I had tried this recipe to send it for an event, but it got well done and I wasn't very pleased with the color. So I opted not to send it for the event. The taste was good and Vivek liked it too. Steak is a very flavorful meal and the first time I had it was when Vivek took me to Texas De Brazil for his birthday a couple of years back. But I don't try it much at home. I served it with creamed mashed potatoes and mushroom gravy, fried spinach and sauteed beans.
You can view the images at this link : yummy steak
For the steak:
Few drops of lemon juice
Cooking wine - a few drops
Mix the ingredients together and rub the steak with it. Put it in a zip lock bag and put it in the fridge for a couple of hours. Remember to keep it out and let it return to room temperature before grilling it.Heat a grilling pan or a non-stick pan and just spray with cooking oil . Once hot place the steak and do not move it around. After 5 mins turn it over and leave it for 3 to 4 mins. This timing depends on the size of the piece and also gives a perfect medium rare cooked steak. Remove it and cover it with a foil and let it rest for a couple of minutes before slicing it. This
Yukon gold potaoes or any potatoes that you use
Whipping cream - 1/4 cup
Milk - 1/2 cup
Bring a big vessel of water to a boil and add the peeled and cut potatoes along with salt. Once the potatoes are well done, strain the water and smash the potatoes immediately and make sure there are no lumps left. Warm the milk and add it gradually to the smashed potatoes and return it to the stove on low to medium heat. Once it starts to absorb the milk add the cream and pepper powder and mix it well and just before removing it from the stove add the chopped parsley and stir it well. Cover and let it set for a few minutes before serving. If it becomes dry add some more milk to it. It has to be creamy and smooth...Serve it warm.
This gravy is optional...
Shallot - 1
Garlic - 1 minced
Whipping cream - 2 tbsp
Milk - 1/4 cup
All purpose flour - 1 tsp
Paprika - just a little
Salt to taste
Oil for deep frying
Baby spinach leaves
Remove the stem from the leaves and wash and wipe them dry. Make sure they are completely dry or else while frying the water might splutter all around you. Heat a non stick pan and add oil ,once hot add the leaves a few at a time and make sure they get cooked well and crisp. Place them on a paper towel to extract all the oil and keep it aside.
This was my first time with canned beans and all i had to to was just strain the water and give it a quick rinse. In a non-stick pan add a couple of drops of olive oil and add the beans and pepper powder and saute for a couple of minutes and serve warm.
Cranberry cinnamon sauce:-
I used dry cranberries, so had to rehydrate them first by putting them in a little boiling water for 30 minutes
Once the cranberries were ready i added the brown sugar and cinnamon sticks and water and let it boil and then simmer it for 15 minutes. Then grind it into a puree, remember to remove the cinnamon sticks. Strain the mixture and return it to the stove, place the cinnamon back in it and then let it reduce some more.
Plating - pour a couple of tablespoons of the cranberry sause on one end of the plate, place sliced steak on top if it, a big scoop of the mashed potatoes with the mushroom gravy on top, place the crisped spinach on the side of the mashed potatoes and the sauteed beans on the side. Bon Appetite..... The whole meal took me around two hours to get done, hope you guys like it too