A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service, a single serving has a raw mass ranging from 120 to 600 grams. Beef steaks are usually grilled, pan-fried, or broiled.
Why is it called steak?
In fact, the word “steak” comes from an old Saxon word, steik (pronounced “stick”), which means “meat on a stick.” The Saxons and Jutes lived in what is now Denmark, where they raised cattle, which they cooked on a pointed stick over a campfire.
Ingredients of Beef Steaks
- 4 slices of beef fillet
- 3 tbsp red vinegar
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1/2 tsp rosemary
- Salt and pepper to taste
- 1 lemon, cut in slices
Method Of Beef Steaks
- Flatten the steaks with the help of a hammer.
- In a bowl mix vinegar and olive oil. Add rosemary, garlic, salt and pepper. Mix it well
- Marinate steaks in the mixture for 1-2 hours, turn them occasionally to coat the mixture all over.
- Steaks can be grilled or pan fry. If you grill them, cook over a brisk heat for 2-3 minutes on a side and keep basting with the marinade throughout. To panfry, place steaks and marinade in a very hot skillet and cook for 3-4 minutes on a side. Turn steaks twice and spoon marinade over each time.
- Serve top with lemon slices, steamed or grilled vegetables, and jacket potatoes.