Asian Steak Wraps

I tackled the sweet recipe for Anise Hyssop, and now on to the savory: Asian Steak Wraps. I built this recipe from the “ground up” – I had an idea in mind and did my best to execute it. I started with the anise hyssop. I felt that the flavor would lend itself well to a marinade to contrast with a stronger flavor like steak. I started brainstorming ideas and developed a plan to create a marinade with an Asian flair that used the anise hyssop (leaves only), Chinese 5-spice powder and ginger. Since the anise hyssop has a slightly licorice taste, I decided to caramelize both onions and fennel, since fennel also has a licorice flavor. Next, I wanted a bright, fresh salsa or slaw to put in the wrap, so I put together carrots, red pepper, cabbage and cilantro and tossed it with a sweet & sour vinaigrette. The results were great – slightly sweet from the caramelized onion and fennel mixture as well as the natural caramelization that occurs when you grill meat. Pair that with a sweet & sour slaw to carry through the sweetness, but add a kick of acidity, and you’ve got yourself a really flavorful wrap.

I have to admit, it’s still a struggle to find uses for the anise hyssop, but I feel pretty good about what I’ve accomplished this week. At least it didn’t end up in the trash!

Note: if you’re carb-conscious, you could forgo the flour tortilla and wrap the ingredients in 2 to 3 layers of large lettuce leaves instead.

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Asian Steak Wraps