Until you try the perfect medium roast steak, you’re not a real meat lover. The preparation itself is quite simple and you can get the perfect steak every time if you follow a few rules below. You can serve the steak with your favorite side dish, or you can also spread it over a mixed salad.
Because the steak is so tender it melts in your mouth, the ideal steak bed is a mixture of a more compact (soft greens or berivka you can’t support the weight of the steak, but of course you can serve them at SIDE of steak). For the garnish, prepare balsamic vinegar, which with its sweetness perfectly complements the taste of salad and steak. Plus, a piece of bread and a meal couldn’t be better!
To prepare the steak, a large piece of meat is the roast beef, about 15 cm in size, 8 cm wide and 2.5 cm thick. Perfectly cooked, rested, spread with feta and cut into strips, it’s enough for two people, but only for three or even four servings.
It doesn’t take much to enjoy a good steak. They give him the little things. For this taste, we recommend smoked salt, which gives the steak extra flavor, especially if you cook it in a skillet instead of grilling it.
Before we look at how to make this divine meal, here are some more ideas on what to serve with a feta steak:
• Asparagus soup with tarragon and almonds
• Coleslaw: Refreshing coleslaw with yogurt topping
• Baked potatoes with a Spanish touch, baked corn and zucchini
• Bruschetta with fresh mozzarella, tomatoes and basil
• Potato “Hedgehogs”
Whatever you serve with a feta steak, the dish will impress you!
Good race !
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INGREDIENTS (for 2 people):
1 sirloin steak
pepper, salt (smoked)
2 tablespoons vegetable oil
Ingredients for fetal spread:
40g feta cheese
20g butter at room temperature
2 sprigs of fresh thyme or 1/2 teaspoon of dried thyme
4 tablespoons (olive) oil
2 tablespoons balsamic vinegar
1 teaspoon of honey
1 teaspoon of mustard
1/2 shallots, chopped
1 sprig of fresh thyme or 1/2 teaspoon of dried thyme
salt and pepper to taste
2 big fists of motovilca
a piece of feta for decoration
Wash and dry the coil. Cut the cucumber into cubes and the radishes into rings.
In a bowl, combine the feta, butter, thyme leaves and a little smoked salt and stir to obtain a creamy spread.
Remove the steak from the refrigerator at least 30 minutes before cooking to warm it to room temperature. Heat a cast iron skillet very well, then pour 2 tablespoons of vegetable oil into it. Just before putting the steak on the pan, wipe it well with a paper towel, then add plenty of salt and pepper on both sides. Carefully place it on the pan and leave it alone for 1 minute first, then turn it over every minute. Bake long enough to cook just the way you like it. For a medium roast, cook together for about 8 minutes, or until the inside of the steak is 60°C. Then transfer the steak to a plate and cover with aluminum foil for 5 minutes. Then, uncover the steak, coat it with the fetal spread and slice it.
Blend all the ingredients for the filling into a creamy filling. Experiment and tweak if necessary.
While the steak rests, toss the salad with most of the toppings and arrange on a plate or in a mug. Place the slices of steak on the salad, add the slices of avocado and feta and pour over the rest of the garnish. Serve like this.