It could well be the tasty grilled steak
A copious meat box covered with butter criticized - which could be better?
Few meals satisfy like a goodsteak. And few things will ruin a good steak faster than heavy sauce on the top. That's why it's best to take your steaks simply grilled during the restoration, fear of eating 2 days of saturated grease. We will give you a steak and a thorny butter slab for a quarter of the cost and more than 500 calories less than that of a similar dish that you would command at Outback Steakhouse. Eat in you seem good about you, so go ahead and dig in this grilled steak recipe!
Nutrition:390 calories, 26 g of fat (7 g saturated), 710 mg of sodium
Serve 4
You will need
1 cup of dry red wine
1 shallot, minced
4 c. Softened butter
1 teaspoon of rosemary chopped fresh
Black pepper to taste
Salt
4 steaks (flank, swirloon,skirt, or net; 6 oz each)
How to do it
- Combine the wine and shallot in a small saucepan and simmer over medium heat until 2 tablespoons be reduced to about 2 tablespoons (it will have a thick and snavey consistency).
- Leave the red wine syrup cool, then stir in the softening butter with the rosemary and some black pepper cracks.
- Once completely incorporated, spoon the butter on a large piece of plastic film.
- Fold the casing on the butter and turn the ends to create a red wine butter log. Place it in the refrigerator until it is ready to use.
- Preheat a grill, a grilling pan, orcast iron. Season the steaks with salt and pepper and cook until rare means (about 8 minutes for the skirt and the flank and 10 to 12 minutes for the swirl and the net).
- Remove the steaks and cut a piece of butter on top of each.
Eat
Make flavored butter:
Hand flavored butter means that you have the sauce in a second. Here you can learn the technique here for a powerful flavor vehicle and get ideas for big flavors!
Step 1: Mix the softened butter with flavor additions.
Step 2: Place in the center of a piece of plastic film.
Step 3: Twist The edges to form a uniform log
Flavored butter ideas:
- Crushed blue cheese, chives and black pepper
- Reduced balsamic vinegar and caramelized onions
- Tomatoes and chopped sealing olives
This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!
