The first time I made wraps (lots of them) was for the green house picnic. And after a very long time since my last post, I am finally back to revisit some ideas I have for those toasty wheat-based skins! I'm looking forward to Wednesday, where I will try out the steak and chunky guacamole wraps. I've been pretty crazy over good medium-rare steaks of late and getting a real good sear on them even though I stay on campus and I'm limited by a rather poorly equipped pantry.
I will prepare the guacamole first. Get some ripe avocados, tomatoes, honey, chilli flakes, fresh garlic, onion, crispy bacon, kewpie mayonnaise (?!) and a good dash of lime juice. Mash the avocados up, and add diced tomatoes and chopped onions to it. Give it a good lug of olive oil, add the honey and lime juice. Salt and pepper to taste. Mix it well for the perfect chunky guacamole. Set the guacamole aside in the fridge.
I plan to use some good striploin (1.5" thick, 400g raw) for the steak. Bring it up to room temperature and season with salt and pepper. Sear it in a very hot pan on high heat for a good crust with all the bovine flavours, and allow it to cook to a medium. It will take roughly 3.5 minutes per side, and rest for 10 minutes. Trim off the fats and tendons, then slice it through the middle first (it's a big piece of meat!), and along the grain at an angle. It should be nice and pink in the middle.
To assemble the wrap, grab some shredded iceberg lettuce, a few slices of the steak, and a good dollop of the guacamole. Roll it up and it's good to go! Flavours in this should be pretty exciting. Really looking forward to it!
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