Steak & Veggies a la Chickpea Crêpe

Well three nights in a row of sauteed zucchini and onions probably warrants some real estate on the blog. I must say, multiple bouts of food envy collided to produce this wonderful concoction of a dish.

Envy #1 - Mom's grilled zucchini and onions. Yum! Nothing quite compares to the nostalgia of being at home and eating dinner (fresh off the grill) outside on the screen porch with mom and dad.

Envy #2 - Bar Suzette Crêperie. A Sunday stroll through Chelsea Market wouldn't be complete without visiting the sample sale of the weekend or more importantly some of the market mainstays - for example Bar Suzette . However, when the crêperie closes early for a special event...food envy ensues.

Envy #3 - Carnivorous cravings. Every now and then who doesn't love a good steak, even if it is in the form of thinly sliced strips!

Ultimately the crepe provided a bit of a smoky spice, while the veggies and steak offered a savory balance, reminiscent of an herbes de provence blend. All in all providing a full range of tasting experience for an eager palate.

The recipe:
Crepe (makes 2):
1/4 c. chickpea flour
1/4 c. almond milk
2 tbsp. water (maybe a little more)
dash of cayenne
dash of cumin
1/4 tsp. salt

Filling:
1/2 yellow onion, thinly sliced
1/2 large zucchini (or 1 medium), cut in match sticks
1 ear medium sweet corn, kernels sliced off
1 tbsp basil, chopped
2 cloves garlic, fine chop
1/3 lb. top sirloin (or another lean cut of beef)
2 tsp rosemary, fine chop
Salt
Pepper
Olive oil
Plain greek yogurt for garnish

Begin by slicing up the vegetables/herbs. Add ~1/2 tsp olive oil to a saute pan and add onions. After about 3 minutes add in zucchini, corn and garlic (using additional oil/cooking spray as necessary to prevent burning). Cook for another 3 minutes, add desired amount of salt and pepper along with fresh basil.

Meanwhile mix together ingredients for crepes until a liquid consistency is achieved. Pour batter into a 9 inch pan and spread to cover the full pan. Cook over low-med heat. Flip once the edges start to curl.

Moving on to the steak, season with salt and pepper and press chopped rosemary into the meat. If using thin sliced meat, you will only need to cook for about 30-60 seconds on either side.

Transfer the crepe to a plate and top with all the ingredients + a dollop of plain greek yogurt.