Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, tender beef steak with inexpensive meat. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Tender Beef Steak with Inexpensive Meat is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Tender Beef Steak with Inexpensive Meat is something that I’ve loved my entire life. They are nice and they look wonderful.
So the cheaper solution to the once-cheap hanger steak is petite tender or teres major. This cut of beef acts like a filet mignon: lean, tender, and spongy when cooked right. Cut it into medallions and sear like filet mignon steaks, or sear the outside in a high-heat skillet and roast until medium-rare. So, how do you make flank steak or petite sirloin steak tender?
To begin with this particular recipe, we have to prepare a few ingredients. You can cook tender beef steak with inexpensive meat using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Tender Beef Steak with Inexpensive Meat:
- Prepare 300 grams Beef round loins
- Take 3/16 Pineapple
- Prepare 1 Grated garlic
- Prepare 1 dash Olive oil
- Get 1 dash Salt
- Prepare 1 Coarsely ground black pepper
- Take 1 Wasabi
Affordable cuts of steak like flank, sirloin, chuck and skirt work wonderfully with these recipes for a five-star dinner. The petite tender is basically the second generation of cheap steak cuts. Another product of the prolific Beef Innovations Group, this cut, also known as the teres major, was created to be a cheaper alternative to the hanger steak, itself once considered a good value piece of beef. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat.
Instructions to make Tender Beef Steak with Inexpensive Meat:
- You can use inexpensive meat. I used 2 slices of shoulder loins that are 150 g per serving. Grate 1/16 pineapple (approximately 1 tablespoon). Marinate the meat in the grated pineapple for 1 hour.
- Season the meat with salt and coarsely ground pepper. Use Krazy Salt to improve the taste.
- Heat the frying pan, then add the olive oil and grated garlic and cook until fragrant.
- Sauté the meat and 2 slices of pineapple. Adjust the cooking time to your liking. My family prefers medium-rare steaks.
- You're all done! Serve with sliced pineapples and wasabi. Here, I also made some mushroom salad.
- Here's the garlic I used to simplify things a bit. The key to this recipe is to use tons of garlic.
Another product of the prolific Beef Innovations Group, this cut, also known as the teres major, was created to be a cheaper alternative to the hanger steak, itself once considered a good value piece of beef. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. Sirloin steak is one of the most popular cuts of beef, mainly due to its flexibility as well as its affordability. Coming from the back top of the cow, the sirloin steak is actually a category of steak in its own right, with T-bones, porterhouses, top sirloin, tender sirloin, and more belonging to the group. We've listed the steaks by the name used in the Uniform Retail Meat Identity Standards (a national system for standardizing terminology for retail cuts of meat), but because supermarkets still often use regional or other names, we've listed the likely alternatives you'll find, too.
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