Curtis Stone: Steak out
Ingredients
For the steak:
8 tbsp unsalted butter, at room temperature
1 clove garlic, finely chopped
1 shallot, finely chopped
Zest of 2 oranges
1/2 tsp crushed red chillies
1 tbsp chopped fresh thyme
1 tbsp chopped fresh chives
Four 280-340g T-bone steaks
For the onions:
1 red onion, cut into 1cm-thick slices
1 tbsp olive oil
For the salad:
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
4 cups baby spinach leaves
1/2 cup cherry tomatoes
1/4 cup goat's cheese, crumbled
Method
1. Mix the butter, garlic, shallot, zest, chillies, thyme and chives in a bowl to blend.
2. Lay a sheet of plastic wrap on a work surface and spoon the butter mixture into the centre, then roll into a cylinder.
3. Refrigerate for at least 2 to 3 hours to set.
4. Heat a char grill to medium-high heat.
5. Season the steaks with salt and black pepper and grill on one side for 5 minutes.
6. Meanwhile, cut the butter log crosswise into 8 slices and set aside.
7. Turn the steaks over and top each with 2 slices of butter.
8. Grill for another 5 minutes for medium-rare, or until the butter begins to melt, then remove the steaks from the grill and place on a plate to rest for 4 minutes.
9. While the steaks are cooking, rub the onion slices with the olive oil, season with salt and pepper, and cook on the grill for 2 to 3 minutes per side, or until the onions have caramelised and softened slightly, then remove from the grill.
10. While the steaks are resting, pour the vinegar into a mixing bowl and slowly drizzle in the olive oil while whisking. Season to taste with salt and pepper.
11. In a separate mixing bowl, combine the spinach leaves and tomatoes and toss with enough of the vinaigrette to coat.
12. Season the salad to taste with salt and pepper. Divide among 4 serving bowls and sprinkle the goat's cheese evenly on top.
13. Place the steaks on serving plates with the grilled onions, and serve with the salads.
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