Seared Sirloin Steak
1.
Steak clean, sprinkle salt and black pepper on both sides and marinate for 10 minutes.
2.
Cut the potatoes into pieces and cook them in clean water. Remove the dry water, put a little olive oil in the pot, fry the potato pieces until fragrant, and sprinkle a little salt and black pepper to taste.
3.
Fresh shiitake mushrooms and onions are also sautéed for later use.
4.
Heat the pan, add butter, and then fry the steak.
5.
Turn the color on one side and fry on the other. Fry for about 2 minutes on each side. The specific maturity can be determined according to your preference.
6.
The butter sauce of the fried steak is left in the pan, which is used to fry the minced garlic and black pepper sauce, then pour the sauce on the steak and enjoy.
Tips:
1. The maturity of the steak is determined by one's own preferences. You can lightly press the beef with a spatula.
2. The side dishes can be added according to your favorite.
3. Since the sirloin steak is a beef sirloin, there is a circle of white muscles on the outer edge of the meat. The overall taste is strong, hard and chewy. When cutting the meat, cut the meat with the ribs and the meat, and it cannot be fried. Over-ripe, more suitable for young people.
