Rita Lobo teaches you how to make oven-roasted skirt steak. The chef leaves the meat to marinate for two hours in spices and dark beer! In addition to being soft and juicy, the flank steak is IRRESISTIBLE. Separate the ingredients and get ready to make a foolproof recipe! #NhacGNT #RitaLobo #CozinhaPrática Ingredients: For the flank steak: 1 piece of flank steak weighing approximately 1 kg 350 ml of dark beer (1 can) 2 onions 2 red peppers 3 cloves of garlic 2 tablespoons brown sugar 2 tablespoons ( tomato paste 1 tablespoon of red wine vinegar 6 sprigs of thyme 2 tablespoons of olive oil Salt and freshly ground black pepper to taste For the sauce: All the liquid from the pan (about 1 ¼ cup (tea)) 1 ½ tablespoon cornstarch Salt to taste Preparation: For the flank steak: Prepare the marinade: with the side of the knife blade, crush and peel the garlic cloves. In a large bowl, place the garlic, tomato paste, brown sugar, vinegar, beer and mix well. With a sharp knife, make superficial cuts in the meat's fat – this way the meat absorbs the marinade better and the fat melts during roasting, leaving the meat juicy. Place the flank steak and thyme sprigs in the bowl with the marinade, cover with film and keep in the fridge for at least 2 hours (if you prefer, marinate the meat overnight in the fridge). After the marinade time has passed, preheat the oven to 200º C (medium temperature). Remove the flank steak from the refrigerator and transfer to a colander set over a bowl. Leave for a few minutes to drain the excess marinade and lose the ice while the oven preheats. Reserve the marinade for roasting the meat. Cut the onion in half, peel and cut off the ends. Cut each half into 1 cm wedges to form petals. Wash, dry and cut the pepper in half lengthwise. Discard the seeds and cut each half into thin strips, measuring 0.5 cm, lengthwise. In a large roasting pan, arrange the onions to form a bed for the meat. Season the onions with salt and pepper to taste. Arrange the meat over the onions, fat side up, season with salt and pepper to taste, drizzle with 1 tablespoon of olive oil and spread with your hands over the entire piece. Distribute the paprika strips, garlic cloves and thyme sprigs from the marinade around the flank steak. Season the vegetables with salt, pepper and 1 tablespoon of olive oil. Fill the baking dish with the marinade liquid, being careful not to put it on the meat – this way it will be well browned when roasted. Place in the oven to bake for about 35 minutes until the meat is well browned and the vegetables are soft. Remove the baking dish from the oven and, using tongs, transfer the meat to a cutting board and the vegetables to a platter. Let the meat rest at room temperature for 10 minutes before slicing – during this time the meat juices redistribute, which guarantees a more moist and flavorful roast. Meanwhile, prepare the sauce with the liquid from the pan. When serving: cut the thinnest part of the flank steak into 3 pieces, widthwise, and slice each piece lengthwise. As for the thickest part (with the fat), cut in half lengthwise and cut each half into slices. For the sauce: Over a measuring jug (or medium bowl) strain the liquid from the pan through a sieve. Let rest for 1 minute so fat and liquid separate. With a spoon (or paper towel), remove and discard the layer of fat formed. Add the cornstarch and stir well with a spoon to dissolve. Transfer to a small pan and place over medium heat. When it boils, reduce the heat and cook, stirring occasionally, for about 10 minutes until a thick, shiny sauce forms. Add salt and transfer to a gravy boat. ------------------------------------ Sign up for Nhac GNT: http://bit.ly /NHACGNT ::::: MEET THE NHAC BOT, THE VIRTUAL ASSISTANT OF NHAC GNT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br