Grilled Steak with Mexican Crepes
1.
Deseed and chop the jalapeno peppers. Chop the herbs coarsely. Put enjoi extra virgin olive oil, vinegar, parsley, coriander leaves, bay leaves, jalapenos, salt and pepper in a food processor, beat for 1 minute and set aside.
2.
Preheat the oven for 15 minutes, or heat a cast iron pan over medium heat for 1 minute. Add a little olive oil. Season the wakame steak with salt and pepper. Fry one side for 2-3 minutes, then turn it over and continue frying. Stop heating when frying to the desired degree of cookedness and set aside for later use.
3.
Put the tortillas in the oven, pan, or on the oven to heat.
4.
Cut the steak into thin slices (always cut the steak perpendicular to the texture of the beef when cutting the steak, so that the meat is the most tender).
5.
Place the sliced wakame steak on the tortilla. Add sliced tomatoes, sliced onions, watercress, and drizzle with Argentine pesto. Roll it up and serve with Argentine pesto.
Tips:
1. The sauce is the finishing touch to Mexican cuisine, and of course it is also the key to making the crepes more flavorful. If you find it too troublesome to prepare the sauce, you can also substitute ready-made beef sauce, Laoganma, etc. The most important thing is to suit your taste.
2. The seasoning of the pancakes is also exquisite, adding seasonings, spices, etc., and evenly coated with olive oil before frying, which is more Western than Chinese pancakes.
