Who doesn't love juicy, tasty grilled meat served with sauces and crispy pickles, vegetable salad or any other side dish? There is hardly such a person, especially among the representatives of the strong half of humanity!
The meat is obtained with chiseled stripes left by the hot surface of the pan, with an excellent aroma and taste of the marinade in which it was aged.
For frying, it is ideal to take the pulp of pork or beef, and it is better to cut the pork meat into slices into a finger thick, and the beef - to fry with a large steak. The recipe uses pork without fat.
Ingredients:
Pork (pulp) - 300 g
Onions - 1 pc.
Mustard - 1.5 tablespoons
Soy sauce - 3 tablespoons
Salt - 0.5 tsp
Ground black pepper - 4 pinches
Vegetable oil - 40 ml
Preparation:
1. First create the marinade in a well-ventilated area. Peel the onion, grate with fine cells in a bowl, turning it into puree. Add soy sauce, store mustard (from a can), add salt and ground black pepper. To stir thoroughly.
2. Rinse the pulp in water, peel off films and veins - they can twist the meat when frying. Cut the pork into slices at least 0.5 cm thick, place in a container or zip bag. No need to beat back! But you do not need to chop thinly, since the meat is completely fried and becomes dense, it will not be possible to chew it.
3. Pour the marinade into a container or zip-bag, close or cork thoroughly, stir and leave in the cold for 3-4 hours.
4. Then remove the meat, put it on a plate or dish and heat it at room temperature for about 30 minutes, otherwise you can get burnt edges and an uncooked middle.
5. Warm up a grill pan, pour odorless vegetable oil into it: cold-pressed olive oil, sunflower, corn, etc. Peel the meat slightly from the marinade so that it does not burn, place the steaks on frying pan. Fry on one side for 1-2 minutes.
6. Turn with tongs or a spatula, helping yourself with a fork, to the other side. Fry for the same amount of time. To get crisp streaks on the meat, press it down with a spatula while frying. It turns out perfectly striped on a press grill.
7. Put the fried pork on a plate or dish, serve with sauces: ketchup, aioli, garlic mayonnaise, etc. Don't forget about pickles or vegetable salad!
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