- Beef - 700 Grams
- Olive oil - 2 items. spoons
- Salt, pepper - - To taste
- Cherry Tomatoes - 20 pieces
We take a piece of beef, it is possible - with a bone. We need to cut tender meat - a piece, which I'm pointing with a knife in this photo. The remaining bones can be used to make broth. The resulting large piece of meat is cut across the fibers into small pieces of about 1.5 cm thick - this will be our steaks. Films from meat necessarily cut - in a good steak they should not be. Now an important nuance that only good cooks know: each piece of meat should be dipped in cold water, and then sprinkle each slice with olive oil on both sides. Literally on a drop from each side. Put a piece of meat on a dry and well-heated frying pan. After 30 seconds, turn a piece of meat. To turn over with a fork or something sharp I do not recommend - pierce the meat, and this is strictly forbidden when cooking steaks. After another 30 seconds, holding a piece of meat with forceps, fry it from the sides for about 10 seconds each. When the edges become rosy, place the meat on the side with which we started to fry, and repeat the same procedure 2 more times: 30 seconds on one side, 30 seconds on the other, 10 seconds on the sides. In this case, after each time, the fire must be reduced so that the meat does not burn. Another trick - ready-made steaks immediately covered with foil and leave for 1-2 minutes. So they will fit and become absolutely ready and soft. In the meantime, we will prepare a very unusual garnish. On long skewers string the cherry tomatoes and fry them for 1-2 minutes in olive oil (until soft). Ready steaks steak, pepper and serve hot with a side dish of fried tomatoes. Bon Appetit! :)
Servings: 3-4