Again looking for a beef steak recipe that is delicious? How to make it easy. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious beef steak should has aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of beef steak, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare beef steak which is delicious as long as you know the trick and how to make this dish able become treat special.

Ingredients and seasonings required for make

1. Use 1 Beef steak
2. Prepare To tastet Halloumi cheese
3. Take To taste Tomatoes
4. Prepare To taste Salt and pepper

Beef cube steaks are usually graded as Select, Choice, or Prime, with Prime being the most expensive. Flank steak is a long and flat cut that is packed with intense beefy flavour - but at the expense of tenderness. Technically, flank isn't a steak at all. Cut from the well-exercised belly muscles of the animal, this is a flavourful piece of meat that is very lean with almost no fat.

How to cook Beef steak:

1. Generous amount of salt and pepper on the beef steak and leave it for few minutes.
2. Cut the tomatoes into half, halloumi into nice slices.
3. Heat a pan, pour some olive oil, then put the beef steak. Press it gently so it doesn't shrink. After 4 minutes, flip it. At that time add the halloumi slices and tomatoes in the pan. These will suckle up extra juices from the pan.
4. Flip the halloumi after 1 minutes. After 5 minutes place everything from the pan to a serving dish.
5. Done and ready to serve!

The flank steak is extremely versatile. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat. This primal cut has a good deal of connective tissue. That makes chuck a good choice for braised dishes like beef stew or pot roast, both of which tenderize tough cuts. How to Cook It: Cook these steaks over dry heat as you would a strip loin, using a meat thermometer if you need to make sure the thick steak cooks through.

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