Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, beef steaks platter. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Equip your restaurant or business with top manufacturers in the industry. Remove from pan and spoon a little of the flavoured oil from the pan over the steaks. Slice steak, place on a chopping board and drizzle with dressing. Serve with microherbs and rocket, and an array of sides like olives, basil and roasted tomatoes.
Beef steaks platter is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Beef steaks platter is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook beef steaks platter using 24 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Beef steaks platter:
- Prepare 4 Beef Undercut
- Make ready 1 Tsp white vinegar
- Take 1 Tbsp soya sauce
- Get 1/2 Tsp chilli sauce
- Take 2 tbsp oil
- Make ready 1 Tsp Red chilli flakes
- Take 1/2 Tsp black pepper powder
- Take 1/2 tsp Salt
- Make ready 1 Tsp meat tenderizer
- Prepare 2 Tbsp ginger-garlic paste
- Get Vegies
- Make ready Carrots (cut in strips)
- Prepare Capsicum (strips)
- Take Potatoes (fries)
- Get Cold water
- Prepare 1 Tbsp white vinegar
- Get Salt and black pepper(for seasoning)
- Get 1 Tsp oil
- Prepare Mashed potatoes
- Prepare 1 Tbsp Butter
- Prepare 2-3 small boiled potatoes
- Prepare 1/4 Tsp black pepper
- Prepare 2-3 pinch salt
- Take 1/4 cup milk
Cutting it too soon = chewy, tough meat. Transfer the cooked steaks to a warm platter and tent loosely with aluminum foil. Skirt steak comes from the part of the cow known as the plate, which is essentially the muscle that you find inside the chest and below the ribs. Although you can get two different kinds of skirt, inside and outside, they're not that different from each other; and you're most likely to come across inside steak at the grocery store, since the outside is far more difficult to get hold of.
Steps to make Beef steaks platter:
- In a bowl add ginger garlic paste, add chilli flakes, black pepper, salt, meat tenderizer.
- Now add soya sauce, vinegar, chilli sauce and oil in it and mix well.
- Hammer the beef steaks well and flattend them.Apply the prepared marination mixture to beef.
- Cover it well and let it marinate for 4 hours.
- Apply oil in grill pan and heat it. Place marinated steaks and cook from both sides. Press them in between to get perfect colour.grill them till they get tender.
- For stir vegies:
- Cut the vegetables (carrot, capsicum in strips.) And dip them in cold water+ 1 tbsp white vinegar) for 20-30 mins at least.
- Saute them in 1 Tsp oil at high flame.Season with black pepper and salt while they are on stove and set aside.
- Mashed potatoes
- Mash the boiled potatoes and add them in pan along with butter. Add black pepper and salt and mix.
- Start adding milk in small quantity and mix so they get absorbed in potatoes.
- Note: Don't over mix. It will make mashed potatoes sticky.
- Arrange the platter with grilled steaks, vegies, fries and mashed potatoes.
Skirt steak comes from the part of the cow known as the plate, which is essentially the muscle that you find inside the chest and below the ribs. Although you can get two different kinds of skirt, inside and outside, they're not that different from each other; and you're most likely to come across inside steak at the grocery store, since the outside is far more difficult to get hold of. SteakStones Lava Stone Dining Products are redesigning the enjoyment of Hot Stone Cooking the World over. When it comes to steaks, a T-bone may be the universal favorite cut of beef, and these are ideal when grilling outside. Look for a steak with a good bit of marbling, or fat; along with imparting good flavor, fat helps the steak to remain juicy during the cooking process.
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