I've been cooking on my tiny little barbecue in my tiny little back yard while I wait to move house. All my belongings are in storage. I have one frying pan, a handful of cooking tools and the smallest fridge you have ever seen, with a bloody stupid shelf at the bottom, where all the salad stuff is stored underneath meaning I have to move everything, everyday to get at a friggin' leaf of lettuce. I realise how spoilt I've been in the past in my beautiful kitchen BUT it hasn't stopped me! My local farm shop butchery has been providing me with the best ever flank steak and at about £7 a slab it's an economical steak meal for the three of us here in lockdown. So I've been making fajita's because my friend Nic Miller (follow her on Twitter @nicmillerstale or Insta @millerstale) shared her recipe for wheat tortillas and I wanted to make them. Mine came out square, I'm blaming the lack of a rolling pin. You'll find the recipe and instruction for my fajita seasoned flank steak here. Flank steak is often seen on a menu described as a bavette steak. This is not the cut to use if you don't 'do' rare. The flank has long muscle fibres and can be tough if overcooked, it's also very lean and best sliced thinly across the grain for optimum tenderness. Cook it on a very high heat for 2 or 3 minutes a side and then cover with foil and rest for 10 mins. I generally put mine in the oven after it has been turned off, so no heat, just warm surroundings. Slice and serve rolled in the tortilla with fried onions, peppers, tomato salsa, guacomole, grated cheese, sour cream and slobber your way through.
- Two lovely pieces of flank
- Seasoned and herbed up
- Freeze in bags for later
- Cook over a very high heat and only for a couple of minutes a side
- Slice across the grain once it has rested
- Add your own salsa, avocado and cheese
- they call me square