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

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5 from 10 reviews

Author: Living the Gourmet
Total Time: 1 hour 10 minutes
Yield: 4 1x

Print Recipe

Ingredients

Units Scale

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!!

Prep Time: 10 minutes
Cook Time: 1 hour

Summer Peach Wraps

Summer Peach Wraps

Ingredients

Instructions

More Beef

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Ingredients

Instructions

More Beef

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