Flank Steak Wakame Crepe Tacos

flank-steak-wakame-crepes-with-wakame-avocado-puree

Flank Steak Wakame Crepe Tacos

(Give your tacos a boost of wakame, a highly nutritious superfood!)

Yield: 4 to 6 servings

Crêpes
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.

Flank Steak
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!

Grilled Skirt Steak with Chimichurri Sauce

Before you put away your grill for the Winter, here’s a recipe that will put dinner on the table in a flash. It’s my Grilled Skirt Steak with Chimichurri featured in this month’s Paleo Magazine – Page 16! And for those of you who have my cookbook, Great Food Starts Fresh, you can find this recipe on page 180.

LyonGrilledSkirtSteakwithChimichurri

Burgers, Gazpacho and Honey Vanilla Whipped Ricotta

Three bonus recipes for the week. Two on the Piedmont Healthcare website and one on the Livestrong website. They can also be found in my seasonal cookbook, Great Food Starts Fresh!

First, my Honey Vanilla Whipped Ricotta with Fresh Fruit:

Screen shot 2014-09-03 at 11.27.43 AM

 

Second, my Spicy Watermelon Gazpacho:

Screen shot 2014-09-03 at 11.53.01 AM

 

Finally, my Grilled Hamburger with Tomato Mostarda:

Screen shot 2014-09-03 at 11.55.23 AM

The Bacon Makes Everything Better Burger

If you’re gonna go for it, go for it, right? And bacon does make everything better, so why not blend it into your burger for the ultimate hickory smoked bacon burger? Who’s with me?!

The trick is to put your bacon meat through a grinder or chop it very, very finely. If you go for the chopping route, make sure your bacon is cold before you slice into it. It’ll make things easier. You can even throw it in the freezer for 10 minutes before chopping. Here’s what my bacon looked like after I gave it a really good chop. And I still went back for more chopping after this. The finer the better.

bacon chopped

 

Once you’ve got your bacon nice and fine, you’re ready to marry it with the beef. (Do I hear wedding bells?) I actually chopped it into my beef and folded the mixture, chopping and folding again and again to make sure it was well mixed and any larger bacon pieces were chopped fine. (Normally you wouldn’t want to fuss much with the ground meat to avoid overworking it, but because of the texture of the bacon and the amount of fat in the bacon, it didn’t seem to affect the final outcome.)

Okay, now you’re turn!

The Bacon Makes Everything Better Burger

 

The Bacon Makes Everything Better Burger

Yield: 4 sliders

 

For the burger:

¼ pound cold hickory smoked bacon, about 3 slices of bacon, put through a meat grinder or chopped very finely (you really can’t chop it too finely – chop, chop and chop again!)

¾ pound 85/15 organic grass fed ground beef

½ teaspoon grapeseed oil

1 batch of homemade barbecue sauce

4 slider buns, lightly toasted

4 slices of aged sharp cheddar

12 thin slices of dill pickles

2 tablespoons mayonnaise

 

Place an oven rack to the middle position and preheat the oven to 300 degrees Fahrenheit.

Fold to mix together bacon and ground beef. Form 4 equal sized patties, 3-inches wide by 1-inch thick, and place on a parchment-lined sheet tray.

Bake, flipping the burgers at the 10-minute mark, until the internal temperature of the burger reaches 130 degrees Fahrenheit (use a digital thermometer), approximately 20 minutes.

Place a large sauté pan over medium high heat and add the grapeseed oil. Let pan sit over medium-high heat for a full minute, or until the oil just begins to smoke. Swirl the oil in the pan to coat the bottom evenly. Using a paper towel, dab the top of the burgers and add the burgers to the pan, dry side down, and cook for 45 seconds, just enough to sear the bottom side. Using a metal spatula, flip and sear the opposite side for another 45 seconds. Transfer burgers to a plate and let rest for 5 minutes.

Spread homemade barbecue sauce on bottom side of bun. Place burger on barbecue laden bun, add cheese and 3 slices of pickles each. Spread mayonnaise on top of bun. Put together and enjoy every bite.

Note: the USDA recommends that any ground meat be cooked until the internal temperature reaches 160 degrees Fahrenheit. That said, if you know where your meat comes from and who’s grinding it and you want a medium-rare or medium burger, like me, you may make the choice to do otherwise.