{"id":2131,"date":"2017-10-20T15:07:27","date_gmt":"2017-10-20T12:07:27","guid":{"rendered":"https:\/\/premiumangus.ro\/blog\/?p=2131\/"},"modified":"2023-03-23T11:34:38","modified_gmt":"2023-03-23T09:34:38","slug":"baveta-de-vita-angus-la-gratar","status":"publish","type":"post","link":"https:\/\/premiumangus.ro\/blog\/baveta-de-vita-angus-la-gratar\/","title":{"rendered":"BAVET\u0102 DE VIT\u0102
ANGUS LA GR\u0102TAR"},"content":{"rendered":"

\u27a4 Ingrediente:<\/strong>
\n\u2022 1 kg bavet\u0103 de vit\u0103 Angus (skirt steak)
\n\u2022 2 cepe
\n\u2022 2 c\u0103\u021bei de usturoi
\n\u2022 500 ml suc de portocale
\n\u2022 2 linguri sos barbeque
\n\u2022 1 bucat\u0103 de ghimbir, cca. 2 cm
\n\u2022 sare
\n\u2022 piper<\/span><\/p>\n

 <\/p>\n

\n

\u27a4 Mod de preparare bavet\u0103 de vit\u0103 Angus la gr\u0103tar:\u00a0<\/strong>
\nCeapa, usturoiul \u015fi ghimbirul se taie \u00een felii sub\u0163iri.<\/p>\n

Steak-ul se condimenteaz\u0103 cu sare \u015fi piper, dup\u0103 care se pune \u00eentr-un castron. Tot \u00een acest castron se adaug\u0103 usturoiul \u015fi ghimbirul, iar sucul de portocale se toarn\u0103 peste aceste ingrediente.<\/p>\n

Se las\u0103 cel pu\u0163in \u015fase ore \u00een frigider, \u00een acest sos de marinare. Dup\u0103 cele \u015fase ore carnea de vit\u0103 se scoate \u0219i se tamponeaz\u0103 cu \u0219ervete de h\u00e2rtie pentru buc\u0103t\u0103rie, pentru a se usca. Apoi se pune baveta la gr\u0103tar la o temperatur\u0103 ridicat\u0103 pentru a se p\u0103trunde pe ambele p\u0103r\u0163i.<\/p>\n

Friptura se las\u0103 s\u0103 se r\u0103ceasc\u0103, dup\u0103 care se taie pe lungime \u00een buc\u0103\u0163ele sub\u0163iri.<\/p>\n

\u27a4 Garnitur\u0103:<\/strong><\/p>\n

Se pot folosi cartofi cu rozmarin sau se pot face sandwich-uri.<\/p>\n

 <\/p>\n

\u27a4 Premiumangus.ro<\/a>\u00a0v\u0103 ureaz\u0103 poft\u0103 bun\u0103!<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Mod de preparare:\u00a0Ceapa, usturoiul \u015fi ghimbirul se taie \u00een felii sub\u0163iri. Steak-ul se<\/p>\n","protected":false},"author":72,"featured_media":2132,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,278,237,240,242],"tags":[62,102,105,94],"featured_image_src":"https:\/\/premiumangus.ro\/blog\/wp-content\/uploads\/2017\/11\/Skirt-Steak.jpg","_links":{"self":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/2131"}],"collection":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/users\/72"}],"replies":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/comments?post=2131"}],"version-history":[{"count":14,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/2131\/revisions"}],"predecessor-version":[{"id":22849,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/2131\/revisions\/22849"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media\/2132"}],"wp:attachment":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media?parent=2131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/categories?post=2131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/tags?post=2131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}