Very tasty steak with a side dish of stewed vegetables. Be careful when turning over so as not to damage the nut crust. Ready steaks are placed warm on a preheated pan. Cut vegetables slightly browned on the remaining fat from frying and spread between the steaks. Decorate with circles of lemon and green oil. Skirt steak with pecan nut crust.
Calculated 4 servings
Entrecotes 4 pieces
Salt to taste
Ground black pepper to taste
Mustard 4 teaspoons
Wheat flour 4 tablespoons
Walnuts 4.41 oz (125 g)
Cauliflower 8.82 oz (250g)
Carrots 2 pieces
Butter 3.53 oz (100 g)
Lemon 1 piece
ENERGY VALUE PER SERVING
Calorific value is calculated for raw foods
Calories 196.81 kcal
Proteins 162.98 grams
Fat 252.1 grams
Carbohydrates 339 grams
Instruction. Skirt steak with pecan nut crust.
Cooking time 30 minutes
Season the meat with salt and pepper and coat both sides with a thin layer of mustard, roll in flour, moisten in beaten egg and roll in finely chopped nuts.
Press the breadcrumbs lightly against the meat.
Vegetables first cut into strips, add seasonings and blanch for 5 minutes with the addition of a small amount of water. let the water drain.
Dissolve the butter in a large frying pan, put the pieces of meat in it and fry on each side for 3 minutes on a low heat. Be careful when turning over so as not to damage the nut crust.
Put the finished steaks on a preheated plate. Lightly brown the sliced vegetables in the remaining fat from the frying and cover the steaks with them.
Put large circles of lemon and green oil on top (2-3 tablespoons of finely chopped greens add salt, citric acid, rub and beat with a mixer with 3.53oz of butter, cool). Bon Appetit! Skirt steak with pecan nut crust.
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