Seared Spicy Beef in a Wrap

Preparation time does not include the marinade time which is 2-4 hours

Servings: 8Preparation time: 15 minutesCooking time: 4 minutesReady in: 4 minutes

Ingredients

• 1 kg Scottish Kobe rump or feather steak sliced into steaks about 1.5cm thick
• a little sunflower oil for frying

THE MARINADE

• Juice of 1 lime
• splash of tequila (or white rum)
• 1 tbs honey or soft brown sugar
• 2 cloves of garlic
• 1-2 small red chillies, including seeds, finely chopped

ACCOMPANY

• soft flour tortillas
• shredded lettuce
• guacamole
• red salsa
• soured cream
• refried beans

Method

1. Trim the steaks to exclude fat and then cut themup so that no piece is bigger than a small hand. Mix together all the ingredients for the marinade, add the meat and toss together to coat the pieces well. Leave to marinate, turning occasionally, for at least 2 hours but not more than 4,
2. Remove the meat from the marinade and press the pieces with kitchen paper so that they’re not too wet. Heat a heavy frying pan or griddle, then oil it very lightly. Throw the meat strips on to the hot pan, a few at a time. Turn after 1 minute and remove after no more than 2 or 3. They should be lightly blackened on the outside but juicy and just a bit pink in the middle.
3. Cut each steak into finger-wide strips. Place 4 or 5 strips of beef in an open, warm tortilla with a scrunch of shredded lettuce, a generous spoonfl of guacamole and more modest ones of red salsa and soured cream. For fully fledged burritos you’ll want the refried beans as well. Roll up and eat at once.

Author: Hugh Fearnley-Whittingstall Source: The River Cottage Meat Book

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

soft flour tortillas

shredded lettuce

guacamole

red salsa

soured cream

refried beans