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WHAT ARE BEEF NECK BONES?

Neck bones are a poor man’s or hood beef short ribs, in my opinion. They’re just as tender as short ribs and even oxtails, but less fatty.

As much as I adore neck bones, I hope they don’t go the way of oxtails and remain a well-kept secret.

Then, like them, neck bones and bones will be appropriated, and we’ll be paying $20 per pound. What’s not to like about the underappreciated beef neck bones?

They’re cheap, tasty, and versatile. If you’re looking for more information on oxtails, check out my post on braised oxtails.

SERVING SUGGESTIONS:

After braising, you can serve these deep, flavorful meaty necks on their own. I serve mine with grits or rice laced with the reduction from the braising liquid.

Remove the neck bones from the pot and cook the braising liquid on high heat until it reduces to gravy consistency.

You can also thicken the liquid by adding a slurry of water mixed with cornstarch as it cooks down.

ARE NECK BONES GOOD FOR BONE BROTH?

Neck bones are ideal for making beef bone broth. Neck bones contain a lot of collagen, which gives the broth body a rich flavor.

They also have a lot of meat, which helps prevent the sour, off-flavor that can occur with roasted bones.

WHAT ELSE CAN NECK BONES BE USED FOR?

Beef neck bones can be used in a variety of ways. Aside from the bones being useful in broths and soups, the meat can be used in a variety of recipes as the star or as a supporting ingredient.

They can be found or used in any of the following ways:

• Substitute for much more expensive beef short ribs
• Sandwich
• Tacos
• Pho with beef
• Served with beans or potatoes

HOW LONG TO COOK NECK BONES IN A PRESSURE COOKER?

Beef neck is a less common cut of beef, but it is delicious and intensely flavored. It’s similar to beef shanks or oxtail.

However, because it is less popular, it is less fatty than oxtail and less expensive. Are you still interested?

Due to the high cartilage content of beef neck, it requires long, slow cooking in liquid to become perfectly tender and fall off the bones.

The neck is a low-cost cut that will be tough if cooked quickly but flavorful and tender if cooked properly.

Your butcher will most likely provide it in slices with the bones in the center surrounded by meat. You could ask him to make your life easier by cutting the pieces a little smaller.

WHAT ARE BEEF NECK AND CLOD?

Beef neck, as the name implies, is derived from the animal’s neck. But we’re guessing that beef clod is a cut you’ve never tried before.

Clod refers to the cow’s shoulder, and it, like the neck cut, is usually sold ready diced or as a butcher’s steak.

Because these cuts come from areas of the cow that get a lot of exercise on a daily basis, the meat tends to be tougher and chewier if not cooked properly.

Frequently Asked Questions

Braised Beef Neck Bones Recipe [Slow-Cooked]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours and 10 minutes
• Yield: 4 servings

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Description

This recipe transforms a lesser-used cut of meat into a work of art. After braising in a red wine and stock mixture, the beef is rich and tender.

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Ingredients

• 4 pounds Beef Neck bones
• ▢Salt And Pepper
• ▢1 tbsp Olive Oil
• ▢1 medium Onion Finely Diced
• ▢3 medium Carrots Finely Diced
• ▢2 celery ribs diced
• ▢3 cloves Garlic minced
• ▢2 cups Red Wine
• ▢2 cups Beef Broth
• ▢6 oz tomato paste
• ▢1 tbsp smoked sweet paprika
• ▢½ tbsp all spice
• ▢1 bay leaf

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Instructions

1. Salt and pepper the outside of the neck bones. Brown the neck bones on all sides in a large skillet over high heat. Set aside and keep for later.
2. Sauté the carrots, onions, celery, and garlic in the pot for 3-5 minutes. Season with paprika, all spice, and salt and pepper to taste.
3. Mix in the tomato paste with the vegetables in the pot.
4. Deglaze the pan with the wine, scraping up any brown bits stuck to the bottom of the pan with a wooden spoon. Combine the stock and bay leaf in a mixing bowl. Mix well, then return the neck bones to the pot. Garnish with fresh herbs.
5. Bring to a boil, then reduce to a low heat and cook for 4-6 hours. Alternatively, you can braise the meat in the oven at 275°F. Remove the neck bones and set aside to cool slightly. Remove the beef from the bones and chop it. The beef should be tender and easy to separate.

Notes

Sear the neck bones first, as you would any other braised meat recipe. Use a braising liquid that is slightly acidic, and make sure you have enough liquid to submerge the neck bones. Use a heavy lid on your pot. If it doesn’t, line the bottom of the pot with parchment paper and then cover with a lid while cooking (275-325 degrees in the oven).

• Category: Beef
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 360kcal
• Sugar: 9g
• Sodium: 877mg
• Fat: 13g
• Saturated Fat: 4g
• Carbohydrates: 20g
• Protein: 20g
• Cholesterol: 49mg

Keywords: Beef neck bones recipe, braised beef neck bones recipe, beef neck bones, beef recipe

source: https://www.foodfidelity.com/braised-beef-neck-bones/

So, tonight, let’s make some surprisingly simple negimaki rolls!

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WHAT IS BEEF NEGIMAKI?

“Negi” is scallions in English, and maki is a roll, as I explained in my post about Japanese food terms. As a result, it literally means “beef scallion rolls.”

You can easily prepare these at home in the same way that they are served in Japanese restaurants. Wrap blanched scallions in thinly sliced beef strips, then pan-fry and coat with teriyaki sauce.

WHAT MAKES THIS RECIPE SO GOOD

• It’s a surprisingly simple recipe! This takeout favorite is simple to put together and cook in the comfort of your own home. Simply wrap the beef and scallions, make the marinade, and cook – that’s all there is to it!

• It’s topped with a tangy, flavorful, and savory sauce! This beef negimaki sauce is extremely flavorful and enhances the overall flavor of the dish. You only need a few simple ingredients to make this rich and delicious sauce!

• It’s actually enjoyable to make! When it comes to assembling these beef rolls, I love having all hands on deck. Everyone will have a great time rolling out and preparing this exciting homemade meal.

BEEF NEGIMAKI INGREDIENTS

• Beef: Thinly sliced beef cuts are widely available in Japanese supermarkets. Shoulder and thigh cuts are the most common. These thin cuts are most likely available at your local Korean butcher or Japanese or Korean grocery store. If you can’t find thinly sliced beef, get a flank steak and slice it as thinly as you can, then use a meat tenderizer to make it even thinner. A little trick I learned is to half-freeze the meat first, then slice the steak thinly about 5cm (2 inches) wide with a sharp knife.

• Negi Scallions: In many Japanese households, these Japanese beef roll-ups are a popular home cooking recipe. Not only do the Japanese blanch scallions, but they also blanch carrots, green beans, asparagus, and capsicums.

• Special Teriyaki Sauce: What makes this teriyaki sauce unique? Because oyster sauce replaces Mirin in this sauce, garlic and sesame oil are included. The oyster sauce adds depth of flavor to the basic teriyaki sauce, and the garlic and sesame oil add a delicious fragrance.

HOW TO MAKE NEGIMAKI

1. Freeze the steak until it’s firm. This makes it easier to cut meat into uniformly sized pieces.

2. In the meantime, prepare the glaze. Remove from heat and stir in sesame seeds and grated ginger (I like to add the ginger off heat because the hot sauce cooks it just enough while maintaining its sharpness).

3. Cut the steak into strips crosswise against the grain.

4. Pound the steak slices until they’re half the thickness they were when they were sliced.

5. Roll the steak slices around the scallions and secure with toothpicks.

6. Grill the rolls until charred, brushing with glaze after each turn.

7. Serve with glaze after slicing each roll into thirds.

DO I HAVE TO USE FLANK STEAK?

Flank steak is the most dependable and cost-effective cut for this technique. It’s lean with a few pockets of fat, making it ideal for flavor and cooking technique.

WHAT IF I DON’T HAVE/CAN’T FIND SAKE?

Sake adds a wonderful flavor to the sauce, but if you don’t have any on hand, you can substitute dry sherry, also known as cooking sherry.

Dry white wine is also an excellent substitute. If you don’t want to drink alcohol, replace the 14 cup sake with 1 tablespoon rice vinegar and 3 tablespoons water.

PERFECT FOR BENTO BOX

Many Bento box golden rules are met by beef roll ups. First and foremost, my photo does not do justice to how lovely they are when cut.

They’re very photogenic and look lovely in a bento box. It’s still delicious cold in the bento box because it’s so well seasoned.

Furthermore, because the sauce is thick and coats well, it will not make the other foods in the lunch box soggy, nor will liquid leak out of the bento box. As a result, they are ideal for Bento box menus.

BEEF NEGIMAKI VARIATIONS

In fact, thinly sliced pork belly is frequently used to make Negimaki in Japan. You can use any meat you want as long as it is thinly sliced and can be rolled.

You can also change the filling of the vegetables. If you don’t have oyster sauce or sesame seed oil, you can substitute regular teriyaki sauce.

CHEF’S TIPS

• Roll and secure this beef negimaki with toothpicks! It may take a few tries to get the hang of this process. As a result, use toothpicks to assist you along the way to make your life easier.

• Cook the sauce on a low heat, stirring frequently. Cooking the sauce at an excessively high temperature will not hasten the thickening process. Instead, it may crystallize and burn the sugar, which we definitely do not want!

• Change up the fillings however you want! Crispy carrots or asparagus would complement the scallions in this beef negimaki recipe nicely. Any sliced vegetable will work well inside these rolls.

Frequently Asked Questions

Beef Negimaki Recipe [Japanese Beef Roll Ups]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 servings

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Description

Beef Negimaki recipe with step-by-step photos, a Japanese home-cooking staple. It’s simple, quick, and delicious to make. Ideal for weeknight dinners and Bento boxes.

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Ingredients

• 300 g Thinly sliced beef *1
• 8 Blanched scallions
• 1/4 carrots Parboiled *2
• 8 green beans Parboiled
• 1 tbs plain flour or potato starch(Katakuriko)

Sauce

• 1 clove garlic mashed
• 1 tbs sesame oil
• 3 tbs Sake *3
• 1 tbs soy sauce
• 1 tbs oyster sause
• 1 tbs sugar

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Instructions

1. Remove the blanched scallions and cut them into 5cm (2 inch) wide strips. Cut carrots into sticks and green beans in half before parboiling and setting aside.
2. Place the thinly sliced beef on a chopping board, top with the prepared scallions and vegetables, and tightly roll it up. The beef stlip should be approximately 20cm (8 inch) long. If the meat is shorter than it, slightly overwrap beef slices to make them 20cm (8 inch) long.
3. You can secure the meat by tying the end with a toothpick (optional)
4. Repeat this process until all of the beef has been used (I made about 8 negimaki out of 300 g beef)
5. Coat the roll-ups in flour.
6. In a frying pan over medium heat, heat a little sesame oil and add the beef roll ups.
7. With the lid on, cook one side for about 2- 3 minutes, or until browned.
8. Cook the beef roll ups for another 2-3 minutes on the other side.
9. Combine all of the sauce ingredients and pour over the sizzling beef roll-ups in the frying pan.
10. Serve with a fresh green salad.

Notes

Thinly sliced pork belly or other meat can be substituted. If you can’t find thinly sliced beef, freeze it for a few hours. Then, as mentioned in the previous post, thinly slice it with a sharp knife.

Other vegetables mentioned in the post, such as asparagus and cupcicums, can be substituted.

• Category: Beef
• Method: Beef
• Cuisine: Japanese

Nutrition

• Serving Size: 8 servings
• Calories: 145kcal
• Sugar: 2g
• Sodium: 210mg
• Fat: 10g
• Saturated Fat: 4g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 26mg

Keywords: Beef negimaki recipe, japanese beef negimaki recipe, beef negimaki, beef recipe

source: https://www.chopstickchronicles.com/japanese-beef-roll-ups/

While not authentic, Beef Larb is simple to prepare and has all of the great flavors you’ve come to expect from Thai cuisine.

It’s brimming with fresh herbs, and the beef is drenched in the best savory sauce. For a filling meal, serve the beef over coconut lime rice.

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WHAT IS BEEF LARB

Larb Gai is a traditional Thai and Laotian dish that is a meat salad flavored with lime, garlic, chili peppers, palm sugar, fish sauce, and rice powder.

It’s a flavor explosion with spicy, sour, sweet, and salty notes in every bite. My Beef Larb recipe isn’t an authentic Thai dish, but it is a quick 30-minute weeknight dinner.

Authentic larb can be a time-consuming labor of love, not a weeknight recipe, so you can now enjoy this “cheaper” larb whenever cravings strike!

To make this recipe more accessible, I’ve substituted soy sauce for fish sauce (a more readily available ingredient in most kitchens), replaced the traditional ground up chilies with chili sauce, and omitted the toasted rice powder.

You’ll need some fresh ingredients, such as herbs, lime, and zucchini, but the rest should be pantry staples, such as frozen ground beef, rice, coconut milk, soy sauce, chili sauce, rice vinegar, cornstarch, and oil.

SIMPLE THAI LARB RECIPE (LARB MOO) – WHAT SURPRISES ME THE MOST

Thai larb cooks in a surprisingly short and straightforward manner. Until the meat is fully cooked, it is barely seasoned.

This is nearly the inverse of how I was taught to cook ground/minced meat, which is seasoned first to bring out more flavor.

On the other hand, I completely understand the logic behind Thai larb.

The meat-based salad is garnished with tons of fresh herbs, mint, and citrus, and all of these ingredients don’t do well with heat, so it’s no surprise that Thai larb has become a popular dish around the world due to its simplicity and ability to be enjoyed all year round.

HOW TO ENJOY BEEF LARB 

1. Over coconut rice: Our favorite way to serve Beef Larb is on top of coconut lime rice. This rice is incredibly simple to make; we replace the majority of the water with a can of coconut milk and stir in some lime juice and zest once it’s cooked.

2. With sticky rice: Larb Gai is traditionally served with sticky rice. Try this sticky rice recipe for a delicious treat.

3. In lettuce wraps, layer lettuce (Boston, Bibb, or Iceberg) with rice and the beef mixture.

4. In a salad, layer chopped lettuce, beef, and a few more vegetables (like cucumbers, cherry tomatoes, thinly sliced sweet peppers, or red onions). Make a quick Thai-inspired vinaigrette to go with it.

5. As a bowl meal: To make a bowl meal, use rice as the base, top with the beef mixture, and add some fun elements like pickled red onions or a creamy avocado.

6. Over cauliflower rice: Serve Beef Larb over riced cauliflower for a low-carb meal.

HOW TO MAKE LARB: 

The recipe takes only 30 minutes to prepare!

STEP 1: Begin by “quick pickling” the red onions. This reduces the bitterness and bite. Cut the onions into thin slices.

STEP 2: Saute the onion, garlic, and lemongrass in a skillet until tender. Stir in the chili flakes.

STEP 3: Toss in the ground meat. You can use ground chicken, turkey, beef, pork, or lamb. I’ve used lamb in this case. If you’re new to cooking with lamb, starting with ground lamb is the best way to get started. Handle it as if it were ground beef. In case you were wondering, a 3 oz. A serving of American Lamb is very nutrient-dense, with 23 grams of protein and an excellent source of zinc, selenium, riboflavin, niacin, vitamin B12, and vitamin B6 – all of which help to boost immunity!

STEP 4: Prepare the cucumber, radishes, scallions, and fresh herbs while the ground meat is cooking. I used colorful watermelon radishes in this recipe, but regular radishes also work well and add a nice crunch.

STEP 5: Drain the fat from the browned meat using a strainer (especially if chilling the salad), then add the warm meat to the bowl with the cucumbers, radish, onions, and herbs.

STEP 6: Toss it with fish sauce and lime juice. Adjust the lime juice and heat to taste. Find a happy medium! Larb is generally very tangy due to the lime juice, with a lot of debt owed to the fish sauce. To help balance the flavors, a little brown sugar or honey is added.

STEP 7: To increase the heat, add fresh chili, finely chopped extra for heat, totally optional. Serve the Larb warm,  or chill it for later. Either way you will love the flavor!

VARIATIONS

• Add a splash of fish sauce: A splash or two of fish sauce will enhance the Thai flavor. If you enjoy Thai flavors, you could add a tablespoon or two; add slowly and to taste.

• Adjusting the spiciness: Start with 1 teaspoon of chili sauce and work your way up, going slowly if you’re sensitive to heat. You can also substitute Sriracha® sauce for the chili sauce (Note that a lot of the flavor in this dish does come from the chili sauce). You can also add an extra teaspoon or two of sugar to balance out the heat from the Sambal Oelek (chili sauce).

• Change up the herbs: This meal contains cilantro, mint, and basil; we love all of these herbs in this dish, and they add a unique flavor. That being said, feel free to use whatever you have on hand. One herb, or a combination of two herbs, is preferable to none!

• Substitute chopped eggplant, summer squash, or chayote squash for the zucchini!

IS LARB SERVED HOT OR COLD?

Larb is frequently served warm over cold lettuce wraps, creating a nice texture and temperature contrast!

However, Larb is delicious when served cold! Larb remains in the. Refrigerate for up to 3 days, and serve chilled.

EXPERT TIP:

• Larb is typically intensely seasoned – spicy, tangy, salty, all the flavors – so I like to serve it with rice and cool crunchy veggies – cucumber, radish, jicama, lettuce, and so on – to help “mellow” it out.

• If you’re serving the Larb Salad as a main course, pair it with rice.

• If you’re serving the Larb as an appetizer, you can skip the lettuce cups. Alternatively, serve with both!

• The leftover Larb will keep in the fridge for 3 days.

Frequently Asked Questions

Quick Beef Larb Recipe [Just 30 Minutes]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Beef Larb is a 30-minute dish that has all of the great flavors you know and love from Thai food. It’s brimming with fresh herbs, and the beef is drenched in the best savory sauce. For a filling meal, serve the beef over coconut lime rice.

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Ingredients

Beef

• 1 and 1/2 tablespoons coconut oil (or olive oil)
• 1 tablespoon finely minced garlic ~3-4 cloves
• 1 tablespoon minced ginger ~1 inch piece
• 1 cup thinly sliced green onions white and green parts (~4-6 onions)
• 1 pound lean (90/10) ground beef

Quick Sauce

• 1 teaspoon cornstarch
• 1/4 cup regular, all purpose, (not light) soy sauce
• 2 tablespoons lime juice and 1 teaspoon zest zest (~1 large lime)
• 1 tablespoon Sambal Oelek (ground chili paste) (See Note 1)
• 1 teaspoon white sugar
• 1 and 1/2 to 2 tablespoons rice vinegar
• Fine sea salt and pepper
• 1 cup chopped fresh herbs (I use/recommend a combo of cilantro, mint, and basil (See Note 2)
• Optional: 2-3 Persian cucumbers or 1 English cucumber, additional lime wedges (for serving), fish sauce
• Coconut Lime Rice (optional)
• 1 cup basmati rice
• 1 and 1/2 cups (1 can) full fat coconut milk
• 1/2 cup water
• 1 large lime (~1 teaspoon zest and 2 tablespoons juice)

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Instructions

COCONUT BASMATI RICE: Begin with the rice (if making). 1 cup basmati rice, 1.5 cups full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon salt (or to taste). Place over high heat, stirring constantly. Reduce the heat to low and cover the rice once it has begun to boil. Simmer for 13-18 minutes, or until the liquid has been absorbed. Remove from heat, cover, and set aside for 10-15 minutes; if you rush it, it will be sticky! Fluff the rice with a fork, then add the lime zest and juice. Stir well and divide evenly among plates.

SAUCE: Combine 1 teaspoon cornstarch and 1/4 cup soy sauce in a small bowl. Whisk in the 2 tablespoons lime juice, 1 teaspoon lime zest, 1 tablespoon Sambal Oelek (See Note 1), 1 teaspoon white sugar, and 1 and 1/2 tablespoons rice vinegar until smooth. I use 2 tablespoons, but add slowly to taste. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper (leave out salt if you’re concerned about soy sauce saltiness; you can always add more at the end). Set aside after whisking with a fork until smooth.

BEEF: In a large cast iron skillet, melt 1 1/2 tablespoons coconut oil over medium high heat. When the oil begins to shimmer, add 1 tablespoon minced garlic, 1 tablespoon minced ginger, and 1 cup thinly sliced green onions. 3-4 minutes, or until fragrant and tender. Increase the heat to high and add the ground beef to the center of the pan, pushing the vegetables to the edges of the pan. Allow for 30 seconds without moving, then flip to the other side and allow for another 30 seconds. Season the beef to taste with salt and pepper (I add a tiny pinch of each). Then, using a wooden spoon, break up the beef and cook until it is no longer pink on the inside and completely cooked through. Remove any accumulated grease from the pan and add the 2 cups diced zucchini. 3-4 minutes, stir until softened Turn the heat down to medium-low. Whisk the sauce again with a fork, then pour it over the beef and cook for another 1-3 minutes, or until the beef is glossy and the sauce has thickened and coated everything. Adjust any of the sauce ingredients to taste; flavors should really “sing,” so add more lime juice or salt until they do. If desired, you can also add some fish sauce here (more authentic Thai flavor). Take the pan off the heat and stir in the 1 cup coarsely chopped herbs. Gently mix everything together.

SERVE: Toss the coconut basmati rice with equal amounts of beef. Top with sliced Persian cucumber and lime wedges if desired. Enjoy right away.

Notes

The Sambal Oelek adds a lot of flavor and is quite spicy. If you are sensitive to heat, start with 1 teaspoon of the sauce and work your way up. You can also substitute Sriracha sauce for the chili sauce (Note that a lot of the flavor in this dish does come from the Sambal Oelek).

The herbs add so much flavor to this dish; however, if you prefer, use a combination of two of the herbs instead of the three suggested. To get 1 cup of herbs, coarsely chop them and measure them very loosely.

The optional coconut lime rice is not included in the nutrition facts. A serving with rice contains 402 calories.

• Category: Beef
• Method: Beef
• Cuisine: Thailand

Nutrition

• Serving Size: 4 servings
• Calories: 230kcal
• Sugar: 4g
• Sodium: 168mg
• Fat: 7g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 27g
• Cholesterol: 68mg

Keywords: Beef larb recipe, thai beef larb recipe, beef recipe, beef larb

source: https://www.chelseasmessyapron.com/beef-larb/

There is usually more beef to go around than kidney, feet, tongue, head, or any other delectable cow parts that most Americans discard.

I found cow kidney stew to be quite interesting the first time I tried it.

I would only eat the sauce for many years, not the meat. The meat tasted like rubber to me at first, but the texture grew on me.

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SEASONING COW KIDNEY: Grilled Beef Kidney Recipe

Different strokes for different folks, but here are some of our favorite Jamaican herbs and spices for this and any stew:

• Browning
• Thyme
• Scotch Bonnet Chili
• Pimento
• Sweet Chili Pepper
• Seasoning for All Purposes
• Garlic
• Onion

WHERE TO BUY BEEF KIDNEY?

Fortunately, there are many ethnic and Caribbean grocery stores near me in New York. This makes it extremely simple to locate rare ingredients from various countries.

Kidney is now widely used in raw dog food and can be found in most grocery stores and grocery delivery services.

Surprisingly, beef kidney is a very inexpensive ingredient; I purchased a whole cow kidney for less than $4. It’s literally $1 per serving.

COW KIDNEY SMELL

Raw may not be a smell, but it is the best way I can describe it. Both humans and animals have kidneys that perform essentially the same functions.

Their primary function is to cleanse the blood of toxins and convert waste into urine. Taking a wild guess, I believe that is where the smell originates.

DO YOU HAVE TO SOAK KIDNEYS BEFORE COOKING?

Once you’ve cut off the parts of the kidneys that need to be removed, soak them in salted water or milk to ensure they don’t smell “funky” (like urine) when you cook them.

ARE BEEF KIDNEYS GOOD TO EAT?

Beef kidneys are a lean edible organ meat that contains some essential nutrients.

Although kidney meat is not commonly consumed in the United States, it is considered a delicacy in much of the rest of the world.

Beef kidneys can be served on their own or as an ingredient in other dishes such as kidney stew and kidney pie.

HOW TO MAKE GRILLED BEEF KIDNEY?

1. Wash the beef kidneys to remove the membranes and fat that are attached to them. (Don’t worry if you haven’t done it before; it will be immediately obvious.) To avoid injuring the precious little ones, you’ll need a sharp knife.

2. In a small bowl, combine the olive oil, minced sage, and balsamic vinegar.

3. Marinate the beef kidney halves in the marinade for about tweo hours.

4. Using a small pan over medium heat, heat the oil until it is very hot but not smoking. Fry the sage leaves for about 10 seconds, or until crisp.

5. Preheat the grill to high (grill pan, griddle or cast iron pan). Place the bladder halves on the grill after removing them from the marinade. Grill for a minute or two on each side. (This will vary depending on the size of the kidneys, the grill/pan, and other factors, but don’t overcook them or they’ll be dry and rubbery.)

6. Place each kidney on a plate and season liberally with salt and pepper before garnishing with fried sage leaves and serving immediately.

HOW DO I PREPARE MY KIDNEYS?

Preparation. If the butcher hasn’t already done so, peel the kidneys’ outer membrane, then cut them in half and snip out the white core.

Soak the kidneys in cold milk for about 30 minutes before cooking to give them a milder flavor.

CAN YOU FREEZE BEEF KIDNEY?

Liver, kidneys, and offal should not be stored in the freezer for more than three months.  

Time meat dishes freeze well, and making them ahead of time can save you time and effort.

For example, if you make a meat lasagne, you can prepare it ahead of time, freeze it, and then simply reheat when you need it.

Frequently Asked Questions

Grilled Beef Kidney Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hour and 30 minutes
• Yield: 4 servings

Print Recipe

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Ingredients

• 1 Whole Beef Kidney Cleaned
• 1 Tablespoon All Purpose Seasoning
• 1 Small Onion Sliced
• 3 Cloves Garlic Chopped
• 1 Teaspoon Scotch Bonnet Pepper Chopped
• 1 Sprig Thyme
• 6 Whole Pimento
• 1 Tablespoon Jamaican Browning
• 1 Tablespoon Coconut Oil
• Water as Needed

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Instructions

How to Prepare Beef Kidney

1. Place the beef kidney flat on a cutting board and separate the meat from the inner white piece with the tip of a knife.
2. Once all of the flesh has been removed, cut it into 12 inch pieces.

How to Clean a Beef Kidney

1. In a bowl, combine the cut beef kidney, cool water, and a splash of white vinegar.
2. Move the kidney around with a spoon or your hand, then set it aside for at least 5 minutes.
3. Drain after rinsing with cool water.

Seasoning Beef Kidney

1. After the beef kidney has been cut and cleaned, combine it with the all-purpose seasoning, Jamaican browning, and all of the herbs and vegetables.
2. Mix all of the ingredients together with your hands or a spoon. Allow the meat to marinate for at least 30 minutes, but preferably overnight.

Beef Kidney Seasoning

1. After you’ve cut and cleaned the beef kidney, combine it with the all-purpose seasoning, Jamaican browning, and all of the herbs and vegetables.
2. With your hands or a spoon, combine all of the ingredients. Allow at least 30 minutes, but preferably overnight, for the meat to marinate.
3. How to Cook Seasoned Beef Kidney
4. In a skillet over medium heat, melt the coconut oil.
5. After adding the seasoned beef kidney, cook for 8 minutes. Between stirrings
6. When all of the liquid has been absorbed after 8 minutes, begin adding 2 cups of water and cover. Cook for 20 minutes more before adding 2 cups of water.
7. Cook, covered, for 20 minutes, then uncover for 5 minutes to reduce the sauce.
8. Serve with boiled green bananas and jasmine rice.

Notes

Some people like to thicken the sauce with ketchup.

Feel free to add some ketchup to your beef kidney stew.

• Category: Breakfast
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 439kcal
• Sugar: 1g
• Sodium: 89mg
• Fat: 11g
• Saturated Fat: 6g
• Trans Fat: 1g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 49mg

Keywords: Beef kidney recipe, grilled beef kidney recipe, beef recipe

source: https://eatwithyoureyesllc.com/900/beef-kidney/

The lady serves you a plate of hot rice with tender beef coated in a dark sauce on the side. Then she hands you a bowl of plain soup, which she says you can refill if you like.

Your patience thickens with each bite of beef, and your body heats up with each sip of soup. And you return to the road as a different person.

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• What is the Best Substitute for Havarti Cheese?
• What is a Good Substitute for Monterey Cheese?
• What is a Good Substitute for Ghee? Solutions for Milk Allergy

WHAT IS BEEF PARES?

Beef pares is a traditional Filipino dish that consists of two main courses: saucy beef and beef soup. They’re always served with rice, hence the name pares (Filipino for “pair”).

The beef is braised or pressed to tenderize it before being tossed in a sweet-savory asado (Chinese barbecue-style) sauce.

When the latter method is used, the liquid used for braising is repurposed as a clear soup that is served to finish the meal.

The most famous beef pares is pares sa Retiro, which refers to the original version made in Quezon City’s Retiro (now N.S. Amoranto Street).

THE BEEF PARES TESTS

We were looking for two things in our quest to make the best beef pares: extra tender beef that retains flavor and a hearty broth that can stand on its own.

So we put two common beef cuts used for pares to the test, as well as whether instant broth could provide the desired experience.

KADERA VS. KALITIRAN

Both kadera (chuck rib) and kalitiran (blade clod) are beef cuts taken from the cow’s shoulder. Being around more overworked muscles makes them naturally tough.

As a result, they must be cooked slowly and at a low temperature, making them suitable for stews such as pares.

However, we discovered that the kalitiran was superior because it contained more meat and collagen, and its texture was more appropriate for the dish.

Furthermore, the kalitiran absorbed the asado sauce far better.

The kadera became tender after the same amount of time in the oven. When eaten, however, it felt drier in the mouth.

INSTANT VS. HOMEMADE BROTH

We don’t always believe that everything made from scratch is always better, even though it frequently is.

So we decided to give instant broths the benefit of the doubt, hoping that this recipe wouldn’t require the extra few hours to make homemade broth.

First, we experimented with boxed broth. While the color was appealing, the flavor was unnatural (our tester described it as tasting like “wet cat food”). It also had an unappealing odor.

We then attempted to make broth with bouillon cubes. This is a method we are not afraid to use.

However, while it works as a substitute for recipes that call for beef broth that must be added to another dish, it falls short on its own. It was greasy and a little salty.

HOW TO COOK BEEF PARES

If you’re making a beef dish, this is the ideal time to use your pressure cooker.

The pressure cooker raises the temperature inside the pot, resulting in faster cooking and more tender beef. If you don’t have any on hand, you can slow-cook the beef, but it will take a long time.

To begin, pressure cook the beef pares to create a savory beef broth and super tender beef meat. Keep the beef broth aside.

A portion of it will be used to make the sauce, while the remainder will be served as is. Sauté the aromatics before adding the beef cubes and the remaining ingredients to make a dark sauce.

To adjust the thickness of the sauce, add a slurry. Serve the beef pares with garlic fried rice and beef broth. Eat them together for a wonderful pares experience!

Frequently Asked Questions

Best Beef Pares Recipe [Flavorful and Tender]

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(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings

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Description

Soy sauce-braised beef with star anise. This dish pairs well with garlic fried rice and a bowl of beef stock on the side.

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Ingredients

• 2 ½ lbs. beef cubed
• 1 piece Knorr Beef Cube
• 2 pieces star anise
• ¼ cup brown sugar
• ½ cup scallions chopped
• 2 thumbs ginger minced
• 6 tablespoons soy sauce
• 1 piece onion chopped
• 5 cloves garlic crushed
• 2 ½ cups water
• 3 tablespoons cooking oil
• Salt and ground black pepper to taste

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Instructions

1. In a cooking pot or pressure cooker, heat the oil. Saute the onion, garlic, and ginger in a skillet.
2. Once the onion has softened, add the beef. Cook until golden brown.
3. Pour in the soy sauce and water. Stir.
4. Combine the Knorr Beef Cube with the star anise. Cook for 15 minutes on high pressure in a pressure cooker covered with a lid.
5. Season with salt and ground black pepper, then add the brown sugar. Cook for another 8 to 10 minutes, or until the sauce has reduced slightly.
6. Serve with sinangag and beef stock and garnished with chopped scallions. Please share and enjoy.

• Category: Beef
• Method: Beef
• Cuisine: Filipino

Nutrition

• Serving Size: 4 servings
• Calories: 3622kcal
• Sugar: 61g
• Sodium: 7814mg
• Fat: 269g
• Saturated Fat: 90g
• Carbohydrates: 80g
• Fiber: 4g
• Protein: 210g
• Cholesterol: 805mg

Keywords: Beef pares recipe, best beef pares recipe, beef pares, filipino beef stew, beef recipe

source: https://pepper.ph/beef-pares-recipe/

These delicious florentine-inspired steak dinners are stuffed with spinach, garlic, shallots, and provolone.

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WHAT IS FLANK STEAK

Flank steak is a type of beef cut from the cow’s abdomen. Because it is lean and a little tougher, this cut of meat is usually a cheaper cut.

Flank steak is frequently marinated or thinly sliced to make it tender to eat. Because it is a tougher cut of meat, it is frequently a less expensive cut. It is widely available in most supermarkets.

You’ll need to butterfly a flank steak for this recipe. This means you’ll need to cut the flank steak in half almost through the middle.

A butterflied flank steak will unfold like a book when cut all the way through; it should not be cut all the way through.

WHAT DOES FLORENTINE MEAN?

Florentine refers to the Florence region of Italy and its cooking styles. In America, Florentine cuisine frequently includes spinach and cheese.

Florentine dishes commonly include eggs, pasta, and chicken, to name a few. Steak florentine typically refers to a steak dish that includes sautéed spinach and melted cheese.

The meat in this Flank Steak Pinwheels recipe is stuffed with spinach and provolone cheese.

HOW TO PREPARE FLANK STEAK PINWHEELS

Butterfly the steak by slicing it horizontally to make flank steak pinwheels. Season both sides with salt and pepper.

Distribute the ingredients evenly on top of the steak. Roll the steak up from the bottom and secure with kitchen twine to prevent it from unraveling.

Teethpicks 2 inches apart are used to secure the roll. Prepare the pinwheels by slicing them.

HOW TO COOK PINWHEELS IN THE OVEN

Pinwheels are best cooked in a skillet or on a grill to allow the crust to form. This seals in the flavor and adds a delicious texture to the dish.

If you want to cook pinwheels solely in the oven, use a cast iron skillet or carbon steel skillet. Bake at 350°F for 10-15 minutes, or until done to preference.

HOW TO MAKE STUFFED FLANK STEAK ROLLS RECIPE

1. These steak rolls may appear to be fancy, but trust me when I say they are ridiculously simple to make! It only takes 10-15 minutes to prepare, or 10 if you’re quick!

2. Preheat the oven to 375 degrees Fahrenheit. Cover the steak with plastic wrap or wax paper and pound it thinly, but not too thinly, as this will result in holes. Butterfly the steak and season with parsley, salt, and pepper on both sides. In case you missed it, Martha Stewart has a great post on how to butterfly meat. Believe me, it’s a piece of cake!

3. I like to combine salt and pepper with the dried parsley in a bowl. Mix it well, and then season the front and back of the flank steak with it. If you prefer, you can use fresh parsley instead of dried, but skip the salt and pepper step. This step is only necessary if you’re using dried herbs.

4. Spread the cheese evenly over the beef, leaving a 1-inch border around the edge. Grate the lemon zest over the cheese and serve. Tear the spinach into bite-sized pieces. Put it in a bowl. Mix in a pinch of salt to finish. Place the spinach on top of the lemon zest and cheese, being careful not to go all the way to the edge. Keep in mind to leave a 1 inch border around the edges.

5. Begin rolling up tightly from the end closest to you. To keep pinwheels from falling apart, tie them together with kitchen twine, toothpicks, or skewers.

6. Slice the beef between the twine with a sharp knife. You should have approximately 6-7 pinwheels.

7. In a cast iron skillet over medium high heat, heat the vegetable oil. When the pan is hot, add the stuffed flank steaks and brown each side for about 2-3 minutes before placing them in the oven for 5-10 minutes.

8. Remove from the oven and set aside for 5 minutes to rest. Remove the twine and serve alongside the salad.

STORAGE TIPS

• Leftovers should be stored in an airtight container or wrapped in aluminum foil. Leftovers can be refrigerated for up to 4 days. To reheat, either microwave the pinwheel or warm it on a skillet until warmed through. Unfortunately, I would not recommend freezing this recipe.

• Preparation: Pinwheels can be made ahead of time and stored in the refrigerator. Place the prepared pinwheels on a plate and wrap in aluminum foil or plastic wrap. Cook the pinwheels within 48 hours of preparing them.

Frequently Asked Questions

Best Flank Steak Pinwheels Recipe [Super Quick]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings

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Description

This recipe for Flank Steak Pinwheels will make a delicious dinner. It’s delicious when stuffed with spinach, shallots, and provolone!

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Ingredients

• 2 ½ Pounds Flank Steak butterflied, sliced horizontally
• Salt
• Pepper
• 3–4 Cloves Garlic Minced
• 1 Shallot Sliced thinly
• 1 Cup Spinach
• 4 Oz Provolone Cheese
• 2 Tbsp Olive Oil

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Instructions

1. Season both sides of a butterflied flank steak with salt and pepper to taste. Garlic should be spread all over the flank steak. Then, across the steak, add a layer of spinach, followed by a layer of cheese.
2. From the bottom, roll up the flank steak. Secure with kitchen twine to prevent it from unraveling. Using toothpicks spaced 2 inches apart, skewer the flank steak. Make pinwheels out of the flank steak.
3. Preheat the oven to 350°F.
4. Preheat a cast iron skillet over medium-high heat. Sear the pinwheels for 3 minutes per side in a pan with 2 tbsp olive oil.

• Category: Beef
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 559kcal
• Sugar: 1g
• Sodium: 406mg
• Fat: 29g
• Saturated Fat: 12g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 69g
• Cholesterol: 190mg

Keywords: Flank steak pinwheels recipe, flank steak pinwheels, steak recipe, flank steak pinwheels

source: https://www.coldweathercomfort.com/flank-steak-pinwheels/

The best results are obtained by cooking it to a precise temperature in the sous vide water bath and find fishing with a quick pan sear.

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WHY YOU’LL LOVE THIS RECIPE

When making flat iron steaks using traditional cooking methods such as grilling, pan-searing, or broiling, there is a very small window of perfect doneness.

If you miss that window, the meat will toughen and become chewy.

By using precise temperature control, sous vide cooking guarantees the result and ensures vs the steak is perfectly cooked. It also results in meat that is evenly done from edge to edge. 

WHAT IS SOUS VIDE?

I understand. Sous vide sounds ridiculously fancy and complicated. But, in reality, sous vide is simply a bath of water heated to a low temperature in order to cook steak perfectly and evenly.

HOW TO MAKE SOUS VIDE FLAT IRON STEAK

1. Marinate the steak by pouring the marinade over it and leaving it to sit for 6-8 hours.

2. Prepare the equipment: Preheat the sous vide machine to 125oF according to the manufacturer’s instructions.

3. Prepare the steak by patting it dry and sprinkling it with seasonings.

4. Sous vide: Place the steak in a food-safe bag and seal tightly to eliminate air pockets. Set the timer for 1 hour and immerse the sealed steak in the water. The sous vide is finished when the flat iron reaches 125oF.

5. Sear: Place the steak in a hot skillet with butter. Season with salt and pepper and sear on both sides until a crust forms.

INGREDIENTS

• Flat Iron Steak: This cut is considered to be the tenderest, second only to filet mignon. It is derived from the top blade, which has a lot of flavorful marbling and a uniform thickness, and is less expensive than other tender beef cuts such as rib eye or New York strip steak. This cut is similar to flank steak, skirt steak, and hanger steak in appearance and flavor.

• Olive Oil: The best olive oil for this recipe is regular olive oil. Extra virgin olive oil should be avoided because it has a lower smoke point.

• I used coarse salt, but you can use regular table salt or sea salt instead. The best black pepper to use is freshly ground black pepper.

• Garlic Powder: For this recipe, I used garlic powder, but you can also use freshly minced garlic.

WHAT IS A FLAT IRON STEAK?

The flat iron is fashioned from the Chuck primal and is situated just above the shoulder blade.

The muscle is not a “load bearing” muscle, but rather a “support muscle” for the shoulder, similar to the rotator cuff.

Because the steak comes from the Chuck, it is relatively inexpensive, but because it only serves to support the shoulder blade, it remains a very tender cut.

This steak typically weighs between 1 and 1.5 pounds, is very well marbled, and is frequently misidentified as a flank steak.

The flat iron steak is difficult to remove from the Chuck, and there is a large piece of tough gristle in the center of the steak that must be removed.

FLAT IRON STEAK SEASONING/MARINADE

A simple seasoning of salt, pepper, and garlic powder can bring out the flat iron steak’s natural flavor.

Flat iron steak, on the other hand, is a good candidate for a marinade because it is relatively thin and the flavor can easily penetrate the meat.

SOUS VIDE FLAT IRON TEMPERATURE AND TIME

For medium-rare doneness, cook flat iron steak at 135°F (57°C). If you want a tender, juicy flat iron steak, don’t cook it past medium doneness. If you want to experiment with different temperatures, use the chart below:

Cooking time for flat iron steak is longer than for most other tender cuts, and I recommend cooking it for 2 hours.

HOW TO VACUUM SEAL THE STEAK WITHOUT A VACUUM SEALER?

If you don’t have a vacuum sealer, a regular zip-top bag will suffice.

The technique is known as water displacement: simply place the seasoned steak in a zip-top bag and seal all but one corner of the bag.

Slowly place it in a bowl of cold water, making sure that everything below the zip-line is submerged. Then seal the remainder of the bag (You can watch the video in the recipe card for a visual tutorial).

CAN A SOUS VIDE STEAK GET A GOOD CRUST?

Totally! The sous vide method gives the meat an ultra tender texture, but once done, you can sear it on the stove and still get that crispy crust we all crave in a good piece of steak.

HOW TO STORE

Leftover sous vide flat iron steak can be tightly wrapped in foil and refrigerated for up to 3 days. To reheat, place thin slices in a preheated skillet with oil or butter and broil for a minute or two.

Frequently Asked Questions

Perfect Sous Vide Flat Iron Steak Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 2 hours
• Total Time: 2 hours and 5 minutes
• Yield: 2 servings

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Description

Sous Vide Flat Iron Steak is a simple and foolproof recipe for cooking this inexpensive cut, which delivers intense beef flavor with a tender texture. The best results are obtained by cooking it at a precise temperature in the sous vide water bath and finishing with a quick pan sear.

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Ingredients

• 1 pound flat-iron steak
• ▢1/2 teaspoon kosher salt or to taste
• ▢1/4 teaspoon black pepper or to taste
• ▢1/4 teaspoon garlic powder
• ▢1 tablespoon olive oil

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Instructions

1. Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you want to cook to a different level of doneness, refer to the temperature chart in the post above.
2. Season your flat iron steak with salt, pepper, and garlic powder to taste.
3. Fill a zip-lock bag halfway with the seasoned steak.
4. Seal the bag except for one corner and slowly lower it into the water bath. Make sure the water covers everything below the zip-line, and then push the air out. (If the water is already warm, use kitchen tongs to push the bag into the water.) Then, seal the remainder of the bag.
5. In the sous vide water bath, place the vacuum-sealed bag. Ascertain that it is completely submerged.
6. 2 hours in the oven.
7. Remove the bag from the water bath and place it in an ice bath when the timer goes off (or refrigerator). Allow it to cool for about 10 minutes.
8. Remove the steak from the bag and pat dry with paper towels. (Make sure to completely dry the surface.)
9. If necessary, season with additional salt and pepper.
10. Heat the olive oil in a cast-iron skillet or grill over medium-high heat. When the pan is hot, add the steak and sear for 1 minute per side. (If using a grill, brush the oil on the steak.)
11. Serve immediately by slicing against the grain.

• Category: Beef
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 2 servings
• Calories: 462kcal
• Sugar: 1g
• Sodium: 749mg
• Fat: 31g
• Saturated Fat: 10g
• Carbohydrates: 1g
• Protein: 43g
• Cholesterol: 150mg

Keywords: Sous vide flat iron steak, flat iron steak recipe, sous vide recipe, flat iron steak sous vide

source: https://izzycooking.com/sous-vide-flat-iron-steak/

Using the sous vide method to cook the flank steak yields perfectly tender, medium rare meat every time!

That’s the beauty of sous vide cooking. You can take a tough cut of meat (like flank steak or this sous vide lamb) and cook it to melt-in-your-mouth perfection without it ever being over- or under-done.

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WHAT IS SOUS VIDE?

Sous vide cooking involves vacuum sealing your food and cooking it in a temperature-controlled water bath. Cooking in this manner makes it nearly impossible to overcook anything.

You can prepare food exactly the way you want it every time. Restaurants have used it for a long time, and companies are now introducing home cook versions.

WHY SOUS VIDE WORKS SO WELL FOR FLANK STEAK

Sous vide is a culinary technique that is commonly used in fine dining establishments but has recently gained popularity among home cooks as well.

The technique, which translates as “under vacuum,” entails cooking vacuum-sealed foods in a temperature-controlled water bath.

As a result, the meat is extremely tender and consistently cooked. As a result, sous vide cooking tenderizes even the toughest cuts of meat.

Grass-fed meats, which tend to be tougher, and flank steak work especially well with this technique.

The constant temperature and long cook time allow enough time for the collagen and fat in the steak to liquefy without overcooking it. As a result, every time you cook, the meat is consistently tender and flavorful.

PACKAGING

Putting ingredients in an airtight bag or container is an important part of sous vide cooking.

Vacuum sealing and the water displacement method are the two most common methods for packaging your ingredients.

A vacuum sealer uses a vacuum to remove all of the air and seal the contents of a plastic bag.

Making sure the food is airtight and properly sealed keeps the bag from floating, which can lead to uneven cooking.

The displacement method entails placing your food and marinades in a sous vide bag, submerging the bag in a container of water, and allowing the pressure to force all the air out of the bag.

Both of these methods work for this recipe, so choose the one that suits you best!

FLANK STEAK TIME AND TEMPERATURE

After much trial and error, we discovered that cooking asian marinated flank steak at 54C/129F for 2 hours is the ideal combination.

Two hours of cooking time breaks down the connective tissue (collagen), resulting in extremely tender, juicy beef.

Furthermore, cooking the steak at 129F ensures that the beef is a beautiful medium rare with great texture.

Just make sure you have a dependable sous vide that accurately regulates the bath temperature, or your results may vary (check out the Anova or Joule).

Despite the fact that this is our preferred time and temperature, we recommend that you experiment with different combinations to find your personal favorite.

Our cooking guide can always assist you in determining the ideal time and temperature.

CAN YOU SOUS VIDE FROZEN STEAK?

The short answer is, of course! Cooking frozen foods sous vide is a quick and easy way to prepare your protein.

Simply remove the food from the fridge, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.

The only thing you’ll have to change is the cooking time. If you’re cooking frozen flank steak sous vide, we recommend adding an hour to the cook time, for a total of three hours.

HOW TO MAKE PEPPERCORN SAUCE

Reheat the skillet you used to cook the steak on medium heat while the steak rests. Cook for 1 minute after adding the brandy to deglaze (until the alcohol has burned off).

Bring the crushed peppercorns, salt, and beef broth to a simmer. Stir in the cream and cook for 3-4 minutes, or until the sauce coats the back of a spoon. If desired, season with additional salt.

BEST WAY TO SEAR BEEF AFTER SOUS VIDE

The most important step in the sous vide process is searing. Getting a deep, rich sear on your food can make it look Michelin-star worthy.

If you don’t, your dinner guests will wonder why they let you cook again. If you want an amazing sear on your steak, you must:

1. Using a paper towel, completely dry the meat.
2. Season liberally with salt or seasoning of choice.
3. Extremely high temperatures are used to sear.

To begin, thoroughly dry the meat with paper towels. After the meat has dried, brush it lightly with olive oil and season generously with salt and pepper or your favorite seasoning.

It’s worth noting that brushing with olive oil is optional, but it helps the seasoning stick to the meat and results in a deeper sear.

At this point, you should decide on the best searing method. We recommend pan searing, grilling, or using a searing torch for flank steak.

The trick is to heat up the pan, grill, or torch before searing for 1 to 2 minutes on each side. This produces a fast, high-quality sear without overcooking the steak.

TIPS FOR SOUS VIDE FLANK STEAK

• To seal your bags, use a vacuum sealer. To ensure that the steaks cook properly, remove all of the air from their packaging. That is why a vacuum sealer is essential for sous vide cooking.

• Make use of food-grade plastic bags designed specifically for sous vide cooking. Because the plastic is heated, you should be cautious about the bags you choose. As a result, use food-safe plastic that is free of BPA and phthalates. I use FoodSaver bags because they work well for sous vide, are BPA and phthalate free, and are made of food-safe polyethylene and nylon.

• Temperature is critical. Your immersion circulator maintains a constant temperature that is even and free of cold or hot spots, ensuring that your food cooks safely and evenly.

• To finish the steak, sear it. While sous vide flank steak is safe to eat as soon as it is removed from the water bath, searing it adds a nice caramelization and develops that delicious, rich crust.

• Your leftovers should be vacuum-sealed. Put your leftovers in a FoodSaver bag, vacuum seal it, and store it in the freezer for a quick meal later.

Frequently Asked Questions

Sous Vide Flank Steak Recipe [With Creamy Peppercorn Sauce]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 2 hours and 5 minutes
• Total Time: 2 hours and 10 minutes
• Yield: 4 servings

Print Recipe

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Description

This sous vide flank steak is tender, succulent, and juicy, and it’s served with a creamy peppercorn sauce.

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Ingredients

• 1 ½ – 2 pound flank steak
• ▢2 teaspoon salt▢
• 1 teaspoon black pepper

Peppercorn Sauce:

▢

• ¼ cup brandy▢
• ½ cup beef broth
• ▢½ cup heavy cream
  
• teaspoon salt adjust to taste
• 2 teaspoon whole peppercorn crushed

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Instructions

1. Clip the immersion circulator to the side of a large container (I prefer this sous vide container) and heat to 129F.
2. Pat the flank steak dry and season with half the salt and pepper on both sides.
3. Place in a plastic bag and seal with a vacuum sealer (I like to use a Foodsaver for the best results). To make it airtight, use a ziplock bag and slowly drop it into the water while sealing it.
4. Place the bag in the water once the water has reached the proper temperature. If it floats, clip the bag to the side to keep the meat fully submerged in the water.
5. 2 hours in the oven
6. Remove the bag from the water and place it in an ice bath for 10 minutes.
7. Take the beef out of the bag and pat it dry with paper towels. Season with the remaining salt and pepper to taste.
8. Warm a skillet over high heat with a high smoke point oil (ghee is my favorite, but you can use vegetable oil, avocado oil or coconut oil).
9. Sear the meat for 2 minutes per side, or until a brown crust forms on each side.
10. Remove from the skillet and set aside for 10 minutes to cool. Serve it with the peppercorn sauce, sliced against the grain (below).

Peppercorn Sauce:

1. Reheat the skillet you used to cook the steak on medium heat while the steak rests. Cook for 1 minute after adding the brandy to deglaze (until the alcohol has burned off).
2. Bring the peppercorns, salt, and beef broth to a simmer.
3. Stir in the cream and cook for 3-4 minutes, or until the sauce coats the back of a spoon. If desired, season with additional salt.

Notes

To cook evenly on all sides, the beef must be flat in the bag.

For cooking, make sure the plastic bag is airtight.

Before adding the beef to the skillet (or grill), make sure it’s searing hot – it should be smoking. This allows for the formation of a nice crust without overcooking the meat.

Instead of a skillet, the steak can be seared on the grill.

If you’re not going to sear the steak right away after removing it from the sous vide, cool it in ice water and store it in the fridge or freezer.

• Category: Beef
• Method: Sous Vide
• Cuisine: American, French

Nutrition

• Serving Size: 4 servings
• Calories: 457kcal
• Sugar: 1g
• Sodium: 1697mg
• Fat: 12g
• Saturated Fat: 12g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 50g
• Cholesterol: 177mg

Keywords: Sous vide recipe, sous vide, sous vide beef flank recipe, beef flank sous vide

source: https://www.wenthere8this.com/sous-vide-flank-steak/

The lamb loin chops are precisely and evenly cooked to the temperature and doneness level you specify! For a stunning meal, serve with a side of salad or vegetables.

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WHAT IS SOUS VIDE?

Sous vide is essentially a method of cooking that employs an immersion circulator.

This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.

WHY SOUS VIDE LAMB CHOPS?

• Lamb chops are typically bone-in, lean, and flavorful meat. They cook quickly and are easily overcooked. Sous vide cooking allows you to precisely set the temperature, avoiding the risk of overcooking.

• When using traditional methods, the outside of the lamb is frequently overcooked and chewy while the center of the meat remains raw. The sous vide method cooks the chops evenly all the way through, resulting in juicer, more tender meat with an even doneness edge to edge.

• You can walk away while it cooks because it eliminates short windows of time for perfect doneness, making it low-stress cooking.

INGREDIENTS YOU’LL NEED

• Lamb chops are typically bone-in meat chops. Instead of loin chops, you can use lamb steaks, forequarter chops, rib chops, or cutlets.

• Olive Oil: For this recipe, use regular olive oil. Extra virgin olive oil should be avoided because it has a lower smoke point.

• Garlic: For the best results, use fresh garlic.

• Rosemary: It gives the lamb seasoning a smoky, flavorful boost. I used fresh rosemary, but dried rosemary can also be used.

• Lemon Juice: It tenderizes the meat and adds a wonderful flavor.

• I used regular salt, but coarse salt or sea salt can also be used.

• Pepper: The best pepper is freshly ground black pepper.

HOW TO MAKE SOUS VIDE LAMB CHOPS

1. Whisk together garlic, rosemary, lemon juice, olive oil, salt, and black pepper in a medium mixing bowl.

2. Rub the mixture into the lamb chops and place them in a zip-top bag.

3. The water displacement method is used to seal the bag: seal all but one corner of the bag and slowly place it in the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.

4. Place the bag in the sous vide water bath and cook at 135°F (57°C) for 2 hours.

5. Remove the bag from the water and place it in the refrigerator once the lamb chops are done. Allow it to cool for about 10 minutes.

6. Pat the lamb dry completely. Grill or sear for about 2 minutes per side, or until the outside is caramelized.

IMPORTANT TIPS

• For the best flavor, season generously before sous vide cooking.

• Buy thick lamb chops: Thicker chops are preferable. Ideally, you should buy lamb chops that are at least an inch thick, as thicker chops produce more juice.

• Cool the chops before searing: After cooking the chops in the sous vide machine, place them in the refrigerator for 10 minutes before searing.

• Pat the meat dry before searing: Use paper towels to remove any excess moisture from the surface of the meat, as this prevents proper searing.

• Cook to medium-rare to medium: For the most tender texture, cook it to medium-rare or medium. Cook your lamb no more than medium.

TEMPERATURE AND DONENESS

Set the temperature to 131°F for medium-rare or 135°F for medium. Cooking the lamb to medium doneness yields a very tender and juicy result.

If you want to experiment with other doneness, the guidelines are as follows:

While a vacuum sealer is the best way to vacuum seal the food, they are quite pricey and can be messy when using liquid marinade.

I find that high-quality Zip-lock Bags are ideal for sealing food, whether wet or dry. The “water displacement method” is used to force all of the air out of the bag by using the pressure from the water.

HOW LONG DOES IT TAKE TO SOUS VIDE LAMB CHOPS?

Lamb, like the central steak cut, does not require a long cooking time. It varies slightly depending on how thick your lamb chops are.

It takes about an hour to cook 1-inch thick lamb chops, and it takes about 2 hours to cook thicker ones. It is acceptable to leave the lamb in the water bath for an additional 1 or 2 hours.

SEAL THE BAG WITHOUT A VACUUM SEALER

Simply place your food in the bag, seasonings or marinades included, and seal all but one corner of the bag.

Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.

EXPERT TIPS

• Lamb chops should be at least one inch thick, preferably one and a half to two inches thick.
• After removing the bag from the water bath, place it in an ice bath to cool the meat so it doesn’t overcook when searing.
• Before searing, pat the meat dry; it will get a better crust if there is less moisture on the outside.
• Instead of pan searing, lamb can be grilled over high heat. To get the crust, grill for about 1 minute per side.
• When making the chimichurri, it’s critical to use fresh herbs.
• You want the chimichurri to be a little chunky, so don’t over-process the herbs.

Frequently Asked Questions

Sous Vide Lamb Chops Recipe [With Rosemary Garlic]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 2 hours
• Total Time: 2 hours and 5 minutes
• Yield: 6 servings

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Description

These Rosemary Garlic Sous Vide Lamb Chops are incredibly tender and flavorful! You can cook better lamb chops than the restaurant thanks to the sous vide cooking technique. The lamb is precisely and evenly cooked to the temperature and doneness level you specify!

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Ingredients

• 8 lamb chops (loin chops or rib chops)
• ▢1 tablespoon minced garlic (about 3 cloves)
• ▢2 teaspoons chopped fresh rosemary (plus a few more sprigs for searing)
• ▢kosher salt to taste (I used 1 teaspoon salt)
• ▢ground black pepper to taste (I used 1/2 teaspoon pepper)
• ▢1 tablespoon lemon juice
• ▢2 tablespoons olive oil (divided)

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Instructions

1. Fill a large container or pot halfway with water, attach the sous vide precision cooker, and set the temperature to 135oF/57oC for medium doneness*.
2. To season the lamb chops, combine garlic, rosemary, lemon juice, 1 tablespoon olive oil, salt, and black pepper in a medium mixing bowl.
3. Lamb chops sous vide: Rub the mixture into the lamb chops and place them in a zip-top bag. Make sure they’re all in a single layer.
4. Seal the bag except for one corner and slowly immerse it in the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag. (If you have one, you can also use a vacuum sealer.)
5. Cook the bag in the sous vide water bath for about 2 hours.
6. Remove the bag from the water bath once the timer goes off. Chill the lamb in the fridge for about 10 minutes before cooking it, or store it in the fridge for 3-4 days.
7. Remove the lamb from the bag and pat dry with paper towels any excess moisture.
8. Sear the lamb chops in a skillet over medium-high heat with 1 tablespoon oil. When the pan is smoking hot, add the lamb chops and sear for 2 minutes per side, or until nicely browned. (If desired, garnish with rosemary sprigs.)
9. Transfer the lamb to a cutting board, cover with foil, and set aside for 5 minutes before serving.

Notes

135°F is my preferred doneness because the lamb is tender and juicy at this temperature. Anywhere between 125°F and 134°F will produce medium-rare doneness; below 125°F will produce very rare doneness that tastes almost raw.

• Category: Beef
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 6 servings
• Calories: 423kcal
• Sugar: 1g
• Sodium: 134mg
• Fat: 20g
• Saturated Fat: 7g
• Protein: 56g
• Cholesterol: 171mg

Keywords: Sous vide lamb chops, sous vide recipe, lamb chops recipe, lamb chops sous vide

inspired by: https://izzycooking.com/sous-vide-lamb-chops/

Make super tender, juicy “picanha steak,” with complete instructions on what coulotte steak is and how to cook it. Let’s get started!

Even if you’ve never cooked a steak before, you’ll be able to make this super-juicy coulotte steak recipe the first time you try it!

Recommended:

• 9 Best Electric Griddle
• The Best Meat Tenderizer Tools
• Best Electric Pressure Cooker

COULOTTE STEAK

You’ve come to the right place if you’re looking for a tender beef cut. The coulotte roast is a large boneless cut from the sirloin cap.

A small layer of fat is attached to the coulotte, which keeps the roast moist and flavorful.

This cut is a fan favorite due to its mouthwatering flavor and tenderness. It’s also extremely adaptable.

Roast it whole with a smoky rub, or cut it into smaller steaks against the grain. In any case, it’s certain to make the entire family want a lot of coulottes.

WHY IT’S THE BEST COULOTTE STEAK RECIPE IN THE WORLD

• Fool-proof! Use my tried-and-true methods as well as a meat thermometer.

• Seasoning is kept simple. Only salt and pepper are required.

• See how to sear coulotte steak in a cast iron skillet.

• Discover how to grill it. Coulotte steaks are ideal for grilling due to their marbling.

• Massive flavor!! Huge!! Simple, but juicy, tender, and oh-so-delicious.

WHAT IS COULOTTE STEAK?

It’s a beef cut with a lot of marbling that’s great for stir-frying, making steak sandwiches or tacos, or just eating plain with some jalapeno ranch dressing and tasty potato steak sides.

WONDERING WHERE TO BUY COULOTTE STEAKS?

Shop online butchers and meat delivery services, as well as your local supermarket, and keep an eye out for these names

• Cap steak of top sirloin
• Steak Picanha
• fatty cap
• primal cut sirloin
• rump hat (or some other reference to sirloin butt and bottom)

DO YOU ALWAYS FIND A COULOTTE STEAK FAT CAP?

Although it is a lean cut of beef loin steak, it is almost always cut with a thin layer of fat covering one side of the cut of beef.

In this recipe, you’ll learn how to score the fat cap before searing or grilling it to maximize the juicy flavor it provides.

HOW TO COOK COULOTTE STEAK

This recipe is quick and simple. Let’s start with cooking instructions for coulotte steak in a cast iron pan on the stove…

1. Make the seasoning for the coulotte steak. To make the dry rub, combine the salt, black pepper, and garlic powder in a small mixing bowl.

2. The coulotte fat cap should be scored. Cut a 1/2-inch perpendicular line across the fat cap. As an example, watch the Sip Bite Go recipe video for coulotte steak.

3. Coulotte steak should be seasoned. Spread steak seasoning liberally over the beef cut.

4. Sear the coulotte steak. Melt butter in a cast iron skillet over medium-high heat. Add the olive oil and, once hot and shiny and beginning to smoke, add the steak, fat side down (photo A), though we didn’t do that in this photo – whoops! Sear the steak for about 2-3 minutes, or until a brown crust forms on the side of the beef that is in contact with the pan. Flip the steak and sear the other side for 2-3 minutes (photo B), or until the steak develops a brown crust. Sear the edges (using tongs to hold the steak) for 10-20 seconds each to brown them, but no longer than that to prevent the steak from overcooking.

5. Check the temperature of the steak with a meat thermometer. In the Sip Bite Go recipe, the steak was cooked to medium rare, almost medium at 135°F-140°F. If the steak has not yet reached the desired temperature, continue flipping it every 20-30 seconds until it does (photo D).

6. Rest the steak for 10 minutes on a cutting board before serving. If you’re feeling fancy, top your steak with some tasty compound butter with garlic and herbs to make your taste buds explode. Alternatively, a tablespoon of butter can be added to melt and add juicy flavor.

WANT TO GRILL COULOTTE STEAK?

Use the same method as before, but brush or spray the grill with cooking spray before adding the steak. Cook the steak over high heat (approximately 500°F).

Cook the steak for a few minutes on each side before flipping it until it reaches the desired temperature.

TEMPERATURE CHART FOR STEAK SEARING OR GRILLING

Here’s a temperature chart for grilling or searing steaks in a cast iron pan. The photos show a medium rare or medium coulotte steak cooked at 135 °F – 140 °F.

• The inside of a rare steak (125-130°F) is still red.
• The inside of a medium rare steak (130-140°F) is red to pink.
• The majority of a medium steak (140-150°F) is pink.
• The inside of a medium well steak (150-160°F) is slightly pink.
• A well-done (160°F) steak has no red or pink inside.

Frequently Asked Questions

How To Cook Coulotte Steak [Grill or Sear Recipe]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• 10 minutes:
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 1 serving

Print Recipe

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Description

Get the best coulotte steak recipe for searing or grilling this beef cut in a cast iron skillet. Make super tender, juicy “picanha steak,” with complete instructions on what coulotte steak is and how to cook it. Let’s get started!

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Ingredients

• 1 (8oz) coulotte steak (aka top sirloin cap roast)▢
• 1 tsp olive oil

For the coulotte steak seasoning

• ▢1/2 tsp salt▢
• 1/4 tsp black pepper
• ▢1/4 tsp garlic powder

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Instructions

1. Make the seasoning for the coulotte steak. To make the dry rub, combine the salt, black pepper, and garlic powder in a small mixing bowl.
2. The coulotte fat cap should be scored. Cut a 1/2-inch perpendicular line across the fat cap.
3. Coulotte steak should be seasoned. Spread steak seasoning liberally over the beef cut.
4. Sear the coulotte steak. Melt butter in a cast iron skillet over medium-high heat. Add the olive oil and cook until it becomes hot and shiny, then add the steak, fat side down. Sear the steak for about 2-3 minutes, or until a brown crust forms on the side of the beef that is in contact with the pan. Flip the steak and sear the other side for 2-3 minutes, or until the steak develops a brown crust. Sear the edges for 10-20 seconds each (using tongs to hold the steak) to brown them, but no longer so the steak doesn’t overcook.
5. Check the temperature of the steak with a meat thermometer. In this recipe, the steak was cooked to medium rare, almost medium at 135°F-140°F. If the steak has not yet reached the desired temperature, continue flipping it every 20-30 seconds until it does. (I recommend taking it off the heat a little before the desired steak temperature is reached, because it continues to cook off the heat.)
6. Rest the steak for 10 minutes on a cutting board before serving. At this point, you can add 1 tbsp butter, or compound butter to the top of the steak to melt and add juicy flavor.

How to grill a Coulotte Steak:

1. Use the same method as before, but brush or spray the grill with cooking spray before adding the steak. Cook the steak over high heat (approximately 500°F). Cook the steak for a few minutes on each side before flipping it until it reaches the desired temperature.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 39kcal
• Sugar: 1g
• Sodium: 1163mg
• Fat: 4g
• Saturated Fat: 1g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 1g

Keywords: Coulette steak recipe, grill coulette recipe, beef recipe, beef coulette steak

inspired by: https://sipbitego.com/coulotte-steak/