Mini-wraps with lemon-thyme steak strips

Posted by Kati Auld on 8 November 2013

This is a great way to make steak go a long way: and letting it soak up the dressing after cooking means that the strips are bursting with tangy flavour. The recipe makes 10 mini-wraps; triple the ingredients to make ten normal-sized wraps.

Serve alongside Southern-style crispy drumsticks, or with a glass of delicious home-made lemonade.

Steak wraps

What you’ll need

Wraps:

1/4 cups cake flour + extra for dusting
1 tsp butter
A few tablespoons of water

Steak strips:

1 rump steak
Juice of one lemon
3 Tbs olive oil
1 tsp chopped fresh thyme

 How to make steak wraps

1. Rub butter into flour until it resembles breadcrumbs.
2. Add water, little by little, kneading as you go. Do this until the dough comes together and can be shaped into a ball.
3. Roll into a sausage, and split into ten balls, each about the size of a walnut.
4. Roll them out as thinly as you can on a floured board. They should end up a little smaller than the size of a CD.
5. Dry fry in a pan, medium heat. Don’t be alarmed, they will bubble up. They’re done when lightly browned and not doughy.
6. Place them in a tupperware and cover, so they don’t harden when they cool.
7. Cook the steak. Braai is best, grill is fine, any other way and you’d better know what you’re doing. Once cooked to your liking, slice into strips and toss in the dressing. The longer you let it sit in the dressing, the more delicious your wraps will be.
8. Let everyone assemble their own wraps if you don’t want a mutiny: serve with a herby salad.

Photos and recipe courtesy of Lauren Edwards

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