Three carbonade steaks

Name: Three carbonade steaks
Total time: 30 min
Yield: 6
Ingredients: 6 pork chop steaks; 3 cm fresh ginger root; 2 garlic cloves; 4 tbsp. l. soy sauce; 1 h. l. Sahara; 3 art. l. vegetable oil; 0.5 h. l. year; 1 tsp narsharab sauce; 5th century l. olive oil; 1 tsp ground cumin; 0.5 tsp ground cinnamon; a pinch of freshly grated nutmeg; 1 h. l. year; 1 st. l. cognac; 2 tbsp. l. Russian mustard; 1 st. l. apple cider vinegar; 3 art. l. sunflower oil; 1 h. l. Teddy bear; 0.5 h. l. year

Cookinero 14 Nov 2022

16670

Thus, it is interesting to fry steaks for a large company. Before serving, you cut the meat - and everyone on the plate will have three completely different tastes

How to cook Three carbonade steaks

Step 1

Prepare Russian and Middle Eastern marinades by simply mixing all the ingredients. For the Asian marinade, peel the ginger and garlic, finely grate and mix with the rest of the ingredients.

Step 2

Pat the pork steaks dry with paper towels and place 2 steaks in each marinade, rub it into the meat. Cover and leave to marinate for 2 hours at room temperature or up to 12 hours in the refrigerator.

Step 3

Kindle the coals in the brazier - they should burn out well and be covered with gray ash. Heat the grate, grease. Shake the marinade off the meat, place on the grill and grill over the coals, turning every 2 minutes, until the internal temperature reaches 65°C (determine with an electronic thermometer). Let the meat "rest" for 5-7 minutes. Serve, cut into strips and laid out in sectors - to taste.

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Cooking time: 30 min

Servings: 6

Calories: 548.2 kcal

Fats: 49.9

Proteins: 16.6

Carbohydrates: 6.8

Ingredients

6 pork chop steaks

3 cm fresh ginger root

2 garlic cloves

4 tbsp. l. soy sauce

1 h. l. Sahara

3 art. l. vegetable oil

0.5 h. l. year

1 tsp narsharab sauce

5th century l. olive oil

1 tsp ground cumin

0.5 tsp ground cinnamon

a pinch of freshly grated nutmeg

1 h. l. year

1 st. l. cognac

2 tbsp. l. Russian mustard

1 st. l. apple cider vinegar

3 art. l. sunflower oil

1 h. l. Teddy bear

0.5 h. l. year

Three carbonade steaks - FAQ About Ingredients, Baking Time and Storage

Can I use beef instead of pork for this recipe?

Yes, beef steaks like sirloin or ribeye work well with these marinades. Adjust cooking time based on thickness and desired doneness.

What can I substitute for honey in the Asian marinade?

Maple syrup, brown sugar, or agave nectar are good substitutes. Start with a smaller amount and adjust to taste.

How long can I store leftover cooked carbonade steaks?

Store in an airtight container for 3-4 days in the fridge. Reheat gently to prevent drying out.

Can I make this recipe vegetarian?

Yes, use thick portobello mushrooms or cauliflower steaks. Marinate for 30-60 minutes only to prevent mushiness.

What sides pair well with these flavored steaks?

Try jasmine rice with Asian, tabbouleh with Middle Eastern, or mashed potatoes with Russian marinades for complementary flavors.

Can I cook these indoors if I don't have a brazier?

Use a grill pan or cast-iron skillet on high heat. Ensure proper ventilation as marinades may smoke.

How do I adjust portions for more guests?

Multiply ingredients proportionally. Work in batches if grilling space is limited to ensure even cooking.

Can I freeze the marinated steaks before cooking?

Yes, freeze in marinade for up to 1 month. Thaw in fridge overnight before cooking for best texture.

What internal temperature is safe for pork?

65°C (150°F) is perfect for juicy pork. Let rest 5-7 minutes as the temperature will rise slightly.

Can I use bottled minced garlic/ginger for the Asian marinade?

Fresh is best, but in a pinch use 1/2 tsp bottled per clove/knob. Reduce soy sauce slightly as bottled versions are saltier.

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