Very good.

1. Thaw the original sirloin steak in cold water until soft and wash away the blood. (Be careful not to open the package, put it directly into water to thaw).

2. Use a meat mallet to loosen the steak to make the meat soft, then sprinkle with black peppercorns and a small amount of salt (must be a little, otherwise it will be salty), and add crushed garlic cloves or onions. , marinate for 2-3 hours. It will taste better!

3. Preheat the pan over high heat, pour in the butter, and add the sirloin steak. Fry each side for about a minute, and then turn it over repeatedly when it is golden brown. This way, the juice inside can be sealed during frying to prevent the beef from turning into wood. (If you are afraid of being burnt at the beginning and keep turning it over, it will cause the water inside to lose, the taste will become dull and astringent, and it will not become burnt on the outside and tender on the inside).

4. Fry the steak until the cross-section of the meat turns light pink, then take it out and put it on a plate. Pour in the black pepper sauce. Then cook the pasta with water, put it on a plate, add the ingredients, cauliflower, cherry tomatoes, and some tomato sauce, and a delicious plate of original sirloin steak is ready.