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【消夜文】配牛排才痛快
Mar 25th 2014, 13:55

喜歡生菜沙拉的爽脆清爽，卻又害怕生菜口感太冰冷？那就試試看這道嫩煎牛排沙拉吧，牛排軟嫩多汁的秘訣是煎好之後先靜置5分鐘，等原本集中在牛排中心的肉汁均勻回流後再切，就可以嘗到口感不輸飯店大廚煎的牛肉囉。而帕馬森起司粉本身就帶鹹味，灑在沙拉上可取代鹽的用量，且更添奶香。
 
蘋果花：有肉有菜，這樣的溫沙拉真讓人滿足。
 
嫩煎牛排沙拉
菲力牛排120克，橄欖油、蒜片、黑胡椒、帕馬森起司各適量，羅蔓生菜3片
做法：牛排先加蒜片及橄欖油醃漬2小時，以平底鍋大火煎至5分熟，灑少許黑胡椒、鹽調味，取出放置5分鐘讓肉汁回流。生菜洗淨切小段，淋橄欖油、灑起絲粉拌勻鋪盤，將牛排切片鋪在生菜上，灑黑胡椒、起司粉。
 
《蘋果》副刊周一至周五晚上10點推出【消夜文】專欄。

更多萬惡消夜文都在吃喝玩樂蘋果花

搭配牛排，吃起來才痛快！資料照片


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