This is one of my Dad’s recipes that never fails to be the crowd favourite. A delightful balance of flavours, it’s a tasty mouthful that is great for parties or tapas (or just yourself if you don’t feel like sharing). It can be prepped ahead by pre-cooking the roti so that when you arrive, you just need to grill the steak and assemble!

INGREDIENTS

1 large good-quality steak of your choice (e.g. Alberta AAA Sirloin or Striploin)
Teriyaki sauce
2-3 green onions, sliced thinly length-wise
1/2 cup plain greek yogurt or crème fraiche
2 roasted red peppers*, thinly sliced
5 roti**
Toothpicks
Horseradish (optional)

*These come jarred and can be found at your local grocer.

**Roti can be found in the freezer section at T&T Market. You might be able to find it in an Asian-influenced large grocer, like Superstore, or Safeway. It can also be found in East Indian supermarkets.

INSTRUCTIONS

Marinate the steak in the teriyaki sauce for  at least 1/2 hr to 1 hr (marinate for 4 to 6 hrs for full flavor). Cook the steak, using your method of choice, to medium rare. Remove from heat and let stand for 5 to 10 mins to reabsorb the juices.  Slice thinly across the grain and set aside.

Fry each roti in a dry, hot skillet (do not use oil). Cook for about 2 mins per side. Once browned on both sides, cut into quarters.

Meanwhile mix the greek yogurt with horseradish, to your taste. The horseradish can also be omitted.

To assemble, take a 1/4 roti and top with a piece of steak, 2 slices of red peppers and 1-2 green onions. Top with about 1/2 tsp of horseradish yogurt. Fold roti ends together to make the shape of a taco and pin together with a toothpick.

Plate and serve.

Makes 20