Flank steak salad
18. August 2014
My summer evergreen is steak salads. It's a way to enjoy delicious steak in a fresh, healthy and light form. In addition, I love to meet friends or family and spend a pleasant afternoon somewhere outside with barbecue and good wine.
I recite the sous vide technique in the recipe because I love it very much as frequent visitors suspect, and if you do not own this water bath, you should know that there is something like that and what is good. Because, more and more often, I find this mysterious word on the menus of good restaurants. Sous vide sign in a vacuum. The French discovered this process back in the 1970s and until recently it was a matter of luxury restaurants. Meat prepared with this technique achieves maximum brittleness and juice, so you can literally use cheaper pieces (meaning cuty) of meat as if it were the most expensive. Taste of herbs literally accelerates and penetrates the meat. Vegetables also retain the maximum of vitamins, minerals and flavors, because the treatment takes place at lower temperatures than traditional cooking.
In a few days, to the occasion of my rising cook, I'll run the Kitchenetteshop, where you can also buy this sous vide bath. Jupííí. I look forward to your response.)
And by the way, this recipe also appeared in Harper's Bazaar.
2
porce
Postup
1.
Flank steak, beef navel is excellent, but it needs to be loaded and / or used by sous vide to achieve the right and expected fragility.
For sous vide, flank steak is ideal. Pour it together with one tablespoon of olive oil and herbs into the vacuum bags and put in the preheated water bath for 24-36 hours. If you like to modify the medium, set the temperature to 60 ° C, for medium-rare 55 ° C.
If you follow the traditional method, load the meat for at least 6 hours, preferably 1-2 days, into the marinade. Here prepare yourself by mixing all ingredients on it.
For sous vide, flank steak is ideal. Pour it together with one tablespoon of olive oil and herbs into the vacuum bags and put in the preheated water bath for 24-36 hours. If you like to modify the medium, set the temperature to 60 ° C, for medium-rare 55 ° C.
If you follow the traditional method, load the meat for at least 6 hours, preferably 1-2 days, into the marinade. Here prepare yourself by mixing all ingredients on it.
2.
Prepare vegetables for salad. Put ruccola, tomatoes and Roman lettuce, cut, mix and put on prepared dishes.
In a large pan, warm up enough olive oil and fry it with large rings of onion in gold. Put the finished onion on a napkin plate to suck out excess fat. Cut the cucumber on the wheels, lightly soak it and fry it on both sides with a little olive oil on the pan. If you are grilling, it is also preferable to scratch the courgettes with oil.
In a large pan, warm up enough olive oil and fry it with large rings of onion in gold. Put the finished onion on a napkin plate to suck out excess fat. Cut the cucumber on the wheels, lightly soak it and fry it on both sides with a little olive oil on the pan. If you are grilling, it is also preferable to scratch the courgettes with oil.
3.
Now you have to bake the pan or grill for high performance and marinated flank steak, which should have room temperature or directly from the water bath temperature 55-60 ° C, fry quickly. For a traditional procedure, delete from each side 5-7 minutes for the mediun-row. For a flank steak prepared in sous vide, just a short, pure effect, because the meat is already done and we just want to achieve the tan effect. Remove the meat from the heat and let it rest for 10 minutes.
4.
In the meantime, add the rings of fried onions, zucchini and caramelized nuts to the vegetable dishes. Prepare the dressing by mixing all the ingredients and leavening it evenly.
Now cut that deliciously juicy flank steak against fine fiber slices, arrange them for salad, and at the end you can still sprinkle freshly ground pepper.
Now cut that deliciously juicy flank steak against fine fiber slices, arrange them for salad, and at the end you can still sprinkle freshly ground pepper.
