Grilled Beef, Two Portions
Beef seasoned with salt, pepper and dried herbs, rested, and seared a few minutes a side. Four ingredients and twenty minutes, and the thickness of the cut decides the timing more than the clock does.
Servings: 2 servings
Calories: 890kcal
Ingredients
- 400 g beef a cut for quick cooking: sirloin, ribeye or skirt, about 2 cm thick
- Dried herbs, to taste a mixed dried herb blend
- Salt and pepper, to taste
- 2 tablespoons oil
Instructions
- Divide the beef into two portions and pat them dry with kitchen paper. Season with salt, pepper and dried herbs, and leave them to rest.
- Heat the two tablespoons of oil in a grill pan or frying pan over medium heat.
- Put the two portions in and sear for about 3 minutes a side.
- For well done, give them 4 or 5 minutes a side, depending on the thickness of the cut.
- Take them off and let them rest a couple of minutes before cutting.
Notes
Dry meat browns and wet meat steams, which is the practical reason to pat it dry rather than rinse it. Washing raw beef is common practice in a lot of Latin American kitchens, but food safety agencies advise against it: the splashing spreads bacteria around the sink and the counter, and cooking kills anything the water would have removed anyway. Three minutes a side suits a 2 cm cut for medium; thinner needs less and thicker needs more. Resting for a couple of minutes before cutting keeps the juices in the meat rather than on the board.
Nutrition
Calories: 890kcal | Carbohydrates: 1g | Protein: 94g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 1435mg | Potassium: 1529mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 7mg