Wrapped up steak strips
I absolutely love this combo, steak and a salad in a great jacket.
If you are a meat lover like me, than you want to eat this great dish!!
I like to eat my steak bleu/rare and for the best result I use a steelpan from Demeyere. This pan is amazing!! Baking goes so fast, you bake the lamb without fat and as soon as the meat is seared, it releases itself from the pan and you can flip the meat.
The bottom of the Demeyere pan is made of 7 layers that extend to the top of the edge. This ensures a very good and even heat distribution throughout the hole pan. As a result, the pan gives the same performance on the side as in the middle. You turn the heat lower once the pan is up to temperature without the pan cooling down, which is also sustainable. Because there is no non-stick coating on this pan, you can grill your meat crispy.
We buy all our meat at Vleesboerderij Barten in Meerkerk in the Netherlands, they have great quality meat! The taste is wonderfully tender and soft. Check out their website for more information about their beautiful products.
- Take the steak(s) out of the fridge about 30 minutes before cooking to allow them to adapt to temperature and pat dry with kitchen paper
- Make the wraps click here for the recipe.
- Start by making the filling. Place the spinach, carrot julienne and 2/3 of the red onion in a mixing bowl. Make the vinaigrette and mix it through the salad.
- Cut the chives, spring onion and set aside together with 1/3 of the red onion and a handful of sprouts.
- If you use a steelpan like I do, you don't have to use fat. Put the pan on the fire and use the water drop method if you are not sure whether the pan is hot enough. If you use a general baking pan, it is advisable to use a fat or oil to fry the steak.
- Place the steak(s) in the steelpan and do not use oil or fat, the steak will now stick to the pan completely. Once the meat has come off the bottom, turn the steak over, lower the heat and repeat the process. The preparation will be bleu/rare, if you like medium or well done, leave the steak in the pan for a longer amount of time.
- Remove the steak(s) from the steelpan and wrap in aluminum foil and let it rest for 3-5 minutes so that the juices can spread over the steak(s) and the result is a more tender piece of meat.
- Meanwhile, place one wrap on each plate and fill both generously with the salad mixture.
- Remove the steaks from the aluminum foil and cut them into thin strips with a sharp knife, drape the steaks over the wraps and sprinkle with sea salt and pepper. Lay the sprouts on top and fold the wrap.
- Garnish with red onion, spring onion, chives and black sesame seeds.
Enjoy your meal!!