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Tuesday, January 3, 2012

Beef Tapa

By on 5:40 AM


1 1/2 pounds rib-eye steak
1 1/4 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
Vegetable oil,
for brushing Garlic Rice, for serving


Slice the steak across the grain 1/4 inch thick;
pound the slices 1/8 inch thick.
In a bowl, combine the sugar, salt, cayenne and black pepper.
Brush both sides of the beef slices with the lime juice and sprinkle with the spices.
Stack the slices and refrigerate overnight.
Preheat a cast-iron skillet. Lightly brush the pan with oil,
add the steak in a single layer and cook in batches over high heat until medium rare
and slightly charred, about 30 seconds per side.

Enjoy cooking!

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