My version of shawarma with T-bone // Mi versión de shawarma con T-bone

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    soychalbed

    Published on Jan 27, 2022
    About :

    Greetings,

    Dear friends once again here I present a video of the preparation of a T-bone steak, this cut of meat is characterized by its bone part in the form of T corresponds to a part of the loin.



    IMG_20220126_192157_995.jpg


    With this meat I'm going to prepare some sandwiches for dinner but shawarma type, where we use Arabic bread, lettuce, tomatoes and onions.



    IMG_20220126_195906_476.jpg


    Prepare a dressing with mayonnaise to which I added parsley, garlic and jalapeño.

    The preparation of our churrasco is very basic yet professional where we first seal the meat on both sides and then finish cooking with margarine infused with chopped garlic and rosemary, salt is added just at the end of cooking because if it is seasoned before it alters the softness of the meat cut.



    IMG_20220126_194733_896.jpg


    Another important fact is that this cut of meat being churrasco dries out very quickly and becomes tough so we must leave at medium rare as maximum cooking point.

    I hope you enjoy the step by step video and see you in the comments box.

    The photos and video is my property recorded with my Infinix Hot 10i cell phone edited with the app capcut and incollage.

    The background music for the video is free of copyright here


    SPANISH


    Saludos,

    Queridos amigos una vez más por acá les presento un vídeo de La preparación de unos churrascos T-bone, este corte de carne se caracteriza por su parte de hueso en forma de T corresponde a una de parte del lomo.



    IMG_20220126_192157_995.jpg


    Con esta carne me a irme a preparar unos sandwich para la cena pero tipo shawarma, dónde utilizamos pan árabe, lechuga, tomates y cebolla.



    IMG_20220126_195906_476.jpg


    Prepare un aderezo con mayonesa al que le agregué perejil, ajo y jalapeño.

    La preparación de nuestro churrasco es muy básica aúnque de manera profesional dónde primero sellamos la carne por ambos lados y luego terminamos de darle el término de la cocción con margarina infusionada con ajo picado y romero, la sal se le agrega justo al terminar de cocinar ya que si se condimenta antes altera la suavidad del corte de carne.



    IMG_20220126_194733_896.jpg


    Otro dato importante es que este corte de carne siendo churrasco se seca muy rápido y se pone duro por eso debemos dejar a termino medio como máximo punto de cocción.

    Espero disfruten del vídeo paso a paso y nos vemos en el buzón de comentarios.

    Las fotos y el vídeo es de mi propiedad grabado con mi celular Infinix Hot 10i editado con la app capcut e incollage.

    La música de fondo para el vídeo es libre de copyright aquí

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