Student steak + Other Cuts Meat

Student steak + Other Cuts Meat

Ingredients:
400 grams. (2 steaks) against steak without fat
1 teaspoon (soup) of corn oil for frying
A pinch of salt to each side of the steaks
Sauce:
1 large onion, cut into thin slices
2 tomatoes cut into slices to peel and seeds
1 teaspoon (soup) of corn oil
1 teaspoon (tsp) salt
If you want you can leave the skin of the tomato
Mode Remove the tomato skin (blanching):

Make a cut x lightly at one end of tomato, preferably opposite to the stem.
Lead a boiling pot with enough water to cover the tomatoes, so it boils throw tomatoes, leave a drain minutes and pour immediately into a bowl of ice water with enough ice to stop the cooking.
Remove the tomato skin, it releases easily.

Prepare the way of Simple Steak:
Put a frying pan with a thick bottom (type pressure cooker) or iron skillet.
Constant high heat around the clock to seal the meat, leaving a surface crust
Preferably a steak fry at a time.
Place the oil in the pan, so warmed and put the steak not move, do not be turning the steak.
If you like rare, the steak itself shows the point, he comes off the bottom of the pan, turn around and do the same procedure on the other side.
If you prefer the more steak cooked leave a little extra.

Mode Prepare the sauce:
Place the oil in a pan or skillet add the high onion and tomatoes together, go frying and dripping hot water until the onion is cooked tomato and dismantling.
Serve the steak and the hot sauce served with white rice or fries.
Note:
Before Serving, remember to heat the dish with hot water, then drain the water and dry.
Curiosity:
Tournedos are round steaks of about two (2) inches tall 130-140 grams. taken from the thinnest part of the filet mignon.
Chateaubriand is a steak 300-500 grams. (Greater than that weight, turn roast beef) cut at the widest part of the filet mignon.
The T-bone steak is a steak cut to the bone in the middle, having a fillet part and the other counter fillet.
Small and thin escalope are used lean meats, rump, titty and topside.
Chop or steak cutlet against bone.
Follows in the next publications, other sauces to put the steaks.