— Marinade with balsamic —
Ingredients:
flank steak
2 garlic cloves, chopped
1 tbsp rosemary leaves
1 tbsp dried oregano
2 tbsp whole grain mustard
1/2 cup balsamic vinegar
1 cup olive oil + for grilling
Salt
Freshly ground pepperCooking:
In a blender, combine garlic, rosemary, oregano, mustard and balsamic. With the engine running, add oil. Season to taste with salt and pepper. Place the meat in a glass or ceramic dish and pour over the marinade, reserving 1/4 cup. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Fire up the grill, grease the grate with oil. Remove the steak from the marinade, allow excess liquid to drain, and bring the meat to room temperature. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until it begins to char slightly; a thermometer inserted into the thickest part will show 52°C. Transfer the meat to a cutting board and let rest 5 minutes. Serve along with the remaining marinade.
— Mediterranean-style marinade —
Ingredients:
Flat iron steak
2 tbsp olive oil
6 garlic cloves, minced
4 green onions, finely chopped
4 bay leaves, broken into pieces
2 lemons, very thinly sliced
Vegetable oilCooking:
Put the steak in a glass dish, salt, pepper and rub with olive oil. Distribute over the steak green onion, bay leaf and garlic. Close the steak on both sides with lemon slices. Cover the form and put in the refrigerator for a day.
Prepare the grill and grease the grate with vegetable oil. Remove the seasonings from the steak, let the meat come to room temperature. Season with salt and pepper and sauté over moderately high heat until medium rare. Let the meat rest for 5 minutes before serving.
— Marinade with soy sauce —
Ingredients:
flank steak
1/4 cup soy sauce
3 tbsp olive oil
1 tbsp Sahara
1 garlic clove, minced
1 tsp sesame oilCooking:
Mix in a small bowl soy sauce with 2 tablespoons of olive oil, sugar, garlic and sesame oil. Pour the marinade into a resealable plastic bag, put the steak in it. Close the package, marinate at room temperature within 1 hour or in the refrigerator up to 8 hours.
Heat up the grill. Remove steak from marinade and pat dry. Rub the meat on both sides with 1 tablespoon of oil. Fry over high heat until medium rare. Leave the steak to rest for about 5 minutes on a cutting board, then slice and serve.
— Spicy Thai marinade —
Ingredients:
Skert steak
1/4 cup basil leaves
1/4 cup cilantro leaves
8 garlic cloves, peeled
2 tbsp sambal sauce or other Asian chili-based sauce
2 tbsp Asian fish sauce
1 tsp finely grated lemon zest
1 tsp finely grated lime zest
1/2 cup vegetable oilCooking:
IN food processor mix basil, cilantro, garlic, sambal and fish sauces. Add lemon and lime zest, oil and mix everything until smooth. Rub the marinade over the steak, leave at room temperature for at least 30 minutes, or refrigerate for up to 24 hours.
Fire up the grill. Grill the steak over moderately high heat, turning occasionally, until medium rare. Let the meat rest for 5 minutes, then slice thinly across the grain and serve.
The marinade is also suitable for shrimp and chicken.
— Cuban style marinade —
Ingredients:
6 sirloin steaks, about 230 gr. every
1/2 cup fresh lime juice
1/3 cup water
1/4 cup freshly squeezed orange juice
1 + 1/2 tsp salt
1/2 tsp oregano
1/2 tsp ground pepper
1/2 cup olive oil
8 large garlic cloves, thinly sliced across
1 tsp ground cumin
3 tbsp chopped fresh cilantro
Vegetable oil for grilling
2 sweet onions, cut into small piecesCooking:
Mix lime juice, water, Orange juice, salt, oregano and pepper. Heat in a deep frying pan over medium heat olive oil. Add the garlic, cumin and cook until the garlic is golden, about 2 minutes. Carefully add juice mixture and bring to a boil. Remove from heat and let cool to room temperature.
Arrange the steaks in a glass dish. Add cilantro to the marinade and pour half of the mixture over the steaks. Turn over a few times to evenly coat the meat with the marinade. Cover and refrigerate for 1-2 hours.
Prepare the grill by lightly oiling the grate. Remove steaks from marinade, pat dry. Brush the onion with the marinade. Saute the onion in indirect heat until soft and scorched. Fry the steaks over high heat for 2 minutes on each side. Transfer the steaks and onions to a serving dish, drizzle the rest of the marinade over the top and serve.
— Spicy marinade with Coca-Cola —
Ingredients:
flank steak
1 tbsp rapeseed oilFor marinade:
4 glasses of coke
2 tsp Thai green curry paste
2 jalapeno peppersFor chilaquiles:
1 jar with a volume of about 450 gr. green salsa
230 gr. corn chips
1/2 cup chopped cilantro
2 Hass avocados
3 tbsp grated cheese catCooking:
In a glass bowl, mix cola, curry paste and finely chopped pepper. Immerse the steak in the marinade and leave at room temperature, turning occasionally, for 15 minutes.
Prepare the grill. Oil the grate. Remove steak from marinade and pat dry. Meat grease rapeseed oil and season generously with salt and pepper. Grill the steak over moderately high heat. Transfer the steak to a cutting board and let rest 10 minutes.
In a large frying pan, heat 1 tbsp. oil, add green salsa and bring to a boil. Cook, stirring, over moderate heat for about 4-5 minutes. Add the chips to the salsa and continue cooking until the chips are soft but not falling apart. Cooking will take approximately 2-3 minutes. Add 1/4 cup cilantro and transfer the chilaquiles to a serving dish.
Slice the steak thinly across the grain. Put the meat on top of the chilaquiles, sprinkle with cheese and diced avocados. Serve with lime slices.
— Marinade with papaya —
Ingredients:
flank steak
2 green onions, chopped
1 tbsp dry English mustard
1 tsp chopped thyme leaves
3/4 tsp ground pepper
1/4 tsp ground ginger
2 medium papaya, cut in half lengthwise
2 tbsp vegetable oil
SaltCooking:
In a small bowl, mix onion, mustard, thyme, pepper and ginger. Rub it evenly on both sides of the steak. IN glass dish put 2 halves of papaya with skin, flesh up, put a steak on them, and on top of the meat again 2 halves of papaya with skin, pulp down. Cover the dish and refrigerate for 1-1.5 hours.
Fire up the grill, remove the skin from the papaya. Lightly brush the steak with oil, season with salt. Cook the steak, turning once, until medium rare. Let the meat rest for about 5 minutes and serve.
— Korean style marinade —
Ingredients:
Flank steak, cut across the grain into pieces about 0.6 cm thick.
1/4 cup soy sauce
2 tbsp Sahara
2 tbsp dry white wine
2 large garlic cloves, very finely chopped
1 tbsp sesame oil
2 tsp crushed red pepper
16 onions
Vegetable oil
SaltCooking:
In a large dish, mix soy sauce with sugar, white wine, garlic, sesame oil and crushed red pepper; stir until sugar dissolves. Place the steak in the marinade, cover and refrigerate for at least 4 hours or overnight.
Prepare the grill. Brush the onion with vegetable oil and fry, turning once, for about 1-2 minutes. Season with salt. Sear the meat in batches over high heat, about 30 seconds per side, until browned. Transfer the steak to a platter and serve with fried green onions.
A steak is a weighty and fried piece of meat that no man will refuse. Although, many women will also not mind tasting. Cooking steaks different ways, but most often from pork and grilled.
Grilled pork steak - general principles cooking
Meat. used pork tenderloin, neck, lumbar cut, costal, sirloin. In general, any piece without veins, bones, there are a lot of options, in fact, about 100 species and this is a whole science, but for homemade dish it is not necessary to master it and delve into all the subtleties. Pork is always cut across the fibers with a thickness of about 1-2 cm. Thin steaks do not need to be made, as they will turn out to be dry chops.
Spices. Full scope for creativity. You can add any seasonings and even aromatic herbs, pork loves all this.
Marinades. Prepared on the basis of spices with the addition of soy sauces, honey, citrus and other juices. But they are not always used. Often a natural piece of meat is prepared, lightly seasoned with spices.
Grill. Extensive topic. The steak can be cooked on a natural grill - a brazier with coals. Or use an electrical alternative. There are also grill pans. The oven also has a grill that you can use. All recipes with different cooking methods are below.
Grilled pork steak with lemon
A simple steak recipe that requires a minimum set of products. The meat is cooked on a conventional grill, but you can take an electric grill. In the second case, follow the instructions, based on their power of the device. Usually a steak is cooked at 200 degrees for 5 minutes. Then the temperature is reduced to 150 and the meat is kept for another 5-7 minutes so that it is baked inside.
Ingredients
1 kg of pork;
1 spoon of olive oil;
4 sprigs of thyme;
Salt, seasoning for meat.
Cooking
1. Rinse a piece of pork and be sure to dry it with napkins. You can leave for a while to dry the meat.
2. We take a large and sharp knife, cut the pork across the fibers to get thick pieces of about 2 cm. Do not make thin steaks.
3. Squeeze the juice from one medium lemon. Add a teaspoon of seasonings for meat or barbecue, stir, put a little olive oil and salt the marinade.
4. Rub the steaks with the prepared mixture on all sides.
5. Thyme sprigs are mashed in hands so that they release juice and aroma. We shift the steaks with thyme.
6. Pour the rest of the lemon marinade on top, if any. We stretch the cling film on the dish and leave it for a couple of hours. If you marinate pork longer, then put it in the refrigerator.
7. Now it remains to remove the meat from the bowl, shake off the marinade and place on a wire rack. We put over the coals and fry until crusty on both sides. Or use an electric grill.
Grilled pork steak in the oven
A recipe for amazing grilled steaks in the oven, which are in no way inferior to meat on the grill. But for this to be true, you need to know something about cooking technology. Georgian adjika is used for the sauce, you can just take a chopped chili pepper in the same amount.
Ingredients
1 kg of pork;
1 tsp. hops-suneli and paprika;
A pinch of hot pepper;
coarse salt;
4 spoons of tomato paste;
3 cloves of garlic;
0.25 tsp natural adjika.
Cooking
1. Cut the meat into pieces for steaks, but not very thick. 1 cm is enough.
2. Mix paprika with hot pepper and hops-suneli.
3. Rub the meat first with coarse salt, then with a mixture of spices. You can leave to marinate for the whole day or cook right away, but the meat still needs to stand for an hour, otherwise it will not be tasty and salted.
4. We heat the oven to 220 degrees.
5. We prepare a baking sheet and boiling water. Lay the marinated meat on the grill. We put a baking sheet with boiling water on the bottom.
6. Cook the steaks on the second level from the top for 20 minutes. Then we turn over. Cook on the second side for another 25-30 minutes, look at the meat. If the water in the pan runs out, add more boiling water.
7. Prepare the sauce. Mixing tomato paste with a few tablespoons of water so that it acquires the consistency of thick ketchup. Refueling Georgian adjika and chopped garlic, salt to taste. Or dilute the pasta with soy sauce, it will also be delicious.
8. Put the hot pork on plates, pour over tomato sauce which will tenderize the meat.
Grilled pork steak with soy sauce
A version of the famous and simply amazing marinade for steak on an electric grill. But you can cook it on coals, in the oven.
Ingredients
600 g pork;
150 ml soy sauce;
1 tsp sweet ground paprika;
3 cloves of garlic;
A pinch of black pepper.
Cooking
1. This amount of meat makes 2 large steaks. Actually, we cut.
2. Since soy sauce is salty, just add paprika and black pepper to it. Nothing else is needed. We stir.
3. We clean the garlic, cut each clove into several parts and carefully, so that the pieces do not look out, stuff the meat.
4. Now pour the steaks on top with soy sauce with spices. Leave for at least 2 hours. Of course, you can pickle less, but it is better to withstand this time, it will be much tastier.
5. We heat the grill to 200 degrees. Or prepare a barbecue.
6. Take out the steaks. Put on the grill, cover with a top lid. Hold for five or six minutes.
7. Now the temperature needs to be reduced to 150-160 degrees.
8. We bring the meat to the desired readiness. If you like a steak with blood, 3-4 minutes is enough. If you want the meat to be baked, cook for at least another 5-7 minutes.
Grilled pork steak (in a pan)
The recipe for the simplest grilled pork steaks, which are cooked in a special frying pan. But you can take the simplest one, if there is no vessel with a figured bottom.
Ingredients
2 steaks;
1 spoon of oil;
Salt, pepper or other dry seasonings.
Cooking
1. Lubricate the pieces with oil. You don't need much, just to moisten the surface and "seal" the juices inside.
2. Rub the meat with spices that you like. For a natural version, we use only salt and black pepper.
3. Cooking a frying pan. You don't need to lubricate it with anything. We put on the strongest fire and heat until the fallen drop of water begins to evaporate instantly.
4. It's time to lay out the pork. Fry the steaks on maximum heat for 4 minutes. Then reduce to medium and cook for another 5 minutes on each side.
5. Spread the meat, quickly decorate with herbs and serve.
Grilled pork steak with rosemary
You can cook such meat on any grill. Pork turns out unusually fragrant and juicy. The marinade is also suitable for veal.
Ingredients
800 g pork;
0.5 cups of balsamic vinegar;
3 cloves of garlic;
Salt and black pepper;
2 tbsp. l. brown sugar;
1 tablespoon chopped rosemary.
Cooking
1. Connect balsamic vinegar with sugar, pepper and salt.
2. Peel the garlic cloves, chop and add to the marinade.
3. Grind rosemary and grind a little so that it gives off the aroma as much as possible. If using dry rosemary, use a little less than a teaspoon. Combine with marinade.
4. Cut the pork, coat with sauce, put the pieces in a bag with a zipper.
5. Pour the rest of the marinade on top, if any.
6. Close the package. We leave for 2 hours. Every 30 minutes we come up and shake vigorously.
7. We bring steaks to readiness on any grill!
Grilled pork steak with honey
Another win-win marinade for pork steaks. We cook on any grill, but we make the marinade according to all the rules.
Ingredients
4 tablespoons of soy sauce;
2 steaks;
1 spoon of honey;
1 spoon of grainy mustard;
1 clove of garlic;
0.5 tsp seasonings for barbecue.
Cooking
1. Carefully stuff the steaks with pieces of garlic. It can also be added to the marinade, but during grilling, the particles will burn, spoiling the look.
2. Mix honey with mustard and spices. If the honey is thick and candied, then it is better to melt it immediately.
3. Dilute with soy sauce. If there is no salt in the spices, then we throw a small pinch.
4. Rub the stuffed pork with the prepared mixture, marinate for an hour. You can leave longer.
5. We take out the pork and shake off the excess marinade.
6. Put the steaks on the grill, bring to readiness.
Grilled pork steak in original marinade
Another variation of the marinade for a juicy and ruddy grilled steak. If you don't have sesame oil, you can use olive oil.
Ingredients
1.5 tablespoons of lemon juice;
2 steaks;
3 tablespoons of sesame oil;
Black, red pepper to taste;
3 tablespoons of tomato paste;
3 cloves of garlic;
2 sprigs of dill.
Cooking
1. Dissolve salt in lemon juice. Approximately 2/3 teaspoon for two large steaks. Add sesame oil.
2. We rub the meat with this mixture, put it in a bag, pour the rest on top, tie it. We send it to the refrigerator for 3 hours.
3. Mix all other ingredients except dill. Mince the garlic.
4. We take out the meat, rub it again tomato marinade, leave for an hour warm.
5. We take out the steaks, shake off the surface tomato juice, send the pork to the grill.
6. We bring to readiness. We shift to plates, decorate with sprigs of dill and immediately send to the table.
Grilled pork steak - helpful tips and tricks
Steaks should be eaten immediately after cooking "hot, hot". This dish does not tolerate storage and reheating.
If the pork is dry, the piece was held on fire, it should immediately be poured with ketchup or other tomato sauce while the meat is hot. It will move away a little, soak, become softer.
Not everyone likes steaks with blood. If the piece is not cooked inside, do not try to bring it to readiness in the microwave. Just ruin everything. Heat a frying pan until smoky, grease the pork with a drop of oil and heat for a few minutes on each side.
Glorious ribeye steaks, porterhouse and filet mignon are not everyday meals for most of us. But what if you want great meat right now? If you want to get a serving of excellent beef without spending a lot of money, try less popular, but no less tasty alternative steaks and use one proven recipe: marinating.
Marinating is a tricky thing that allows the meat to get better while in the aromatic liquid. Marinade adds flavor, juiciness and tenderness to beef (acid in marinades weakens muscle tissue and increases its ability to retain moisture.) When marinating for a long time, brines penetrate the tissue slowly, which can give the meat an excessively sour or salty taste. For this reason, opinions differ, and some argue that you need to marinate meat overnight for maximum effect, while others that long marinating will not do any good.
There is also a third opinion that to achieve the greatest taste effect, you should marinate the steak already cooked. So what's the best method?
Marbled beef steak. Marinating recipes. Ways and time.
I decided to test all the ways. I chose a relatively inexpensive and tender alternative Flank steak for testing. For the marinade, I used everything that was at home:1/2 cup soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons minced white onion
2 tablespoons of sugar
4 cloves minced garlic
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
I marinated each steak differently.
Steak #1: marinade 12 hours
Steak #2: marinade 3 hours
Steak #3: marinade 45 minutes
Steak #4:
Salt, pepper and sugar before cooking; immediately after frying, I made small holes in the steak and poured the marinade on top, wrapped it in foil and left it for the meat to absorb the liquid for 5 minutes.The result surprised me.
The most extreme methods won, while the intermediate results did not impress me.Steak #1 was with a bright taste of marinade with a hint of soy sauce. All fears about the falling apart and loose texture were not confirmed. The meat turned out to be juicy, soft and quite dense, but a little salty.
Steak №2 absorbed everything best qualities marinade, but lost to the first steak in flavor. The meat was tougher.
Steak #3- marinates in just 45 minutes. It boasts an attractive crust, but compared to the first two steaks, the meat was less aromatic and lacked a rich taste.
Steak №4- The fresh aromas of garlic and onion were very noticeable in the taste and texture of the meat. The steak didn't have the deep caramel color and flavor that comes with pre-marinated steak. However, instead, you will find a pleasant sweetness and saltiness, and then a light, fresh aroma of marinade that has opened after frying.
Conclusion
Let's summarize: the 12-hour marinated steak had the richest flavor and aroma, the post-fry marinated steak had the lightest and mildest taste of all. Therefore, if you are going to marinate meat marbled beef before cooking overnight, but if you don’t like salt, then try marinating an already cooked steak.Don't worry about the marinated steak being stewed instead of grilled. Marinated meat has a crust and a beautiful pattern. Don't worry that long marinating will destroy all the connective tissue and the meat will be soft like cotton wool. The steak will only be more tender and juicy. The only thing I would like to warn against is a very strong acidic solution of lemon juice, wine or vinegar. In this case, I would recommend marinating for about 3-4 hours.
Today we will tell you about the marinade for beef steak. A well-chosen composition for meat will make its taste even more saturated, soft and piquant. Beef marinade is especially necessary if you purchased it from an unverified seller and are not sure of its quality.
Marinade for beef ribeye steak - recipe
The ribeye steak is the most exquisite, expensive and incredible delicious dish. Usually, a minimum of spices and spices are used for its preparation and, as a rule, are limited to ground pepper, olive oil and salt. The last meat is often seasoned already at the end of frying in order to preserve its juiciness. But sometimes you can deviate from the classic performance and soak the ribeye steak for a while in the marinade, which will give the beef extra softness and new shades in taste.
Ingredients:
- red dry wine- 125 ml;
- Extra Virgin - 55 ml;
- - 75 ml;
- ground black pepper - to taste;
- salt - to taste.
Cooking
Preparing this marinade is very easy. In a bowl, mix dry red wine, olive oil and soy sauce and beat the mixture with a whisk for one minute. Then soak the steak in the resulting mixture and leave to marinate for two to four hours. After that, be sure to dry the meat with a napkin, season with salt and pepper, and we can proceed directly to the frying process.
This marinade can be used not only for ribeye steak, it is perfect for soaking and cooking any other steaks.
The best marinade for grilled beef or veal steak - recipe
Ingredients:
Cooking
In a marinating container, mix vegetable oil, soy sauce and lemon juice, add to taste ground black pepper and dry herbs to your taste. You can take a mixture of Provencal, Italian or Oriental spices, or add a little dried basil, marjoram, oregano and rosemary. We also throw in a little salt, but do not forget that the soy sauce is already quite salty. We soak properly prepared pieces of veal or beef in the resulting marinade for beef steaks and leave for several hours. Before grilling, dry the meat from the marinade with napkins.
Yesterday we finally opened the barbecue season. At the end of April, my husband and I have birthdays, the difference is only 3 days. And according to tradition, always on one of these days, our loved ones gather and we fry meat.
Everyone is looking forward to this day. Already in advance begin to inquire about the date of the event. And we can't let anyone down, it has become a tradition.
When the weather is warm, we gather on the open veranda. And when it's cold, we go to the house. But when meat is fried on the grill, everyone goes out and watches the process, regardless of any weather.
When cooking kebabs, and we do it quite often, we love to experiment with marinades. In a note on the topic of cooking, I talked about some of the most interesting and in demand. She also shared the secrets of cooking delicious and tender meat.
This note describes how to choose meat, how to properly prepare the marinade, how to fry the meat. In general, a lot useful information which can be used. I will not repeat. Focus on a specific topic.
Everyone knows that steaks are made from beef. They cook them with blood, without blood ... But today we decided to deviate from the rules and cook them from pork.
And there were several reasons for this. Firstly, pork steak meat is much easier to find. Secondly, it is easier and faster to cook it. And thirdly, the meat is very tender, fragrant, and of course tasty.
The rules are the same for both beef and pork. But today we will marinate the meat in a different way. This option can be used equally for cooking steak and barbecue. It all depends on what kind of meat you buy.
Cooking for me began with a trip to the market and shopping. After going around the nearby butcher shops, and comparing where what kind of meat is sold, I chose a two-kilogram piece pork loin. The meat was fresh, just brought in, a pleasant pale pink color, with small marbled fat streaks. Just the way you need it!
I decided to marinate in kefir and sour cream. Since the pork turned out to be completely lean, I took kefir 3.2% fat and sour cream 20%. I always have a set of necessary spices at home.
I also took zucchini and fresh potatoes. We bake them on the grill and serve with meat. Well, cucumbers with tomatoes and greens also do not hurt. You can make a salad out of them - a salad of fresh vegetables goes very well with a pork steak.
Now you can start cooking. The first thing to do is cut the meat and marinate it.
Marinade for steak on kefir and sour cream
We will need:
- kefir - 0.5 liters
- sour cream - 0.5 cups
- onion - 1 kg
- spices - rosemary, paprika, oregano, coriander, zira (you can use a ready-made set of spices for pork)
- suneli hops - 2 tablespoons
- pepper - red and black ground
- ginger - powder - 2 tablespoons
- dried herbs - 2 tablespoons
- salt - to taste
- vegetable oil - 1 teaspoon
For the steak:
- pork meat - 2 kg.
Cooking:
1. First you need to prepare the meat. Rinse the piece of meat under running water. Let excess water drain. And wipe with paper towel.
2. Cut the meat into pieces of the same thickness. Usually I cut the loin at the bone, and the pieces are 2.5-3 cm thick. But today I didn’t manage to cut it like that. The piece of pork turned out to be large, and on one side I could cut pieces of the thickness I needed, but on the other, the ribs were thick, and the pieces would have turned out thicker than necessary. They would be harder to fry.
In order for all the pieces to be the same thickness, I had to cut off the bone. And as much as I didn't want to, I didn't have a choice. Steaks of different thickness did not suit me.
3. Mix prepared spices, suneli hops, a mixture of peppers, ginger and dried herbs. Crush the coriander and cumin in a mortar. Rub each steak with the spice mixture.
Salt is not needed yet. Salt will draw all the juice out of the meat, and it will turn out dry.
4. Cut the onion into half rings.
5. Mix sour cream, kefir and vegetable oil. Vegetable oil is added in order to keep the juice in the meat. After all, we remember that our pork is completely lean. If you have pork with a lot of fat, then you do not need to add oil.
6. Prepare a bowl. Put the meat in layers, alternating it with onions and a mixture of sour cream and kefir.
7. Leave to marinate for 3-4 hours.
Cooking pork steak
1. Let's prepare the barbecue, coals and a grill for baking. You will also need a bottle of water.
2. Ignite the coals. We need good heat from them. When the coals burn out, you can fry the meat.
3. Put the steaks on the wire rack, carefully remove the onions. Onions must be removed so that they do not burn when frying. This will give a bitter taste and an unpleasant smell to the meat. Salt.
4. Fry, turning occasionally, but not often. To keep the juice in the meat. Fry for about 10-12 minutes on each side. It is not recommended to fry longer, the meat will turn out to be rather dry. The readiness of the meat can be checked by slightly cutting it with a knife. if light juice stands out, then the meat is ready.
5. If a fire appears on the coals, you need to extinguish it with a small amount of water from a bottle. So as not to put out the heat from the coals.
6. When ready, remove the steaks from the heat, and serve immediately - from the heat, from the heat.
Before you deal with meat, you still need to bake vegetables in the oven. Vegetables can be used according to the season - almost any. Eggplants are very tasty bell pepper, tomatoes. Today we have fresh potatoes and zucchini, which is also very tasty!
Baked vegetables in the oven
1. Peel potatoes. If the skin is young, scrape it with a knife, or simply brush and bake with the skin on. large potatoes cut into two pieces.
2. Wash the zucchini and cut into 6-8 pieces. The skin can be left on.
3. Salt vegetables, put on a wire rack.
4. Put in an oven preheated to 180 degrees. Bake until potatoes are done. Readiness can be checked with a knife. Vegetables will be baked for 40-50 minutes. If the potatoes are old, then one hour can be baked.
While the vegetables are roasting, I cut cucumbers and tomatoes to decorate the steak dish. I cut a salad of cucumbers, tomatoes and fresh herbs. And I pickle onions, we like it very much with meat. Especially with barbecue.
How to pickle onions for barbecue
- Onion cut into half rings. Pour it with cold boiled water, and add 9% vinegar to taste. Leave for 30-60 minutes. The taste of the marinade should turn out sour, but not much.
- Then drain the water and serve with the meat.
Now you can set the table. In a separate plate - baked vegetables, in a dish - steaks with vegetables. Salad - in a salad bowl, pickled onions in another salad bowl.
The sauce is not necessary, it interrupts the taste of the meat. But everyone demands my signature sauce "Spark". I take out a jar, open it and also serve it on the table. The sauce is spicy, tasty, men just adore it. I make this sauce in August - September, as a preparation for the winter. The season will come - I will also share the recipe.
Now let's try what we got. Was the experiment successful or not? But here are the first reviews - "Tasty!", "Very Tasty! ..." And the final verdict - empty dishes and plates! And what could be better than this? When the whole family is together, several generations, at the big table! Smell tasty meat, fresh vegetables.
And everyone is already agreeing on a new meeting with barbecue during the May holidays! Well, let's experiment again and try new recipes.
Bon Appetit!
