Perfect Sauces for Steak
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Perfect Sauces for Steak

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These sauces are the perfect addition to any steak.
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 5 mins Cook: 5 mins
Serves 6-8 Serves 6-8
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Ingredients

Zesty Tomato Salsa

  • 1 punnet ripe cherry tomatoes, quartered
  • 4 pieces sundried tomato, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 2 teaspoons fresh oregano or thyme, chopped
  • 1 clove garlic, crushed
  • 1 tablespoon capers
  • 1 teaspoon red or white wine vinegar
  • ½ teaspoon sugar

Mustard, Garlic & Herb Cream

  • 1 cup cream
  • 2 tablespoons wholegrain mustard
  • 1 clove garlic, crushed
  • 2 tablespoons fresh herbs, chopped (chives, parsley, coriander)

Chimichurri

  • ½ cup fresh coriander, finely chopped
  • ½ cup fresh oregano, finely chopped
  • 2 cloves garlic, crushed
  • ¼ cup oil
  • 2 teaspoons white or red wine vinegar

Method

Zesty Tomato Salsa

Combine all ingredients in a bowl and let them sit for at least half an hour to allow the flavours to infuse before serving with cooked steak. Season with salt before serving.
 

Mustard, Garlic & Herb Cream

Place all the ingredients except the herbs in a small saucepan and bring to the boil. Immediately reduce the heat and simmer gently until the cream has reduced by half, then add the herbs. Taste and season as required.
 

Chimichurri

Combine all ingredients until well mixed (use a processor if you have one). Taste and season as required.
 

How to Cook the Perfect Steak

  • Suitable Cuts
  • Tips & Tricks

Cooking the Perfect Steak

  • Take the meat out of the fridge 20-30 minutes before cooking. This allows it to come to room temperature and ensures even cooking.
  • Pat with paper towels, making sure the outside of the meat is as dry as possible before frying. If you want to cut the fat off the steak, do it once it’s cooked as fat adds flavour and moisture to the meat while it’s cooking. Brush the steaks with oil and season all over with a little salt and pepper.
  • Preheat a large frying pan (or BBQ) to a high heat. If using a frying pan, the heavier the base, the better – heavy-based pans hold heat longer and cook the meat evenly.
  • It’s important not to overcrowd the pan or BBQ, or the meat will stew rather than sear. Cook the steak in batches or use two pans if need be. You should hear a big sizzle when the steak hits the pan – no sizzle means the pan isn’t hot enough.
  • As a rule of thumb for a steak 22mm thick – cook 2 minutes each side for rare, 3-4 mins each side for medium-rare and 4-6 mins each side for medium. For well done, cook for 2-4 minutes each side, then turn the heat down and cook for another 4-6 minutes.
  • To test for doneness, I find it easiest to use the tip of your clean index finger (or tongs) to gently prod the steak. If the steak is soft and squishy, it’s rare. If it’s soft but a bit springy, that’s medium-rare. If it’s springy, that’s medium. Any firmer than that and it’s on its way to well done.
  • Place the steaks onto a wooden board or plate, cover loosely with foil and rest for about 6-7 minutes before slicing across the grain or serving. Resting will allow the meat to relax, and the juices will return to the meat fibres. This means the juices won’t run out on to the plate when you cut the steak – and results in more tender steak.

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