grilled steak and lebanese outback burrito

grilled steak and lebanese outback burrito

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grilled steak and lebanese outback burrito


In honour of the 2000 Olympics, my nextdoor neighbour, Harley and I
decided at the time, to hold our own event. Realising we were both
beyond the competition thing, we figured an afternoon barbeque would
be perfect.

As luck would have it, he had just pruned the grape vines on his verandah,
and we had a nice stack of dry trimmings to add flavour to the coals.

I might mention that in all my years of backyard barbequeing, I still prefer the more primitive version with a wood fire on the ground.

This year, thanks to Ashif's energy, we now have a new improved BBQ area, with a few pavers and a moveable arrangement of cinder blocks on top. Once the fire is right, we can either place a flat plate or a grated bbq grill on top of the blocks,
and start cooking.

Anyhow, getting the fire going in the early afternoon, meant that Harley
and I were forced to sit there and work the flaming wood into a perfect
bed of cooking coals. Every once in awhile, we added a bunch of grape
vines to the blaze, resulting in a nice smoky haze around the bbq. While
waiting and watching we managed to empty a particularly nice bottle
of white, rounding out the Mediterranean grape theme nicely.

Since the TV reception is pretty poor on our side of the hill, that meant
that Harley had a good hour and a half to describe in detail the opening
ceremony of the Olympics. With the grape vine smoke swirling around
the yard, we were inspired to remember all the Greek mythology and history
we had both learned years ago.

Meanwhile, Lynne shows up with a plate of appetizers consisting of
hommus, topped with our BBCC GREEN JALAPENO CHILLI SAUCE, and two kinds
of bread, one more like a cracker and one like a flat, dense bread.

That went down a treat, and after a couple more loads of grape vines on the fire,
we were ready to hoist the grill over the cinder blocks.

We imagined that our bbq was an extension of the ancient Olympic flame, and with solemn ceremony placed about a dozen lovely little beef steaks upon the pyre.
Before doing that though, we brushed a bit of olive oil on one side and a liberal lashing of our RED CAYENNE CHILLI SAUCE WITH LIME over the oil. When the steaks hit the grill, there was a nice sizzling sound which meant the heat of the coals was just right. As the steaks sat there sizzling, we brushed more oil and chilli sauce on the sides facing up. Then each time the steaks were turned, we repeated the oil and chilli coating.

Just as the steaks were getting to that crispy stage, our daughter Johanna emerged from the house with two plates of corn on the cob,
and tossed green salad. Our son Aaron soon joined us, just as the
real business of eating was about to begin.

What ensued was serious men's business around the fire, while the ladies
chose to sit at the dining table indoors. Probably just as well,
as eating utensils were nearly abandoned, and the twilight sky darkened.

Without a doubt, the corn and salad were good, but the hit of the evening
was a piece of steak, topped with a dollup of hommus, crowned with a drizzle of the RED CAYENNE CHILLI SAUCE. Words will never completely do justice to that
culinary moment, you will all have to try it for yourself. Afterward, we tossed the grill aside and added more wood to the fire, just sitting there and basking in the
afterglow of what surely would have been a contender for Gold in the World BBQ finals.

My apologies for going on and on, but this takes me to the real point
of this recipe. It was the day after the BBQ, that Aaron and I
feasted on the .....



Leftover BBQ steak that was cooked the day before as described above
chopped or sliced onion
shredded tasty cheese
sour cream
Flour tortillas


Slice the steak into thin strips, and heat in a non stick pan with
just a spritz of water. Add the onion and let it soften, mixing with
the flavours of the meat. Once this is heated, push the meat/onion mix to the side of the pan, and place a flour tortilla in the pan. The point is
only to heat it, and it wants to stay soft and supple. Turn the tortilla over after a brief time, and place some tasty cheese on top. Cover the
pan and wait until the cheese starts to melt, but not too much. Remove
the tortilla and place on a plate, topping with several strips of steak and
onion. Add the rest of the ingredients as desired, but not too thickly,
because the whole thing will be rolled up before eating. Drizzle over the lot with BBCC RED CAYENNE CHILLI SAUCE WITH LIME. Really, all our sauces work well with this one.

Imagine a finished rollup that is about 40 mm in diameter. Take an edge of the tortilla and fold inward, about 25-40 mm. Then roll the burrito together with this pre-fold becoming the bottom edge. The top edge will be open and ready to devour. Avoid eating from the bottom up, as this can cause the contents to dislocate prematurely.

If I had to eat only one thing every day for the rest of my life, this would do.

never too much

Gold medal winner in the millenium BBQ Olympics.