Pimento-glazed steak with bean mix pancake

➊ If possible, adjust the plancha so that it tilts forwards.
For the pancakes, fold the flour, baking soda and salt into the flour in a bowl. Now add the egg, milk and butter and mix everything well. Finally, fold in the bean mixture.

➋ Roughly cut the fat off the meat and place it in the back of the hot plancha (full power). Cut the meat into rectangles roughly the size of a thumb.

➌ As soon as the fat begins to liquefy and flow forward, spread the meat in it. Turn frequently and after 2-3 minutes remove from the plancha and place on a plate to rest.
Turn the fat so that it can continue to drain and use the drained fat to make the pancakes. I try to imitate the shape of the meat so that it is easier to stack later.

➍ As soon as the pancakes are toasted on both sides, place them on the pieces of fat so that they cook through in the heat without losing their appetizing golden brown color.

➎ Now put the meat back on the plancha, pour the meat juice from the plate over it, as well as the balsamic vinegar, diced onion, pressed garlic, diced pepper, sugar and vinegar. Depending on whether you like ginger, grate it finely or cut it into pieces - and add it too.
Heat the pancakes again briefly on the plate and serve them stacked with the meat as appetizers.