Steak with Chimichurri Sauce and Baby Fried Onions

Steak with Chimichurri Sauce and fried baby Onions

Chimichurri sauce is an amazing accompaniment to steak. It really works well with rich steak that has quite a bit of fat. Easy to make, yummy to eat. The onions were fantastic too. I found a bunch of different baby onions in the shop and had to buy them. This is one of the ways I decided to use them.

Ingredients

Chimichurri Sauce

1/3 cup fresh oregano
1/3 cup fresh chives
1 cup fresh coriander
1 cup fresh flat leave parsley
juice of 1 lemon
1 red chilli
2 tbsp red wine vinegar
salt and pepper to taste
1/3 cup extra virgin olive oil

Method

Combine the herbs (with their stalks)), chili, lemon juice and half of the olive oil in a food processor. Process until it becomes finer and then add half the vinegar, salt and pepper. while processing this slowly pour in the remaining olive oil. Don’t add all the oil if not needed. Taste and if more acidity is required add the remaining vinegar. Adjust seasoning as per your preference. Set aside until ready to serve.

Ingredients

Fried Baby Onions

20 baby onions
500 ml buttermilk
2 tbsp smoked jalapeno sauce
1/2 cup flour
2 cups oil for deep frying
2 ziplog bags

Method

Place the oil in a pot for deep-frying. Try and use a smaller pot so that the oil is high enough to cover the onions completely when being fried. Mix the buttermilk and tabasco together in a ziplog bag and set aside. Peel and slice the onions into quarters from the top making sure not to cut all the way through. This will give them a nice shape after being fried while still holding together. Place them in the ziplog bag with the buttermilk and tabasco and marinate in the fridge for 30 minutes. Place the flour in the other ziplog bag and once the onions have marinated transfer them into the flour. Shake around so that they are well coated in the flour. They are not ready for deep frying.

Heat the oil for about 5 minutes before starting to fry. Once golden remove from oil and place on kitchen towel to absorb the excess oil. Season with flaky seas salt as soon as it has been removed from the oil.

Steak

2 x 1.5cm sirloin steaks
flake sea salt
olive oil

Method

While the onions are frying season both sides of the steak with the seas salt. Heat oil in a cast iron pan and once the pan is very hot add the steak. Fry for 3 minutes a side for medium. Once cooked, rest for 4 minutes before serving with the onions and sauce. Enjoy

Advertisements

Ribeye with Chipotle Butter & Parsnip Chips

Ribeye with Chipotle Butter and Parsnip Chips

Today we are having a beautiful beef ribeye steak with chips. Chips does not mean potato… One of my favourites are parsnip chips and it is much easier to prepare than potato chips in my opinion. This meal paired with a yummy spicy chipotle butter is a winner combination.

Ingredients

2 Ribeye steaks, around 2inch thick each
2 parsnips
1 tbsp olive oil
sea salt flakes
50g butter, softened but NOT melted
1 chipotle chili with adobo sauce

Method

First off lets get that oven cracking at 180 C. Salt your steaks generously with the sea salt flakes. Leave aside and start your prep work.

You have to start with the chipotle butter. Chop the chipotle chilli and mix the butter and chipotle with adobo sauce together. Roll in some plastic wrap and pop in the freezer. While this is setting prep you chips. Peel the parsnips and then continue to peel the flesh to make the chips. Once done place on a baking tray lined with baking paper, drizzle with olive oil and season with some salt. Bake in the oven for 5 – 10 minutes until crispy.

Time to cook those beautiful steaks. Heat some oil in a oven proof pan. Do not put the steak on the pan until it is hot as you want to get a beautiful sear on all sides quickly without cooking the inside of the steak. Once all the sides are seared pop the pan with the steaks in the oven for around 10 – 12 minutes for medium rare. Remove from oven and set on a plate or cutting board to rest for 10 minutes.

Serve with your parsnip chips, sliced chipotle butter, and a glass of beautiful full bodied red wine.

Steak, Purple Carrot Chips & Pea Shoot Salad

Steak, Purple Carrots and Pea shoot salad

Not only does this look great, it tastes absolutely amazing. The flavour combinations are great, everything tastes fresh with the crunch of the carrots and the shoots complimented by a juicy tender steak soaked in a garlic and parsley butter. Hmmmm, I’m hungry again! I hope you all enjoy this as much as we did.

Ingredients

Carrots

3 purple carrots, peeled
1 handfull of sage leaves
3 tbsp olive oil
salt to taste

Method

Pre heat the oven to 200 degrees celcius. With a peeler, slice thin slices of carrot. Spread the carrot and sage leaves into an oven tray, drizzle with olive oil, season with salt and cook in the over for 30 minutes or until crispy.

Steak & Garlic Butter

4 rump steaks (do use a different cut if you prefer, we love rump steak)
2 tbsp olive oil
salt and black pepper
1 clove of garlic, crushed
150g butter, room temperature
1 cup of fresh flat leave parsley, chopped

Method

Prepare the butter about 1 hour before serving. Combine the ingredients garlic, parsley and butter and mix well. Put the mixture in a piece of cling film and roll tight. Place in the fridge to harden for approximately 45 min to 1 hour. To cook the steak, heat oil in a non stick pan. While the oil is heating up, rub the steaks with the salt and pepper. Seal the steaks properly on all sides. Once sealed, transfer to an oven tray and pop it in with the carrots. Cook for about 12 – 15 min for medium rare. Please note that this will vary based on the thickness of the steak.

Pea Shoot Salad

4 cups of pea shoots, stems slightly trimmed
1 tbsp lemon juice
1 tsp red wine vinegar
2 tbsp olive oil
1 tsp black pepper
salt to taste

Method

Whisk all the ingredients for the dressing together until it thickens slightly. Mix little bits of the dressing into the pea shoots at a time and taste as the dressing can be quite potent and this way you can control the flavour to your preference. Once you are ready to serve the meal and you are all plated up, slice the butter and place a slice on top of each steak. Serve immediately as the butter will melt and you want it to look pretty when you serve it. I hope you all enjoy.

Steak & Broccoli Salad

Steak with Broccoli Salad

What a wonderful meal to end off a long day, filling and yummy.The broccoli salad is a perfect dish to serve with the steak as the flavours are very complimentary. Serve this combination with a nice glass of red wine to complete the package. A delicious package indeed.

Ingredients

Steak & Gravy

2 x 300g rump steaks
1 tsp salt
2 tbsp olive oil
1/2 cup water
1 tbsp flour
1 tsp ground black pepper

Method

Pre heat the oven to 200 degrees Celsius. Rub the steak with the salt, heat oil in a pan and brown the steak on all sides. Remove from the pan and cook in the preheated oven until it is cooked to your preference. I cooked mine for approximately 20 minutes. Once the steak is removed from the pan, add the rest of the ingredients to the pan of steak juices and cook on a low heat stirring to create the gravy.

Broccoli Salad

1 head of fresh broccoli
200g bacon chopped
1/2 tsp dijon mustard
1 tsp white wine vinegar
1.5 tbsp olive oil
salt and black pepper to taste
parmesan cheese shavings to serve

Method

Cook the bacon in a pan until crispy and set aside. Place the broccoli in a pot, boil water in a kettle and pour it into the pot. Leave the broccoli in the pot for approximately 8 minutes. Do not turn on the stove, this way they will heat up but stay crispy and keep the beautiful green colour. In a small bowl mix together all the remaining ingredients except for the cheese to make a dressing. Once the broccoli is removed add it to a bowl with the bacon, mix in the dressing and serve with the parmesan cheese on top. Very easy and very tasty meal. Enjoy!

Steak, Rosemary Potatoes & Creamy Mushroom Sauce

Steak, Rosemary Potatoes & Creamy Mushroom Sauce

The ultimate Sunday lunch… Fill up the tummy, take a snooze and wake up in time for a game of tennis to “work off” the creamy mushroom sauce. I know, a pretty popular meal, steak and potatoes, but I wanted to share my version with you all. And here goes…

Ingredients for Potatoes

10 small potatoes, peeled
4 sprigs of rosemary, some leaves removed
4 cloves of garlic, crushed in the skin
3 tbsp of olive oil
sea salt and black pepper to taste

Method

Pre heat the oven to 200 degrees Celsius. Boil the potatoes in salted water for 8 – 10 minutes. Remove from water, strain and mix together with the other ingredients. Throw everything into a baking tray and roast in the oven for 45 – 50 minutes or until crispy and golden.

Ingredients for Steak

Very simple…

2 rib eye steaks
1 tbsp olive oil
sea salt and black pepper

Method

Rub the olive oil, salt and pepper onto the steak and allow to rest for 30 minutes. Cook on a griddle pan for 5 – 7 minutes or cooked to your desire. We like it medium.

Ingredients for Mushroom Sauce

2 cups of swiss brown mushrooms, sliced
200 ml of thickened cream
1 tbsp of plain flour
20 g butter
2 cloves of garlic, grated
sea salt and black pepper to taste

Method

Heat up a frying pan and fry the mushrooms, garlic, butter and seasoning together for about 4 – 5 minutes. Add the flour to the pan before the all the butter has disappeared and mix well until it almost forms a paste. Add you cream, stir until the mixture is mixed properly and cook on medium heat for about 5 minutes.

Serve everything together while still hot and there you go… Your winner Sunday Lunch

Beef Salad with Fried Mozzarella

Beef salad with deep fried mozzarella

Salads, salads, salads…so many ingredients to choose from. What, O! what shall we combine next?

Ingredients

300g eye round steak
1 tbsp chopped rosemary
3 tbsp olive oil
100g mozzarella cheese, cubed
1/2 cup plain flour
1 egg, beaten
1 cup bread crumbs
1 medium onion, thinly sliced
mixed baby herb leaves for salad

Method

Marinate the steak in 2 tbsp of oil and the rosemary for 30 minutes. While the meat is marinating, start to crumb the mozzarella. Dip into the flour, then the egg, and then finally the bread crumbs. Heat 1 tbsp of olive oil in a pan and fry the mozzarella on all sides. If it starts to leak out, don’t worry. It will still taste divine and will add some texture to your salad. After the meat has marinated, fry on a griddle pan until cooked to your preference, and thinly slice the steak. Place the mixed baby herb leaves and onion on a plate and top off with the beef and mozzarella. Serve with olive oil and balsamic vinegar.

Steak with roasted pepper & onion served with mango salsa

Steak with roasted pepper & onion served with mango salsa

This is a very quick and easy meal to make, and perfect for a nice summer lunch served with a cold beer or margarita. It can also be served at dinner time.

Steak with pepper & onion

400 g beef steak cubed
1/2 red pepper chopped into big chunks
1/2 onion chopped into big chunks
2 tbsp olive oil
2 tsp garlic powder
1 tbsp Worcestershire sauce

Method

Mix the onion and red pepper with 1 tbsp of olive oil and 1 tsp of garlic powder. Place in a oven pan and roast on 200 for approximately 30 minutes. While the pepper and onion is roasting, rub the steak with olive oil and garlic powder and fry in a large pan. Once the steak is brown on all sides, add the Worcestershire sauce and fry for another 3 minutes. When the pepper and onion is done mix together with the steak cubes.

Mango Salsa

1 mango peeled and chopped
1/2 onion chopped
1/2 red pepper chopped
2 red chillies de-seeded and chopped
juice of 2 limes
1 handful flat leave parsley chopped
salt and black pepper

Mix all the ingredients together and add salt and pepper to taste

I served this dish with some tortilla chips and bacon bites. I just used plain Doritos cheese tortilla chips. They have a nice but not overpowering flavor. As for the bacon, I used streaky bacon, rolled it and placed in the oven with the pepper and onion to go crispy. If you add bacon to this dish, put the oven on grill for 5 minutes after the pepper and onion is roasted to give the bacon that extra crisp.