Steak Continental

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Steak Continental to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Steak Continental, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 pounds round steak
• 1 clove garlic, quartered
• 2 teaspoons salt
• 1 1/2 tablespoons soy sauce
• 1 tablespoon tomato paste
• 1 tablespoon vegetable oil
• 1/2 teaspoon ground black
• pepper
• 1/2 teaspoon dried oregano
• Remove fat from steak and score both sides by cutting 1/4 inch
• deep diagonal slices forming a diamond pattern.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Mash garlic with salt

Step 2: Technique & Execution

Add soy sauce, tomato paste, oil, pepper and oregano

Step 3: Technique & Execution

Mix well and rub into steak

Step 4: Technique & Execution

Wrap in waxed paper and let stand in refrigerator 5 to 6 hours, or overnight

Step 5: Technique & Execution

Broil or barbecue to desired degree of doneness.