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, so we decided it was time to prepare one at home. The sides have always been a feature at our dinners, and I am sharing my favourites.
Which cut of meat do you prefer, tenderloin or rib eye? I like mine to be rib-eye 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, keeping them warm in a low oven while the steak is being cooked to perfection.
This portion will serve 2 generously.
400 g/1 lb bone-in ribeye steak
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. Cook for another 4 minutes on the other side.
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 it 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 them to soften. Add a pinch of salt and sugar to help it cook to a beautiful golden brown.
Remove it and set it aside.
350 g/ 3/4 lb of mushrooms, sliced. 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 caramelised onions and make it into the'sauce' to go 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, a sprinkle of salt, 1/4 tsp Ancho chilli powder, zest of lime, and a squeeze of lime, toss the corn.
Wash and slice 2 small potatoes, sliced round or in wedges. In a hot skillet, add a touch of oil and place each slice of potato 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 them to boil, cover and lower the heat, and steam cook for 10 minutes. The milk will turn creamy. Take out and set aside.
Alternatively, sprinkle with cheese and pepper.
A large bunch of fresh spinach, washed and roughly chopped.
In the skillet, add a dash of olive oil and a grated clove of garlic—I prefer a roasted clove of 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 transfer to a bowl.
Prepare a butter mixture with garlic.
Prepare the 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.