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Flank steak na zelenej fazuľke

Flank steak na zelenej fazuľke

Spinach, Sun-Dried Tomato, and Mozzarella Stuffed Flank Steak

Stuffed Flank Steak

Spinach, Sun-Dried Tomato, and Mozzarella Stuffed Flank Steak

NY Prime Steak STEP 1: Begin by seasoning steak with homemade dry rub. Sear steak on all sides. Add butter, a few cloves of garlic, rosemary and thyme to the pan and baste the steaks until medium rare.

NY Prime Steak STEP 1: Begin by seasoning steak with homemade dry rub. Sear steak on all sides. Add butter, a few cloves of garlic, rosemary and thyme to the pan and baste the steaks until medium rare.

Hovädzí steak so špenátom

Hovädzí steak so špenátom

Buddy Valastro's Steak Pizzaiola   Photo: Miki Duisterhof

Buddy Valastro's Steak Pizzaiola Photo: Miki Duisterhof

Steak au poivre

Steak au poivre

Spicy beef salad by Gordon Ramsay

Spicy beef salad by Gordon Ramsay

Ribeye With Bacon And Wine Sauce recipe. Ingredients: Ribeye, 6 slices of smoked bacon, 500 ml of red wine, 200 g of sugar, Mashed potatoes to accompany, Rosemary, salt and pepper

Ribeye With Bacon And Wine Sauce

Ribeye With Bacon And Wine Sauce recipe. Ingredients: Ribeye, 6 slices of smoked bacon, 500 ml of red wine, 200 g of sugar, Mashed potatoes to accompany, Rosemary, salt and pepper

Skirt or flank steak is eaten a lot in America, and in France, but hardly at all here in the UK. This is madness, as it is so much cheaper than any other sort of steak and so rich in flavour. I think what has put people off in the past is that, in Britain, it has been cooked in low and slow braises, which turns it into shoe leather. Bavette is the external part of the skirt (onglet being the internal connecting tissue) and all you need to do to cook it is, as my butcher puts it, “sear the…

Tamarind-marinated bavette steak

Skirt or flank steak is eaten a lot in America, and in France, but hardly at all here in the UK. This is madness, as it is so much cheaper than any other sort of steak and so rich in flavour. I think what has put people off in the past is that, in Britain, it has been cooked in low and slow braises, which turns it into shoe leather. Bavette is the external part of the skirt (onglet being the internal connecting tissue) and all you need to do to cook it is, as my butcher puts it, “sear the…

Jahňací steak

Jahňací steak

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