surf & turf wraps with summer salsa
By Tradie BBQ
INGREDIENTS
Farrah’s Smokey Chipotle Wraps
450g Raw Prawns, De-shelled
350-400g Beef Steak
2 tsp Garlic Powder
2 tsp Garlic Powder
2 tsp Smoked Paprika
Salt & Pepper
2 Tbsp Olive Oil
Salsa:
2 Ripe Roma Tomatoes
1/2 Red Onion
1 Bunch Fresh Coriander
1 Lime, Zested & Juiced
Salt & Pepper
Guacamole:
3-4 Ripe Avocados
1 Lime, Zested & Juiced
1/2 tsp Hot Sauce
Salt & Pepper
METHOD
Remove steak from packaging and pat dry with a paper towel. Using a sharp knife, cube the steak into bite sized pieces then place into a bowl. Into a separate bowl, add the prawns, divide the seasonings & oil into each, then mix well to combine. Set aside.
to make the guacamole, cut the avocados in half, then safety remove the seed from inside. Use a spoon to scoop out the flesh, and place into a medium sized bowl. Use a fork to mash the avocado, then season with the lime, hot sauce, and salt and pepper to taste.
To make a quick, fresh summer salsa, cut the tomatoes into quarters, then remove the inside of each quarter (leaving just the outer flesh). Finely dice, then finely dice the onion. Roughly chop the coriander and place into a bowl, seasoning with lime and salt and pepper to taste.
Cook Time! Pre-heat the barbecue to a medium high heat and add a little oil. First place the cubed steak onto the grill, cooking for 1-2 minutes, moving around as it cooks. Place the seasoned prawns onto the grill along with the steak, and cook for a further 2 minutes.
To Build! Gently warm the chipotle wraps on the BBQ for a few seconds on each side. Remove from the heat and spread over a healthy amount of guac. Top with the steak and prawns, followed by the fresh salsa. Add some more hot sauce if you like it on the spicy side, then roll up and enjoy!