STEAK WITH TOMATO, MUSTARD & PARSLEY SAUCE

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.

INGREDIENTS

• 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 

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