Sizzle steak wraps with red pepper sauce
The sizzle steak wraps with red pepper sauce are a spin on the classic beef fajitas, which use bell peppers (capsicums) as part of the dish. It is a very quick family meal to put together and even better it is customizable by each person if you set it out as a DIY board. Once you lay out all the ingredients then each family member can make their wrap adding whatever toppings they like.
What is a sizzle steak?
The sizzle steak is a budget friendly piece of beef thinly cut. Being cut so thin lends itself well to the short cooking time required. Only 2min on either side and the steak is ready to eat.
Usually to make fajitas you marinate the beef with a mixture of spices (such as cumin, chilli, paprika and coriander) as well as lime juice. You then grill a variety of bell peppers (capsicums) and onions to go with it. Fresh ingredients used may include guacamole, tomatoes, cucumber, coriander and extra lime wedges.
Spin to the classic steak fajita dish
For the sizzle steak wraps with red pepper sauce, the real game changer here is that sauce! I used the red pepper and tomato sauce by The Food Philosopher for both the marinade and the added salsa on top. The sauce is made by organic peppers from a little farm near Florina, Greece, as well as fresh tomatoes and grape must. All ingredients added are fresh, 100% organic and 100% natural.
The vibrant red pepper sauce is unbelievably tasty, sweet with a subtle heat. In saying so there are two varieties you can choose from, a mild and spicy, which definitely has a kick to it. Click here to see a sweet recipe I developed using the fig jam by The Food Philosopher. Another great natural product using sweet heirloom figs picked out in Sounio, Greece.
- 800 g sizzle steak
- 4 tbs The Food Philosopher red pepper and tomato sauce, mild or spicy
- olive oil
- salt
- 10 mini tortilla wraps
- The Food Philosopher red pepper and tomato sauce, mild or spicy
- Corn
- Red cabbage, thinly sliced
- Fresh coriander, chopped
- Roasted green bell peppers/capsicum
- Lime/lemon wedges
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Marinate the sizzle steak with the red pepper and tomato sauce. Let it rest for 15min in the fridge or until you prepare the necessary toppings you wish to use.
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To cook the sizzle steak, heat a pan on a medium heat, drizzle 1-2 tbs of olive oil and then lightly fry the steaks. Cook the steaks for 2min on either side using a spatula or tongs to turn them over. Some foam may form while cooking, which I tend to remove using a paper towel or picking it out with a spoon.
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While the last batch of steaks are being cooked prepare the wraps as per package instructions.
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Once all the steaks are cooked season with salt and serve it warm with all the toppings to enjoy.
The cooking time may vary depending on how large the frying you are using. I used a 30cm pan so i could fit 1/3 of the steaks at a time.
The toppings I added were ones that I had in the fridge at the time. You may add whatever ingredients you like in the wrap.
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