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Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
Place the steak in a large baking dish. Add all but 1/4 cup of marinade and turn the steak to coat evenly. Marinate for at least 30 minutes at room temperature or cover and refrigerate at least 2 ...
Café de Paris sauce – Butter-based sauce; Compound butter – Butter mixed with other ingredients; Demi-glace – Sauce in French cuisine; Gravy – Sauce made from the juices of meats; Heinz 57 – Synecdoche of the historical advertising slogan "57 Varieties" HP Sauce – British sauce made with tamarind; Peppercorn sauce – Culinary ...
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under ...
Various types of beefsteaks can be used, such as ribeye, strip, sirloin and flank, [6] [1] [7] [8] among others. Additional ingredients may include capsicum, garlic, onion, butter, salt, pepper, hot sauce, and other seasonings or condiments. [6] [1] Accompaniments may include various sauces, such as steak sauce, Worcestershire sauce ...
Stir the soup and dressing in a 1-quart saucepan. Lightly oil the grill rack and heat the grill to medium. Grill the steak for 15 minutes for medium or until desired doneness, turning the steak ...
refers to a steak from the top half of an American-cut round steak primal or a British- or Australian-cut steak from the rump primal, largely equivalent to the American sirloin. Sirloin steak A steak cut from the hip, near the cow's rear. Also tends to be less tough, resulting in a higher price. Outside skirt steak A steak made from the diaphragm.