Soak prunes in a separate bowl. In a regular frying pan, lightly heat 1 teaspoon. olive oil. Rinse the beef steak, season with salt and pepper on both sides. Fry in a skillet for 7 minutes on each side. During this time, a crispy crust should form.
Season 1 teaspoon arugula in a separate bowl. butter and 0.5 teaspoon. vinegar. Chop the prunes and add to the salad. Stir. Blot the finished steak with a napkin to remove excess oil. Cut the meat into permanent slices.
Place the salad in the middle of the flatbread. Spread the beef slices evenly over it. Now wrap the bottom end of the tortilla and then the sides of the tortilla alternately. Lightly using them to lock in form. Leave the top edge open.
In a skillet, lightly heat 1 teaspoon. oils. Cook the tortilla from the front for about 3 minutes, starting from the front, to better hold the shape. Wipe off excess oil with a tissue and serve immediately.
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