Recipe: Yummy Beef steak

Beef steak. A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. Beef steaks are usually grilled, pan fried, or broiled. Marinate beef steaks in this a sweet sauce of soy, sugar, garlic, and sesame and grill.

This is also known as Beefsteak to some people. It is comprised of thin slices of beef and a generous amount of onions. Flank Steak – Flank steak is a long, flat cut of meat taken from the belly of the cow. You can cook Beef steak using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Beef steak

  1. It’s of Beef steak.
  2. You need of Halloumi cheese.
  3. You need of Tomatoes.
  4. It’s of Salt and pepper.

Although this cut is quite flavorful, it tends to be tougher than other cuts of beef. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer. See more ideas about Beef steak, Recipes, Beef. Wild mushrooms and a creamy mustard sauce dress up filet mignon steaks for a luxurious dinner in this Ina Garten recipe.

Beef steak step by step

  1. Generous amount of salt and pepper on the beef steak and leave it for few minutes..
  2. Cut the tomatoes into half, halloumi into nice slices..
  3. Heat a pan, pour some olive oil, then put the beef steak. Press it gently so it doesn't shrink. After 4 minutes, flip it. At that time add the halloumi slices and tomatoes in the pan. These will suckle up extra juices from the pan..
  4. Flip the halloumi after 1 minutes. After 5 minutes place everything from the pan to a serving dish..

Close your eyes, and remember the best steak you've ever had. Remember how it waited, plump, and brown, and buttery, on your plate, sprinkled with sea salt that Beef Steak. A generic term for several cuts of beef that suit long, slow cooking. The most common cuts of beef sold as braising (or stewing) steak include chuck, skirt, leg and flank – all. Steaks are among the most popular fresh beef cuts.

Leave a Reply

Your email address will not be published. Required fields are marked *