Sirloin Steak with Garlic Bok Choy
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
You can use any cut of steak for this recipe, but sirloin is naturally lean and more afforable. It's delicious on its own with a bold beefy flavour and firm texture, also cooks well with marinades and sauces. Using beef broth and brandy to the pan sauce not only enhances the flavour but makes the sauce rich and creamy. If you don't want to use alcohol, then simply leave it out.
Sirloin is taken from the hip of the cow and tends to be slightly chewy as it's on the leaner side. I would suggest to get top sirloin, which is more tender and suitable for high heat pan searing and grilling, but be careful not to overcook them since the meat can start to turn tough and dry beyond medium.
2x285 g Sirloin steak (or rump steak)
Salt and black pepper
3 tbsp Tallow or ghee
2 Garlic cloves, smashed
20 g Herb butter
100 ml Beef broth
1 tbsp Brandy (or marsala)
1 clove Garlic, minced
300 g Bok choy, quartered
50 g Frozen peas, thawed
Flat parsley, chopped
Remove the steaks from the fridge about 30 minutes before you plan to cook, so they?re closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper.
Heat 2 tablespoons of tallow or ghee in a skillet over a high heat. Once it?s sizzling hot, carefully lay the steaks in the skillet and add in smashed garlic at the side. Cook steak for 2 minutes, so they get a nice brown crust....
Fuente de la noticia:
angiesrecipes
URL de la Fuente:
http://angiesrecipes.blogspot.de/
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