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Wednesday, February 22, 2012

Beefsteaks in apple juice

Marinating meat (especially pork, lamb and beef) in apple juice is a lovely way to achieve a tenderized steak with a delicious caramelized glaze. Not to mention it is a very easy way to spruce up the flavor without working to make a complicated sauce. Here we served the steaks with our Rosemary marinated potatoes, just in case you're interested to recreate the side dish as well :). Enjoy.

Last year: Singapore noodles with chicken, Mexican-style scrambled eggs, Bacon wrapped baby corns and Spicy chocolate truffles

Ingredients (serves 4):

  • 4 beef steaks (125-200 g each)
  • 250 ml apple juice (freshly squeezed preferably; the variety with pulp if it's store-bought)
  • salt and pepper
  • 1 tablespoon thyme
  • olive oil for frying

Put the meat in a deep dish and cover with the apple juice. Also sprinkle with the salt, pepper and thyme:

Let the whole thing marinate in the fridge for at least 2 hours (or overnight). When you're ready to make it, pour some olive oil in a medium frying pan and put the meat with half of the marinade in it. Cover and let it cook for 5-8 minutes, then turn the steaks:

Let them cook for some 7-8 minutes more, covered as well. When the meat looks fried on both sides, pour the rest of the marinade on it and let it cook uncovered until the sauce reduces completely and the meat is done in the center as well. Arrange on plates and serve (with the rosemary potatoes if you like) :). Dig in! :)

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