Not so many people do without meat in the world. However, most of our people still prefer pork, considering cow meat to be uncooked, harsh and difficult to cook. Meanwhile, in most cases this opinion is an established misconception. Steaks are cooked quickly and are soft. They just need to be able to cook and understand the meat that goes into business. The beef from which the Machete is made (the steak discussed in this article) is not suitable for Ribeye or Striploin. And if you want to become a cool steak chef, these subtleties need to be considered.
Right meat
Most steaks require the most expensive meat that can be obtained from beef carcasses. "Machete" in this respect is more democratic: it is cut, cut from the diaphragm. In the Russian butcher's layout, it is called the brisket and is part of the brisket. Despite the relatively low cost (compared to the same tenderloin), the meat has a high marbling, medium hardness and a great, individual taste.
How to cook "Machete"? Grilled steak
An illustrious meat dish is ideal only on an open fire, and the coals for it should be as hot as possible. After making a fire (or preparing an electric grill), the algorithm for preparing the Machete steak can be described as follows.
- Meat is exempted from packaging; if you got it frozen, the beef previously thaws directly in the packaging at the bottom of the refrigerator. No attempt to speed up defrosting - this will kill you a great dish!
- After extraction, the steaks get wet with napkins and left to mature for a quarter of an hour.
- The next step is rubbing meat with pepper and salt. You can, of course, add other spices to them, but professional chefs do not advise doing this: seasonings can clog the taste of meat.
- Each steak is carefully greased on both sides with vegetable oil.
It remains only to place the meat on the grill and fry on a wire rack for 5-7 minutes on each side. Be careful: in many cases, the Machete (steak) will have to be turned over after a couple of minutes so that it does not stick to the grill.
Ready meat is laid out on a heated plate or wooden board, sprinkled with lemon and sprinkled with herbs. Sauce - optional, the best side dish - vegetables - both fresh, and baked or salted.
Best pickle
All over the world, disputes over whether to pickle the Machete steak should not cease. Recipe, recognized as the source, does not provide pickling. However, beef is still tough meat, not everyone can handle it. In addition, in raw form it is necessary to have professional sensitivity so as not to overcook steaks, not to make them dry and even more difficult to chew. In addition, if you like a high degree of frying, you can not do without pickling. Simple and traditional marinades will be unsuitable here. And first of all, you need to forget about mayonnaise, which kills the taste of the meat itself. The best composition, using which the "Machete" (steak) is soft without loss of natural qualities, includes:
- Sugar, necessarily brown - two glasses.
- Balsamic vinegar; cannot be replaced by another - half a glass.
- Worcester sauce (try to find it!) - a quarter cup.
- Garlic, finely chopped or crushed, - six cloves.
- Rosemary, fresh, a few twigs (5 or 6) - only leaves.
This amount of food is enough for a half kilogram of meat. Moreover, it is necessary to withstand it for a short time - 5, from the strength of 10 minutes, so you do not have to postpone the preparation of the "Machete" for a long time - the steak will be in the teeth even for a child.
Tricks and subtleties
To "Machete" turned out to be glorious, you need to follow some simple rules.
- A piece of meat should be dried to the maximum: then a crust will form on top, and juicy meat will be inside. Otherwise, you have to chew beef cooked in a steam way.
- Frying should be of medium class - and this is the maximum degree of processing. The longer one will leave behind an inedible sole.
- Salt should be just before putting it on fire - this is a common rule. However, if you want to get a steak of divine taste and juiciness, carry out the procedure half an hour before: the salt will first draw the internal water to the surface, and then draw it back, making the meat especially tender.