Simple flank steak in the oven with butter with greens

Flank steak is a pretty lean piece of meat, but it has rich beef flavor. Such a cut does not like long frying, and it is customary to cook it to a weak degree of frying with internal meat temperature 55 ° С-60 ° С. You can fry quickly and without fuss flank steak in the oven in grill mode. He won’t even have to turn over, and all cooking will take no more than 8 minutes. Cut the steak across the fibers so that the meat melts in your mouth, and serve, watering, olive oil with herbs, or use in приготовлении вкусных сэндвичей. Photo Simple flank steak in the oven with butter and greens Time: 30min Difficulty: easy Servings: 4-6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1/4 Art. + 2 tbsp. l olive oil
  • 1/4 Art. chopped parsley
  • 2 tbsp. l red wine vinegar
  • 1 clove garlic, minced
  • A pinch of red pepper flakes
  • 1 piece of flank steak weighing 0.7-1 kg.

Recipes with similar ingredients: parsley, wine vinegar, garlic, red pepper flakes, beef

Recipe preparation:

  1. Set the oven grill 12-15 cm. From the heating element and preheat the oven in grill mode. Make a mold for baking or baking sheet with foil and insert into the form if use it. Place the mold on the oven rack and heat in within 5 minutes.
  2. Meanwhile, in a small bowl, mix 1/4 tbsp. olive oils, parsley, vinegar, garlic, red pepper, 0.5 tsp. salt and a little ground black. Cover the butter with herbs and set aside until readiness for serving.
  3. Combine the remaining 2 tbsp in a small bowl. l olive oil, 2 tsp. salt and 1 tsp. black pepper. Rub the steak mixture from all sides.
  4. Carefully remove the pan from the oven, place in the middle grill steak and grill (without turning) until meat is browned and does not become hard and elastic with a light touch in the thickest part, 6-8 minutes for light roasting. Give the meat rest 10 minutes. Cut thinly across the fibers and serve with butter with herbs.

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