Beef Steaks with Herb Edge
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 12 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,000 beef, (steak hips in one piece)
- 4 tablespoon olive oil
- 2 tablespoon parsley
- 1 tablespoon oregano
- 1 tablespoon rosemary
- 1 tablespoon marjoram
- 1 tablespoon thyme
- 2 tablespoon black pepper, roughly pounded
- 1 tablespoon sea salt
- 1 tablespoon paprika powder, noble sweet
- 1 teaspoon cayenne pepper
- 1 tablespoon fennel seeds
- possibly garlic
Print Recipe
Pin Recipe Instructions
- This recipe is the absolute highlight for steak fans.
- All herbs and spices are packed in a mortar and briefly pounded and then mixed with olive oil. Then the steak hip is rubbed with it and then left in cling film for at least half a day so that the flavors can soak in.
- Then the steak hip can be cut into individual steaks and grilled or fried. Because the herbs are then only on the outer edge, they do not burn as quickly and are not too dominant. If you like, you can also add chopped garlic to the marinade.
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