Juicy striploin and sweet peppers are lovingly wrapped in a cheesy toasted flatbread, and that's just one of three components in this grill recipe. Paired with sweet corn and a side salad of juicy tomatoes with crisp cucumbers, dinner tonight is a celebration of summer BBQ flavours.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
285 g
Top Sirloin Steak
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
2 unit(s)
Corn on the Cob
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Mini Cucumber
113 g
Baby Tomatoes
7 g
Chives
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
½ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*