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Garlic Garlic oil


Garlic Garlic oil


2 pounds steak (I used ground beef, cut into equal parts) oil
1 tablespoon fresh parsley (chopped)
1/2 teaspoon red pepper powder
1/2 teaspoon salt
1/4 tablespoons ground seeds


Divide the meat of your choice into equal pieces. I used beef, but you can also use NY Strip or Ribeye if you want. Season the oil with ground red pepper powder, salt and pepper.
Heat a large iron over high heat. Add olive oil and fry the steak on all sides. Be careful not to overcook the pan or the batter will melt rather than brown.
Once the candy has browned and reached the desired temperature, check with a meat thermometer (I like 125F), remove and set aside.
Add the garlic to the pan and cook for just 10 seconds. Make sure it doesn’t turn brown. Then pour in the white wine (or beef broth) to cover the pan. Allow 1/3 of the wine to evaporate while removing any brown flavor particles. Add
Oil and cook for another 2 minutes. Add the chicken and stir in the oil. Add parsley and serve.
Store leftovers in the refrigerator for a few days or freeze airtight

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