Excellent and easy to prepare dish. Boned striploin steaks.
2 boned striploin steaks – Qulinary Feast
seasonings: salt, pepper
100 g of clarified butter
300 g of potatoes
250 g of baby tomatoes
Preparation of the meat: Dry the steaks with paper towel. Sprinkle on both sides with salt and pepper, next fry in clarified butter, on a well-heated frying pan or barbecue grill, until golden-brown. While they fry, heat the oven to 180°C. Transfer the fried steaks into the pre-heated oven and roast for 5-7 minutes. After that time, the steak should be medium-rare and pink inside. After removing the steaks from the oven, set them aside for a few minutes to let them rest (to even out the temperature on the inside and outside of the meat).
Cut the boiled potatoes lengthwise into quarters and fry in the clarified butter. Add the washed baby tomatoes to the frying pan. After a few minutes, the potatoes and tomatoes are ready.
Boneless striploin steaks, with fat cover. Cut from the upper section of the lumbar and abdominal part. The longissimus muscle is located between the entrecote and the leg, its tissue is very soft, firm and succulent.