Homestyle Beef Steak Wraps Recipe

　　Beef There are many ways to prepare beef, such as stir-fried beef, braised beef, and red-braised beef in Chinese cuisine.Each has its own method and unique flavor. Western-styleSteak is a completely different world. After high-temperature pan-searing, it emits an alluring aroma from the outside while still being juicy and tender inside, preserving the natural sweetness of the beef to the maximum extent. Pan-fried steaks can be served with sauce and side dishes. Here, a new creative way is introduced: slicing the steak thinly and combining it with pickled onion slices made with

apples vinegar,onions, shredded vegetables, and cheddar cheese, then rolling them into tortillas. This makes the steak more casual and approachable to enjoy. It's an excellent choice whether you're hanging out with friends or having a small drink with your partner.Steak Tortilla Mexican Tortilla:420 grams of flour, 1 teaspoon baking powder (3 grams), 5 grams of salt, 70 grams of grape seed oil,

250 grams of warm water.Steak: New York strip steak, total weight 750 grams, 4 grams of sea salt, freshly ground

black pepper , 30 grams of olive oil. Accompaniments: One onion (170 grams), 90 grams of apple wine vinegar, 40 grams of sugar, 3 grams of salt,lettuce(180 grams), cheddar cheese slices (12 pieces), 60 grams of ketchup.Instructions for making steak tortillas: 1. First, make pickled onions. Peel the onion and cut it in half, then slice it as thinly as possible.

2. Take a suitable-sized jar, add 90 grams of apple wine vinegar, 40 grams of sugar, and 3 grams of salt, stir quickly to fully dissolve the sugar and salt, then place the sliced onions inside for pickling for 2 hours before enjoying.The pickled onion slices are sweet and sour without the sharpness of raw onions, making them an excellent match for steak tortillas. Of course, they can also be used in hot dogs or hamburgers, serving a similar purpose.

3. Next, make the Mexican tortilla.Put 420 grams of flour, 1 teaspoon baking powder, and 5 grams of salt into the mixing bowl of a stand mixer (or bread machine if you don't have one) and mix with an egg fork until combined. The dough for the tortilla is high in moisture and very sticky. Hand kneading can be challenging; use the mixer or bread machine's kneading function instead.4. Slowly pour in 70 grams of grape seed oil, stirring quickly as you go. After all the oil has been added, the flour should form grainy lumps.5. Use your hands to break these grains into smaller pieces. 6. Gradually pour in 250 grams of warm water, stirring quickly.

7. Attach the dough hook and use low speed for kneading until the surface of the dough is smooth and even.

The finished dough should look like this:

8. Divide the well-kneaded dough into 12 equal-sized pieces using a kitchen scale.9. Shape each piece into balls and place them in an ungreased pan or skillet, cover with plastic wrap and let rest for 30 minutes. You can also refrigerate the dough overnight if you prefer.10. Drain the lettuce thoroughly before using it as a salad or sandwich ingredient. 11. After resting, take one piece of dough and lightly dust with flour, then press into a round shape by hand.

Gently use a rolling pin to thin out the dough. After long rest, it is very soft, so you don't need much force. Keep rotating the dough as you roll to ensure an even thickness. Dust lightly with additional flour if needed.Roll the dough until it's about 22 centimeters in diameter; it will shrink slightly during cooking. A 26-centimeter skillet is required, stainless steel or non-stick are both fine. Stainless steel conducts heat better than non-stick.

12. Preheat the pan over high heat for 2 minutes and 30 seconds. Each side of the tortilla must bubble and change color within 30 seconds; if not, the temperature is too low.

Low temperature will cause the moisture to evaporate from the inside, affecting the texture.

13. Thirty minutes before cooking the steak, remove it from the refrigerator to bring it to room temperature.

If frozen, defrost in the refrigerator for 24 hours first.

Season both sides of the steak with salt and black pepper evenly.

Then apply a layer of olive oil and gently massage to help the seasonings adhere better.

14. Heat a thick-bottomed stainless steel pan over high heat for 3 minutes, then place the steak on it. Place the steak closer to you first, then gently lower it towards the opposite side to avoid splashing hot oil onto yourself.15. Flip the steak every minute, flipping five times in total (three minutes per side).

16. Stand up the steak and sear each side for 30 seconds.17. Let the cooked steak rest under aluminum foil for 5 minutes; heat the plate slightly if the room temperature is low to maintain its warmth. 18. Thinly slice the steak before serving.

Large pieces are more impressive but harder to bite into, so slicing them thinly enhances both consumption and enjoyment of the steak's flavor.19. Spread ketchup on a tortilla, add lettuce, pickled onions, shredded cheddar cheese, and then thin slices of steak. Roll up the tortilla and enjoy! If it feels a bit sticky when turning, add more flour. Roll the dough until about 22 cm in diameter; during toasting, the dough will shrink slightly, so roll it a bit larger than this.

A 13.22 cm diameter dough circle requires a pan with a 26 cm diameter.Use a non-stick or stainless steel frying pan. Stainless steel is preferable as heat can be directly transferred from the metal base to the dough, whereas the non-stick coating has lower thermal conductivity. Preheat the pan fully, at least 2 minutes and 30 seconds on high heat for a 26 cm pan. Each side of the dough should bubble and color within 30 seconds; if not, the pan is not hot enough. Insufficient pan temperature will increase cooking time, causing moisture inside the dough to steam and evaporate, affecting the texture.

Preheat the steak from the refrigerator half an hour before starting. For frozen steaks, defrost them in the refrigerator for 24 hours first. Evenly sprinkle salt and black pepper on both sides of the steak. Then apply a layer of olive oil and gently massage to ensure good contact between the seasoning and the steak.

Preheat a thick-bottomed stainless steel frying pan with a 26 cm diameter over high heat for 3 minutes, then quickly place the steak on the bottom of the pan. Place the steak closer to yourself first, then gently lower it away from you to avoid splashing hot oil.

Flip the steak every minute during cooking; in total, flip five times (three minutes per side).

Use tongs to stand up the steak and sear each side for 30 seconds.

Let the cooked steak rest on a plate covered with aluminum foil for 5 minutes; heat the plate slightly if it's cold.

Slice the steak diagonally into thin slices. Larger cuts of steak can be placed in the pan for an impressive presentation, but slicing them makes it easier to enjoy and taste.

Take a dough circle, spread ketchup on it, add lettuce, pickled onions, shredded cheddar cheese, and steak slices; roll up and enjoy.