Grilled steak with peaches and apricots

Description

What could be better than a good piece of steak served with vegetables? And if you serve it with sour peaches and sweet apricots, and even with beautiful stripes, it will be even more appetizing.

Cooking

Step 1

If the tenderloin, thick edge or buttocks were bought frozen, then you need to get them the night before cooking, defrost them in a deep bowl on the bottom shelf of the refrigerator. If the meat was chilled, then you can immediately start cleaning immediately before cooking: cut the tenderloin in half crosswise, one half can be frozen again, the second one can be well cleaned from films and fascias (if you have already fried steaks or baked roast beef, then you know how to do it). Cut the tenderloin across the fibers into slices 2.5-3 cm thick, add freshly ground black pepper, a mixture of peppers and rosemary leaves from 1 stalk (do not salt at this stage!), And 5 ml Worcester sauce We do not salt the meat because the salt will draw out moisture from a piece, and that same caramel crust may not work. Roll the pieces of future steaks well in a pepper mixture and olive oil, which must also be added to a bowl of meat in the amount of 3 tbsp.

Step 2

Peaches and apricots wash, dry, cut each in half, remove the stone, then cut the peaches into quarters if desired. Leave the apricots in half. Preheat a grill pan by adding 2 tbsp. olive oil, arrange the peach quarters, cut side down, and roast until streaks appear, about a minute per side on the gas hob.

Step 3

Do the same with the apricot halves.

Step 4

Reheat the pan if necessary, as steaks only cook in well-heated oil. Each steak will take about 2 tablespoons of olive oil (of course, you don’t need to measure anything with spoons - 2 turns around the entire diameter of the pan will be enough). For medium rare or medium frying (the most delicious and juicy degrees of roasting), it is necessary to fry the steaks for 3 minutes or 4 minutes on each side, respectively. For each subsequent frying, pour in new 2 tablespoons of olive oil and wait until it heats up well. After frying each piece, put it on a dish so that the meat “rests” - at this time it will become more juicy and tasty. If you are salting your food, then it is at this stage that you can slightly salt the meat - salt should not clog the natural taste of the steak.

Step 5

Serve the steaks warm with peaches and apricots, pouring over the juice left in the pan from meat and fruit.