fbpx
North African Beef Wrap

North African Beef Wrap

Chef Michael Boisseree | Reinhart Sales Consultant/Division Chef, Omaha, Neb.

Ingredients

Chermoula Marinade*

Mix ingredients well. Store until use.

Roasted Tomatoes**

Place skin side down onto parchment-lined pan. Drizzle with oil and sprinkle with salt. Roast at 425 F for 20 minutes until edges turn dark.

Cucumber Salad***

Peel 12 cucumbers and cut into batonnets. Thinly slice one red onion. Mix with two cups of shredded carrots. Toss with two cups of yogurt dressing.

Harissa Mayonnaise****

Blend well and chill until use.

Preparation

  1. Cut flank steak into 4 oz portions and marinate overnight in chermoula marinade. When ready to use, grill steak over medium-high heat for two minutes, then flip and grill other side until medium rare. Rest for five minutes. Slice.
  2. While steak is resting, grill tortillas on broiler or flat top grill for 30 seconds to 45 seconds each side. Assemble ¼ ounce fresh spinach and three roasted tomato wedges. Shingle sliced beef over tomatoes. Drizzle with harissa mayonnaise. Top with cucumber salad.
  3. Fold tortilla and roll like a burrito, leaving one end open for presentation. Or roll completely like a burrito and slice in half on a bias. Serve with hummus and vegetables.