The culinary encyclopedia and classics adamantly state that a steak is a beef steak, a piece of grilled beef tenderloin. Haute cuisine imposes too strict requirements on beef steak meat: meat for beef steak is cut only in a certain part of the carcass. It is understandable why beef tenderloin is so expensive and not always available in regular stores. Elite restaurants buy such meat before it reaches the counter, even earlier.
But, having a great culinary experience behind us, unlimited access to information posted on the "world wide web", we will not despair. Other meats are also great for chopped steaks, and sometimes even tastier than a whole piece of beef tenderloin. It all depends on the irrepressible culinary fantasy.
Minced beef steak - basic technological principles
The classic steak is made from beef, even if the meat is minced. But you can also deviate from this principle if you want to cook a delicious meat dish, but there is no beef available. Feel free to use any sirloin meat that is in the refrigerator: chicken, turkey, pork, beef, lamb - all options are suitable. But remember that a steak differs from a cutlet in its cooking technology, even if ordinary minced cutlet or minced meat is used for its preparation.
To bring the taste of chopped steak closer to the original recipe, let's see what stages of cooking a piece of beef tenderloin goes through before becoming the famous classic steak.
Pieces of beef for a steak must be cut across the grain. The thickness of the piece is important for the degree of doneness. The meat should not be too thin, so that the steak does not turn out to be dry and tough after frying. The ideal thickness is one and a half centimeters, given that after frying the product will almost halve in size, and there should still be meat juice in the finished product. As a rule, all steaks are round or slightly oval in shape, the same size as the thickness of the tenderloin.
Natural beef steak is traditionally soaked in various marinades before frying, using sweet and sour ingredients or mixtures of similar taste. Pepper is added to the marinades - for pungency, spicy ingredients - for aroma, garlic, ginger, horseradish - for a piquant taste.
Marinade, in addition to flavoring the meat, prepares the meat protein for heat treatment - this is its main importance. The fact is that protein folds (shrinks) at high temperatures. As a result, liquid is displaced from the fibers, which immediately evaporates in a hot frying pan, and the steak, cutlet or steak becomes inexpressibly tough and does not look at all tempting. The presence of acid in the marinade softens the meat fibers, which reduces their shrinkage during frying. Sugar or other sweet components add spice to meat dishes, emphasize the taste, and when frying, they also form an appetizing caramel crust. A crust on the surface of the meat prevents the juice from evaporating from the inside. In cooking, too, everything is interconnected, and all principles are based on the physics and biochemistry of products and methods of processing them.
It remains to add that minced meat for cooking steaks is an even more convenient and easy option. Small pieces of meat, of course, also shrink when frying, but this does not deform the product, and in order to avoid loss of juiciness, be sure to fry the semi-finished product so as to quickly achieve the formation of a crust on the surface.
All known and still unknown recipes for marinades for a natural steak from a whole piece of meat are also suitable for minced meat, only in the second case, you need to add less liquid so that the minced meat does not blur during the formation of medallions, and the product has a beautiful even shape.
Another detail: try not to add bread, starch, flour and other thickeners to the minced steak. These are not homemade cutlets. Now you can start testing the recipes.
1. Minced beef steak - a simple picnic dish
Ingredients:
Minced meat (beef) 750 g
Soy sauce 75 ml
Dijon mustard 100 g
Butter 120 g
Orange juice, natural 200 ml
Coriander 15 g
Cloves 5 g
Pepper (paprika), ground 20 g
Cooking method:
Add all the ingredients to the cutlet meat. The minced meat must be thoroughly mixed and, covering the container with a film, put in the refrigerator for ten or twelve hours for ripening. It is convenient to cook such a cutlet mass for the night. The next day, remove the meat, shape it into round medallions, 1.5 cm thick. Semi-finished products can be fried in a grill pan, on a wire rack.
Serve with baked vegetables and spicy tomato sauce.
2. Minced beef steak with egg and onion - hearty breakfast
Ingredients:
Minced pork 900 g
Ground pepper
Eggs, dietary 6 pcs.
Onions (rings) 600 g
For garnish:
French fries
Vegetable salad (cucumbers, tomatoes)
Cooking procedure:
Choose bold pork for the steak. Fat will add juiciness to the meat, therefore, it should be at least 25% in the cutlet mass. Chop the pulp with a knife, add spices. Beat off the minced meat until the juices appear, which contains collagen (protein) that holds the minced or minced meat together. Keep the prepared minced meat in the cold so that the protein begins to solidify. This will help to form round meat cakes easily. Keep in mind that meat loses up to 40% of its mass during frying. Therefore, the weight of the raw semi-finished product must be set taking into account these losses.
To fry a steak with an egg, you need to prepare round tins without a bottom: tin recesses for cookies are suitable. Preheat a skillet. Fry the steaks until golden brown, turn over, and place metal rings on each. Gently beat one egg at a time into the rings, on top of the steak. The other side of the steak will be fried at the same time as the eggs. Adjust the heat on the stove so that the egg white curls at the same time that the crust appears on the underside of the steak. Transfer portions to plates. In the same skillet, after removing the forms, fry the onions, cut into rings and sprinkled with flour.
It is best to deep-fry potatoes from vegetable fat. Place it on portioned plates next to the steak, while juicy cucumber and tomato slices will brighten and balance a hearty breakfast.
3. Minced beef steak with creamy sauce
Ingredients for 6 servings:
Beef, minced 750 g
Dried paprika (pieces) 50 g
Garlic (slices) 8-10 pcs.
Lemons (juice and zest) 2 pcs.
Olive oil 75 ml
Fresh thyme (leaves)
Butter, butter 50 g
Egg 1 pc.
Cream (20%) 150 ml
Cooking procedure:
Lightly salt the minced meat to start juicing, stir and form into round meat cakes. Add paprika, thyme leaves, fresh zest to olive oil.
Preheat oven to 220 ° C. Grease a baking dish with the prepared butter mixture. Place whole garlic cloves in it, between the steaks. Using a brush, coat the semi-finished products with the same mixture. Bake until tender. Then drizzle the steaks with the juice of one lemon, cover the hot dish with foil for ten minutes.
Beat the egg and butter in a fluffy foam, pour in the cream, warmed to 90-95 ° C, in a thin stream, without stopping whipping. Add the juice of the second lemon, chopped baked garlic cloves, zest and thyme leaves. Bring sauce to a boil, remove from heat. When it cools down to room temperature, transfer it to the refrigerator. The sauce must be served cold, so it can be prepared in advance.
This steak will perfectly complement cream cheese, tomatoes, olives. In any case, they think so in Florence.
4. Minced beef steak with almonds and sesame seeds
Ingredients:
Beef (minced) 1.8 kg
Sesame 200 g
Almonds, ground 150 g
Soy sauce 100 ml
Honey, liquid 90 g
Garlic 50 g
Ginger (root) 70 g
Coriander 25 g
Oil, vegetable 200 ml
To decorate the dish:
Lettuce, curly parsley, pickled ginger
Cooking procedure:
Chop the garlic and almond root on a fine grater or with a blender. Add all the main ingredients to the ground beef except the sesame seeds. Stir. Cover the mixture with plastic wrap and let it ripen in the refrigerator for at least two hours. Then proceed to the formation of semi-finished products. If desired, they can be fried in a pan, baked in the oven or grilled.
Serve with a leaf of lettuce and a sprig of parsley on a plate. Sprinkle with sesame seeds. Place the pickled ginger next to it.
5. Minced Beef Steak - "Bloody Mary"
Ingredients:
Minced meat 1.2 kg
Lemon 2 pcs.
Celery (stems) 50 g
Tomatoes 100 g
Vodka 75 ml
Lettuce leaves, lemon wedges - for decoration
Preparation:
Remove the zest from one lemon and squeeze out the juice. This is for ground beef. Blanch fresh tomatoes, peel, chop until puree, and also add to the minced meat with salt and pepper. Add vodka. Keep the mass in the cold for ripening, usually at least two hours. Then form round patties and fry in any way: in the oven, on the grill or in a pan.
6. Minced beef steak with mint-fruit sauce
Ingredients:
Beef 700 g
Pork fat 300 g
Black pepper
Sugar, brown
Sauce, soy
Carnation
Coriander
Cognac 150 ml
Frying oil
Baked apples 3 pcs.
Black currant (juice) 100 ml
Chili pepper (powder)
Vegetable oil 90 ml
Starch, corn 30 g
Mint leaves - to taste
Preparation:
Chop meat and lard at random, pass through a coarse mesh of a meat grinder. Add all the spices to the meat except brandy and butter. Stir the minced meat. When adding spices, salt and sugar, be guided by your taste. Beat the prepared minced meat and keep in the refrigerator. Form semi-finished products, weighing 150 g each. Fry the chopped steaks by heating the oil in a skillet. After frying, carefully pour the cognac into the pan and light it using a long match or a wooden skewer. Before this cooking step, make sure that there are no flammable objects nearby. Flambing, after the alcohol burns out, gives the meat a unique flavor. Such a cooking technique can compete with your favorite meat fried over a fire, given that after the alcohol burns out in the dish, there are no carcinogens, harmful to health, and wood combustion products.
The sauce can be prepared the day before. This is a very simple and festively original recipe. In addition, the pleasant combination of acidity, sweetness and pungency with the freshness of mint is ideal for grilled meat.
Separate the baked apple puree. Pour berry juice into it, add honey and starch. Stir the mixture, bring to a boil, add spices, also to taste. Scroll the finished sauce in a blender at high speed, adding chopped fresh mint.
The sauce is served cold with a hot steak.
To keep the steak always juicy, fry it in a hot skillet to ensure a fast formation of a dense crust, which will trap the meat juice inside the semi-finished product. Turning the product to the other side, place a piece of butter under it so that the meat acquires a creamy nutty flavor.
Do not rush to remove steaks, cutlets, steaks and other meat dishes from the pan after frying. Cover them with a lid or foil, at least for five minutes, so that the meat “rests” and the crust formed on the surface becomes less tough and dry.
The closest relative of the cutlet, or rather its predecessor, is chopped steak. It is prepared, as the name implies, from beef, and finely chopped. Ideally - by hand with a knife. But it is faster and more practical to crank the meat through the meat grinder just once so that the pieces are felt. Such a steak goes well with an egg, which I suggest not to fry separately, but cook it directly in the steak. And the steak itself can also not be fried, but baked in the oven in order to minimize fat.
Ready-made minced meat will not make a good chopped steak, so it is best to cook the minced meat yourself.
Together with the meat, we scroll the onion, previously peeled and cut into small slices.
Add one egg, a teaspoon of salt to the minced meat with onions, as well as a teaspoon of spices - dill, parsley and seasonings for meat, which include coriander, black and red ground pepper, basil and marjoram.
Knead the minced meat thoroughly. It is advisable to beat it several times on the board so that the minced meat becomes denser and more uniform, then our future steaks will not fall apart when baking.
We divide the resulting minced meat into five parts, from each we form a dense ball. For this, it will be advisable to moisten your hands in cold water so that the minced meat does not stick to them. The ball needs to be slightly flattened, and then with a spoon or hands make a small indentation / indentation on its surface (underline the necessary), into which we will pour the egg.
Place the steaks on a baking sheet lined with baking paper to avoid excess oil when baking the steaks. We send the baking sheet into an oven preheated to 200 degrees for ten minutes.
While the cutlets are baked, add Adyghe cheese with sodium. It is very soft and crumbles, so you need to put it in the freezer for a while before rubbing it so that it hardens slightly. And you can do without freezing, and just chop the cheese with a fork.
Remove the steaks from the oven and sprinkle with cheese on top. Sent back for another ten minutes.
Ten minutes later, we take out the steaks again in order to break the eggs into the well prepared in advance in them. The egg may be larger in volume than the space in the steak that is prepared for it, so I recommend breaking the egg first into a separate container, and then transferring the yolk and as much protein to the steak as you can fit.
For the third time, we send the steaks, this time already fully loaded - along with the egg - into the oven and keep it there for another ten minutes. Practice shows that this time will be enough for the steak to be completely cooked, the protein set, and the yolk remains slightly liquid.
Fresh vegetables will be an excellent side dish for chopped steak, but you can recall the Soviet classics and garnish the steak with boiled rice.
Bon Appetit!
Cooking time: PT01H00M 1 h.
Estimated Serving Cost: RUB 50
What should be the perfect steak? Novice housewives are unlikely to be able to accurately answer this question, and even more so to describe the entire technology of obtaining a dish. Therefore, useful tips and a step-by-step guide on how to cook beef steak (whole piece and chopped mass) according to all the rules presented in this article will help them in the best possible way.
Stage one: choosing meat
How to achieve a beef steak with a pleasant crispy crust on top and at the same time tender, slightly pinkish flesh inside? Moreover, it should be juicy enough, but not raw (even if it is bloody). All these characteristics of a perfectly cooked dish can be present only under one condition - the right choice of meat. Let's list the basic recommendations and rules that you need to consider when buying a product:
- the most delicious dish is obtained from young beef or veal;
- do not use frozen pieces, the product must be fresh and chilled;
- it is advisable to cook a steak from certain sirloin with the most tender areas (ribs, etc. are not used);
- sinewy pieces are not suitable for cutting;
- if possible, choose meat without films on its surface;
- be guided by the approximate thickness of the future steak - from 3 to 4 cm;
- the cut pieces should be approximately the same.
Stage two: preliminary preparation of meat
If the beef steak will be prepared from not very young meat, it is imperative to properly pre-process it. To do this, cover each of the cut pieces with cling film, and then beat lightly with a kitchen hammer on both sides. This is done to make the fiber structure softer and more pliable to frying. After a short beating, rub the mixture of pepper and salt into the pulp. This spice treatment is also recommended for young meat. Salt retains moisture, making the dish even juicier when frying. Therefore, processed semi-finished products should be allowed to lie down in a cool place for at least an hour and a half. In addition to ground pepper, you can use any other spices, depending on your taste preferences: oregano, coriander, dried basil, etc. Rinse off the salt layer before frying. And if the norms of the products used are observed, this will not be required, since all the seasoning mass will be absorbed into the meat.
Stage three: frying the pieces
So, the preliminary preparation was carried out in full: the meat is cut, beaten (if necessary), flavored with salt and spices. Now you can start frying. Since usually beef steak is served immediately, as they say, “hot, hot”, meat pieces are cooked immediately before serving the table. For frying, it is best to use any refined vegetable oil without a characteristic odor. Pour it into a heavy-bottomed skillet and put it on fire. After warming up, you can start cooking. Before doing this, be sure to blot each piece with a paper towel to remove excess juice. As soon as a small smoke appears over the pan, dip the chopped blanks in the heated oil. After browning, turn the steak over and continue frying. The fire should be medium, since when decreasing, juice will begin to stand out, which will make all the work problematic. Do not fill the pan with multiple pieces. Better to fry two or three pieces at a time.
Cooking beef steak in the oven
Of course, the best way to use a broiler is to have a grill in it. Then you don't have to worry about turning the pieces over. In a simple oven, baking is carried out in stages, especially if the products are slightly browned on top. Use a grate for better circulation. Place the chopped and spiced pieces on it. Bake until lightly browned. Typically, this pretreatment is carried out with tough meat. Young beef will be enough just to fry in oil in a pan. You can cook in the traditional way after removing them from the oven to keep the baked pieces looking normal. This means frying in oil in a skillet over high heat until a pleasant golden brown finish. In this way, you can prepare semi-finished products in advance, and then, if necessary, quickly bring them to readiness and serve them hot, appetizing.
Can you make minced beef steak?
There are situations when the existing meat cannot be divided into portions, as it is cut from an unsuitable piece of the carcass or consists of several separate parts. Then minced beef steak is prepared. Of course, in essence, this turns out to be a completely different dish, but outwardly they are both very similar to each other due to the flat shape of the finished fried pieces. How to achieve not only an attractive fried dish, but also a typical steak taste? For this, it is preferable to turn the beef into minced meat not using a meat grinder, but rather a sharp knife. Try to finely chop the product into the minced meat mass, and then add some accompanying ingredients (onion, bread, egg, etc.). The mixture for the obligatory preservation in the future of the shape of the meatballs during frying must be carefully mixed, slightly beating. Chopped steaks can also be rolled in flour if desired.
Chopped Beef Steak with Mushrooms
One of the original cooking methods is to add some additional ingredient to the meat mass. This involves the use of mushrooms. Take 100 g of champignons, peel and chop finely. Chop the beef (500 g) without streaks and films with a sharp knife until a smooth and even mass is obtained. If the meat is tough, grind it in a medium grinder. Combine the resulting minced meat with mushrooms, beat in one egg and season with salt and various spices. Then mix it well, beating lightly. Form the mass into flat round balls and lightly coat them in flour. Then fry each steak in hot oil until crisp on all sides. Serve hot and sprinkle with plenty of herbs. Use fresh or boiled vegetables as a side dish. You can pour some hot sauce on top and sprinkle with onions pickled in vinegar. A hearty, tasty and mouth-watering dish is ready!
Step 1: prepare the milk.
Pour the milk into a turkey or saucepan and set over medium heat. We heat the milk liquid to a hot state and immediately turn off the burner.Step 2: prepare the loaf.
Break the loaf slices into pieces with clean hands and put them in a deep bowl. Fill them with hot milk and leave them aside for a while so that the bread completely absorbs the liquid and softening.
Step 3: prepare the hard cheese.
Using a shallow track, grind the hard cheese directly into a clean plate. And so that the cheese shavings do not weather, while we are preparing other ingredients, we wrap it with cling film.
Step 4: prepare the onion.
Using a knife, peel the onion and rinse thoroughly under running water. We spread the component on a cutting board and cut it into several pieces. Transfer the onion slices to a free plate.
Step 5: prepare the turkey fillet.
We wash the turkey fillet under running water and put it on a cutting board. Using a knife, we clean the meat from veins and film. Now we cut the component into large pieces and transfer to a free bowl.
Step 6: prepare the minced meat.
Using a meat grinder, grind pieces of turkey fillet and onion slices in turn directly into a bowl. Attention: if desired, you can use both a fine grid and a large one.
Now add an egg, a pinch of salt and ground black pepper to the container, and also squeeze the bread from the milk with clean hands and also put the pulp in a bowl with other ingredients. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.
Step 7: cook the steaks with cheese in the oven.
We turn on the oven and heat it up to temperature 180 ° C... Now cover the baking sheet with parchment paper and grease it with butter. With clean hands, take some minced meat and form round or oval cutlets from it. Attention: so that the mass does not stick, be sure to rinse your palms under running water. Then we spread the "steaks" on a baking sheet at a short distance from each other. We put the container with the dish in the oven and bake for 35 - 40 minutes.
After the allotted time, using kitchen potholders, we take out a baking sheet, and increase the temperature in the oven to 200 ° C... Sprinkle the cutlets with cheese shavings. Important: we try to do this very carefully so that the cheese does not get on the parchment paper. We put the dish back in the oven and continue to cook more 5 - 10 minutes until the "steaks" are golden brown. After the allotted time, turn off everything, take out the baking sheet with kitchen potholders and leave it aside to cool slightly.
Step 8: Serve the cheese steaks from the oven.
Using a wooden spatula, we transfer the steaks with cheese to a special flat plate and can be served at the dinner table. These cutlets are incredibly tasty and aromatic, especially if their surface is covered with a crispy cheese crust. This meaty yummy goes well with boiled rice, mashed potatoes and vegetable slices.
Good appetite!
To prepare a steak with cheese, you can use any meat of your choice, not just turkey fillet;
You can sprinkle cutlets with both Russian and Kostroma, Adyghe cheese, as well as such varieties as Edam, Gouda and others at your discretion;
In order to add a special flavor to the dish, you can add spices such as coriander, suneli hops, a mixture of bell peppers and other seasonings you love to the minced meat.
Beefsteak - in its original form, it is a piece of beef fried on both sides, without any additives. Now it is prepared from different types of meat, using various additional processing methods. How to cook a steak so that it is juicy and tender, as well as several modified cooking options, you will learn in this material.
The laws of making the right steak
Beefsteak (from the English beef- beef, steaks- steaks) is basically just a beef steak, but there are several nuances in its preparation that are better to take into account.
Basic rules for an ideal dish:
- You need to choose the right meat. The best thing is the pulp of the thighs or back, as well as the head of the tenderloin, which should be fresh, chilled, but in no case frozen;
- It is better to cut it into slices no more than 4 centimeters thick across the fibers. That is why the ready-made food will not be so tough;
- As for the cooking time, it depends on your preference. There are several types: with blood (only fried for 2 minutes on each side), medium (for 3 minutes) and fried (about 5 minutes on each side);
- You can find out the level of readiness by simply piercing it with a toothpick. A fully cooked steak will have clear juice.
Classic steak recipe
The classic beef steak is prepared quite simply and quickly.
For 4 servings you will need:
- 500 g tenderloin;
- the taste is coarse salt, ground black pepper;
- Oleina for frying.
Cooking steak step by step:
- Cut the chilled meat into slices of the prescribed thickness. Cover the top with foil and beat off a little.
- Add each piece and pepper.
- Fry the steak in a pan on both sides in a well-heated oil. The cooking time will depend on the degree of doneness you want.
- Put the hot food on a plate and pour the soup on top, which was formed during frying. Vegetable platter is also a good choice as a side dish.
Beef steak with blood
To prepare such a dish, you need to take only the freshest beef (pork is possible).
For 4 servings you will need:
- 600 g of pulp;
- salt, ground pepper;
- 30 g creamy spread;
- odorless oil for frying.
- Cut the meat into pieces, which should not be very thin.
- Heat a cast iron pan (or any dish with a thick bottom) over very high heat. Pour oil into it and wait for it to heat up.
- We spread the steak and fry over high heat for exactly one minute, then reduce the heat and fry the same amount again.
- Remove from the stove, add salt, crush with pepper and cover with a lid.
- After 2 minutes, put the creamy spread there and keep for 30 seconds on both sides at medium temperature. Such a dish, with a golden crispy crust on top and very juicy inside, must be served immediately.
English chopped steak
Chopped steak is a pretty tasty alternative to the regular classic.
To feed 8 people you will need:
- beef fillet - 1 kg;
- salt, black pepper - taste;
- balsamic vinegar - 1 tbsp. a spoon;
- eggs - 8 pcs.;
- fat (oil) for frying.
- You can of course make minced beefsteak, but if you make it from minced fillet, it will turn out much juicier. Pulp mode in thin strips, from which we make small cubes. Pour vinegar and put in the refrigerator for half an hour.
- Then add the resulting mass, pepper and beat it well. We make cutlets the size of a palm.
- Heat some fat in a frying pan. Cook the cutlet for 3 minutes on each side. If you want it to be completely fried, then you need to hold the steak in the oven at 180 degrees for several minutes. Beefsteak is served with an egg, which is spread on top.
French flambé beef
Beef steak recipe can be turned into a culinary masterpiece. A dish prepared in this way is a hit in expensive restaurants in France, but despite all the pathos, you can easily cope with it in your kitchen.
For 4 servings, take:
- 600 g beef tenderloin;
- 150 g salted hard cheese;
- 250 ml dry white wine;
- salt, freshly ground pepper;
- butter to fry.
Detailed cooking diagram:
- We cut the washed, cleaned from the film cut into steaks 2 centimeters thick across the location of the fibers. We beat them slightly, salt and crush them with pepper.
- We grate cheese.
- Breaded each piece in cheese.
- Spread a well-heated stewpan with a piece of butter. Fry the steaks for a few minutes on both sides, and immediately remove from heat.
- Now all that remains is to do the flaming, which can be done right in front of the surprised guests. Pour wine directly into the saucepan, which we immediately set on fire. Let the flame burn for a few minutes. Put out the flame, cover with a lid and put it on the table immediately.
Viennese steak
Looking at the photo, you might think that in front of you are ordinary cutlets. In fact, this is a chopped steak, only the meat needs to be ground into it using a blender.
To make them for 4 servings you will need:
- beef fillet - 300 g;
- onion - 1 pc.;
- egg yolk - 1 pc .;
- croutons for breading - 100g;
- cream - 2 tbsp. spoons;
- starch - 25 g;
- flour - 25 g;
- 50 g of vegetable and butter;
- greens -1 tbsp. a spoon.
- Beat the softened butter with finely chopped herbs and put in the freezer.
- Crumble the onion and fry.
- Put meat pieces, onion rings in a blender and chop.
- Add yolk, cream, crackers and spices. We knead everything well.
- We form cutlets from the resulting mass and bread them in a mixture of starch and flour.
- We cook them in hot vegetable oil. It is better to eat hot, be sure to put cubes of creamy mass with herbs on top.
Pork steak
As we said earlier, real beef steak is made from beef, but very often it is replaced with pork. And it should be noted that the dish comes out of it more tender and juicy, which cannot be called a drawback at all.
For 500 g of pork, you need to take:
- 1 tbsp. a spoonful of mayonnaise;
- ½ teaspoon of turmeric;
- a little red pepper and nutmeg powder;
- salt;
- odorless oil.
Description step by step:
- Cut the meat in portions. Put in a plastic bag and beat off slightly.
- Mix mayonnaise with spices. Grease each piece with mayonnaise-spicy mass and leave to marinate for half an hour.
- Pork steak is fried in the same way as the classic one. Delicious with baked vegetables or potatoes.
BBQ steak
This cooking option will easily compete with the usual kebabs.
You will need:
- 1 kg of suitable beef;
- 2 cloves of garlic;
- 1 teaspoon of chili and coriander;
- 20 g Tabasco sauce;
- 75 ml rum.
Cooking description:
- First, let's prepare the marinade. Mix the sauce with all the spices and rum. Leave it to brew for 20 minutes.
- We cut the meat into wide enough layers. We coat each with a rum mixture and leave for a while.
- Preheat your barbecue or grill to maximum. We spread the meat and fry until cooked on both sides. To make it juicier - periodically pour the remaining marinade. In this version, rice or salad is best suited for a side dish.
As you can see, there are many ways to prepare this dish. Each of them gives the meat its own special taste. You just have to choose the recipe you like and prepare it using our detailed instructions. Relatives and people close to you will appreciate your efforts.
Video: Steak with onions and zucchini