Before baking the beef steak, pre-marinate it. We immerse the meat blanks and keep them in a fragrant liquid seasoned with various additives and spices - saturate and fill the fibers with additional moisture. In addition to beef fillet, the recipe can also be used for chicken breast, pork, including meat cutting for barbecue.
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Ingredients:
Drinking water - 500 ml
Garlic - 3 teeth.
Onions - 1 pc.
Mustard - 1 tbsp l.
Sugar - 1.5 tbsp. l.
Fresh herbs - 30 g
Hot pepper - 5 g
Salt - 1.5 tsp l.
Bay leaf - 2 pcs.
Rosemary - 1 branch
Step by step recipe:
If you decide to bake the beef steak in the oven after marinating, take the foods listed. The meat must be fresh. If necessary, remove excess films, fat layers.
The set of aromas and flavor enhancers can be easily adjusted, the concentration and composition of odors can be adjusted to suit your personal preferences. Essentially, you need liquid plus spices.
We select a glass, ceramic or other volumetric container that does not oxidize for the marinade. The order in which you place your products is of course irrelevant. But, for the sake of the accuracy of the step-by-step recipe and for beginners in cooking, I will write in detail.
Shred the onion peeled from the husk into rings, load into a bowl. Onions will give sharpness, spiciness, aroma typical for many meat dishes. After marinating, onion slices can be baked with meat. Throw garlic almost without fail: crushed or sliced cloves.
Add flavors - rosemary and bay leaf. If possible, toss in fresh laurel with rosemary needles. The dosage is individual. Fresh vegetation is less vigorous than dry. Bay leaves will leave a classic spicy note, rosemary - a coniferous tart flavor.
Next, add granulated sugar, put mustard. Sugar is often replaced with natural honey, maple syrup. Any mustard is suitable: dry, pasty, whole grains, sweet, very spicy, etc.
Let's not forget about salt and pepper - the main seasoning of the marinade. It is advisable to chop peas or pods of hot / hot peppers and toss them in their most fragrant form.
Finely chop or tear seasonal / fresh herbs with your hands. What you love. Good dill, cilantro, green basil, parsley, mint.
Fill with cold drinking water, stir, dissolve sugar and salt. We try, if necessary, we increase the amount of this or that component. The marinade needs to be saturated enough.
Products such as vinegar, lemon or other sour juice are added at will, and here it is important not to overdo it - the acid can soften the meat excessively.
We dip the pure beef steak in the marinade: dip it so that the meat is completely in it. We send it to the refrigerator shelf for 1-6 hours. After marinating, bake the meat in a small amount of marinade or without it, cover with vegetable oil, in foil, sleeve, pot.
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