Steak Mikhaila An intense, classic Steak
For a traditional Steak Mikhaila it s crucial to use a beef cut of an elderly, grassfed cow. Ideally Rubia Gallega (Galician Blonde) or if not at hand any other freerange, herbeating breed from around Northern Spain: Freiresa, Cachena, Mirandesa, you name it. The flavour is so intense that no pepper is needed to season the steak. Salt does the job. Beef cut: Sirloin Steak, Striploin Steak, high heat for 2. 5 minutes each side.
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