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Grilled beef & pumpkin wraps

Cajun-spiced rump steak with charred pumpkin, tabouli and a lemon tahini yoghurt, all wrapped up and ready for dinner. Easy to make and full of flavour.

At a glance

35 minutes
4

Ingredients

  • 500g beef rump steak, trimmed
  • 1 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • 350g pumpkin, peeled and sliced into 1cm wedges
  • 1/3 cup Greek yoghurt
  • 1/4 cup tahini
  • zest and juice of 1 lemon, plus extra wedges to serve
  • 4 large wraps of choice
  • 250g pre-made tabouli
  • 60g baby rocket
  • mint leaves, to serve
  • sea salt and cracked black pepper

Method

  1. Place the olive oil and Cajun seasoning in a large snap-lock bag. Add the beef, season with pepper and rub to coat evenly.
  2. Heat a char-grill pan or barbecue over medium-high heat. Cook the steak for 3–4 minutes each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes before slicing thinly.
  3. Lightly spray or brush the pumpkin with olive oil and season. Return the grill pan or barbecue to medium-high heat and cook the pumpkin for 4–5 minutes each side, or until tender and lightly charred.
  4. Meanwhile, combine the Greek yoghurt, tahini, lemon zest and juice in a small bowl. Season and stir until smooth, adding a little water if needed to reach a drizzling consistency.
  5. Lay the wraps on serving plates. Top with tabouli, grilled pumpkin, baby rocket and sliced beef. Drizzle generously with the tahini yoghurt sauce. Finish with fresh mint and serve with lemon wedges.

Original Recipe – Australian Beef