For years we have held on to a tradition of a visit to the same steak house for a family steak dinner. This was not possible through covid and so we decided it was time to prepare one at home. The sides have always been a feature at our dinner and I am sharing my favourites.
Cut of meat is your choice, tenderloin or rib eye? I like mine as we serve it sliced to share covered with a caramelised onion and mushroom sauce.
It is best to prepare one thing at a time in the same skillet, keep them warm in a low oven while the steak is being cooked to perfection.
This portion will serve 2 generously.
400 gm ribeye steak - bone in
Sear the steak on a screaming hot skillet, griddle, or bbq. 5 minutes first. Do not move it around, this allows for a crust to form. Turn and cook for another 4 minutes.
Prepare a cutting board with salt, pepper and garlic butter, place the steak on this and repeat the same over the top of the steak with more salt pepper and garlic butter. Working very quickly, cover the steak with a domed lid. 10 minutes for red medium rare, 12 minutes for pink medium rare.
Slice the steak against the grain and toss it in or serve with the sauce prepared with the caramelised onion and mushrooms.
1 large onion, sliced
In a skillet heat a tsp of oil and butter, add the onions and allow it to soften. Add a pinch of salt and sugar to help it cook to a beautiful golden brown.
Remove and keep aside.
Slice 350 gm mushroom. In a hot skillet add a tbsp of olive oil and a nob of butter, add the mushrooms. Sprinkle with salt and add a woody herb like thyme, oregano or rosemary.
Cook for 5 minutes and add a splash of cognac, brandy, whisky or rum.
Add the caramlised onions and make it into the 'sauce' to top over the steak.
Add 1/4 cup of liquid to thin down the sauce if you wish. Bring it to a bubble before using it. Pick from stock, broth or orange juice.
Fresh is best. Roast 2 corn on the cobs on an open flame or grill. Alternately you can boil them. Strip them down to the kernels. In a pan with a touch of butter, sprinkle of salt, 1/4 tsp Ancho chillie powder, zest of lime and a squeeze of lime toss the corn.
Wash and slice 2 small potatoes. slice them round or in wedges. In a hot skillet add a touch of oil and place each slice of potatoes at the bottom of the large skillet. Allow it to caramelise. Sprinkle them with salt. Turn each piece, add whole milk just enough to barely cover the potatoes and allow it to boil, cover and lower the heat, steam cook for 10 minutes. The milk will turn creamy. Remove and keep aside.
Alternately sprinkle with cheese and pepper.
1 bunch of fresh spinach, washed and roughly chopped.
In the skillet add a dash of olive oil, a grated clove of garlic- I prefer a roasted garlic preserved in olive oil.
Add the spinach, sprinkle it with salt and nutmeg, cover the lid and allow it to cook for 5 minutes. Open the lid, let all the liquid evaporate and add a glug of cream. Toss and remove to a bowl.
Prepare a butter mixed with garlic.
Prepare a butter with ancho chilli, lime zest and lime juice.
Photo courtesy Niloufer Mavalvala
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.