Yield: 6 wraps.
2 lb. Australian Beef round roast
3 cloves garlic, crushed
1 extra garlic clove
1 Tbsp. rosemary leaves, finely chopped
2 Tbsp. cracked black pepper
1 Tbsp. Dijon or horseradish mustard
1 Tbsp. red wine vinegar
1½ cups pitted kalamata olives, coarsely chopped
2 Tbsp. capers, rinsed and chopped
1 Tbsp. lemon juice
2 Tbsp. olive oil
to taste, freshly ground pepper
4 tortillas or wraps
4 cups arugula
¾ cup English cucumber, diced
1 red pepper, finely diced
as needed, lime wedges
Pound beef with tenderizer or, using sharp, pointed knife, make several cuts across the surface. Combine crust ingredients to make a paste. Brush mixture over meat and into the slashes. Allow to stand at room temperature for 20-30 minutes.
Preheat covered barecue to medium high and grill, uncovered, for 3-4 minutes on each side until well browned. Pull down hood over a medium heat, turning beef once or twice, 15-20 minutes for medium rare or until cooked as desired. Transfer roast to a plate, cover with foil and allow to stand 10 minutes before slicing thinly.
While meat is resting, combine tapenade ingredients in food processor or bowl, mashing to a coarse paste with a fork.
To serve, gently warm tortillas in oven or microwave and spread with tapenade. Scatter one side with arugula, cucumber and peppers and divide sliced beef on top. Squeeze on lime juice and roll tightly. Serve warm.