Chinese Food
Spicy Mexican style sirloin steak
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For most people who are fond of cooking, the most exciting thing is not the final result. It's not the real taste of the food presented. It's the feeling in the cooking, or the purpose, or even the feeling of two people holding hands and walking around the market when they are ready to prepare the food (sorry for the single Wang). For me, making a steak is just to make up for my husband's regret that he can't eat his favorite t.g.ifridays. Let him eat every mouthful is not only thankgod, it &; sfriday, but also thankgod, she &; smywife. Because I am from Chengdu, I choose the hot South American flavor when marinating steak.
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials. S-grade grass fed sirloin steak from New Zealand~
Step2:The first one - smash the sharp peppers. Cut the garlic slices and apply them evenly on both sides of the beef with olive oil, sea salt and white pepper
Step3:Spread the seasoning evenly on both sides of the beef. Marinate for 2 hours.
Step4:The second one - smash the red peppers. Cut the garlic slices and spread them evenly on both sides of the beef with olive oil, Tabasco sauce, sea salt and black pepper
Step5:Spread the seasoning evenly on both sides of the beef. Marinate for 2 hours.
Step6:Pour olive oil into the frying pan. Heat it to boiling hot. Put in the marinated beef. Turn it over every 15 seconds. Fry the 3 cm thick steak until it is 5 and mature for about 3 minutes.
Step7:In the process of frying the steak, you can put some butter in properly. But too much butter will cover up the taste of the steak
Step8:With side and sauce. Experience the mellow taste of the entrance.
Cooking tips:1. Don't wash the steak. Just suck it with kitchen paper. All the steaks are s-grade grass fed beef from New Zealand. They do not need to be washed and cleaned. Do not dilute the flavor of beef and disperse the fiber of beef. 2. The frozen beef. Please thaw naturally first. Let the meat inside and outside reach the room temperature of about 20 degrees. The meat can be fried quickly. It will not lose too much juice. The meat will not be cooked outside and born inside. 3. Sea salt is not used to hold force. It is used to enhance the level of beef. The tongue touches the big salt that hasn't melted yet, and then it touches the uneven feeling when it gradually melts on the meat. The taste of mixed beef constantly stimulates the taste buds. 4.1520 seconds to turn the surface once, you can focus on the outside and tender the inside. 5. Be sure to use fire. This is the legendary Maillard reaction - high temperature makes the protein and sugar in the meat react. It can produce more than 100 types of meat fragrance. There are skills in making delicious dishes.
