If you are looking for a quick and easy second course, then the curate’s steak is for you. Here’s how the Umbrian recipe is prepared.
This time we have to thank the Umbrian cuisine for a recipe that will become your favorite dinner saver: the curate’s steak. In fact, if it does not take who knows what skill to prepare a slice of meat in a pan, making it tender and tasty may not be so simple. You don’t have to imagine who knows what particular ingredients, rather a wise use of them.
In fact, you will need fresh aromatic herbs (rosemary, parsley and mint), abundant garlic , anchovies in oil, vinegar and mustard . In short, a recipe not for the faint of heart! With its unchanged flavor, the curate’s steak goes perfectly with any side dish, it’s up to you to choose which one. Let’s see together how to cook.
How to prepare the curate’s steak recipe
- First, prepare the sauce. Combine the herbs , garlic and anchovies on the cutting board and chop them finely with a knife.
- Put them in a glass jar with a lid and cover with oil , vinegar , mustard and lemon juice .
- Add a pinch of salt , close and shake to obtain an emulsion.
- Season the slices of meat with salt and pepper on both sides.
- Cook them in a pan with a drizzle of oil just the minimum necessary or they will tend to dry out.
- Then place them on plates and season with the prepared emulsion.
- Serve immediately.
If the strong flavor of the garlic is not to your liking, you can halve the quantity or replace it with chopped shallot with a knife. Simple and flavorful, grilled beef tenderloin is also perfect to be seasoned with this delicious mix of flavors.
The curate’s steak tends to become dry if eaten the following day therefore we advise you not to keep it but to enjoy it at the moment.
Riproduzione riservata © - WT
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