Go Back
Print
Image of the sizzle steak wrap at a close up including the steak, green capsicum, corn, red cabbage and red pepper sauce.

Sizzle steak wraps with red pepper sauce

Course Main Course
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 23 minutes
Servings 4
Author Eleni Georges

Ingredients

Sizzle steak

  • 800 g sizzle steak
  • 4 tbs The Food Philosopher red pepper and tomato sauce, mild or spicy
  • olive oil
  • salt

Wraps/Toppings

  • 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

Instructions

  1. 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.

  2. 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. 

  3. While the last batch of steaks are being cooked prepare the wraps as per package instructions. 

  4. Once all the steaks are cooked season with salt and serve it warm with all the toppings to enjoy. 

Recipe Notes

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.