Grilled Cowboy Steak with Provence Tomato Sauce

Maybe you are studying away from home, or maybe you are busy with work every day, but no matter how busy you are, you still have to eat, because it is the basic condition for your survival. There are many ways to eat, but we have to eat healthily, we have to cook our own meals, only in this way can we be healthy. For this reason, I will first talk about the recipe of grilled beef steak with Provence ketchup.

1. Buy fresh beef ribs, wash them, dry them, sprinkle them with a little pepper and rosemary, massage for two minutes, and refrigerate. Sprinkle salt on top when frying or grilling

2. Wash the potatoes, steam them with the skin on, and use a toothpick to test if it can be easily inserted to the bottom. When the potatoes are cool, peel and dice. Place a piece of plastic wrap on the work surface and place the cut potatoes on top of the plastic wrap.

3. Roll the potatoes into a cylinder and press both sides firmly.

4. Pinch both sides of the safety film and roll the potato forward until it is firm. Then clamp both sides with a clip to ensure that the film is not loose, and press the potato roll with your hand until you feel elastic. Then place in the refrigerator and store for more than 6 hours. I usually make it the day before and put it in the fridge overnight.

5. Carefully open the safety film and cut the potatoes into pieces about 2 cm thick. As you can see, the pattern is very beautiful, like marble.

6. In French cuisine, in order to enhance the taste of potatoes, the French often add a lot of precious ingredients. The most famous one is baked potatoes with black truffle. If you like it, please leave a comment and Piaofan will create it for you. However, in order to be romantic at home, Piaofan used a piece of bacon to put a corset on the potato cake. This is a thick slice cut by hand. To prevent the bacon from falling apart, I tied two strings.

7. Fry the potato pancakes. Heat the frying pan (without adding oil) and fry the potato pancakes until they are lightly browned.

8. Try to choose bright red tomatoes, wash them, cut a cross on the top with a knife, and then dig out the tomato stem.

9. Try to choose bright red or dark red bell peppers, remove the seeds, remove the white membrane inside, and cut into small pieces

10. After the water in the pot is boiled, put the tomatoes and bell peppers into the water and boil them for a while (the bell peppers take a little longer to cook), then immediately put them into ice water and peel off the skin.

11. Dice the tomatoes and red peppers, put them into a blender, add a little oil and blend into a paste

12. Put a little olive oil in the pan, add sugar, stir-fry until melted, add garlic and onion, stir-fry until fragrant, then pour in the tomato paste

13. Pour the tomato paste in and stir thoroughly.

14. Add two bay leaves, a sprig of thyme, a sprig of rosemary, salt and pepper, and a little white wine. Do not use red wine as it will cause the color to turn black. You can also not add it, simmer on low heat for about 5 minutes

15. Filter, clean the pot, pour the tomato juice back into the pot and simmer over low heat

16. When you see bubbles appearing in the pot, add lemon juice to test the sweet and sour taste. If everything is OK, use a spoon to test the liquid. If the flow rate is slow, you can collect the juice. Sprinkle a little cornstarch on a thin spoon. If the sauce is around 100 ml, a chopstick-sized amount of cornstarch is enough. Be sure to add it slowly, stir it slowly, and only continue adding after you see the color clearly. If you add too much at once, it will become a paste. Successful ketchup is golden red in color and transparent. Use a spoon to fill it with sauce and rub it in the middle with your finger. If the lines are clear, the sauce is successful.

17. This barbecue ketchup can be stored in the refrigerator for 7 days. It can also be frozen and stored. Next time you need it, just add a little oil and heat it in the microwave.

18. Heat the pan, but do not add oil at this time. Fry the beef ribs in the pan for about 1 minute

19. Turn the beef ribs over and apply a little salad oil on the fried side. Turn over and fry for another minute. Now apply salad oil on the other side and fry for another minute. The veal is just 70% done at this point. If you don't like it too raw, you need to fry each side for half a minute longer.

20. Spoon the sauce onto a plate in a circular shape, then gently spread it out with a spoon to create the leaf shape.

Thank you all for joining me today to learn how to make Grilled Veal Steak with Provence Tomato Sauce. Sharing delicious food with everyone is my greatest joy. You might as well share this joy with your friends around you. Let us share delicious food.