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Sautéed Cubed Striploin Steak, With Potatoes, Carrots & Onions

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Fish Tacos

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While I usually LOVE a thick, juicy steak, on this occasion I craved a more complex meat dish, so this baby popped into my head. While it was a different steak experience than usual, it was nevertheless a delicious and very satisfying meal, full of flavor and textures. It was, of course, quick and easy to prepare, the only caution to be taken is to make sure that one considers the carry-over time of the steak, which will be longer and more intense than a regular steak, because of the other hot ingredients with which the meat will be mixed. I figure it added about 10 to 15F to the temperature of the meat when served this way. (For example, if you prefer your steak to be medium-rare, you want to stop cooking it when still rare)
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Bon Appétit !   Life is Good !
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Sautéed Cubed Striploin Steak, With Potatoes, Carrots & Onions

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Sautéed Cubed Striploin Steak, With Potatoes, Carrots & Onions

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Sautéed Cubed Striploin Steak, With Potatoes, Carrots & Onions

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Preparation :
To read instructions, hover over pictures
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