Components
- 800 g of lizard in one piece
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of mustard seeds
- Half a teaspoon of chili powder
- 2 tablespoons of mild paprika
- 1½ teaspoons of salt
Mode of preparation
- Take the meat out of the refrigerator and let it sit at room temperature for at least 15 minutes before beginning preparation. If the piece has a fat layer, use a knife to make deep cuts into the meat while maintaining the shape of the cut, then discard the fat.
- In the mortar, put the mustard seeds and chili pepper beans, then pound thoroughly to grind. Add the paprika and salt, and stir well.
- On the cutting board, drizzle the steak with one tablespoon of olive oil and sprinkle the spice blend over it. Use your hands to evenly coat the entire surface of the meat with the seasoning.
- Heat a large pan over medium heat. Once hot, add water with one tablespoon of olive oil and the spicy lizard piece. Cook for about 5 minutes until it browns, turning the meat to brown all sides evenly, including the ends. Overall, the meat takes around 30 minutes to reach the desired doneness (golden on the outside and red in the center). To test the doneness, pierce the meat with a small knife or barbecue skewer; the juice should come out slightly pink.
- Place the steak on a baking tray, cover it with aluminum foil, and allow it to rest for approximately 10 minutes—during this period, the juices will spread throughout the meat, making it more succulent.
- Once the roast beef is warm, wrap it tightly in plastic wrap to shape it and place it in the refrigerator. Let it chill for at least 1 hour to firm up, making it easier to cut. Alternatively, you can prepare the steak the day before and slice it when ready to serve.
Do you have any food remaining?
Make a tasty tartine using homemade mayonnaise.
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Measure gatherers
Faca de chef Tramontina de 8 polegadas
Rock Cushion
Tramontine Wooden Table
Set includes 4 stainless steel pots, Zwilling
Tramontina Rare Roast Aluminum
