Steak nights are always fun - whether it is just for the family or if you are entertaining for friends! It is tasty, quick and always a winner! I really enjoy experimenting with how to serve steak - ie. what sides should accompany it etc. - so I decided to spice things up a little the other day... literally! haha...
WHAT YOU NEED
Steak
Asparagus
Bell Peppers
Cucumber
Chilli's
Garlic
salt & Pepper
Olive Oil
Basic white Sauce
I have mentioned this in other steak posts before, but will make mention of it again... it is quite important to allow the steaks to reach room temperature before you griddle them - so take them out of the fridge at least two hours before you are wanting to cook them. It is also important not to salt the meat too long before you cook it. Salt draws out moisture so you may find that the steaks end up being a little dry if you do that too early. I usually add the rub or basting (which obviously also contains salt) about 15 minutes before cooking.
The seasoning in this instance is quite simple because the steaks are served with cayenne pepper sauce. So the rub literally consisted of salt, pepper and olive oil. I generally just put that all onto a plate and then place the steaks onto the plate and coat them on both sides by rubbing them into the mixture on the plate…
Heat the griddle on the stove to a VERY high heat and when ready, you can throw the steaks in. The heat needs to be REALLY high in order to get those fantastical griddle marks... in fact, I didn't wait long enough this time around, so the griddle marks weren't the best but hey - you can't win them all lol. I like a RARE steak, so I do them for two minutes a side and then finish off by crisping up the fat, but you can obviously cook the steak to your own preference.
Once the steaks are finished cooking, set them one side and flash fry the asparagus. Once that is done, place them in a cup and into a low heat oven just to allow the excess oil to drip off as well as to keep them warm, without actually cooking them any further.
The sauce is essentially a basic white sauce with a couple of additives - namely being cayenne chillies and plenty of garlic! Because the sauce has a serious kick in it, I thought that serving it with some “cool down” additions would be wise lol, so I chopped up some fresh yellow and red sweet bell peppers and also grated some cucumber ribbons.
The sauce is traditionally served over the steak or on the side, but this time I decided to do things a little differently. I selected a plate that was "bowl like" and poured the sauce onto the plate first. I then added the steak and then all the toppings. I really loved the way it turned out, not only from an aesthetic presentation perspective… but also from an eating experience. Having the steak on top of all that saucy deliciousness was just wonderful and it just looks so much nicer than when it is done the other way around - ie. with the sauce just poured all over the top.
❤❤❤
Until next time...
Much Love from Country Bumpkinland, South Africa xxx
Jaynielea
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