Category: steak

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food garlic mustard rosemary steak

barbecued steak with mustard, garlic and rosemary

barbecued sirloin steak

Every so often the carnivore rises in me, and nothing but a juicy steak will do. I was also dying to BBQ it. Usually I don’t like adorning my steak with anything except salt and pepper, but casting the net out to Twitter Foodurchin alerted me to this tasty little marinade by Valentine Warner. I tweaked it to my own store cupboard, but by golly it was tasty. Rich and dark, loaded with savoury flavours. A must for this Summer’s BBQ repertoire.

Barbecued steak with mustard, garlic and rosemary:

1 head of garlic, finely chopped

A few sprigs of rosemary, finely chopped

1 tablespoon Dijon mustard

1 tablespoon soy sauce

Rind and juice of 1 lemon

1 tablespoon of red wine vinegar

2 sirloin steaks

  1. Coat the bottom of a medium hot pan with olive oil, and fry the garlic and rosemary together. Stir frequently to ensure the garlic doesn’t burn.
  2. Add the soy, mustard, lemon and vinegar to the pan and allow the mixture to bubble away for about five minutes. Turn the marinade out and allow to cool.
  3. Cover the steaks with the marinade and leave for a couple of hours, turning a couple of times.
  4. Get a BBQ red-hot, and cook the steaks on one side untouched for 4 minutes.
  5. Turn the steaks over, baste with marinade and cook until done to your liking. Allow to rest for a couple of minutes and serve with a tomato and onion salad and new potatoes.
Categories
food steak

heston’s tagliata steak and salad

I’ve already devoted about a thousand words’ worth of wittering to how I like my steak. I have a well-practised and enjoyed technique which serves me very well. I’m not likely to modify it much for anything.

And then Heston sodding Blumenthal goes and does it differently, doesn’t he? You know, that guy of whom I think the sun shines out of his bum. Up he pops, cheery as anything and wrecks my steak technique. These Waitrose adverts are very good PR for him; look, he can do normal cooking without a sous-vide in sight.

I have no choice but to try it his way. My method is largely to oil the meat, not the pan, and to leave on one side until done before flipping. He of course inverts that, practically deep-frying the steak and turning every 15 seconds. The result? Not noticeably different to my method, though I have used a shedload more oil. I’m not sure what the theory is behind this but I’m sure he has his reasons.

Technique pedantry aside, the recipe itself is lovely. Really celebrates the meat and the dressing is really zingy and punchy. A perfect serving of summer steak.

The original Waitrose recipe is here.

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Heston's tagliata steak and salad

A more summery take on a steak

Ingredients

  • 800 g rump steak
  • Lots and lots of olive oil
  • 2 lemon peel shavings
  • Juice of 1 lemon
  • 3 garlic cloves bashed
  • 3 sprigs of rosemary
  • Mixed salad leaves
  • Parmesan to serve

Instructions

  • Get a large frying pan on ninja-hot. Fill it with oil to a depth of 2mm.
  • Salt the steak on both sides and fry (carefully!). Turn every 15 seconds for 2 and a half minutes. Leave to rest on a rack over a plate.
  • Take the pan off the heat and discard the oil, but don't wipe it out. Pour 120ml olive oil into the pan, and add the garlic, zest and rosemary. Allow to infuse for 5 minutes.
  • Add the lemon juice and sieve into a jug, adding the drained steak juices. Slice the steak into finger-shaped pieces, season well and ladle over half the dressing.
  • Toss the salad with the remaining dressing and arrange on a plate with the steak slices, some parmesan and a few flakes of sea salt.

Notes

A pork chop or lamb chop would also be really nice here.
Categories
coriander cumin food salad steak

cumin and coriander steak salad

cumin and coriander steak salad

It may be a touch early in the year for this dish but I got a real craving for this earthy yet refreshing combination. The citrussy crackle of coriander with the deep earthiness of cumin can’t be beat when matched with a full-on red meat like this rump steak. Couple it with a refreshing and zingy salad and you’ve got something I could eat every day. This is a steak that should definitely be on the rare side, for succulence and fresh flesh flavours. Try and match it with a herby and peppery leaf mix for a very satisfying combination.

Cumin and coriander steak salad:

300g rump steak

1 tablespoon coriander seeds

1 tablespoon cumin seeds

For the salad:

Mixed leaves

1 tablespoon rapeseed oil

3 tablespoons rice wine vinegar

1 tablespoon red wine vinegar

Dash of soy sauce

  1. Heat a griddle pan to dead hot. Pound the seeds together with a couple of black peppercorns in a pestle and mortar until crumbly (but not dust). Sprinkle this mixture over both sides of the steak and press in with your fingers.
  2. Lay the steak on the pan and allow to cook, unmoved, for 2 – 3 mins. (At this point I like to turn 45 degrees ish for a criss-cross pattern). Turn over and cook for another 2 -3 mins, or until browned but with plenty of give when pressed with a finger.
  3. Remove the steak to a hot plate to rest while you make the salad dressing. Whisk all the liquid ingredients together and toss with mixed leaves.
  4. Sprinkle sea salt over the steak and lay on the salad leaves. Dribble any remaining dressing over the lot.
Categories
bread food mushroom pate steak

tournedos rossini

Some days of the year call for pure luxury, and I think New Year’s Day should be one of them. This renegade of the 70s is a favourite of mine in a decent old-fashioned restaurant, and is complete indulgence. In essence it’s fillet steak, sitting on pate and a crouton, in a red wine sauce. Traditionally it calls for foie gras but I’ve scaled it back to good old chicken liver pate. It’s absolutely delicious and great for a real treat. The tender meat, al dente mushrooms, smooth pate and crisp crouton, all going down with a savoury sauce… yum.

Tournedos rossini:

500g fillet steak, at room temperature

5 – 6 closed cup mushrooms, sliced

Slightly stale bread, cut to rounds (preferably the same size as the steak) and toasted

Pate, cut like the bread

For the sauce:

1 garlic clove, unpeeled

Small glass of red wine

Splash of balsamic vinegar

500ml beef stock

  1. Fry the mushrooms in a little oil and butter. Get on with the steaks while they cook. You want them to be fairly soft. Don’t season them until right at the end to make sure they don’t release water early.
  2. In another pan season the beef with pepper and fry in a very hot pan for 3 minutes either side. You’re looking for a nice bounce to the meat when pressed with a thumb – please keep it medium – rare. Leave the meat to rest on a hot plate while you make the sauce.
  3. Add the garlic clove to the steak pan and deglaze with wine. When this has reduced to a nice syrup add the stock and vinegar and bubble fast to reduce this liquid down.
  4. Check for seasoning, remove the garlic and throw in the mushrooms.
  5. Season the meat with salt and add the meat juices to the sauce.
  6. Assemble the dish with bread, then pate, then the meat, finally top with sauce.
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