4 Comments to 'Steak with Horseradish Crushed Potatoes'
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Last week’s success with the marinated lamb chops got us thinking about what else we could approach in a similar way. We don’t often eat steak and when we do, we usually just season it with a little salt and pepper beforeheand. It seemed obvious therefore that we should try marinating some steaks so that’s what we did.
Similar to last week, we used some oil, salt and pepper, garlic, rosemary and a dash of red wine vinegar as the marinade. The steaks sat in this mixture for about an hour before Stephen fried them for two minutes each side, resulting in perfectly medium-rare steaks. The pan was hot and that, coupled with the marinade resulted in crunchy outsides and meltingly-tender middles: just the way a good steak should be.
The marinade itself worked well, rosemary isn’t a herb we would normally use with steak but it leant an earthy, fragrant note to the meat. The vinegar wasn’t immediately discernible but added a layer of of sourness and obviously helped in the tenderisation. Served with crushed new potatoes which had been mixed with spring onions, horseradish and wholegrain mustard.