Content

• Method 2 of 4: Part Two: Fry
• Method 3 of 4: Part Three: Bake
• Method 4 of 4: Part Four: Mixed Method
• Warnings
• What do you need

1 Mix all the ingredients for the marinade. Combine garlic, salt, red wine, balsamic vinegar, soy sauce, and honey in a thick gravy.

• Use a blender or food processor to grind the salt and garlic cloves into a smooth paste.
• Add red wine, balsamic vinegar, soy sauce, and honey to a blender. Continue punching the mixture in the blender until it thickens and becomes smooth.

2 Make punctures in the meat. Use a sharp knife or fork to make some deep puncture holes.

• Piercing the meat allows the vinegar to penetrate the meat as quickly as possible, and it will marinate faster.

3 Marinate meat for 4-24 hours. Pour the marinade into a large, zip-lock plastic bag. Place the meat in a bag and close it. Place the meat bag in the refrigerator.

• Turn the bag over every couple of hours so that the marinade covers the meat evenly.
• The more the meat is marinated, the more it is saturated with the taste of the marinade. However, marinating meat for longer than 24 hours can have the opposite effect and make the meat too tough.

Method 2 of 4: Part Two: Fry

1. 1 Preheat your airfryer. Let it warm up for 10 minutes.
   • Most convection ovens are equipped with only "on" and "off" buttons. If your airfryer has “high power” and “low power” buttons, then heat it at high power.
   • Use a roasting dish, not a baking dish. The frying tins have a built-in grate that prevents the melted fat and other liquids from igniting.
   • Do not use aluminum foil in the frying pan.
2. 2 Place the meat in the mold. Remove the roasting dish from the airfryer and transfer the meat from the marinade bag into it.
   • It is better if the bag of marinade is at room temperature, and not straight from the refrigerator.
   • The marinade can be used as a sauce for meat. However, only use it to water the meat during cooking. Do not use it after the meat is cooked, as this marinade may contain leftovers of raw meat and blood, which in turn can be contaminated.
3. 3 Cook the meat for 8-12 minutes. Place the dish on the grid in the airfryer and grill the meat for 4-6 minutes on each side.
   • London-style meat will be fried for 8 minutes with blood, and fried for 10 minutes will be medium-rare. Well done meat will be ready in 12 minutes. If you cook meat for longer, you will most likely end up with very dry meat.
   • You can sprinkle the marinade on the meat by turning from one side to the other.
4. 4 Serve warm. Once you have removed the meat from the airfryer, let it sit for five minutes before cutting and serving.

Method 3 of 4: Part Three: Bake

1. 1 Preheat the oven to 200 ° C. Line a baking sheet with thick aluminum foil.
   • If you don't have thick foil, use a double layer of plain foil.
2. 2 Place the meat on the foil. Place the meat in the middle of the baking sheet and wrap the meat in foil to form a meat bag.
   • The foil will help keep the meat juicy and shorten cooking times.
   • Make sure the foil bag does not fit snugly against the meat. The foil helps keep the temperature high during cooking, but it is just as important that the air circulates freely around the meat.
   • Chopped vegetables can also be added to the foil. Cut the bell peppers into strips and the onions into feathers and add them to the meat.
3. 3 Cook the meat for 50 minutes. There is no need to turn the meat over while baking.
4. 4 Remove the meat from the oven, let it cool for 5 minutes and serve while still warm.
   • Take precautions when unrolling the foil. The steam from the bag can burn your hands severely if you are not careful. First, fold back one corner of the bag, bending the foil away from you. Wait for the steam to escape from the formed hole. Then expand the rest of the package.
   • Cut the meat into 1-1.5 centimeter pieces.
   • Pour the juice from the bag over the sliced ​​meat.

Method 4 of 4: Part Four: Mixed Method

1. 1 Heat up a cast iron skillet and oven. The pan must be heated over medium heat for 5 minutes, and the oven must be preheated to 160⁰С.
   • This method works well for a large piece of meat. This method will shorten the overall cooking time. The less meat is in the oven, the juicier it will turn out.
   • Make sure the coating on the cast iron skillet is intact. In this case, it does not have to be lubricated with oil.
2. 2 Fry the meat in a skillet until brown. Cook the meat for 2-3 minutes on each side.
   • Use tongs to remove the meat from the pan as soon as it is well browned on both sides.
   • For the meat to cook well, remove it from the refrigerator 2 hours before cooking to bring it to room temperature.
3. 3 Transfer the meat to the oven. Remove the cast iron skillet from the stove and place it in the oven. Bake for 15-20 minutes, or until the meat is cooked to your liking.
   • Be careful! A cast iron skillet can be used for baking in the oven, but many other types of pans cannot.
4. 4 Serve warm. Remove the meat from the oven and let it rest for 5 minutes. Cut into thin pieces, against the grain.

Warnings

• Meat is considered ready if its internal temperature has reached at least 63 ° C. The thermometer must be inserted in the center of the piece of meat.

What do you need

• Large package with a lock
• Blender or food processor
• Pan
• Baking tray
• Cast-iron pan
• Foil
• Forceps
• A spoon