Grilled Ribbon with Teriyaki Sauce
Release Date: 01-03-2011
You know I love to use casting products. For this, I started to prepare an article and write the points that may be useful to you.
You can cook the Entrikot Grill in a cast iron pan or on a cast iron grill with real barbecue flavor. When you marinate the meat, you will have made a delicious meat that melts in your mouth. I used Hecha's Griddle for this meat. The product is designed to fit on both sides of the hob. In this way, you have a huge grill in your kitchen.
Now let's move on to the recipe so that there is something that can be written in the culinary school section :)
You can use fresh french fries, eggplant and mushrooms as garnishes. If you want, you can prepare rice or potato salad.
Ingredients for Teriyaki Sauce Grilled Ribbon Recipe
- 500 g veal or lamb
- 1 cloves of garlic
- 1 garlic clove of ginger
- Half a cup of teriyaki sauce
- Half tea glass of olive oil
- 1 water glass milk
- juice of 1 onion
- Black pepper
- Thyme
How to Make Teriyaki Sauce Grilled Ribbon Recipe?
- In a deep bowl, mix teriyaki sauce, milk, onion juice and olive oil.
- Grate the ginger and garlic into the sauce pan.
- Add the spices and mix well.
- Put the meat in a bowl and mix it well. Cover the bowl with cling film and rest in the refrigerator for at least 2 hours and maximum 1 day.
- Take it out of the refrigerator before grilling.
- Fry both sides in a preheated and lightly oiled pan.
Hello;
How do you squeeze the onion juice?
thank you
Longing
Hello Ms. Özlem, you can grate the onion and squeeze it with your hand.
The meat in the image looks very thinly cut and overcooked. Veal meat needs to be rested, not marinated, I recommend keeping the ribeye cut at least 1,5 cm thick in olive oil for 4-7 days. For those who want lean meat, you don't get lean steak, you don't understand anything, you eat dry meat. Steak can be made from tenderloin, ribeye, loin steak, but it is the best entrecote in terms of fat distribution, that is, it contains streaks of fat, not clumps.
Even though it looks delicious, let's eat it :)
Hello. I was looking for a good recipe too. It actually looks very successful. I wonder what is the teriyaki sauce in which you marinate the meat? Is it a mixture of oil milk onion juice? Or is it also a sauce?
Yes, it's absolutely true, I don't buy it from the market either.
I can also add that unmarinated tenderloin/steak (that is, steak that needs to be made with tomato paste) is never made directly in a cast iron pan. It's very hard, like a belt. That's why you need to marinate the steaks.
As a result of my experience, I decided that meats such as entrecote are better when it is a little thick in the meat to be cooked directly.
Well, I wasn't doing anything wrong at all :)
Except for the two slices of beef steak I spent the other day ;)
Meat looks amazing, I literally swallowed ;) I actually have to buy a cast iron pan.. I'm very curious about its use .. well done...
The text is ready tomorrow, honey. Thank you so much :)
I cook meat in a similar way, Nilay. But I am not always very successful in meat selection. For example, this is the meat tenderloin you're cooking. How many minutes do you cook each side?
If we like thicker but leaner meat, what would you suggest we get?
Hello, my dear, I recommend you to choose entrecote or tenderloin in beef. Also, I prefer to go to town and dive at the butcher shop rather than buy from the market. The reason for this is that I can grill it, if it is not good, I can say that I will eat your head :) And don't beat the meat too much and make it thin.
After I leave it in the marinade for 1 night, I freeze one side and cook the other side until it leaves the pan. Since the meat is cauterized in the cast iron pan, the inside remains juicy and soft.