These fajita-style wraps were also a good way of using up excess salad ingredients that I had lurking around the fridge. That lonely chicory was sliced thinly along with a slightly squidgy red pepper. The lettuce which was wilting around the edges was plunged into ice-cold water for a refresh, and then dried and shredded. A salsa was made with a little chopped coriander, chilli, spring onion and garlic and also a guacamole using the same ingredients plus lime juice.
The steak was he most time consuming part of this extremely quick meal as it was marinaded before being grilled to medium rare.
For two, as part of the wraps
1 450gr sirloin steak
2 springs of thyme, chopped finely
1 tbsp vegetable oil
1 clove of garlic, minced
2 Asian shallots, chopped finely
1 tsp cayenne pepper
1 tbsp lime juice
1/2 tsp ground cumin
A grinding of salt and pepper
Combine the marinade in a bowl, and add the steak. Massage the mixture into the steak and leave for at least 1/2 an hour, or over-night if possible. Grill or griddle the steak for until medium rare and allow it to rest for 15 mins under foil, before slicing into strips.
The wraps were great, especially with a little grated cheese added. I always keep a packet of flour tortilla wraps in the cupboard as they last forever and make a quick dinner, such as this one.