Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, easy tender steak using inexpensive meat. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Easy Tender Steak Using Inexpensive Meat is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Easy Tender Steak Using Inexpensive Meat is something that I have loved my entire life.
Shorten cooking time: This meat tenderizer helps you to cut the meat easier. It helps the meat to cook faster and more evenly. Perfect for all meat: not just tough or inexpensive meat, including but not limited to beef, pork, veal It can be used in many types of meat, making meat more tender, more juicy and more flavorful. to make steak tender and juicy, how to make steak tender in the oven.
To begin with this recipe, we must first prepare a few ingredients. You can have easy tender steak using inexpensive meat using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Easy Tender Steak Using Inexpensive Meat:
- Take 1 enough for everyone Steak (on sale)
- Make ready 1 onion per 2 pieces of steak Onion
- Take For the steak sauce:
- Make ready 50 ml Red wine
- Take 3 tbsp Soy sauce
- Take 3 tbsp Mirin
- Make ready 2 tbsp Sugar
- Prepare 1 Butter
Spice-Rubbed Grilled Flap Meat (Sirloin Tip). Of all the inexpensive cuts of beef, it's one of the most versatile. It takes great to fast-cooking methods Since its shape, thickness, and proclivity for marinades makes it similar to flank steak, you can use it. Mechanical tenderizers, like my Marinade Turbocharger, use a series of razor sharp needles to cut tough meat fibers, thereby tenderizing the meat.
Steps to make Easy Tender Steak Using Inexpensive Meat:
- Buy steaks on sale from the supermarket.
- Cut the onions into half and slice thinly.
- Poke both sides of the steaks several times with the tip of a knife.
- Line a tray with the sliced onions. Sprinkle the meat with coarsely ground black pepper, and lay on top of the onions.
- Cover the steaks with another layer of onion slices. You can keep stacking up layers of steaks and onions to serve as many people as you like!
- Leave at room temperature for at least 30 minutes. Take the onion slices off just before cooking the steaks, and sprinkle the meat with rock salt.
- Heat a pan and put in a steak. Brown one side over high heat, turn over and cook on the other side until the steak is your desired degree of doneness.
- Remove the steak from the pan, add the onion, and sauté until caramelized (The photo shows 5 servings worth of onions so it's a huge amount…)
- Add red wine, soy sauce, mirin and sugar, and simmer to reduce the liquid to about half. Add butter at the end, and the sauce and side for the steaks are done.
This is another mechanical method of tenderizing steaks, especially flat, fibrous steaks like skirt and flank. Steaks tenderized like this are sometimes called cube steaks, because the indentations created by the mallet are shaped like cubes. But pounding is a quick and easy way to tenderize a steak. Pounding also has the advantage of flattening the meat, which allows it to cook more quickly and more evenly. Grilling a steak is a great way to add tons of smokiness and flavor to the meat.
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