Take into service a simple way to cook a juicy beef without firewood, complex marinades and skeptical men. This lightweight version of the barbecue will not be as harmful to your health as it is a high-calorie counterpart.
- 20 cherry tomatoes
- 2 tablespoons balsamic vinegar
- 50 g arugula
- 350g boneless veal (ideally — a part of the back legs)
- 1½ hours. L. olive oil
- 2 finely chopped garlic cloves
- Salt and pepper to taste
Get you a piece of veal steaks on the stripped, wielding a knife across the grain. In a cast iron skillet or nonstick soratnitse properly heat the olive oil. When the situation is tense to submit to the pan gentle caruncle, prudently salt and pepper it. Steaks need to fry over medium heat for 3-4 minutes on each side — then covered with pieces of tender crust and the precious juice leaves the veal. Gently move the meat from hell on a cutting board and let it rest. You’re not an animal.
In the meantime, she is not relaxing: Reduce the heat and send it to the same skillet tomatoes (untouched by the knife) and garlic (touched by a knife) — literally 1-2 minutes, until garlic is light brown. Then the pan mildew balsamic vinegar, adding lights and cook another couple of minutes — as long as the tomato skin starts to peel off. Salt and pepper the contents of the pan and remove it from the stove.
Thinly shall cut steaks. Divide arugula whole into two parts, each pile stacked on a plate, top Metni meat and generous fields this construction tomato-balsamic sauce from the pan.
For this recipe you can prepare Chanterelles cheese cake