Recipes - Black Pepper Steak

Material:

800 g of beef has in / sirloin

1 tsp black pepper, crushed

1 tablespoon soy sauce

2 tablespoons butter

Steak Sauce:

150 ml beef broth

2 tablespoons fresh liquid milk

2 tablespoons BBQ sauce

1 tbsp tomato sauce

½ tsp sugar

1 tsp plain flour

½ teaspoon nutmeg

40 tablespoons chopped onions

1 teaspoon ground black pepper

1 tablespoon butter / margarine

1 tsp fine salt

Setup Vegetables: boiled and then stir-fry with a little margarine, pepper and salt:

100 g carrots, diced

100 g green beans, diced

How to Make:

1. Cut the meat against the fibers with each weighing 250 g. Soak in a solution of soy sauce, pepper and salt. Let the spices infuse for 30 minutes.
2. Heat the butter in a flat anti-stick skillet. Fried seteak with inverted until done. Lift. Serve hot with vegetables and sauce setup complement.
3. Sauce: heat the butter, saute onions until fragrant. Add flour and stir well. Pour in the stock and other dressing materials. Cook, stirring constantly until sauce boils and thickens texture. Lift.
4. Serving: Arrange the steak slices in a serving dish, flush with steak sauce and serve with vegetables setup.

For Portion 4

Managing Steak Tips

In order steak maximum results, consider the following tips;

1.

Try to cut the meat any way against the grain / fiber that meat is not tough.
2.

If the steak is presented in the form of large pieces, soak in the flavor longer to sink in and give flavor meat tenderizer (papain powder) to the texture of meat is not tough.
3.

Choose meats such as sirloin terlunak part or topside steak for maximum results. Select meat imports because they are more tender.
4.

Do not cook a steak for too long because the texture of the meat will be tough just because of lost fluids. Sweet taste and juicy texture that is typical of meat also decreases if you cook too long.
5.

If meat is stored in the freezer, Layukan overnight in the refrigerator so that the meat more tender and easily processed.
6.

Maturity level there are several kinds of steak, such as:

• Very Rare: 225 gr meat to be cooked 1 minute each side. At this level, the exterior of the meat changes color, while the inside is still raw.

• Rare: for every 225 grams of meat, cooked 2 minutes each side. Color pink surface, is it raw and bleeding.

• Medium: 225 gr of meat to cook 3-4 minutes each side. The outside of the brown, pink it is almost cooked.

• Well done: to 225 grams of meat cooked 5 minutes each side. Cooked meat, steak For fans of this maturity level desarankan not because the meat loses gurihnya.