Sherry Vinegar-Glazed Beef Skirt Steak with Tomatillo
Autor: Andrii M.
- Jicama2 szt.304 kcal
- Kolendra ziarnista6 g18 kcal
- Liście limonki kaffir1 pęczek16 kcal
- Ocet sherry79 ml15 kcal
- Olej rzepakowy23 ml203 kcal
- Por1 szt.61 kcal
- Ryż basmati119 g434 kcal
- Sól morska4 g0 kcal
- Stek z przepony wołowej339 g837 kcal
- Tomatillo1 szt.11 kcal
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Sichuan-inspired comfort food: tender beef skirt steak paired with tomatillo, leek and jicama and basmati rice, finished with kaffir lime leaf and a hit of coriander seed. 1. Pat the beef skirt steak dry and season with sea salt, coriander seed. 2. Heat canola oil in a heavy pan and sear the beef skirt steak until it develops a deep golden crust, about 23 minutes. 3. Add tomatillo, leek and jicama to the pan and cook until just tender, stirring in kaffir lime leaf for fragrance. 4. Cook the basmati rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sherry vinegar before serving hot.