Sliced Australian Beef Wrap

with Arugula and Tapenade

6 wraps

Beef

• 2 pounds Australian Beef round roast

Crust

• 3 cloves garlic, crushed
• 1 extra garlic clove
• 1 tablespoon rosemary leaves, finely chopped
• 2 tablespoons cracked black pepper
• 1 tablespoon Dijon or horseradish mustard
• 1 tablespoon red wine vinegar

Tapenade

• 1 ½ cups pitted Kalamata olives, coarsely chopped
• 2 tablespoons capers, rinsed and chopped
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• freshly ground pepper

To Serve

• 4 tortillas or wraps
• 4 cups arugula
• ¾ cup English cucumber, diced
• 1 red pepper, finely diced
• lime wedges

Method

1. Pound beef with a tenderizer or, using a sharp pointed knife, make several cuts across the surface. Combine crust ingredients to make a paste. Brush mixture over meat and into the slashes. Allow to stand at room temperature for 20-30 minutes.
2. Preheat covered barbecue to medium high and grill, uncovered, for 3-4 minutes each side until well browned. (If using a charcoal barbecue, cover coals with a barbecue plate so meat is not cooking over direct flame, and reduce heat. If using a burner, adjust heat so meat cooks slowly.) Pull down hood over a medium heat, turning beef once or twice, 15-20 minutes for medium rare, or until cooked as desired. Transfer roast to a plate, cover with foil and allow to stand 10 minutes before slicing thinly.
3. While meat is resting, combine Tapenade ingredients in a food processor or bowl, mashing to a coarse paste with a fork.

To serve, gently warm tortillas in oven or microwave and spread with Tapenade. Scatter one side with arugula, cucumber and peppers and divide sliced beef on top. Squeeze on lime juice and roll tightly. Enjoy while still warm.