Machete Steak
1 serving
15 minutes
Machete steak is a true masterpiece of European cuisine, created for lovers of juicy meat with a rich flavor. It got its name due to the shape of the cut resembling a machete—a long and narrow piece of marbled beef known for its exceptional tenderness. The combination of aromatic thyme, a rich blend of ground peppers, and tangy sumac gives the dish a spicy, slightly tart note, while butter makes the texture even softer and richer. This steak is perfect for a festive dinner or a cozy family evening. After proper searing and baking in foil, the meat achieves perfectly balanced juiciness, revealing its depth of flavor with each serving. It is served with greens and fresh vegetables, harmoniously complementing the rich taste of beef.
1
Place the steak in the heated oil in the pan.
- Marbled beef: 200 g
- Olive oil: 1 tablespoon
2
Dip a sprig of thyme in oil, lightly pound the meat with it, and place it on top.
- Thyme: 1 sprig
3
Flip after 3-4 minutes. Reduce the heat to medium.
4
After 4-5 minutes, transfer the meat to foil.
5
Season with a pepper mix.
- Ground pepper mix: to taste
6
Add sumac.
- Sumac: to taste
7
Place a thin slice of butter on top.
- Butter: 30 g
8
Wrap the steak in foil.
9
After 5 minutes, transfer the steak to a plate and slice it into portions.
10
Salt and serve. Optionally garnish with herbs and vegetables.
- Coarse salt: to taste