Pickled beef steak in a pan

2 servings
1 hour 20 min

How to fry pickled beef steak in a frying pan? Prepare all the products that will be needed for the recipe. Use beef tenderloin or steaks such as ribeye, striploine, fileminion, chateaubriand, bone ribeye and so on. The herb set can be adjusted to your liking and a few sprigs of rosemary or basil added. It is also permissible to take a mixture of dry herbs.

Prepare the marinade. Pour vegetable or olive oil and soy sauce into the bowl of the blender.

Rinse the greens and dry with paper napkins to remove the remaining water. Send thyme, parsley and mint leaves to the bowl. I used two small sprigs of mint, if you use more mint, then in the finished dish it will push back the taste of meat, so take mint not too much.

Peel and rinse the garlic. 1 large or 2-3 small denticles will suffice. Roughly chop the garlic and send to all components. Salt to taste, but keep in mind that the soy sauce is salty in itself. Add the ground peppers and favourite spices.

Whisk everything until smooth.

Coat the steaks with the resulting marinade. Using massaging movements, rub the aromatic mixture over the entire surface of the meat. Put the beef in a food bag and leave at room temperature for 30-60 minutes. During this time, steaks are drunk with flavors of spices and herbs. You can send the meat to the refrigerator for a few hours to marinate.

Heat the thick-bottomed pan well. Send the pickled steaks to fry. Over a medium heat, cook without a lid for four to seven minutes. The frying time depends on the thickness of the steaks and how much cooked meat you want to get in the end. I cooked for about 4-5 minutes. Turn the meat over and fry for another 4-7 minutes.

Put the finished beef on a plate.

Cover with a lid or foil and allow to rest for about 10 minutes.

Done, you can serve! Offer fresh vegetables, salads and sauces to steaks.

Juicy, appetising and incredibly delicious!