FRIJE

Instructions

• 1.   Take the meat out of the refrigerator 10 minutes in advance. Oil it on both sides with a brush, to prevent it from attaching to the pan. Salt your steak, bring out its flavor and preserve its juice, then pepper it.
• 2.   Meanwhile, clean lettuce and tomatoes. Cut the leaves and tomatoes. Arrange in a salad bowl.
• 3.   Prepare the vinaigrette: Mix the olive oil and the balsamic vinegar. Add the mustard, a pinch of salt and pepper and mix.
• 4.   Mince the shallot and put in the vinaigrette. Salt and pepper. Book.
• 5.   Heat your pan (grill) and put in the meat. Cook your steak 4 minutes on one side without touching it.
• 6.   Turn it over, and let it cook for another 4 minutes, still without touching it.
• 7.   Press the steak lightly to control the cooking. A steak à point must remain tender.
• 8.   After cooking, let your steak sit for a few minutes on a preheated plate, for a perfect distribution of the juices of the meat.
• 9.   Pour the vinaigrette on your salad. Serve your steak with the crunchy salad and delicious French fries.

Notes

• The perfect steak obviously depends on your taste preferences. Also remember that the size and thickness of your piece of meat affect the cooking time. Time per side: Blue (raw inside - rare): 3 minutes Bleeding (half-raw inside - rare): 4 minutes To point (half-cooked - medium): 5 minutes Well done (cooked - well) done): 6 minutes

Questions

Reviews

Flowers06

tested oct., 03 2020

Yaron

jul., 01 2018

Réalisé avec des steaks entrecôtes

Guest3294

jan., 20 2018

add a review

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