Spicy sirloin sriracha wrap

Things have been rather busy this week in the spice rack - unfortunately not in the kitchen!  So apologies for the lack of posts this week... that awful 'w' word (work) has kept me away from my beloved treasure trove of spices.


So... FINALLY I got round to doing what I call a 'proper' food shop.  This involves shopping at multiple places, for multiple things and having time to peruse the aisles and produce some mental creativity.


Lately I've been hankering after spicy food - a trip to a beautiful North East Thai and Laotian restaurant in Auckland was more than sufficient to fill my craving for crispy Larb snapper and amazingly tender whiskey duck - but tonight I still needed that spicy fix.  Speed was also of the essence too as seems to be the pattern of the moment - I had more work begging for my attention.


Fumbling around my spice rack, I laid my hands on a little jar of Cajun spice mix.  Now I'm not really a fan of pre-mixed spices, but this one I picked up from a tiny continental store in Auckland - and there are no nasty additives or 'fake' flavourings.  So this was the order of the day - Cajun spices on a lovely piece of sirloin steak bought just hours before.  Flicking through the fridge I saw a lonely avocado and some fresh, crisp mesculun salad leaves together with juicy grape tomatoes.  Then it hit me - it just HAD to be a wrap of some sort.


So anyway.... 


What you need:


100g piece of sirloin - get the thinner, minute steak variety.  It's not going to loiter in the pan for long.
2 tsp or thereabouts of good quality Cajun spice mix
1 tbsp canola oil
2 grape tomatoes, diced
1/8th avocado, sliced
Small handful of washed mesculun salad leaves
1 dessert spoon sour cream
1 tsp sriracha
1 wholegrain tortilla wrap
Sprinkling of salt and pepper


What to do:


First, marinate the steak.  Just rub the seasoning into each side of the steak and set aside.
Next, grab your tortilla and put it on a plate - microwave for around 20 seconds until pliable.
In the mean time, mix the sour cream and sriracha together in a bowl - it will turn the sour cream the most delectable shade of salmon pink.  Blushing sour cream, if you will.
Spread a teaspoon or so of the sour cream mix over the tortilla and arrange the salad leaves, tomato and avocado in a strip down the centre.
Now time for the steak - when a pan with the canola oil is piping hot add the steak.  It should sizzle.  You want to cook this around 45 seconds per side.  It still needs to be pink in the middle.  Overcooked steak is blasphemy.
Now, slice the steak on a chopping board and arrange on top of the salad.  
Use the rest of the sour cream mixture to drizzle over the top.


Voila!  Just wrap the contents into a fajita-style wrap and enjoy... it's the perfect combination of succulent steak, cooling sour cream, spicy Cajun and sriracha heat, sweet tomatoes, crisp salad and creamy avocado.
Mmmmm.