This steak part of beef is obtained by cutting from the lower part of beef plate, has long fibres and is lean. It is therefore suitable for steaks prepared on a grill or in a pan, it is also perfect for baking.
Stroganoff Ingredients 4 steaks 2 onions 2 cloves of garlic 2 tablespoons vegetable oil 40g butter 400g champignons 1 teaspoon ground sweet pepper 3 tablespoons tomato puree 300ml beef broth 300ml sour cream salt and pepper 1 handful of chopped parsley Method Melt butter in a frying pan, add onion sliced into rounds and fry lightly, then add chopped cloves of garlic and champignons and let it fry until champignons turn golden. Then add ground sweet pepper, stir and then take the mixture out from the pan. Pour oil into the same pan, heat up, add steaks and roast them for 2 to 3 minutes on each side. Remove them from the pan and keep the steaks warm. Put tomato puree into the pan, warm up and add the champignons mixture, pour beef broth and boil it down to get one third of the original amount. Remove the pan, pour sour cream, stir, add salt and pepper to taste. Serve each steak with sauce and rice sprinkled with parsley.
Grilled flank steak with prosciutto Ingredients 4 thicker steaks (approx. 200g each) 50g Italian prosciutto Olive oil 40g butter Juice and peel from 1 organic lemon Salt and pepper 1 handful of sage leaves Method Prepare marinade first. Mix sliced prosciutto, lemon peel and juice, chopped sage, salt and pepper in a blender to gain thick paste. If the paste is too dry, add olive oil. Tenderize steaks lightly by your hand, make 3 or 4 oblique cuts into ¾ of each steak and rub the paste into cuts, then spread the rest on the surface of steaks. Drizzle steaks with olive oil lightly and grill them on each side for 5 to 6 minutes until grilled properly but remain soft. Serve each steak drizzled with lemon juice and with a small slice of butter lightly sprinkled with chopped sage.