finely chop the pistachios. Place some arugula on the tomato wraps and place 2 green grilled asparagus on top. Cut the loin steak into thin slices and place some of this on the wrap. Top the wrap with the homemade chimichurri, chopped pistachios and some spring onion. Roll up the wrap and enjoy!

Source: Mayke | FOCUS & CLICK

Ingredients veal:

  • 1 piece of Short loin steak ready
  • Spicy BBQ Rub

Ingredients wraps:

  • 6 tomato wraps
  • arugula
  • green asparagus
  • pistachios
  • Spring onion

Chimichurri ingredients:

  • half red onion
  • Half cucumber
  • Basil
  • Sage
  • 3 Roma tomatoes
  • 4 tablespoons of truffle oil
  • Juice of half a lemon
  • Pepper and salt

Kitchen supplies:

  • BBQ
  • Grill pan/grill plate
  • Meat thermometer

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