Flank Steak Wakame Crepe Tacos
(Give your tacos a boost of wakame, a highly nutritious superfood!)
Yield: 4 to 6 servings
Yield: 10 (7-inch) crepes + 1 practice crepe J (first one is always chalked up to practice)
¾-ounce dried wakame
2 large eggs
3 tablespoons extra-virgin olive oil
1½ cup water
1 cup garbanzo bean flour
¼ cup white whole wheat flour
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1. Place the wakame in a blender and blend on high to turn into a fine powder. Remove 3½ teaspoons for this recipe. Set the remaining wakame powder aside. (You will be using it later.)
2. Place the eggs and olive oil in a large bowl and whisk until the eggs are mixed.
3. Add the water and whisk until well combined.
4. Add the flours, salt and pepper and whisk until well combined.
5. Add the wakame powder and whisk until just combined.
6. Place a crêpe pan or small nonstick sauté pan over medium-low heat.
7. Once hot, measure approximately ¼ cup batter (you can use a 2-ounce ladle for this), and pour into the center of the pan.
8. Quickly rotate and tilt the pan to spread the batter evenly, just enough to cover the bottom of the pan.
9. Cook for 1 minute 30 seconds, then flip the crêpe over with a plastic spatula. The crêpe should be cooked, maybe even very lightly golden brown in colored, but not dry or crispy.
10. Cook the second side for approximately 1 minute and 30 seconds, then transfer to a cooling rack to cool. Once the crepes are room temperature, it is fine to stack them.
1½ pounds flank steak
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon grapeseed oil
¼ of a small head of red cabbage, sliced thinly
3 scallions, sliced thinly on a bias
2 tablespoons toasted sesame seeds
¼ cup picked fresh cilantro leaves
sriracha (or your favorite hot sauce), to taste
1 avocado, sliced
1. Pat the steak dry with a paper towel. Pierce, in rows, both sides of the steak with a fork. Cut the steak into four equal-sized pieces, cutting with the grain. Season all pieces/sides with the salt and pepper. Cut the steak into four equal-sized pieces, cutting with the grain.
2. Place a large nonstick sauté pan over medium-high heat. Add grapeseed oil and heat until the oil just begins to smoke. Lay steak in pan and cook, flipping once every minute, until well caramelized. Use your digital thermometer to achieve the perfect medium-rare, 125 to no more than 130 degrees Fahrenheit. The total cooking time will be 5-9 minutes, depending upon the thickness of the steak.
3. Remove steak from pan and let rest on a cutting board for 10 minutes.
4. Cut cooked steak pieces in thin slices against the grain.
5. To assemble, lay a crepe down. Top with some purple cabbage and scallions. Lay a few steak slices on top and some avocado. Sprinkle over some sesame seeds and a drizzle of sriracha. Garnish with some cilantro leaves. Fold up and enjoy!
Photo: Ronald Tsang
P.S. This recipe was recently featured in an issue of Clean Eating Magazine!