The sad part is that growing up in my family, a steak wasn't done until it was cooked through. Meatballs, meatloaf, tacos and my favorite, sloppy joes. This pan seared steak recipe is perfect for the carnivore in you too! I have to admit that I've had somewhat of a love affair with beef since childhood. Maybe not pan seared steaks, but burgers for sure. I love mico greens they’re gorgeous and pack huge flavor.Who is in the mood for some red meat? If someone were to ask that question, I'd always raise my hand.This allows juices to work its way back throughout the meat creating the juiciest meat, fish and chicken you’ve ever had. Meat, fish and chicken should all rest after cooking for 25%-40% of its total cooking time. Resting proteins is one of the most important stages in the cooking process.Don’t be afraid to adjust your heat if something is getting too hot and smoking, turn the temperature down or remove from heat entirely until smoking subsides.Drizzle with Cherry Tomato Vinaigrette and season meat with salt and pepper. Layer 4-5 slices of meat immediately on top of the avocado and place about ½ cup (125 mL) of micro greens beside the avocado. Set aside.ĩ. Slice the rested meat thin, about ¼ -inch thick and set aside.ġ0. To serve, place avocado, flat-side down, on a plate. Using a spoon, carefully remove avocado flesh from its skin and place in the lemon juice. Cut avocado in half and remove and discard the pit. Set vinaigrette aside.Ĩ. Squeeze juice of one lemon into a mixing bowl. Using a heat-proof spatula or wooden spoon, scrape the bottom of the pan lifting any bits of food that may have stuck during the searing process. Remove from heat and transfer to a plate and allow the meat to rest for a minimum of 5 minutes before slicing (see tips).ħ. Place sauté pan back on the stove and add the Cherry Tomato Vinaigrette to the pan. Turn heat to medium and sear until golden brown, about 4-5 minutes.Ĥ. Flip flat iron and transfer to a preheated oven.ĥ. Roast until meat is firm to the touch, about 5-7 minutes.
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