Obviously, I haven’t invented anything new with throwing a bunch of steaks on a grilling pan. This dish is so simple you can barely call it a recipe anyway, but if you think that grilling thin steaks is something overly complex – fear not; this is super simple and you should definitely do it.

INGREDIENTS:

1 kilo thinly sliced beef bottom steaks

1 tsp salt

1 tsp freshly ground black pepper

5 garlic cloves, minced

5 tbsp olive oil

METHOD:

Start off by bashing the stakes up with a tenderizer on both sides. For easier cleanup, wrap your cutting board in cling foil and put a freezer bag over the meat. Once all the steaks are beaten thinly, place them in a clean zip-lock bag and add in salt, pepper, garlic and olive oil. Using your hands massage it all into the stakes, squeeze out as much excess air as you can out of the bag, seal and refrigerate overnight.

When ready to grill, remove the meat from fridge and allow it to come to room temperature for about 15 minutes. Preheat the grilling pan on medium-high heat for a few minutes. Drain the meat off excess marinade and add to preheated pan. Briefly grill on each side. For best results, keep the meat a bit underdone. Serve immediately.

Raw stakes will keep refrigerated in this marinade for a few days, so go ahead and prepare a bigger batch for a super quick lunch.

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Očito je da nisam izmislila ništa novo kada sam šnicle bacila na tavu. Ovo jelo je toliko jednostavno da ga se i ne može nazvati receptom. Ali ako mislite da je ispeći juneće šnicle neka jako komplicirana radnja – ne bojte se. Ovo ne može biti lakše i nema razloga da ne prionete na posao.

SASTOJCI:

1 kilogram tanko narezanih junećih šnicli

1 žličica soli

1 žličica svježe mljevenog crnog papra

5 češnjeva češnjaka, sitno nasjeckanih

5 žlica maslinovog ulja

PRIPREMA:

Za početak batom dobro istucite šnicle na obje strane. Da lakše sve počistite, dasku za rezanje omotajte u prijanjajuću foliju, a preko mesa stavite vrećicu za smrzavanje. Kada ste istukli sve šnicle, stavite ih u čistu vrećicu za smrzavanje te ubacite unutra sol, papar, češnjak i maslinovo ulje. Rukama umasirajte sve sastojke u šnicle, istisnite višak zraka iz vrećice, zavežite i stavite u hladnjak preko noći.

15-tak minuta prije nego krenete sa pečenjem izvadite šnicle iz hladnjaka da dođu na sobnu temperaturu. Gril tavu dobro ugrijte na srednje-jakoj vatri. Ocijedite meso od viška marinade i stavite na zagrijanu tavu. Kratko pecite na obje strane, a za najbolje rezultate bolje je da je meso slabije pečeno. Poslužite odmah.

Sirovi šnicli u ovakvoj marinadi mogu stajati u hladnjaku i do par dana, pa za brzi ručak slobodno unaprijed pripremite i malo veću količinu.