Steps:
First, cut the steak into pieces with a thickness of about 1cm. I cut 4 pieces, about 5g. Beat it repeatedly with the back of the knife. If only there were a meat hammer.
Secondly, marinate the loosened steak with salt, baking soda, garlic powder, etc. (generally, marinate for 2-3 hours is the best, just put a little salt, because it takes a long time, otherwise it will be very salty! )
then, put a little oil in the pan, heat it, add the steak, and fry on both sides for half a minute. (Be sure to have a big fire, so that the gravy can be contained in it.)
Once again, the fried steak is wrapped in tin foil and baked in a preheated oven at 22 degrees for 2 minutes, almost 7% cooked, and 5-6% cooked for 1 minute.
Sirloin steak is mainly composed of loin from the upper waist. According to the quality, sirloin steak can be divided into small entrecte and large sirloin steak.
It is rumored that Henry VIII, after tasting the delicious steak, knighted the steak, that is, Sir+loin, which was translated into sirloin steak in Chinese.
sirloin steak can be regarded as a classic steak. Because it is a beef loin with a circle of white meat ribs on the outer edge of the meat, it has a strong overall taste, hard meat and a chewy head. When cutting the meat, it is cut with the ribs and the meat together, so it can't be overcooked. It is suitable for young people.