Prep 15 minutes • Cook 10 minutes • Serves 4


3/4 lb New Zealand Springvale Grass Fed Top Sirloin Steak
2 tablespoons olive oil
½ yellow onion, finely chopped
1 red pepper, sliced lengthways
4 large mushrooms, finely sliced
1 tomato, finely chopped
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon chilli powder

Scrambled egg
8 eggs
½ cup milk
salt and pepper


4 large multigrain wraps
1 cup spinach
1/3 cup crumbled Feta cheese
¼ cup fresh cilantro
1 avocado
lime wedges
Chipotle hot sauce (optional)  


Rub steaks with a little oil and season before adding to a hot pan. Cook until medium rare (approx 2 mins each side). Remove from pan and cover loosely with tinfoil to rest. 

Reduce heat of pan to medium and add a splash of oil, add onion and cook for 1 minute before adding pepper and mushroom and cook for a further 1 minute. Add cumin, smoked paprika and chilli powder and stir through. When vegetables are softening (about 2 minutes) add tomato and cook until soft. Season.
Scrambled Egg
Whisk eggs, milk and salt and pepper in a large bowl. Bring pan to medium heat and add a dash of oil. Pour the egg mixture into the pan and continue cooking, lifting and folding the eggs until thickened and no visible liquid egg remains. Do not stir constantly.

To Serve
Lay wraps out on a flat surface or plate. In the centre of the wrap add cooked veg, topped with thinly sliced beef. Add a small handful of spinach to each wrap, scrambled egg, a crumbling of feta, cilantro, avocado and chipotle sauce. Fold the bottom of the wrap up and roll. We like to serve with lime wedges and extra hot sauce to taste. Wraps can be messy work so encase the bottom of the wrap with a strip of baking paper to secure and have the paper towels at the ready. 

Homepage Only Recipes Steak


Prep 15 minutes • Cook 40 minutes + resting • Serves 4


1 lb New Zealand Springvale Grass Fed Top Sirloin Steak

Salad and Vinaigrette
½ cup pearl barley
3 tablespoons olive oil
Zest and juice of 1 small lemon
1 long red chilli, deseeded and finely chopped
1 teaspoon Dijon mustard
1 teaspoon liquid honey
4 medium zucchini, ends trimmed
2 handfuls arugula or baby spinach leaves
1 cup basil leaves, torn if large


Give the pearl barley a quick rinse under cold water then place in a saucepan of lightly salted boiling water and cook for 30-40 minutes until tender. Drain and run cold water over the pearl barley to stop the cooking process. Drain again and set aside.


Heat a large heavy-based frying pan over a high heat (or barbecue). Rub steaks with a little oil, season and place in the frying pan. Avoid over-crowding to ensure the steaks don’t stew. Pan-fry for 3-4 minutes on each side for medium-rare. Place the steaks onto a plate and leave in a warm place to rest for 10 minutes. Slice beef thinly across the grain for a tender result.

Salad and vinaigrette

Pour olive oil into a large bowl. Add the lemon zest and juice, chilli, Dijon mustard and honey. Mix using a fork and season to taste. Use a vegetable peeler to peel zucchini (into long thin slices), straight into the vinaigrette. Add arugula (or baby spinach) and basil leaves and gently toss together.

To Serve
Gently toss pearl barley through zucchini salad and place in a large shallow serving bowl. Top with the sliced beef. Drizzle over the vinaigrette that gathers in the bottom of the bowl. Serve with a side of crusty bread or boiled potatoes.