July 11th, 2011
I went to the butchers to buy sausages, but Marek had some really good looking Argentine steaks with Chinese seasoning – I had to buy one. I think there was some chilli, garlic, ginger, rosemary, thyme and a little soy sauce in the seasoning and I decided to cook it in a griddle pan. Argentinian beef has a reputation for being some of the best in the world.
I chopped and mixed some chilli, garlic, ginger to cook in the juices, after the steak was done. I like my steak rare to medium, so I recommend cooking the meat at room temperature, in a pre heated pan (almost at smoking point), for about 3 – 4 minutes per side – brush the steak with a little oil before cooking. Don’t poke it or move it about, flip it over gently, when you start to see little traces of blood coming out of the top of the meat.
Wait for a further 3 or 4 minutes (as per your taste) and remove it from the pan, to rest for five minutes before eating.
I turned the heat down and added a little olive oil and the pre chopped chilli, garlic and ginger to the pan and the steak juices.
As the garlic starts to take colour, add some red wine and reduce. A little soy sauce can also be added to enhance the oriental flavour if necessary.
I couldn’t resist having my steak with sautéed potatoes, fresh peas and broad beans – both of which are in season and came from Perry Court Farm in Kent.
yum yum. What would you rather. Cheval or Argentinian beef?
Well that was very good cheval…