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Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes.
This 30-minute recipe calls for topping seared chicken cutlets with mozzarella, basil, and tomatoes. Caprese chicken is the answer! Ree's 30-Minute Caprese Chicken Is the Easiest Dinner
Place chicken on top of oil and sprinkle with salt and pepper. In a small bowl, stir together the tomatoes, balsamic vinegar, garlic, bayleaf, basil, and onion. Pour over the chicken.
In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes. Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.
Steak tartare in the French Quarter of San Francisco. Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [2] [3] It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste.
Grilled marinated flank steak. Flank steak is used in dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is noticeable in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut ...
Tartar sauce (French: sauce tartare; often spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped pickles or relish, capers, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with other herbs, lemon juice, and olives.
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