Fried steak in olive oil

Materials

1 steak

Olive oil 750ml 20ml

Sea salt (2G)

Freshly ground black pepper 3G

One quarter of bitter chicory

4 small tomatoes

How to fry steak in olive oil

Prepare the raw materials.

Today, olive oil is used to fry steak. Its average monounsaturated fatty acid content is as high as 79%. It has the characteristics of high smoke point, frying resistance and good cooking stability. It is not easy to produce harmful substances after repeated frying. And when cooking, the cooking stability of monounsaturated fatty acids can form a protective film to lock in water and make meat more delicious.

Prepare a steak in advance and wipe off the moisture on the surface with kitchen paper towels.

Grind black pepper and sea salt on both sides of the steak.

Pour 20ml olive oil into the frying pan and cook until 90% hot. Because it has the characteristics of high smoke point, frying resistance and good cooking stability, it is not easy to produce harmful substances even if it is hot. It can also form a protective layer on the surface of the steak, which helps prevent the loss of water and nutrients of the beef, and makes it more fragrant, delicious and healthy.

Heat the steak in a frying pan over high heat for one minute and turn over.

The other side is fried for one minute. Fry both sides for a minute, then turn the noodles several times and fry them over low heat for 1.5 minutes.

Put the steak in a warm plate and let it stand for five minutes.

Use this time to make a side dish. Cut the chicory into small pieces, put half of the small tomatoes into the cooking basin, add a little salt and black pepper and mix briefly.

Add some to the steak plate and serve with the steak.

Sprinkle ground black pepper and sea salt as you like.