A sirloin steak is a type of steak that is made up of the outer spine of the cow.

Sirloin steak, also known as sirloin steak or New Yorker, refers to the outer spine of the cow, taken from the haunch area, which is usually fatty, lean and slightly tender. The signature feature is a white, greasy tendon with a marbling pattern on the outside of one side of the beef.

The flavor is rich and unique, the lean meat is distributed between each other, the meat is firm, with the tendon, savoring the feeling of soft with tough, is a hidden surprise in the steak. Eating is very chewy, can obviously chew the tendon, feel the oil in the meat, coupled with the rich juice, each mouthful of hidden surprises, and will not be too greasy feeling. It is more suitable for young people or those who like the chewy feeling!

Sirloin steak practice

1, first of all, the good easy home steak cut into about 1cm thickness of the slice. Tap it repeatedly with the back of the knife, it would be good if you have a loose meat hammer.

2, second, with salt, baking soda, garlic powder, etc., pickle the loose steak (generally pickled 2-3 hours best, salt just put a little bit, because pickled for a long time, otherwise it will be very salty).

3, then, the pan put a little bit of oil, after the heat into the steak, both sides were on high heat frying 2 minutes. (Be sure to high heat, so that you can collect the meat juice in the inside) and then medium heat for another two minutes each.

4, with the residual heat in the pan will be ready to heat the black pepper sauce and drizzle over the steak, can be. If you are interested, garnish with some broccoli and tomatoes for color.