Steak Night at Tim’s

Phew the painting and decorating is almost finished but I’m still not quite back in the kitchen properly so this is a post about a meal from over the holidays. A couple of weeks ago I met up with some old friends and had a good old Steak night. For years this was an almost weekly tradition for me and Ti,m having a big Steak with Homemade Chips and a mountain of Veg washed down with a bottle of wine, followed by dessert and a good bit of TV. I don’t get back to home from London too much so I thought I should make some time over the holidays and catch up with an old friend over a thick Steak and a good glass of Red.

On a cold winters night this is real comfort food. Its simple and uncomplicated and none of it takes too much work to do.

Steak and Chips with Caramelised Red Onion and Pepper Sauce and Green Beans.

Ingredients for 2 People

2 – 3 Steaks
Olive Oil
Pinch of Garlic Salt
Black Pepper to taste
Coriander to taste
400g Waxy Potatoes
1tsp Paprika
1tsp Cumin
1 Large Red Onion (or 2 small ones)
1 Large Sweet Red Pepper
1tsp Sugar
Splash of Red Wine (and the Bottle to serve it with).
Splash Balsamic Vinegar
200g Baby Carrots
200g Green Beans or Mange Tout
1tsp Cumin for Carrots

The Steak. The cut you chose is important as each has its own character and needs to be treated in a different way. I prefer a Rib Eye when cooking at home and Tim likes Fillet Steak. Rib Eye is cut from the Rib of Beef its close to the bone and so has bags of flavour and has the sweetness from the bone. Rib Eye is so called because of the knuckle of fat in the center of the Steak. If cooked correctly the fat will melt through the Steak giving a greater depth of flavour. Though people can be put off by the fat much of it will be melt away in cooking and leave you with a wonderfully rich and tender Steak.

The Marinade.

I began by scoring the Steak on both sides and then rubbing it with Olive Oil. I sprinkled it with Salt to bring out the juices and a lot of Black Pepper, I finished it with Coriander. Leave the Steak to Marinate and absorb the flavours for around 30 minutes.

Fry in a little Olive Oil over a medium heat for around 4 – 6 Minutes each side for Medium Rare. (Please vary according to taste.)

The Potatoes.

Thinly slice the Potatoes and pat them dry. Bring a pan of lightly salted water to the boil and add the Potatoes. Boil for 5 minutes to soften. Mix the Paprika, Cumin and some Pepper with 4tbsp of Olive Oil in a bowl and toss the Potatoes in it. Saute over a medium heat for around 20 minutes turning several times to cook evenly. They should be nice and crispy when done.

Caramelised Red Onions & Red Pepper.

Finely chop the Red Onion and Sweet Red Pepper. Heat some Olive Oil in a pan and gently fry the Onion and Peppers over a low heat for 10 – 15 minutes until translucent. Add in the Sugar and stir then the Red Wine and Balsamic Vinegar. Mix together and bring to the boil. Turn down to a gentle simmer and reduce the liquid till you have lovely sticky Caramelised Onions.

The Veggies.

We had Baby Carrots and Mange Tout. Just gently boil them for a 3 – 5 minutes in unsalted water. Carrots are livened up with a little Cumin in with them.

Plate up and enjoy with a big glass of wine. If you have some crusty bread it goes well to soak up the juices after you’ve had your feast!

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2 responses to “Steak Night at Tim’s

  1. Have tried unsuccessfully to ‘like’ this post but can’t do it from my smartphone. Anyway, good post, sounds and looks fabulous. Happy new year!


  2. Pingback: Jumble Spoiler – 01/17/12 « Unclerave's Wordy Weblog·

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