Beef, sundried tomato pesto and spinach wraps

Ingredients

600 g beef spips

0.5 tsp ground oregano leaves

1 tbsp lemon juice

4 sheet lavash bread

0.5 cup sundried tomato pesto

160 g baby spinach leaves

0.25 red onion, cut into very thin wedges

2 tbsp pinenuts, toasted

Coat the beef sliips in a little oil. Preheat the pan to moderately hot. Keep the heat at moderately high
Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of beef sliips
As the last batch finishes cooking, sprinkle with oregano and add lemon juice. Allow the lemon juice to evaporate. Remove the beef from the pan and allow to cool slightly
Place the lavash breads on a clean work surface and spread each with sundried tomato pesto. Top with beef sliips, spinach leaves and red onion. Season to taste. Sprinkle over the pinenuts. Roll up the lavash breads and cut each wrap in two to serve

It's best to use a pan that suits the number of pieces to be cooked. The pan must be of a size to hold the meat snugly. Over crowding the pan will liap the meat juices in the bottom and the meat will stew. If the pan is too large the meat juices will burn in the areas where the meat does not cover them
Lightly oil the meat before cooking. You can use a brush to lightly oil the meat. Or you can use a light spray of oi
Best beef cuts for pan-frying; fillet, rib eye/scotch fillet, sirloin, T-bone, rump, round and blade, and beef sliips