简介
今天上完瑜伽课后，把剩余的西冷牛排用酥皮方式煎了，做为明天早上配白粥吃的配菜。酥皮牛排的做法有区别，就是把胡椒粒磨的粗点，然后沾满，用平底锅和油中火煎。这样就能煎出酥皮的效果。 After my Yoga session today, I decided to fry the remaining sirloin steak I had in the fridge to complement the porridge for breakfast tomorrow. The crispy layer is created from coating the steak with lots of coarsely ground black pepper and frying it with oil, which is slightly different from simply grilling it in a grill pan
原料
牛排 steak 1块 1piece, 现磨粗黑胡椒 coarsely ground black pepper 尽量多点 plenty, 盐 salt 少许 appropriate amount
步骤
1用托盘把黑椒和少许盐磨好拌匀，把牛排所有的边都沾满 Coarsely grind lots of black pepper and add an appropriate amount of salt for seasoning. Mix well and coat steak on all sides with this rub
2锅里加菜油，中火烧热后 Add vegetable oil and preheat on medium heat
3把沾满黑椒的牛排放入锅内，中火煎两分钟 Place steak (fully coated with black pepper and salt) into pan. Fry in oil for 2 minutes
4翻面再煎两分钟 Flip and fry the other side for two minutes
5每边再煎四十五秒 Fry the other sides, each side for 45 seconds
6把牛排放在盘里，包锡纸，盖上五分钟 Rest the steak in a plate, covered with aluminium foil for 5 minutes
7把牛排切片 Cut the steak into slices
8摆放在盘里便能上桌 Plate and serve
小技巧
如果要做酥皮，就要沾多点黑椒，让黑椒通过油煎，形成一层黑椒皮。把打磨器调到最粗的颗粒，效果会比较好。牛排跟其它做法一样，需要室温下煎，才能外酥内嫩。 If you want to create a crispy skin, be generous with the black pepper and allow oil to fry to create a nice crust. Also, set your black pepper mill at coarse setting for rustic results. Like cooking all steaks, ensure that the steak is at room temperature so that the skin will cook through, with a nice crust and a pink centre
