recipeName: beef, artichoke and rocket pesto wraps
ingredients: 1 1/4 cups chopped fresh parsley 1/3 cup finely grated parmesan 2 garlic cloves, finely chopped 3 1/4 cups baby rocket leaves, coarsely chopped 80ml (1/3 cup) extra virgin olive oil 2 (about 225g each) thick beef sirloin steaks olive oil spray 3 pieces whole wheat wraps 1/2 red onion, thinly sliced 1 small red capsicum, halved, seeded, thinly sliced 120g (2/3 cup) marinated artichokes, coarsely chopped
steps: process the parsley, parmesan, garlic and 1 1/4 cups of the rocket in a food processor until finely chopped with the motor running, gradually add the oil in a thin, steady stream until the pesto is smooth. season with salt and pepper. preheat a barbecue grill or chargrill on high. spray beef with oil. season with salt and pepper. cook for 5 minutes each side for medium-rare or until cooked to your liking. transfer to a plate. set aside for 10 minutes to rest. thinly slice across the grain. spread the bread with the pesto. top with the beef, onion, capsicum, artichoke and remaining rocket. drizzle over the remaining pesto. roll up firmly to enclose the filling. halve.
NER: parsley parmesan garlic baby rocket leaves extra virgin olive oil beef sirloin steaks olive oil spray wheat wraps red onion red capsicum artichokes