Published: 16-Jan-2012 (03:05); Viewed: 2546; Difficulty: 4 out of 10
Many beef cuts look tender, but they generally are not tender enough for a good traditional steak. For example, top-side or rump-side, even well dry matured, are still not good enough to use for rare to medium thick steaks. In this case the best option is to ferment this hard piece of meat with some enzymes, or papain to be more precise, such as from kiwi, papaya and other similar tropical fruits. Of course, you can buy meat tenderizer, which is basically chemically extracted papain from these fruits, but using natural fruits give a more natural way of roasting meat and add some extra flavour to your dish as well. Despite all modern achievements of chemistry, the natural source of ingredients still produce much better results. This recipe will improve your meat, but can't work magic and convert completely unsuitable steak cooking meat, like braising steak, into a lovely well-done steak.
Ingredients. Because here is only the recipe for how to roast beef, there is no need to specify the exact amount per portion – make as much as you'd like.
Chunk of top-side or rump-side beef – as much as you want to roast.
Kiwi fruits – 1 medium fruit per pound of meat.
Lemon thyme – This is not necessary, but the lemon aroma adds to the kiwi fruit taste and makes the well-done roasted meat irresistibly tasty.
Olive oil – just a small drop on the roasting pan to avoid sticking.
Mill with salt and pepper – to season the meat to your taste.
Slice the meat along the tissues into ½-¾ cm thick layers.
Remove the film and tendon from the meat. On the picture you can see the left part of the beef slice not cleaned and the right side is already cleaned.
Pierce the meat slices with the sharp edge of the knife evenly through all the surface from both sides. Alternatively, you can do it with a meat-mallet (or meat hammer), but our experience shows that a knife will give better results.
Mush or grind skinned kiwi fruits to make a very fine paste.
Cover each side of the meat slice with kiwi paste and grind some black pepper on top. Do it for each side of the meat.
Place all meat slices into a big pile and cover with cling film. Alternatively, you can put it into a container with a lid. Keep at room temperature for about 2 hours. Do not keep for much longer, because the enzymes from the kiwi will completely disintegrate all the proteins in the beef.
Cook on medium to low heat. Use a non-sticking roasting pan. Add a few drops of olive oil (about 1 tbsp) and place a few lemon-thyme branches on the pan.
Add the meat slices, grind some salt on top and cook for 2-3 min.
Flip over the beef slice and salt again. Turn meat each and every 2-3 min. The total cooking time should be about 10 minutes in total.
Serve and enjoy!
tips and tricks
Use a wooden chopping block, because a plastic or glass one will destroy your knife very quickly.