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Scottish | Kobe Beef
Seared Spicy Beef in a Wrap
By Hugh Fearnley-Whittingstall - The River Cottage Meat Book
Sep 3, 2004 - 1:29:00 PM
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Preparation time does not include the marinade time which is 2-4 hours |
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1 kg |
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Scottish Kobe rump or feather steak sliced into steaks about 1.5cm thick |
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a little sunflower oil for frying |
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THE MARINADE |
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Juice of 1 lime |
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splash of tequila (or white rum) |
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1 tbs |
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honey or soft brown sugar |
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2 |
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cloves of garlic |
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1-2 |
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small red chillies, including seeds, finely chopped |
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ACCOMPANY |
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soft flour tortillas |
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shredded lettuce |
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guacamole |
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red salsa |
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soured cream |
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refried beans |
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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, |
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. |
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. | |
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Servings: 8 |
Preparation time: 15 minutes |
Cooking time: 4 minutes |
Ready in: 4 minutes |
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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 | |
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Amount Per Serving |
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Calories |
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349.82 |
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Calories From Fat (50%) |
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176.45 |
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% Daily Value |
Total Fat 19.58g |
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30% |
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Saturated Fat 7.19g |
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36% |
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Monounsaturated Fat 10.18g |
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Polyunsaturated Fat 0.71g |
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Trans Fatty Acids 0.00g |
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Cholesterol 85.00mg |
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28% |
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Sodium 90.54mg |
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4% |
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Potassium 564.86mg |
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16% |
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Carbohydrates 3.07g |
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1% |
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Dietary Fiber 0.08g |
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0% |
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Sugar 2.39g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates 2.99g |
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Protein 37.59g |
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75% |
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Vitamin A 29.15IU |
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1% |
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Vitamin C 5.68mg |
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9% |
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Calcium 17.34mg |
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2% |
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Iron 4.60mg |
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26% |
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Thiamin 0.16mg |
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11% |
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Niacin 5.33mg |
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27% |
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Vitamin B6 0.58mg |
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29% |
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Folate 13.60µg |
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3% |
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Vitamin B12 3.54µg |
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59% |
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Pantothenic Acid 0.02mg |
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0% |
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Phosphorus 334.04mg |
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33% |
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Magnesium 33.67mg |
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8% |
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Zinc 8.84mg |
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59% |
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Copper 0.21mg |
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10% |
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Manganese 0.02mg |
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1% |
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Selenium 13.02µg |
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19% |
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Alcohol 0.29g |
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Caffeine 0.00mg |
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Water 70.77g |
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Recipe Source |
Author: Hugh Fearnley-Whittingstall
Source: The River Cottage Meat Book |
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Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. | |
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Copyright © 1998 - 2010 by Lucies Farm Ltd.
88005 Overseas Highway, Suite 9-337, Islamorada, Florida 33036 USA
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