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Sizzling Steak
Choice of Meat:
Beef - round or pierna Pork-thigh orpigi
Meat Preparation:
Cut all ligaments or litid on surface. Slice diagonally, 3" thick and
slit in middle to make 1 1/2" thick. Pound meat with back of knife or
sprinkle with meat tenderizer to make it tender before marinating. You
may also use the juice of fresh, unripe papaya as tenderizer.
Cooking Time:
Medium rare or half done - 7 minutes Well done or fully cooked - 15
minutes Marinate for at least 1/2 hour in:
1/4 cup Worcestershire sauce
1 tbsp. vetsin
1/4tsp.pepper
Procedures:
When grilling do not press meat so as not to squeeze out the meat's
juice. Brush griller with a little oil before putting on steak. Also
brush meat with a little oil before turning to grill its other side.
Meanwhile, while waiting for the steak to cook, heat the steak's steel
plate on another stove. Arrange garnishings on plate, so you can
immediately transfer steak from the griller to the hot platter. The
steak will sizzle when placed on the hot platter.
Serve at once.
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