It has long been known that if meat is kept for some time in a mixture of spices and other ingredients, which we usually call marinade, before heat treatment, it acquires a special aroma and taste, becomes more juicy and tender. Initially, a steak was a piece of meat cut from an animal's carcass across the grain. As a rule, steaks were prepared from beef or veal. However, at present, this concept has gained wider application: steaks are also made from poultry (for example, turkey) and fish (for example, trout or salmon).
It is necessary
-
- portioned cuts of meat
- fish or birds
- cut across the fibers;
- olive or other deodorized vegetable oil;
- dry wine;
- tomato or lemon juice;
- kefir;
- cream;
- mineral water;
- spice.
Instructions
Step 1
First you need to choose a base for the marinade:
- You can use an oil base to marinate lean meats and poultry steaks. For this, olive oil or any vegetable oil of your choice is suitable, the main thing is that it does not have its own pronounced smell. For fish steaks, you can use medium fat cream (20-25%).
The oil creates a film around the meat, thanks to which a beautiful brown crust quickly forms when steaks are toasted or grilled. It allows the meat to remain juicy and tender inside. In addition, the oil allows the aromas of spices and seasonings to unfold.
- If the quality of the meat causes you some doubts - will the steaks be soft enough or tough and dry, like a sole, an acidic base for the marinade is better. In this case, you can use dry wine (both red and white), tomato or lemon juice, in some cases low-fat kefir. It should be noted that red wine and tomato juice will also give the steaks a beautiful hue, and lemon will ennoble the smell of fish.
- If the meat you come across is of excellent quality or for some reason you are limited in the choice of products, you can marinate it almost in your own juice. However, in order to get the best result, it is advisable to add finely chopped onions or carbonated mineral water to the meat in addition to spices in addition to spices.
Step 2
The second necessary component of the marinade is spices and seasonings. Their selection must be approached with reasonable care. It is worth overdoing it with some odorous herb and the product will be hopelessly spoiled. It is better to limit ourselves to 3-4 components, otherwise, instead of a thoughtful, harmonious composition of taste and aroma, we risk getting a real culinary disaster.
Black and hot red peppers, paprika, sesame seeds are suitable for poultry steaks.
Lemon or lemon pepper, white pepper, dill, mint are ideally combined with fish.
Meat steaks are usually accompanied by various types of peppers, garlic, etc.
Step 3
Typically, steaks are marinated for half an hour to several hours. The dishes should be tightly closed so that foreign odors do not mix with the aroma of the marinade.
Step 4
Culinary experts are divided as to when to add salt. Some people think that salt should be added just before cooking, or even during the frying or baking process, to keep the steaks from releasing the juice. Others believe that salt should be added directly to the marinade, according to the French mariner - put in salt water, marinate.
