Seasoning the meat before cooking enhances its flavor and softens the fibers.
Without marinating meaning without any liquid emulsion [oil, vinegar or lemon juice, beer or wine].
It’s a method I use for high-quality red meat [usually beef flank, small thick slices].
Once you’ve chosen a good cut of meat, only a few simple ingredients are needed: salt and green peppercorns with a grinder, to enjoy soft and succulent meat without altering its taste.
Naturally, if you prefer, you can season your meat with additional herbs [juniper, oregano, parsley, rosemary, sage, thyme] and spices.
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove, Grill, Griddle
- Cuisine: Italian
Ingredients
- meat (beef flank)
- 1 pinch fine salt
- 1 pinch green peppercorns (with grinder)
- 1 pinch coarse salt
- 1 pinch green peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- to taste oregano
Tools
- 1 Plate
- 1 Plastic wrap transparent
- 1 Pan
Preparation
Thanks to the action of salt, slowly and through a process called osmosis, the moisture will be sealed within the fibers, softening the meat.
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Take the meat out of the fridge at least an hour before cooking it.
Season the meat [both sides] with a pinch of fine salt and ground green peppercorns [you can also add whole peppercorns].
Place the meat on a large flat plate [without overlapping slices] and seal with transparent plastic wrap.
Let it rest out of the fridge for at least an hour [more than an hour, but not less].
… you can proceed with cooking on a non-stick pan or on a grill or griddle.
Heat the non-stick pan for at least 3 minutes, it must be hot.
Place the meat on the pan and let it cook for 2-3 minutes per side depending on thickness and desired doneness.
Do not pierce the meat with a fork and turn it only once using kitchen tongs.
If thick, quickly seal the edges or sides of the meat.Plate it up.
You can add another pinch of salt this time coarse and another pinch of green peppercorns, a drizzle of oil, and oregano.
Your tender and succulent meat is ready to enjoy.
Bon appétit!
• salmoriglio sauce: Sicilian seasoning raw and fragrant, perfect for flavoring meat after cooking.
