Saturday, 16 November 2013

Marinated steak, purple sprouting broccoli, and homemade horseradish

I marinated the steak with my neighbour's family pesto before-hand. I asked what was in it and she said a mixture of salt, parsley, basil, onion, garlic, tomato, parmesan and oil. Her mother is Italian and makes the most amazing food and this marinading pesto is just the tip of the iceberg! Homemade, self-made cooks are what keeps the country going. So get cooking!

I left the steak out on the side to come to room temperature sitting covered in the marinade, otherwise it’ll go into shock if put in a hot pan straight from the fridge. So, while the steak is warming up, get the broccoli on to steam and make the horseradish.


I picked the horseradish from Tetsworth village green but if you can’t find it locally (look for the big sprouting leaves and dig down to get the root out), then pick some up at a market or supermarket. It’s coming into its strongest time come December so get it while it’s hot! Anyway, grate the horseradish root, add a teaspoon of mustard, pinch salt, pinch pepper, few splashes of cider vinegar (or white or red wine vinegar if that’s all your cupboard holds) and then a few tablespoons of crème fraiche. Mix to taste. It keeps in the fridge for ages so whack it in a jam jar and get it out when you need it. You could add it to dumplings for your winter stew, add it to a mackerel fishcake mixture, or simply with a steak like here.

Back to the steak. Get a pan smoking hot, sear both sides of the marinated steak for as long as you wish. The main thing is to allow the meat to rest for the same amount, if not more than the cooking time. If it rests, then all the fibres and juices go back into place and relax back into a juicier steak (think about how tense the fibres get when put into a boiling hot pan - they need to rest back so the juices won't come pouring out once cut). Once resting, plate up the broccoli and horseradish and pour a large red wine. One of the best, and quickest, dinners ever.

Tomorrow, I'm attempting to cook a beef joint for Sunday dinner...I have cooked plenty of roasts but we've always had chicken or lamb as a family. My beef joint success/failure is soon to follow...

ZP x

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