Grilled beef steak with mushrooms and peppers – detailed recipe for cooking. Nutrition value of one serving: (total 4) Calories 405, total fat one 7 g., saturated fat g., proteins 50 g., Carbohydrates 13 g., Fiber G., cholesterol mg., Sodium mg., sugar d. Share with friends: 
Photo of the dish: Yunhi Kim Time: 1 hour. 5 minutes. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 beef broth cube
- 4 tbsp. l olive oil
- 1 tbsp. l soy sauce
- 1 tbsp. l worcestershire sauce
- Juice 2 lemons
- 1/4 tsp dried pepper flakes
- Coarse salt and freshly ground pepper
- 6 sprigs of thyme
- 4 sprigs of rosemary
- 1 bunch of green onions, cut into long hairpins
- 600 – 700 gr. beef pulp (chop), cut off the excess fat
- 450 gr champignons
- 2 red sweet peppers, cut into large pieces of arbitrary forms
- 1 clove of garlic, crush
Recipes with similar ingredients: soy sauce, Worcestershire sauce, lemon juice, red pepper flakes, thyme, rosemary, onion green, beef, mushrooms champignons, bell peppers, garlic
Recipe preparation:
- Pour into a deep baking dish 3/4 tbsp. hot water, add the broth cube and dissolve. Add 2 tbsp. l olive oils, soy and Worcestershire sauce, 1 lemon juice, pepper flakes, 1 tsp salt and 1/2 tsp pepper. Tear 4 sprigs of thyme and 3 sprigs of rosemary into pieces and add to the marinade along with green onions. Cool a little.
- Pierce the meat with a fork on all sides every 5 cm. And immerse in the marinade. If the meat is not completely submerged, flatten oppression. Cover and refrigerate marinate in for 3 to 8 hours
- Remove the meat from the refrigerator 1 hour before cooking and leave in the marinade. Put mushrooms and sweet peppers in a large a bowl. Tear the remaining 2 sprigs of thyme and 1 sprig of rosemary on parts and add to vegetables along with garlic remaining 2 tbsp. l olive oil and juice of 1/2 lemon. Add salt, pepper and mix.
- Preheat the grill to medium temperature and prepare for indirect cooking method: turn off for gas grill burners on one side and leave on the other side. For coal grill, move the coals in one direction. Place metal a container for the grill on the cold side of the grill.
- Remove the meat from the marinade and wipe dry, leave the marinade. Grease the grill grate with vegetable oil. Put the meat on hot side of the grill (direct heating) and fry, often turning over until browned, for 15 to 20 minutes, sprinkling marinade greens (it’s okay if the greens fail through the grills, the meat is additionally saturated with a herbal aroma). Transfer meat to the cold side of the grill (not direct heating); cover and continue frying, turning and pouring the remaining marinade, another 20 minutes. Check the readiness of the meat, inserting the thermometer into the thickest part of the piece, the thermometer should show a temperature of 50 ° C. The steak is medium, and the meat will remain pink inside. Put meat on a cutting board and leave for 10 minutes.
- Meanwhile, put mushrooms and peppers on the grill and fry on open fire, turning and pouring over the remaining lemon juice, and also sprinkling with salt until the vegetables are soft in within 10 – 15 minutes Put the feathers of green onions next to them and fry in for 2 to 3 minutes Slice the beef steak across the fibers and serve with baked vegetables.
