Chinese-Style Steak Wraps with Far East Chimichurri

My last post featured some skirt steak that very was very simply rubbed with a staple, but one of my favourite rubs. Tonight was for something a bit different, and I was in the mood for something Chinese. The skirt steak had been marinading in the same mixture of red wine vinegar and Worcestershire Sauce from the weekend so was well and truly marinaded. I made a Chinese-style rub from the recipe below and rubbed this into the skirt steak and once it went tacky on the surface of the steak threw it onto the grill to cook direct along with half a yellow pepper and half a green pepper. I let it sear well on both sides and checked it with a temperature probe, yep 135F, perfect medium rare.

Whilst the steak had been grilling I knocked up what is quickly becoming my favourite flatbread recipe, partly because it is so damn quick!! It is a Jamie Oliver recipe so I can't take any credit for this one, but it literally takes about five minutes to make the dough using only equal weight of self-raising flour and yoghurt and it cooks on the grill in the time it takes the steak to rest, more importantly its hard to over-do it and make it brittle (even when really thin) and tastes excellent.

Then I simply sliced the chargrilled peppers and the steak and placed on the flatbread with some of the sauce. Finally, I topped it off with some left-over chimichurri (see recipe on previous post) that had been mixed with the Chinese-style sauce, wrapped it and cut in two for the obligatory social media photo!!

This really surpassed my expectations and was a fusion-flavour sensation. It helped that the skirt steak was of fantastic quality. It really was like an awesome Chinese-style South American fajita. There is nothing I would do differently again and I hope to be sharing this with more friends and family soon.