Beef steaks with berry sauce

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Decided yesterday to dinner to experiment. Marinate the beef in kiwi. Long did not dare to do so. It turned out tender, very flavorful meat with a rather tangy and unusual taste.

Ingredients for Beef steaks with berry sauce

Step by step instruction of cooking Beef steaks with berry sauce

Шаг 1

A piece of beef cut into pieces of medium size.

Each piece sprinkle with salt and coat with mustard.

Шаг 2

Onion cut into half rings.

Chopped onion should be sprinkled with salt and sugar, and then squeeze with hands to he released juice.

Add onion to meat and mix well.

Put the meat in the fridge for 2 hours.

Шаг 3

Kiwi mashed with a fork, add 1 tbsp. spoon of sunflower oil.

Add to meat, mix well.

In this marinade, leave the beef for 60 minutes, no more.

The fact that if kiwi put before cooking meat, this may adversely affect the meat. Kiwifruit contain large amounts of acid, the meat softens and falls apart.

Шаг 4

Put the grill pan on the stove.

Meat cleaned from the onions and marinade.

Fry each side for 2 minutes. Put in the pot, close the lid for 10 minutes.

The temperature inside the meat increased slightly, the juices will be distributed evenly throughout the piece, the beef will be tender and tasty.

All beef steaks are ready.

Шаг 5

Love summer sauces from the berries.

Beef was eaten with a sauce of black currants.

All ingredients mix in a blender. And all the sauce is ready!

Bon appetit!

Шаг 6

The sauce of black currant:
Black currant -100 gr
Garlic - 3 cloves.
Hot pepper chili - 1 PC.
Salt and sugar to taste.

Шаг 7

I love beef steak almost with the blood, not done. In this case, the beef is more tender and juicy. Some, on the contrary, I hate red rare beef inside and ready to eat dry meat. No accounting for tastes.
Because the degree of doneness is determined by temperature inside the piece. For beef: 40-45°C – meat with blood, 50°C – medium rare (the most popular option, inside pink), 55-57°C – average willingness (almost well done, light pink inside), 60-65°C well-done meat (until this condition is better not to bring).