How to cook "Machete" (steak): from meat selection to grilling

There are not so many people without meat in the world. However, most of our people still prefer pork, considering cow's meat as inconsistent, harsh and difficult to prepare. Meanwhile, in most cases this opinion is an established error. Steaks are prepared quickly and are soft. They simply need to be able to cook and understand the meat coming into the business. Beef, from which is made "Machete" (the steak, which will be discussed in this article) is not suitable for "Ribey" or "Striployna." And if you want to become a great steak chef, these subtleties must be taken into account.

Correct meat

Most types of steaks require the most expensive meat that can be obtained from beef carcass. "Machete" in this respect is more democratic: it is cut, cut from the diaphragm. In the Russian butcher's layout, it is called a chelic and is part of the brisket. Despite the relatively low cost (in comparison with the same cutting), the meat has a high marbling, medium stiffness and a magnificent, individual taste.

How to cook "Machete"? Grilled steak

The famous meat dish is ideal only on an open fire, and the coals for it must be as hot as possible. After the fire (or preparation of the electric grill), the "Machete" steak cooking algorithm can be described as follows.

1. Meat is exempt from packaging; If it got to you in a frozen form, the beef pre-thaws right in the packaging at the bottom of the refrigerator. No attempt to speed up defrosting - by this you will kill an excellent dish!
2. After extraction steaks are wetted with napkins and left for a quarter of an hour to lie.
3. The next step is rubbing the meat with pepper and salt. You can, of course, add to them and other spices, but professional chefs do not advise this: the seasonings can hammer the taste of meat.
4. Each steak is gently lubricated from both sides with lean oil.

Will only put the meat on the grill and fry on the grill for 5-7 minutes on each side. Be careful: in many cases, "Machete" (steak) will have to be turned in a couple of minutes, so that it does not stick to the grate.

Ready meat is laid out on a warmed plate or a wooden plate, sprinkled with lemon and sprinkled with herbs. Sauce - by choice, the best side dish - vegetables - both fresh, and baked or salted.

The best pickle

All over the world disputes are not abating, whether it is necessary to marinate the Steak "Machete". Recipe, recognized as the original, does not provide marinating. However, the beef is still - the meat is tough, not everyone has the teeth. Moreover, in raw form it is necessary to have professional sensitivity so as not to overcook the steaks, do not make them dry and even more difficult to chew. In addition, if you like a high degree of roasting, you can not do without marinating. Simple and traditional marinades will be unsuitable here. And first of all you need to forget about mayonnaise, which kills the taste of meat itself. The best composition, when using which "Machete" (steak) is soft without loss of natural qualities, includes:

1. Sugar, necessarily brown - two glasses.
2. Vinegar is balsamic; Replacement for another is not subject to - half a cup.
3. Worcester sauce (try to find it!) - a quarter of a glass.
4. Garlic, finely chopped or chopped, is six lobules.
5. Rosemary, fresh, a few twigs (5 or 6) - only leaves.

This amount of food is enough for one and a half kilograms of meat. And it should not last long - 5, on the strength of 10 minutes, so you do not have to postpone the cooking for a long time "Machete" - the steak will be on the teeth even for the child.

Tricks and subtleties

To "Machete" turned out well, you need to observe a few simple rules.

1. A piece of meat should be dried to the maximum: then a crust is formed on top, and inside it will be juicy meat. Otherwise, we have to chew beef cooked in a steam way.
2. The roasting should be of medium class - and this is the maximum degree of processing. Longer will leave after itself a little edible sole.
3. Salt should be before the very placement on the fire - this is a common rule. However, if you want a steak of divine taste and juiciness, follow the procedure half an hour before: salt first pulls the inner water to the surface, and then pulls it back, making the meat especially tender.