There is nothing special about tonight’s meal or this post. I’ve been so busy I’ve not been able to find inspiration in anything I want to cook so when I went grocery shopping I picked up a steak and some salad stuff.
Check out the blog post at Yummy Lummy.
- Porterhouse steak
- Iodised salt
- Garlic powder
- Black peppercorns
- Queensland nut oil
- Spring onions
- Salted butter
- Radicchio lettuce
- Red onion
- Lime juice
- Olive oil
Steak and salad
- Unwrap the steak from the environmentally unfriendly plastic wrapping and dry the steak with absorbent kitchen paper.
- Season the steak with lots of salt and some garlic pepper and freshly cracked black peppercorns.
- Put the steak into the refrigerator uncovered for a few hours to brine a little.
- Heat a toaster oven or a regular oven to about 150 °C (300 °F).
- Insert the thermometer deep into the meat.
- Place the meat onto a rack over a backing sheet and put it into the oven.
- Cook until the internal temperature reaches about 45 °C (110 °F).
- Slice some radicchio and put it into a bowl.
- Slice some fennel, red onion and radish and add it to the bowl.
- Chop some parsley and add it to the bowl.
- Remove the juice from a lime and mix it with some olive oil to make a salad dressing.
- Dress the salad.
- Heat up a frying pan.
- Remove the thermometer from the meat.
- Rub Queensland nut oil over the steak.
- Season with freshly ground black peppercorns using a mortar and pestle to get a coarse grind.
- Sear the steak until you get a nice crust.
- Remove the steak and allow it to rest.
- Add some spring onions and mushrooms to the frying pan and sauté until the spring onions and mushrooms are soft.
- Add some sherry to help deglaze the frying pan and allow the sherry to be absorbed into the mushrooms.
- Cook until the wine is reduced.
- Add a knob of butter and allow it to melt and be absorbed.
- Add some cream and stir through.
- Garnish with chopped parsley.
- Turn the heat off and take the frying pan off the heat .
Plating up bit
- Put the salad on a dinner plate.
- Slice the steak and add some to the salad.
- Slice the rest of the steak and keep it for lunches at work.
- Pour the sauce over the steak.