This is how you make them…
You will need:
Yields 8 servings

Minute steak, 600g
orange juice, 1/2 cup
pineapple juice, 1/2 cup
Soy sauce, 1/2 cup
1 red capsicum, sliced
Yellow Bell Pepper, 1 sliced
Onion, 1 sliced
Lettuce, ½ shredded
Grated cheese, 1 cup
Cream Cheese, ½ cup
Flour tortillas, 8 (warmed to serve)
Salsa, ½ cup (to serve)

Trim any fat from the beef to make it more palatable and easy to eat (considering you’re going to serve it in a wrap.
Place beef into a deep dish and combine juices and soy sauce in a jug. Pour over beef and refrigerate for at least 2 hours to marinate.
Preheat grill for 3 to 5 minutes. Remove beef from dish, reserving marinade.
Place beef on the grill and cook for a few minutes to your liking.
Remove to a plate and cover with foil to keep warm.
Cook bell pepper and onion on grill for 2 minutes. Pour over a little reserved marinade. Cook a further 1 minute.
Cut beef into slices. Divide beef, vegetables, lettuce, cheese and sour cream between tortillas. Roll up and top with salsa if desired.


In the video you will notice that I first smeared the cream cheese on half the wrap and covered this with lettuce. I find that this method helps to keep the contents in place and the edges will stick to each other when closing due to the cream cheese acting as ‘glue’. Salsa is an option but you may also include it on the inside – on the outside it acts as a garnish. Bon Apetit!

Best ingredients picture ever 🙂

A post for those of you who would like to try cooking fresh spinach. It’s very easy and tasty as long as your spinach is fresh. Right now it’s in season – buy a big bunch because it will shrink to about 1/432th of it’s original size.

Chop off the soiled ends and part of the stalk. Some people will prefer to remove most of the stalk as this is the bitter part. I left quite a bit of stalk since I don’t mind the taste. It’s fine to eat the stalk in any case. Incidentally, I am not quite sure if it is safe to eat raw spinach – there seem to be opposing views on the matter.

Wash your leaves well. Heat some oil (and optional garlic) in a pan. Since you’ll be adding wet leaves it is best not to let it get too hot to avoid it spraying. Place your leaves in the pan and turn/stir them often until they wilt. This tends to happen quite suddenly. Add salt and pepper to taste. Serve with olive oil and balsamic vinegar. Not that canned crap that popeye eats :p