Tag: steaks

Steak with chimichurri sauce

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Serves: 4
Prep time: 15 mins

plus chilling time
Cooking time: 10 mins
Total time: 25 mins

plus chilling time
Skill level: Easy peasy
Costs: Mid-price

Originally from Argentina, chimichirri sauce is a robust and fresh-tasting herb, garlic and chilli sauce which is usually served with grilled or barbecued meat. It’s best to make the sauce a few hours in advance so the flavours can infuse into the oil and vinegar. Keep covered in the fridge but remove and leave at room temperature for about 30mins before serving. We’ve used rib eye steak here but sirloin, t-bone and fillet steaks all cook beautifully on the barbecue too. Make sure the coals are really hot so the meat sears instantly and take care not to overcook the steaks or they will be tough and dry.

Ingredients

For the sauce:

1 red chilli pepper, deseeded and very finely chopped
3 garlic cloves, peeled and crushed
6tbsp fresh finely chopped flat-leaf parsley
2tbsp fresh finely chopped oregano
2tbsp red wine vinegar
4tbsp olive oil
1tsp sea salt flakes
1tsp freshly ground black pepper

For the steaks:

4 rib eye steaks
Salt and freshly ground black pepper
Chips, to serve

That’s goodtoknow

If fresh oregano is unavailable use 2tsp dried oregano instead.

Method

To make the sauce, mix the chilli pepper, parsley and oregano in a small bowl. Stir in the vinegar, oil, salt flakes and pepper. Cover and chill for 2-3hrs or overnight to allow all the flavours to infuse.
Season the steaks lightly with salt and freshly ground black pepper and cook on a hot barbecue for 4-6mins each side (depending on how you like your steak cooked).
Remove the steak from the barbecue and cover and rest for 5mins. Serve each steak topped with a spoonful of the chimichurri sauce and with chips on the side.

By Nichola Palmer

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Pulled pork

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Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Get your friends round and impress them with these amazing slow-cooked shoulder of pork burgers. Marinate your pork overnight and slow cook for about 6-8 hours

Freezable
Make in advance

That’s goodtoknow

To save space when marinating the pork in sauce, put it in a freezer bag and seal: This also makes it easy to massage the sauce around the meat so it’s evenly coated.

Ingredients

1.5-2kg (3-4lb) boneless pork shoulder

For the sauce:

2 cloves garlic, peeled and crushed
8 tbsp tomato ketchup
4 tbsp cider vinegar
2 tbsp paprika
2 tbsp dark muscovado sugar
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
Salt and freshly ground black pepper
Baps, coleslaw and chips, to serve

Method

To make the sauce: Place all the ingredients in a bowl and mix well.
Spread the sauce thickly over the pork and put it in a bowl, cover with cling film and leave it to marinate in the fridge for at least 2-3 hours, or overnight.
Put the pork and sauce into a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender. Or, cook in a covered dish in the oven at 140°C/275°F/Gas Mark 1 for about 6-8 hours, or until the meat is tender, basting it occasionally with the sauce.
Remove the pork from the slow cooker or oven and leave it to rest for about 10 mins.
Pour the liquid into a small pan and skim off any fat. Boil to reduce and thicken slightly.
Place the pork on a board and cut off the skin and any visible fat. Use 2 forks to shred the meat into small pieces and stir into the sauce. Serve hot in baps, along with coleslaw and chips

By Sue McMahon

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Nutritional information per portion

Calories 271(kcal)
Fat 8.0g
Saturates 2.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Gordon Ramsay Cookalong ? How to Cook a Perfect Steak

This recipe comes from Gordon Ramsay’s F Word^[1] –

Gordon Says “don’t be afraid to cook a steak on the big night. If you follow these simple rules, it will be easy. Let the pan get nice and hot. If there’s no heat in the pan, there’s no color. If there’s no color, there’s no flavor”. Make sure the steak is relaxed, meaning it’s at room temperature. A relaxed steak will cook quicker, and won’t be stone cold in the center. Ingredients needed to cook a perfect steak couldn’t be simpler, so grab a steak next time you’re at the market, and treat yourself to a delicious meal.

Keep in mind, stove cooked steaks can produce lots of smoke while cooking. Open the windows before you start, and turn on the exhaust fan.

Ingredients:

New York Steak (or your preferred cut)
Salt
Freshly Cracked Pepper
Butter
Neutral Oil (flavorless cooking oil)

Directions:

Use a generous amount of salt and pepper to season the steak, and gently press it into the meat with your fingers. The thicker the cut of steak, the more salt and pepper you will need.

Use a heavy pan for cooking steak. Cast iron pans work best for this particular meal. Get the pan nice and hot, then add the oil. Wait for the oil to heat up, it should just start to smoke before adding the steak. Add the steak and push it down in the center with your fingers to ensure the entire steak is touching the bottom of the pan.

It’s very important to only flip the steak once during cooking. Moving the steak around while cooking it will only drain it of essential juices and lead to a less than desirable result. For rare, cook 2-3 minutes on the first side, then flip the steak. About 1 1/2 minutes into the second side, melt butter into the pan. Spoon the butter over the steak, ensuring to cover the entire steak. When the steak is just about finished, turn it onto it’s back, fat side down. Cook for about 30 seconds to reduce and soften the strip of fat. Remove steak from pan, and baste again with butter from the pan. Leave to rest, then slice if desired.

You can test doneness of the steak by comparing the firmness of the steak to parts of your hand. Rare is on your thumb muscle, near your palm, medium is near the outer edge of your thumb, and well-done is where your wrist meets your hand. Watch the video for a visual explanation of firmness. Embedding is disabled on the video for some reason, but you can watch it by clicking the link.

F Word
How to cook a perfect steak.^[2]^[3]

References

^{^} F Word (www.amazon.com)
^{^} F Word (www.amazon.com)
^{^} How to cook a perfect steak. (youtu.be)