Economic Beef Steak2013-07-17
- Cuisine: Feast for less, Fusion, Halal, Kosher, Western
- Course: Main Course
- Skill Level: Beginner, Easy
- Yield : 3
- Servings : 2 to 3
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
- 500g Beef Steak (budget sirloin/porterhouse) (2 to 3 pieces)
- 1 ripe kiwi fruit mashed to pulp
- Rock Salt and cracked pepper for seasoning
- Olive oil
My 500g beef gave me three pieces each weighing between 150 – 170g. I marinated my steak pieces for 24 hours with the kiwi pulp and left to tenderise in the fridge. Leaving it marinated with the kiwi overnight is essential, especially if using cheap cuts like the budget sirloin/porterhouse or similar. The steak will become tender when using fruits like kiwi or papaya/paw paw as a marinade. The kiwi flavour doesn’t stay in the steak as much as the papaya. Before seasoning and cooking remove all of the kiwi pulp with a paper towel if preferred, as I did, then let it rest at room temperature for at least 10 to 20 minutes before cooking.
When ready to cook season the steak with salt, pepper and some oil. Place a large fry pan on a moderate heat and spray or brush with some oil. When it is smoking hot add the steak without each piece touching the other to ensure cooking and not stewing. If you only have a small pan then cook them separately. For a medium to medium-well-done steak you’ll need to cook for at least 1.5 minutes on each side. Do not turn the steak pieces until the 1.5 minutes are up but about halfway through cooking you may loosen the steak by shaking the pan or rocking the steak gently. When cooking steak it should only be turned over once during cooking. If needed, the edges of the steak where they have fat can be cooked by holding the pieces with thongs and placing the edges on the pan to sear for further one minute. Alternatively the fat can be discarded before serving, it’s your choice. Once cooked, let it rest in a warm place for at least 5 minutes. Serve as whole piece of steak or simply carve them into pieces as shown in the picture.
Variations and Suggestions
I often hear that most people haven’t been able to afford a good piece of steak because it is getting more and more expensive to buy. Cheap cuts of steak are usually tough to eat when cooked and no one enjoys a tough part of steak that feels like leather. My version is made for those who like their steak and wish they could afford it too. ‘Fret not’ I say, the kiwi fruit has done the trick of softening the steak most times for me whenever I needed to use tougher parts of any meat and this steak recipe is as good as it looks in the photo. I do suggest however that cheaper meats like this recipe are best cooked medium to medium-well-done. If you are craving a rare-cooked steak I suggest you use the best quality steak because it will be nicer. This economic cut of steak is also good for stews, curries and casserole as well and most often used when cooking for longer periods of time.
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