Steak roll with avocado
4 servings
35 minutes
Steak roll with avocado is a combination of juicy marbled meat, creamy avocado tenderness, and the spicy kick of horseradish. This recipe merges the best gastronomic traditions, offering a harmonious balance of textures and flavors. The dish's origins can be linked to a love for steaks presented in a convenient roll format, making it ideal for both festive dinners and quick snacks. Thin strips of beef infused with garlic and paprika aromas are neatly wrapped in a tortilla with fresh onions and arugula added. Horseradish with sour cream adds a spicy depth while avocado softens the taste with creamy tenderness. This roll can be served with leftover sauce, enjoying every bite of its rich flavor.
1
Open the meat package, pat the meat dry with a napkin, and let it breathe for 15 minutes; peel the avocado, cut it into strips lengthwise, slice the onion into thin feathers, crush, peel, and finely chop the garlic.
- Marbled beef: 640 g
- Avocado: 1 piece
- Red onion: 50 g
- Garlic: 2 cloves
2
Mix 30 ml of vegetable oil with garlic and paprika, coat the meat with the marinade on all sides, and let it sit for 5 minutes.
- Sunflower oil: 30 ml
- Garlic: 2 cloves
- Paprika: 2 g
3
Chop the horseradish finely, mix it with sour cream, and lightly salt.
- Horseradish: 30 g
- Sour cream: 180 g
- Sour cream: 180 g
4
Sear the steak in a hot pan without oil for 1.5 minutes on each side; when flipping the meat, press it against the pan for even cooking; sear the sides of the steak by pressing it against the edge of the pan; transfer the meat to a baking tray and send it to a preheated oven at 180 degrees for 5 minutes.
- Marbled beef: 640 g
5
Let the meat rest for 5 minutes; brush the flatbreads with a mixture of sour cream and horseradish, and slice the meat into thin strips.
- Sour cream: 180 g
- Horseradish: 30 g
- Marbled beef: 640 g
6
Place meat, avocado, arugula, and onion on the flatbread.
- Marbled beef: 640 g
- Avocado: 1 piece
- Rocket (arugula): 50 g
- Red onion: 50 g
7
Wrap the flatbread and serve with the remaining sauce.
- Tortillas: 4 pieces
- Sour cream: 180 g
