Lockdown Larder – Day 22

Mexican Beef ASADA wraps


Of Beef ASDA as my son called it. Hubs found the recipe a couple of months ago, for marinated skirt / flank steak, and we finally got around to cooking it tonight. This was my first attempt at skirt steak, a flat, sinewy cut of beef. Jamie Oliver also does a yummy looking version, so it was worth a try.


I was suspicious of the supposed quick cooking time – a maximum of 6 minutes in a sizzling hot pan. Really? The instructions all agree on slicing it thinly across the grain to produce a tender and succulent meat.

What’s the worst that could happen?

For once, I had most of the marinade ingredients, and I set it working this morning. This baby sat in the marinade for close to ten hours, and it smelled great when it came out. It smelled divine while sizzling in my cast-iron skillet, and started to brown nicely. After the required two minutes of rest we tried to slice it. Note the word, tried. It was tough. Chewy. Not great. One end was thinner than the other, and we managed to slice off enough to spread between wraps for dinner. It tasted good, what there was of it.

This left over half the slab to work with, so we put in in a roasting tin, poured over the marinade, added some more, covered it in foil, and baked on a gentle heat for around ninety minutes. This time when it came out, it had the texture of pulled pork, and flaked beautifully. So we’ve lost all the crispy edges, but the meat is tender.

PS – I was so caught up in the cooking process that I forgot to take any pictures until we were about to despatch it to the oven.


Tomorrow we’ll try to make pita breads to stuff the rest of the meat into, and see how that compares 😊


The weather was supposed to be mild today, but it was cold enough to light the fire. I’m still in the mood for winter-comfort food, so I might make something pudding-y tomorrow as well.

New Zealand is under Lockdown for at least four weeks. This blog intends to avoid the bad news about rising numbers of victims. It focuses instead on food, and the challenges of cooking fresh meals every day – with the ingredients from my larder. A much nicer message 😊

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