Steak from a pork sacrum
- 1 kg of pulp of a pork sacrum
- sunflower oil
- coarse salt, black pepper
- vegetables for a garnish
- Dry meat paper towels and cut across fibers pieces 2-2,5 cm thick. Prepare vegetables for a garnish, cut pieces, convenient for food. And cook the vegetables demanding cooking almost until done.
- Slightly oil a frying pan grill sunflower and lets it heat up properly. Roast meat, several times overturning it, to the necessary degree of readiness.
- To ready meat let’s have a rest on a board for a piece of a foil, а fry vegetables at this time.