Very suitable for minute steaks and roasts, it is leaner and softer than entrecôte, and so it is also very often used for roast beef.
Classic roast beef Ingredients 1.5kg striploin steak 60ml olive oil + 1 tablespoon for smearing Pepper and salt 1 teaspoon sea salt 2 teaspoons mustard seeds A handful of fresh or dried thyme Method Preheat an oven to 120°C, remove any excess tendons and fat from meat. Mix salt, pepper, thyme, mustard seeds and oil together. Smear meat with 1 tablespoon of olive oil and stir-fry deeply in a preheated non-stick pan for 2 minutes on each side. Put a cooking grate into a roasting pan, place meat on it, smear it with flavoured olive oil and bake it slowly for about 1.5 hours. Before serving, let covered meat rest in the pan for a while (at least 15 minutes).
“Drunk” schnitzel Ingredients 4 striploin steaks 3-4 cloves of garlic Salt and pepper Flour Breadcrumbs 3 eggs Oil 180g finely grated hard cheese such as Edam, Emmental, Gouda .. Method Tenderize steaks thinly, salt and pepper lightly and spread them with pressed garlic. Coat steaks firstly with flour, then with whisked eggs mixed with cheese, and finally with breadcrumbs. Fry steaks in preheated oil, then place them on a paper towel to free of excess frying oil. Serve schnitzel with boiled potatoes sprinkled with fresh chives and butter.