From Steve Raymond
30 minutes | Serves 6
I came across this recipe when I was looking to do something more than just fry steak in a pan with butter and oil. The flavors here really work well together, and it doesn’t take long for the marinade to infuse into the meat. But the best part is the “twice-fried” method which gives this steak a great caramelization.
What You’ll Need:
- 6-8 thinly sliced steaks
- 1 bottle cooking red wine
- 1 bottle chili sauce
- 2 tsp chopped/minced garlic
- 1 cup of water
- 4 pinches of white pepper
- 4 pinches of salt
- 4 pinches of black pepper
How To Make It:
In a large bowl, combine all the ingredients listed above with the exception of the steaks.
- Once mixed, place steaks into marinade and let sit for 15 minutes (or longer).
- Set stove to medium-high heat and place pan on burner to heat up.
- Remove steaks individually from the marinade and place in pan. Each steak should receive about 2 minutes per side, depending on how thin the steak is.
- Once all steaks have been cooked, replace the steaks back into the bowl to coat with marinade. Also, pour any juices left behind in the pan back into the bowl.
- Remove each steak individually and cook for a second time on both sides. This time you should see the sides caramelize slightly.
- Once all steaks are cooked for a second time, pour all of the mix into the pan over the steaks and set stove to a high setting to boil. This will help tenderize the steaks.
- Once boiling, allow to cook for another 5-6 minutes total. Upon completion, the mix can be used as a gravy for the top of the steaks and rice or mashed potatoes.
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