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
