Griddled seasoned steaks
Often home-cooked steaks lack that ‘restaurant’ flavour and, no matter what the cut of meat, can be bland. However with some coaxing by way of skillful seasoning the perfect tasty steak can be achieved. Outdoors or indoors the method is much the same, in Italy they would usually cut a large griddled steak into several thick slices thereby producing many more surfaces to coat with the condiments and seasoning. Serves 3-4 500g fillet steak 4 tbs extra virgin olive oil 1 dozen garlic cloves A sprig of fresh rosemary Salt Freshly ground black pepper
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ClareVery enthusiastic wine lover who loves a party! |