Plain, simple but so tasty and yes juicy.
Remove steaks from fridge at least 15 minutes before cooking. Heat oil in a fry pan on medium heat, then when heated place steaks in fry pan making sure that there is room between each one and cook (depending on thickness ) for about 1 minute each side for very thin pounded steaks and up to 6 minutes each side for thick steaks. I used Blade Steak as not only is it cheaper than Rump but I like the taste of it better. ( Tips for thick steaks ) 1: Shake the pan a little while cooking and move the steaks around without turning them to make sure they are not sticking and also that they are cooking evenly. 2 : Only turn the steaks over once and that is when you think they are cooked to your liking on the underside. 3 : Look at the top of the steaks to see if any juices are coming through to the top and if so and you like them medium rare then turn them.
If grilling then oil the hot grill a little before placing the steaks on to prevent the steaks sticking and juices escaping. For garlic steaks add slithers of garlic as in recipe ID 160723.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 4 | ||
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Calories: 311 | ||
Calories from Fat: 106 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 118.7mg | 37 % | |
Sodium 127.7mg | 4 % | |
Potassium 793mg | 21 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 51.4g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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