Name: Steak Wrap with Tomato-Artichoke Relish, Roasted Asparagus & Radish
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 small bunches asparagus; 3 tbsp capers; 1 small pkg fresh basil; 3 cloves garlic; 6 large flour tortillas; 3 bunches radish; 1.02 kg striploin (New York strip) steak; 3 tomatoes; black pepper; extra virgin olive oil; Italian seasoning; salt

Steak Wrap with Tomato-Artichoke Relish, Roasted Asparagus & RadishSteak Wrap with Tomato-Artichoke Relish, Roasted Asparagus & Radish — a 30-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 small bunches asparagus

3 tbsp capers

1 small pkg fresh basil

3 cloves garlic

6 large flour tortillas

3 bunches radish

1.02 kg striploin (New York strip) steak

3 tomatoes

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Snap (or cut) off woody ends of the asparagus; cut spears in half crosswise. Divide between two large baking sheet pans.

Trim and halve radishes lengthwise. Add to the baking sheets with the asparagus, then drizzle veggies with oil and season with spices. Stir to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway, until asparagus and radish are fork-tender, about 15 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, 5 minutes.

While the steak is cooking, small dice tomatoes. Place in a medium bowl.

Drain and roughly chop artichoke hearts. Add to the bowl with the tomato.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl.

Peel and mince garlic. Roughly chop capers. Add both to the bowl along with oil, salt, and pepper. Stir to combine the tomato-artichoke relish and set aside.

Thinly slice steak against the grain.

Place tortillas on a flat surface, divide steak between them, then top with relish. Roll tightly to close and cut in half.

To serve, divide wraps and roasted veggies between plates. Enjoy!

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