If you're cooking steak and onions, you may be interested in knowing which cheaper cuts of meat offer the best value for this meal.
The best cuts come from the parts of the animal that have received regular exercise, like the legs. This is because they have developed good flavour and texture, and the amount of fat therein is minimum.
My favourite cuts include: beef chuck, blade steaks, top rump or round, lamb shoulder, and the end of neck chops.
You have to be careful with the above cuts, though: they can be tough because they are "main muscles". To make them tender, you can beat them with a tenderizer hammer, or soak them for a few hours in a marinade. The best marinades contain lemon juice, or vinegar, wine, natural yoghurt or pulped pawpaw.
The tenderness of your meat also depends upon whether your butcher "hangs" his/her own meat or not. Nowadays, though, most butchers do not bother any more, as most of their meat comes already cut from big distributors. Yet, there are a few butchers around the world, who still practice the ancient art of butchery themselves... but you end up paying for the difference in quality.
I hope you enjoy this steak and onions recipe.
1/2 kg (1 lb) top round steak
2 tsp olive oil
2 Tbsp crushed garlick
1 white onion, sliced
1 green capsicum (bell pepper)
1 red capsicum
This is what you do:
Slice the steak inot thin strips. Try to follow the lines made by the butcher's tenderizing machine.
Heat olive oil in a nonstick pan. Then add the steak and garlic and brown for about 2 minutes.
Add the onion, and cook till soft (2 to 3 minutes). Serve immediately.
You can have this delicious steak and onions with a nice low fat salad, and a cup of steamed rice, or a nice portion of accordion potatoes. And you could even go for a nice low fat dessert recipe after that. Talk about affordability! This steak and onions dish is only 3 points worth!