Grilled Thin Sliced Beef Bottom Steaks / Pečeni juneći šnicli na naglo

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.

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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

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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.

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Grilled Thin Sliced Beef Bottom Steaks / Pečeni juneći šnicli na naglo

Beef Steak Salad / Salata sa junećim šniclom

The local marketplace is slowly filling up again with colourful seasonal produce. Everything looks so yummy and crunchy and all of a sudden I’m feeling more motivated to eat salads. I like to hunk it up with a good dose of protein, so the salad is enough to keep me full until dinner.

Feel free to tweak up the ingredients to your liking and to what you have on hand. I just happened to have a chunk of cheese lying around, so in the salad it went.

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INGREDIENTS:

For the beef:

1 beef steak

2 tbsp olive oil

Good pinch of salt

Good pinch of freshly ground black pepper

For the salad:

Handful of lettuce

Handful of arugula

3 spring onions

1 large tomato

Slice of smoked cheese

2 tbsp olive oil

Juice from ½ a lemon

Pinch of salt

Pinch of freshly ground black pepper

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METHOD:

Place skillet on high heat for a few minutes. Cut the steak into thin strips and toss to coat together with olive oil, salt and pepper. Once the skillet is hot, put in the steak and cook for a few minutes, while stirring occasionally.

Meanwhile wash and chop all the vegetables and cube or tear the cheese into chunks. Toss everything together with olive oil, lemon juice, salt and pepper and spread the freshly cook steak on top. Serve immediately. IMGP4838


Plac se polako ponovo počeo puniti sa šarenim sezonskim proizvodima. Kako sve izgleda fino i hrskavo, tako sam i ja nekako više motivirana za jesti salate. Volim ih pojačati sa dobrom dozom proteina tako da me salata za ručak drži sitom do večere.

Slobodno modificirajte ovaj recept prema svojem ukusu i prema onome što imate pri ruci. Tako sam ja u frižideru imala komadić dimljenog sira, pa je i on završio u salati.

SASTOJCI:

Za junetinu:

1 juneći odrezak

2 žlice maslinovog ulja

Dobar prstohvat soli

Dobar prstohvat svježe mljevenog crnog papra

Za salatu:

Pregršt zelene salate

Pregršt rukole

3 mlada luka

1 veliki paradajz

Komad dimljenog sira

2 žlice maslinovog ulja

Sok od ½ limuna

Prstohvat soli

Prstohvat svježe mljevenog crnog papra

PRIPREMA:

Stavite tavu na jaku vatru na par minuta. Odrezak narežite na tanke trakice pa pomiješajte sa maslinovim uljem, soli i paprom. Kada je tava vruća, dodajte u nju odrezak i pecite koju minutu uz povremeno miješanje.

U međuvremenu operite i narežite svo povrće i narežite na kockice ili natrgajte dimljeni sir. Sve izmiješajte sa maslinovim uljem, sokom od limuna, soli i paprom, a po vrhu raširite svježe pečeni odrezak. Poslužite odmah.

 

Beef Steak Salad / Salata sa junećim šniclom