Squeeze pineapple
juice over your steak and you'll make it more tender and juicier than ever.
Not exact matches
The secret to the deep orange flavor in this simple weeknight dinner is to sear halved oranges next to the
steak as it cooks, and then squeeze the caramelized
juice all
over your plate before digging in.
Beef Satays
over Thai Salad 1.5 lbs sirloin
steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon
juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
I started off by chopping the
steak into kebab sized pieces and putting approx 1/4 cup of oil and cider vinegar with the
juice from half a lemon
over the top.
To serve, spoon the
steak, vegetables and
juices over prepared rice.
Spooning melted unsalted butter, thyme, rosemary, and garlic
over the meat for about 30 seconds ensures a richer flavor and more sophisticated crust as the butter mixture and
steak juices mingle.
After a couple minutes, once
juices begin to rise to the surface, use tongs to flip
steaks over.
Divided the
steak with onions
over the french rolls, if there is some of the meat
juices in the pan pour those
over the meat.
Stir the cumin seeds and lime
juice into the reserved 1 1/2 tbsp chimichurri base, then spoon all
over the
steak strips in a non-metallic dish.