Cubansk Nederdel Bøf og Grøntsager

Fuld af smag, skørt bøf er et skåret vi elsker. Her seares den i en varm stegepande, hvorefter peber, løg og majs runder koges i samme pande. Griddled fladt brød runder ud melet.

Kilde: Martha Stewart Living, september 2015

45 minutter

Samlet tid

Forbered

portioner

ingredienser

8 små fed hvidløg
6 spiseskefulde friske limejuice (fra 2 limes)
3/4 tsk spidskommen frø, ristet
1/2 tsk tørret oregano
1/2 kopsede friske fladbladede persilleblade
1/2 kop plus 1 spsk ekstra jomfru olivenolie
Groft salt og friskmalet peber
1 skørt bøf (1 1/2 pounds), skåret i 4 stykker
1 lille hvidløg, skåret i 1/2-tommers kiler (2 kopper)
1 stor grøn paprika, stamme, ribben og frø fjernet, skåret i 1/2-tommer strimler (2 kopper)
2 ører majs, shucked og skåret tværs i 1-tommer runder
1 spsk usaltet smør, stuetemperatur
1 lille brød ciabatta, halveret

Kørselsvejledning

1.

Placer hvidløg, limejuice, spidskommen, oregano og persille i en fødevareprocessor. Med maskinen kører, tilsættes langsomt 1/4 kop plus 2 spsk olie indtil kombineret. Sæson med salt og peber.
2.

Pat steak tør og sæson med salt og peber. Varm 1 spsk olie i en stor stegepande over mellemhøje. Tilsæt bøf. Kog, drej en gang, indtil gyldenbrun, 2 til 5 minutter en side, afhængigt af tykkelsen. Overfør til en plade.
3.

Hæld fedt af panden; tørre rent. Tilsæt resterende 2 spsk olie, løg og peberfrugt; kog, omrør lejlighedsvis, indtil grøntsager er bare browned, 3 til 4 minutter. Tilsæt majs kog indtil brunet, cirka 2 minutter. Returner bøf med saft til panorering sammen med 1/3 kop hvidløgssauce. Kog, kaste, 1 minut.
4.

I mellemtiden forvarme en gryde eller støbejern stege over medium. Smør begge sider af brødhalvdelene. Kog, tryk med en spatel og bliv en gang til guld, 5 minutter på siden. Server bøf og grøntsager med ristet brød og resterende hvidløgssauce.

One Comment

Trey
27.04.2023 @ 16:29

As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:

Full of flavor, crazy steak is a cut we love. Here it is seared in a hot frying pan, after which pepper, onions, and corn are cooked in the same pan. Griddled flatbread rounds out the meal. Source: Martha Stewart Living, September 2015 45 minutes 45 minutes 4 Total time Prepare servings Ingredients 8 small garlic cloves 6 tablespoons fresh lime juice (from 2 limes) 3/4 teaspoon cumin seeds, toasted 1/2 teaspoon dried oregano 1/2 cup packed fresh flat-leaf parsley leaves 1/2 cup plus 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper 1 crazy steak (1 1/2 pounds), cut into 4 pieces 1 small garlic, cut into 1/2-inch wedges (2 cups) 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch strips (2 cups) 2 ears corn, shucked and cut crosswise into 1-inch rounds 1 tablespoon unsalted butter, room temperature 1 small ciabatta loaf, halved Directions 1. Place garlic, lime juice, cumin, oregano, and parsley in a food processor. With the machine running, slowly add 1/4 cup plus 2 tablespoons oil until combined. Season with salt and pepper. 2. Pat steak dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add steak. Cook, turning once, until golden brown, 2 to 5 minutes a side, depending on thickness. Transfer to a plate. 3. Pour off fat from pan; wipe clean. Add remaining 2 tablespoons oil, onion, and bell pepper; cook, stirring occasionally, until vegetables are just browned, 3 to 4 minutes. Add corn; cook until browned, about 2 minutes. Return steak with juices to pan along with 1/3 cup garlic sauce. Cook, tossing, 1 minute. 4. Meanwhile, preheat a griddle or cast-iron skillet over medium. Spread both sides of bread halves with butter. Cook, pressing with a spatula and flipping once, until golden, 5 minutes a side. Serve steak