Cracked Pepper is always a winner
Cracked Pepper is always a winner
I usually have a large rump steak, pan fried with just a simple small baked spud and green beans, maybe a touch of home made mayo, or aioli (garlic mayo).
Rub the steak with crushed garlic and olive oil - no oil in the pan itself. Sprinkle with black pepper, but no salt during cooking, it tends to toughen the meat.
Pan on max heat, and sear both sides, then down the heat and add a little red wine, cook until the wine has almost vanished. A splash of brandy and a flambé, then deglaze and serve with the sauce thus created.
Now you can add salt if you need it.
Hmmm, I think steak is gonna be on the shopping list tomorrow
you've got me wanting one now, plus I aint had one for ages
No sauce, just serve it up with a tasty green salad.
Garlic & herb mash, plus a couple of fried eggs. Mmmmm.......
Oh man - I have to stop reading these food threads in the middle of the night.
I was going to say the most important addition is an omission of too much heat - iow keep the steak nice & bloody, but now that's taking second priority as I want to try out each of the suggestions made so far. Especailly the stilton ones - I've only got into stilton recently & haven't had it with steak yet.
Some of that tomato base Jamie mixed up on tv yesterday would be good too. Flavoursome tomatoes are great with steak, maybe roasted.
Personally I like something a little different, jar of salsa mixed with some extra garlic and red peppers, server with tortilla chips and topped with a little sour cream and cheese.
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