Description
Entrecote in French – the meat between the ribs, and the classic steak beef lives up to its name. But in our time there were recipes for steak of pork, veal... One of those recipes I want to show. This recipe is perfect for oven and grill... I cooked in the oven, and turned out to be such a home picnic. Meat is cooked and turns out tender and very soft. Serve this steak I recommend roasted vegetables.
Ingredients
-
Meat
500 g
-
Potatoes
500 g
-
Lemon
1 piece
-
Olive oil
2 Tbsp
-
Soy sauce
3 Tbsp
-
Onion
1 piece
-
Garlic
3 tooth
-
Rosemary
0.5 tsp
-
Ginger
0.5 tsp
-
Salt
-
Black pepper
-
Carrots
1 piece
-
Pepper
1 piece
-
Greens
-
Seasoning
1 tsp
Cooking
In a bowl mix the juice of one lemon, olive oil, 2 tbsp soy sauce, pressed garlic, chopped rosemary, ginger, salt and pepper.
Bow clean, cut into half rings.
Meat rinse and dry. If you have pork, as I (tol. the piece is approximately 1.5-2 cm), it is possible to leave these big pieces. If beef, the meat must be pre-beat, but only if you leave these large pieces. In addition, you have an hour open the foil and flip the meat, not only need to be watered frequently with the sauce that the meat was not dry. It is not convenient!
That is why I decided to cut meat, but large pieces like on skewers. Put the meat in the pan.
Pour the meat sauce and place on it chopped onion. Cover pot and refrigerate overnight. Will be enough and 6-8 hours
Serve this steak is recommended with roasted vegetables. Peel the potatoes, wash and cut into slices, put into a bowl, add vegetable seasoning, and pour 1 tbsp soy sauce, mix well.
Peeled carrots, sweet pepper cut into big pieces.
After meat is marinated, the meat is placed on skewers, alternating with slices of potato, carrot and pepper.
Pour the meat sauce in which it was marinated. Here is onion. If you are going to cook on the grill, skewers be sure to soak in water for one hour. Wrap the steak in foil. Slit foil should be on top, so as not emerged juice. The meat in foil, put in baking pan, pour in a bit of water and bake at temperature of 220 C, 60 min.. the Marinade which will not pour.
After 60 min. the top cut in the foil, pour selected juice and juice which remains after the marinade, allow meat to brown, ~ 10 min. at 230 C. t Juice will be enough. If all the water from the pan has boiled away, pour in a little bit.
Turned out delicious, tender and flavorful meat in foil. Sprinkle the meat with herbs and served with sauce "Pico de Gallo". The sauce you can see on the website in my recipes. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.