• 1 Beef Rump Steak
  • Coarse Sea Salt
  • 5-6 Sun-dried Tomatoes
  • 3-4 fresh Cherry Tomatoes
  • 2 Tortilla Wraps
  • Kerrygold Garlic & Herb Butter
  • Fresh Salad (mix)
  • Freshly Ground Pepper


Heat the grill to around 220°C direct and indirect heat. Salt the steak and allow to rest for approximately 30 minutes.

Meanwhile, prepare the sun-dried tomatoes.

To do this, fill a saucepan with hot water (not boiling) and add the sun-dried tomatoes. Once the tomatoes are soft, they can be chopped roughly. The fresh cherry tomatoes can be cut into slices.

Grill the steak on both sides for 3 minutes over direct heat. Then place over indirect heat and cook until the core temperature reaches 55 degrees. At this temperature, the meat will be medium-rare.

Heat the tortilla wraps on the grill or in the microwave and then spread the herb butter over the surface of the wrap. Cover the tortilla wrap with lettuce, sun-dried tomatoes and cherry tomatoes to taste.

Finally, cut the steak into thin slices, season with freshly ground pepper and spread on the tortilla wrap. Roll up the wrap, cut diagonally and enjoy!

Optional: you can also add other ingredients like chilli flakes or grated Kerrygold Mature Cheddar cheese.

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