Those
who know me know that I am not one to crave steak often. However, I have
realized that it can be quite nice for my iron level and me once in a while.
Whilst out at breakfast today a friend rattled off the perpetual saying ‘Eat
like a King for breakfast, a Queen for lunch and a Pauper for dinner’. I had
this clearly embedded in my mind as I decided what to make for lunch. Steak
seemed like a good choice, as whilst it is filling it is not too filling to
result in a sneaky afternoon siesta.
The
tomato, mustard and parsley sauce has a little story behind it as well. I have
splattered tomato sauce / ketchup on my medium-rare, top quality steaks for as
long as I can remember. My dad positively faints at this habit, my mother
shakes her head and my boyfriend screams at me ‘stop, you are ruining it!’.
Hence I decided to finally listen to them, as they may be onto something. As I
still needed a sauce to go on my steak, I pulled out some tomatoes from the
fridge that had seen better days, as well as some fresh parsley and mustard,
because come on, you need a little mustard to zest up a steak. Sumac is my new
favourite spice and goes incredibly well with tomatoes (you can buy it at any
major supermarket in the baking isle). Lastly, a splash of vinegar and voila, a
steak sauce worth of a eye fillet steak.
- 4 x 130g eye fillet steak, fat removed
- 1 tablespoon coconut oil (in liquid form)
- 2 garlic cloves, finely chopped
- 2 large tomatoes, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 heaped tablespoon dijon mustard
- 2 teaspoons sumac
- 1 teaspoon balsamic vinegar
COOKING
1. Combine tomatoes, parsley, mustard, sumac and vinegar in a small bowl and toss well to combine all ingredients. Add a pinch of sea salt & refrigerate until steaks are cooked.
2. Combine steaks, garlic and oil in a medium bowl and mix so garlic and oil coats all the steak. Heat a large frying pan over medium-high heat and cook steaks to your specification / liking. (I like steaks medium rare, so I cooked them for around 4-5 minutes each side, then cut into the side of one of the pieces to make sure that it was ready).
Serve warm with tomato, mustard & parsley sauce on top or on the side.
Serves / 4
Total Preparation time / 12 minutes
Total Cooking time / 10 minutes
x E
I have to try this - I love mash
ReplyDeletedad
Have you tried this recipe yet MNDBerkelmans? Perhaps you can make steak on Sunday lunch and Ill bring the sauce over?
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