Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, grilled beef steak,white chapati and buttered corrots. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
To get started with this recipe, we must first prepare a few ingredients. Add butter to skillet, and flip steaks. In a large, heavy bottom saute pan, add the butter and olive oil. When the butter has melted, add in the carrots, thyme, salt and pepper.
Grilled beef steak,white chapati and buttered corrots is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Grilled beef steak,white chapati and buttered corrots is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook grilled beef steak,white chapati and buttered corrots using 3 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Grilled beef steak,white chapati and buttered corrots:
- Get 150 grms Carrots
- Prepare 80 grms Butter
- Make ready to taste Salt and pepper
Serve red wine steak sauce with your favorite Certified Angus Beef ® brand cut. In addition to tender grilled steak, you could switch out the meat to just about anything! Grilled chicken, pulled pork, leftover roast beef, tilapia, even ground beef! Sprinkle steak with salt and pepper.
Steps to make Grilled beef steak,white chapati and buttered corrots:
- Drain off the water and in a pan add butter,put carrots, season and keep stirring
- Cut the carrots into Julienne,put it in a sauce pan.Add water to cover and simmer for 5-6 mins till they become a bit tender.
- Fry for about 7-10mins serve and enjoy.
Grilled chicken, pulled pork, leftover roast beef, tilapia, even ground beef! Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Although he calls them my "Christmas Carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group.
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