Monday, May 30, 2011

Grilled Steak

  • 1kg. meat, sliced
  • 400g. cream
  • salt and pepper
  • oil
Cut the meat into 2-3cm thick slices and add salt and black pepper on each slice. Baste each slice with oil, arrange in a dish and keep in the refrigerator. The steak is the most tasty when the meat gets dark solour.

When the grill is ready, drain the oil from the meat and grill quickly on a high heat so that the inside part remains raw. Serve with cream


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