Top blade steak

Ingredients

• 4 steaks approx. 4 cm high
• Olive oil
• Sea salt
• Ground pepper

Method

1. Leave steaks outside from a fridge for one hour and then dry them, smear with olive oil on both sides and pepper thoroughly. Preheat an oven to 220°C.
2. Heat a pan, place slices of meat and stir-fry on both sides for about 3 minutes.
3. Wrap roasted steaks into a foil so that meat juice is nicely and evenly spread and let them rest for 10 minutes.
4. Unwrap steaks, salt on both sides, wrap them into the foil again and put them in the oven for 3 to 4 minutes.
5. After baked, remove the foil and serve with a side dish of your preference, or just with a crispy baguette smeared with olive oil and sprinkled with fresh herbs.

Ingredients

• 600g top blade steak
• 80g smoked bacon
• 1 onion
• 6 cloves of garlic
• Salt and pepper
• 2 tablespoons sunflower oil
• 1 tablespoon flour
• About 500ml of water

Method

1. Firstly preheat an oven to 200°C. Salt, pepper and smear meat with pressed garlic.
2. Heat oil and fry diced bacon in a roasting pan for a few minutes, then add onion finely chopped and fry together for about 3 minutes.
3. Then insert meat and fry on each side for about 2 to 3 minutes. Add 400 ml of water, cover and bake in the oven for 1.5 hours. Occasionally baste meat with its own juice and add water if necessary.
4. After baked, remove meat and place the roasting pan on a hob. Pour flour mixed in 100 ml of water while constantly stirring. Let it simmer for half an hour, stir occasionally, add water if necessary. Then add salt and pepper to taste.
5. Serve slices of meat with garlic gravy, potato dumplings and stewed spinach.