Beef steak in spicy sauce
8 servings
150 minutes
Beef steak in a spicy sauce is a true delight for connoisseurs of rich flavors and aromas. This recipe, inspired by Jewish cuisine, combines tender meat soaked in a savory teriyaki and Worcestershire sauce. Thai bird's eye chili adds a pleasant heat to the dish, while Adyghe salt enhances the depth of flavor. Baking in the oven makes the meat juicy, and the finishing touch of salad leaves and cherry tomatoes adds freshness. Historically, Jewish cuisine is known for its blend of spices and unusual flavor combinations, and this steak is a vivid example of such gastronomic art. It is perfect for a festive dinner or special family gathering, offering warmth and rich taste in every bite.
1
Wash and dry the pepper.
- Thai hot pepper bird's eye: 4 pieces
2
Mix teriyaki sauce and Worcestershire sauce.
- Teriyaki sauce: 50 ml
- Worcestershire sauce: 50 ml
3
Slice the pepper lengthwise and remove the seeds.
- Thai hot pepper bird's eye: 4 pieces
4
Wash and dry the meat.
- Beef steak: 1 kg
5
Cut the meat into steaks 1.5–2 cm thick.
- Beef steak: 1 kg
6
Coat the steaks with a mixture of sauces.
- Teriyaki sauce: 50 ml
- Worcestershire sauce: 50 ml
7
Sprinkle the steaks with Adyghe salt.
- Adyghe salt: to taste
8
Place the meat on a baking sheet lined with parchment paper.
- Beef steak: 1 kg
- Thai hot pepper bird's eye: 4 pieces
9
Place half a pepper on each steak.
- Thai hot pepper bird's eye: 4 pieces
10
Place in a preheated oven at 200 degrees for 25 minutes.
11
Remove from the oven, take out the peppers, flip the steaks, and put them back in the oven for another 15 minutes. Garnish with salad leaves and cherry tomatoes when serving.
- Mix of salad leaves Pati mix ""Belaya Dacha"": to taste
- Cherry tomatoes: 3 pieces