Late Period Sore Breasts Perimenopause

steak with battered vegetables

The particularity of this steak and marinade is that after being cooked, not vice versa. In this way, the flavors of the marinade are preserved very fresh. The accompanying vegetables are fried in a light crispy batter made with beer, very tasty, are a unique alternative to the usual fries.

INGREDIENTS (for two)

• 2 sirloin steaks, beef
• A handful of freshly chopped parsley
• A large clove of garlic
• The juice of half a lemon
• Three tablespoons of oil extra-virgin olive oil Salt and
• Half
• pepper eggplant zucchini
• A
• A small red onion 4 potatoes
• nuovoe
• 5 mushrooms champignons
• 4 zucchini flowers
• white flour (with built-yeast)
• a can of beer
• Oil for frying

Note: the vegetables listed above are ones I have used this time, but of course you can use any vegetables you like. If you decide to use a hard-stemmed vegetables such as cauliflower and broccoli, I advise you to boil for a few minutes before frying.

The timing is needed to put together this dish, since you allow the steak to rest before eating, on the other hand, the vegetables should be served as soon as ready, otherwise they will lose their crispness. Therefore I strongly recommend you follow the recipe below step by step.

Prepare your vegetables. Wash and dry well and cut into small pieces. Keep intact the zucchini flowers, vegetables and cut into pieces each of equal size so that will take all the time to cook.

Go to the marinade. Finely chop the garlic and stir olive oil, lemon juice and pinch of salt. Add in the chopped parsley and put them aside.

Prepare the batter then. I have not mentioned the exact amount for this, because usually I do so: to roughly half can of beer in a bowl, add half a tablespoon of flour and mix. As I continue to add more flour and stir until in which the batter does not buy a thick and creamy, similar to the cream. This is because it will adhere well to ricorpire and vegetables if it is too watery it will not be able to do so.

Now you are ready to begin cooking the food. Heat a well-well plate on the stove, brush the steaks with a little 'olive oil to prevent it from sticking, and cook as desired (rare, pink or well done. I have prepared my pink). Once ready, transfer them onto a plate, pour over the marinade and cover with aluminum foil to keep warm. They will have to rest for 6-7 minutes, during which you fry the vegetables.

While steaks are cooking, make sure to heat a pan with plenty of oil for frying. When your steak will be set aside, the oil should be hot enough to get you started to cook the VEGETABLES. You can check the temperature is right by dropping a small piece of potato in the oil, if it rises to float on the surface, then the oil is at the right point. One by one, dip the pieces of vegetables in the batter and cook them in hot oil. When they are golden, take them out with a slotted spoon and transfer them to a plate.

When all the vegetables are cooked, season with salt and serve piping hot along with your steaks juicy. Bon appetit!