Pattern Steak
1.
Large group photo of the ingredients: the steak is taken out in advance and thaw, the long cauliflower, garlic sprouts, and small tomatoes are cleaned; the seasoning is ready; if there is garlic, smash it and add it to the vegetables to add more flavor.
2.
Cut the garlic sprouts into inch sections and divide the cauliflower into small flowers.
3.
Put the small western persimmons in the vegetable bowl, add the appropriate amount of oyster sauce, olive oil, salt, black pepper, and coarse mustard sauce according to the taste; the butter is melted in water in advance and then poured into the vegetable.
4.
Stir thoroughly and spread it flat in the baking tray; at this time, the oven starts to preheat 200 degrees.
5.
When the oven is preheating, you can put a little olive oil, salt, and black pepper on the thawed steak, wipe both sides, and marinate for 5 minutes.
6.
Put the cauliflower, etc. into the middle of the preheated oven.
7.
Fire up and down at 200 degrees and bake for 5-8 minutes. The "steam" function I use is moist, tender and crispy than the "baking" function.
8.
Fry the steak while grilling: Heat in a frying pan on high heat, pour a little olive oil, and fry the steak for 40 seconds on both sides. Stand up and fry on all sides to lock the juice.
9.
The roasted vegetables are red in red and green in green, exuding the unique aroma of coarse-grain mustard sauce.
10.
The grilled steak is set aside for 2 minutes and then cut, 7 cooked, just right; put on a plate, grind a little black pepper and sea salt on the steak, enjoy!
11.
Fancy steak, delicious and tender meat, unique flavor!
Tips:
1. Cauliflower should be organic cauliflower with long stems, which tastes crisp and tender; small tomatoes can also be replaced with canned tomatoes;
2. Coarse-grained mustard sauce is not as pungent as Chinese mustard sauce, only a slight spicy taste, oyster sauce and black pepper powder are also not less, which is essential to add flavor to vegetables.
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