Bloody Beef!
Do not be alarmed. The title above is not an attempt at being butch (by use of colloquial language). My beef is bloody, simply because it is bloody and rare, and because it contains blood orange in the dressing. The method of cooking steak this way comes from the famous food writer Nigella Lawson. And she is spot on with this-this really is the best way to prepare perfectly rare meat. As much as I give praise to her for this, I must mention that the idea and flavours are mine. Serve this on warm nights with jasmine rice to which you have added a star anise and a bowl of whole vine tomatoes to consume as you wish. Note- Blood oranges are seasonal and are available during Spring.
Porterhouse with Citrus and Vietnamese Mint
Ingredients
For the marinade:
½ tsp cardomom
1 dried chilli, crushed
½ tsp cinnamom
½ tsp cumin
1 garlic clove, finely chopped
1 tsp finely chopped ginger
Fresh black pepper
1 tsp fish sauce
1 tsp oyster sauce
1 tsp dark soy sauce
3 tbsp vegetable oil
For the dressing:
½ blood orange, juiced
½ blood orange, zest finely julienned
1 lime, juiced
½ lime, zest finely julienned
Salt
Fresh black pepper
About 10 vietnamese mint leaves
About 10 mint leaves
A generous drizzle of extra virgin olive oil
500g of Porterhouse steak
For the marinade:
½ tsp cardomom
1 dried chilli, crushed
½ tsp cinnamom
½ tsp cumin
1 garlic clove, finely chopped
1 tsp finely chopped ginger
Fresh black pepper
1 tsp fish sauce
1 tsp oyster sauce
1 tsp dark soy sauce
3 tbsp vegetable oil
For the dressing:
½ blood orange, juiced
½ blood orange, zest finely julienned
1 lime, juiced
½ lime, zest finely julienned
Salt
Fresh black pepper
About 10 vietnamese mint leaves
About 10 mint leaves
A generous drizzle of extra virgin olive oil
500g of Porterhouse steak
Method
Combine all the marinade ingredients in a large bowl.
Add the steaks to the marinade. Make sure the marinade coats the entire surface of the steaks.
Cover the bowl and leave to marinate for a long time in the fridge or for a short time at room temperature. The meat needs to be at room temperature to cook.
Heat a pan over a high heat.
When it is very hot, remove the excess marinade from the meat and sear the meat for 2 minutes each side. The meat should brown nicely. The pan will smoke a bit, it is a good idea to turn the exhaust fan on.
Now take the steaks and wrap them in 2 layers of foil, sealing them well. Place this aluminium parcel on wooden board and leave it to rest for 20 minutes. It is important that the meat should rest on a wooden surface, as wood holds heat.
In the meantime, prepare the dressing ingredients-do this at the last minute, as I have mentioned before, the flavours of citrus begin to change quickly.
Unwrap the meat and slice it thinly.
Combine with the dressing ingredients and any juices from the meat.
Arrange the meat on a platter and serve immediately. This will serve 2 people on high protein diets (now that’s butch).
Combine all the marinade ingredients in a large bowl.
Add the steaks to the marinade. Make sure the marinade coats the entire surface of the steaks.
Cover the bowl and leave to marinate for a long time in the fridge or for a short time at room temperature. The meat needs to be at room temperature to cook.
Heat a pan over a high heat.
When it is very hot, remove the excess marinade from the meat and sear the meat for 2 minutes each side. The meat should brown nicely. The pan will smoke a bit, it is a good idea to turn the exhaust fan on.
Now take the steaks and wrap them in 2 layers of foil, sealing them well. Place this aluminium parcel on wooden board and leave it to rest for 20 minutes. It is important that the meat should rest on a wooden surface, as wood holds heat.
In the meantime, prepare the dressing ingredients-do this at the last minute, as I have mentioned before, the flavours of citrus begin to change quickly.
Unwrap the meat and slice it thinly.
Combine with the dressing ingredients and any juices from the meat.
Arrange the meat on a platter and serve immediately. This will serve 2 people on high protein diets (now that’s butch).
