Saucy beef strips, briny feta, and a refreshing peach salad come together for a delicious summer meal in 30 minutes.
In my previous post, I spoke about getting lost in the craft of cooking again, and while I was sitting out soaking in the hot sun, I had yet another creative spark...
Let me set the scene- hot summer nights (one may even say sultry), a cool Aperol spritzer, and one of these glorious wraps oozing with saucy steak strips and juicy peaches. Summer nights have me feeling a little...bougie.
The idea came to me when I had a basket of ripe peaches but it was too hot to turn the oven on quite frankly. So, I figured, why not a fresh summer fruit salad tossed with garden tomatoes and basil, spicy jalapenos, a drizzle of honey, and splash of balsamic? It's a palatable symphony that is as delicious on its own as it is served alongside grilled meat, fish, burgers, etc...
Today however, I'm serving it up in a soft flatbread with a beef roast sliced thin.
The result was a cool, refreshing meal that came together in 30 minutes.
Of course, in the recipe box below, I've included how I prepared the beef roast which I had prepared ahead of time. So, these wraps are a perfect way to utilize leftovers. If you have leftover chicken or fish even, both would work perfectly here as well.
Summer Peach Wraps
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Ingredients
- 3 lb. roast beef - I used a Top Round Roast Beef
- Slice avocado
- Sliced feta cheese
- Peach and Tomato salad
- Sliced roast beef
- Flatbreads
For the Rub:
- 1 tbs. teriyaki sauce
- 1 tbs. balsamic glaze or vinegar
- 1 tsp. salt
- 1 tsp. fresh ground black pepper
- 1 tbs. honey
For the Peach Salad:
3 – 4 garden fresh tomatoes – sliced very thin
- 2 peaches - sliced very thin
- 1 red onion - sliced very thin
- 4 - 5 cloves of garlic - chopped
- 1 jalapeno - sliced thin
- Handful of fresh basil leaves - chopped
- Handful of fresh oregano leaves - chopped
- 1 tsp. salt
- 1 tsp. fresh ground black pepper
- 3/4 tsp. red pepper flakes
- 2 - 3 tbs. olive oil
- 1 tbs. honey
- 1 tbs. balsamic glaze
Instructions
For the Peach Salad:
- Combine the peaches, tomatoes, onion, jalapeno, garlic and herbs in a bowl and toss.
- Add the olive oil, seasonings and balsamic glaze and toss.
- Taste for seasonings.
- Refrigerate until ready to use.
For the Beef Roast:
- Preheat Oven 350 degrees F.
- Place the roast beef in a large cast iron frying pan.
- Put together the ingredients for the rub and rub over the roast.
- Place in the oven and cook for 55 – 60 minutes for a medium rare 3 lb. roast.
- For a rare done roast beef cook 15 to 18 minutes per pound or until the internal temperature reaches 140 degrees F.
- For a medium done roast beef cook 20 minutes per pound or until internal temperature reaches 150 degrees F.
- Let the Roast rest for 10 – 12 minutes before slicing.
- Slice the roast very thin, then slice into thin strips to place on the wrap.
Assembly:
- Lay the wrap flat and place the sliced roast beef, followed by slices of feta cheese, sliced avocado, and finally the peach salad. Serve and enjoy!!
Lily says
Wow to put peaches in a wrap is amazing. I must try this!
Jupiter Hadley says
The peach salad sounds so delicious and quite different!