Friday’s feast: the best way to serve steak
Words: Tara Guiness
Everyone loves a good steak. But people often tend to be afraid of it as they think they will overcook it – which is often the case. To have a delicious and affordable steak at home is not difficult to achieve. I love my steak with Chimichurri. This is a green herb sauce that originally comes from Argentina. It goes amazingly well with grilled and fried meat. This is my version of the classic recipe. Hasselback potatoes are my new favourite thing, they take half the amount of time to cook as they have lots of slits filled with garlic, butter and thyme. This simple dinner will impress anyone and can be made before you’ve finished your first glass of red wine.
I have chosen to use a ribeye steak as its not as expensive as fillet steak but its still special with great fat marbling. This ensures amazing flavour.
Another idea is for a quick dinner is to soften a pack of salted butter and mix it with a tablespoon of thyme leaves and 3 crushed cloves of garlic. Next, wrap the butter in cling film like a sausage and keep it in the fridge or freezer. You can then just cut slices off it and melt them on top of your hot steak for a simple sauce.
Serves 2
Two Rib Eye Steaks
Salt and Pepper
Oil
A Few Sprigs of Thyme
Chimichurri Sauce
60g Flat Leaf Parsley
100ml Olive Oil
Juice and Zest of Half a Lemon
2 Green Chillies (or more if you like it very spicy)
Pinch of Salt and Pepper
1 Clove of Garlic
Half a Red Onion
1 Tsp Sugar
1 Tsp Apple Vinegar
Hasselback Potatoes
Four Small Maris Piper Potatoes
2 Cloves of Garlic, Crushed
2 Tbsp Salted Butter
Salt and Pepper
A Handful of Grated Parmesan Cheese (optional)
A Few Sprigs of Thyme
To Serve – Watercress. A tomato, halved and roasted with the potatoes.
Recipe
Pre-heat Oven to 200C Fan. Marinade the steaks with salt, pepper, oil and a few sprigs of thyme. Wrap in cling film and leave it out of the fridge. You will want to fry the steak at room temperature.
Cut the potatoes in half lengthways and stand each half on their cut side. Then taking a small knife cut slits close together all along the potato. In a small pan melt together the butter, garlic, salt and pepper. Brush half of this mix on the potatoes. The butter should seep into the slits. Sprinkle with some of the parmesan and thyme leaves. Bake the potatoes in the oven for half an hour. Apply more of the garlic butter, thyme and created parmesan half way through the cooking time.
Blend all of the Chimichurri ingredients together in a food processor. Taste and adjust seasoning if necessary.
Heat a glug of oil in a pan with a knob of butter. Once the pan is really hot fry the steak for 1-2 minutes on each side. Immediately wrap the steak in tin foil and let it rest for at least 5-10 minutes.
Serve your steak with watercress, roasted tomatoes, hasselback potatoes and dollops of Chimichurri sauce.
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