According to a tradition, after tasting delicious steak, Henry VIII knighted the steak, that is, Sir+loin, which was translated into sirloin steak in Chinese.
In fact, sirloin is a combination of Sur (pictured above) and loin (tenderloin) in French, which is the meat on beef tenderloin. Sirloin steak, also called sirloin steak, is mainly composed of loin above the waist. According to different qualities, sirloin steak can be divided into small pieces of main course and sirloin steak, each serving is about 250-300 grams.
The practice of sirloin steak
NewYorkStrip, also known as sirloin steak and sirloin steak (or sirloin steak), can be regarded as a classic steak. Because it is the outer rib of cattle, there is a circle of white rib on the outer edge of meat. The overall taste is tough and the meat is hard and chewy. When you cut the meat, you should cut the ribs together with the meat, and you should not overcook them. It is suitable for young people.
First, cut the steak into pieces with a thickness of about 1cm. I cut 4 pieces at a time, about 500g g, and beat them repeatedly with the back of the knife. If only there were a meat hammer.
Secondly, marinate the loose steak with salt, baking soda and garlic powder. (Generally, it is best to marinate for 2-3 hours, just add a little salt, because it takes a long time, otherwise it will be very salty! )
Then, put a little oil in the pot, heat it, add the steak and fry on both sides for 2 minutes. There must be a big fire, so as to leave gravy in it.
Third, the fried steak is wrapped in tin foil and baked in a preheated oven at 220 degrees for 2 minutes, almost 7% cooked, 50% or 60% liked it, and baked 1 minute.
Finally, the juice on it. I like my own black pepper juice. It's simple and delicious!
The ingredients are: black pepper (with good granules), sugar, chicken essence, salt, raw flour and gravy (the remaining fried steak is enough).
Mix black pepper, sugar, chicken essence, salt and corn flour, add appropriate amount of water and mix well, pour into the pot where the steak has just been fried, cook it on low heat to the required concentration and pour it on the steak!
Spread in the mouth with the original meat flavor.
Autopsy site: Mr. Ridge, also known as the New Yorker, is meat from the waist down. Because cows exercise more at the lower back than Felix Sharon, the meat in the venue is a little thicker.
Taste characteristics: succulent and tender. There are also many stresses on frying steak. It is necessary to quickly heat the beef surface to produce a large number of spice molecules without destroying its cell wall, so that more aroma will be generate in the guest's mouth. This requires the experience and skill of a chef.
A fried sirloin steak will give off a faint fragrance. The vinegar sauce is poured around the steak, and the steak presents a very unique dark gold color. Cut the steak with a knife. The beef inside is beautiful pink and juicy.
Picking up a small piece of steak and throwing it into your mouth, you can obviously feel that the juice overflows with the chewing of your teeth. The aroma of barbecue is well transmitted to every taste bud that stretches your mouth and swims in it, giving full play to the original flavor of beef.
Special wine: Suitable for Merlot, Cabernet Sauvignon and French Saint estay Fife red wine. Strong taste can best set off the delicate taste of steak.
1, cut to a thickness of about 1cm.
2, repeatedly pat loose with the back of the knife and marinate for 2-3 hours.
3. Use big rockets on both sides for 2 minutes.
4, all fried.
5. Wrap it in tin foil and put it in the oven for 2 minutes.
Sirloin steak
[Edit this paragraph] [Raw materials/seasonings]
American sirloin steak 250g
Fresh lavender 1 strain
Lavender leaves 10g
50 ml of red wine
Beef sauce 100cc
Goose liver 10g
[Edit this paragraph] [Production process]
1. Add 50c.c red wine and 10g lavender leaves to the thick beef juice of 100c.C, heat it, and concentrate it into100c.c. sauce.
2. Fry the American sirloin steak on both sides over medium heat until it is 6 minutes cooked.
3. Put the foie gras in the sauce of 1 and pour it on the grilled American sirloin steak.
4. Add fresh lavender leaves to decorate.