Description
This time I want to share probably not even a recipe and method of preparation/decoration of the meat. Due to the small tricks, the impression that the meat chunks cooked on the grill. The meat comes to preparedness and a half times faster and does not have time to burn on top. Similarly, you can cook thick pieces in a pan without a lid, they are evenly cooked through without becoming rubbery. And garnish, you can cook anything you want.
Ingredients
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Meat
1 kg
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Garlic
4 tooth
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Vegetable oil
Cooking
Beef fillet (in this case beef) cut into portions. Wash and dry cloth. Meat tenderizer is not necessary, that it will lose its juiciness.
Now, the main "highlight" on each piece on both sides with a sharp knife, make a "lattice" of longitudinal incisions.
Meat sprinkle with salt. Three on a fine grater garlic, and they RUB each piece on both sides.
In the pan put vegetable oil and heat it on maximum heat. On a hot pan spread the meat. Within 20 minutes fry, not subtracting the fire. Every 5 minutes turn slices to the other side. Derived from meat juice is enough that it reached until cooked and not burnt. Therefore, reduce the heat and cover with a lid is not necessary.
While cooking, each piece is impregnated with garlic juice and projecting through the slotted grooves. After this time you will see that juice in the pan left, and the meat covered with a crispy crust. Ready!
Garnish can be any. In this case, is new potatoes, roasted sprouts, pomegranate seeds, pickled cucumbers, fresh tomato, garlic and herbs! By the way, on the second day the meat will be even tastier (if I stay, of course...)
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