Today I have two delicious recipes using steak. We have such good quality grass-fed beef in Ireland, so when you’re shopping, always look for the Bord Bia Quality Assured mark. Over the years, beef has always been a very popular option in the restaurant. You could also serve this steak sandwich with a blaa or a baguette with the juices softening the bread - very tasty.
Chimichurri is a popular South American sauce that has a good kick to it. It is traditionally served with barbecued or grilled meat and I have used it a few times already this summer when eating outdoors. I am a fan of rib-eye steak as it has great flavour and is good value for money. I also like this chimichurri sauce over roasted vegetables - it’s well worth trying.
Makes one sandwich
1 large onion
2 tbsp rapeseed oil
knob of butter
2 tbsp dark brown sugar
4 tbsp red wine vinegar
200–250g (7–9oz) sirloin steak
1 garlic clove, unpeeled and cut in half
1 small ciabatta loaf
2 tbsp mayonnaise
1 tsp English mustard
50g (2oz) watercress
sea salt and freshly ground black pepper
1 Cut the onion into 2cm (¾in) rounds. Put a non-stick frying pan over a medium heat. Add half the oil and the butter, then add the onion. Season and toss into an even layer. Sprinkle over the sugar and sauté for five minutes, until lightly caramelised.
2 Pour the vinegar into the onion, stirring to combine. Cover with a lid or baking sheet, then reduce the heat to low and simmer for about 20 minutes, until well caramelised. Add a splash of water if you think it needs it.
3 Heat a griddle pan over a high heat. Season the steak and rub with the garlic and the rest of the oil. Cook for two to three minutes on each side for medium (or a little longer if you like your meat well cooked). Transfer to a plate to rest.
4 Cut the ciabatta in half, then in half again to open out. Toast on the griddle. Smear the bottoms with the mayonnaise and mustard, then add the watercress. Carve the steak and pile on top with the caramelised onion. Put on the tops to serve.
450g (1lb) baby new potatoes
4 x 200g (7oz) rib-eye steaks, well trimmed
1 tbsp olive oil
fresh coriander leaves, to garnish
fresh tomato and red onion salad
For the chimichuri sauce
4 spring onions, trimmed and chopped
4 garlic cloves, peeled
1 red chilli, seeded
1 bunch fresh flat-leaf parsley
3 tbsp red wine vinegar
2 heaped tsp dried oregano
pinch of hot paprika
pinch of ground cumin
3 tbsp water
sea salt and freshly ground
1 Place the new potatoes in a steamer and sprinkle over a little salt, then cook for about 15 minutes, until tender. Meanwhile, heat a barbecue or cast-iron griddle pan.
2 Rub the steaks with a little of the olive oil and season with salt and pepper. Place on the barbecue or griddle pan for four to five minutes on each side for medium rare – leave them on a little longer if you prefer your meat more well done. Transfer to a warm plate and loosely cover with foil. Set aside to rest for about five minutes.
3 To make the chimichurri sauce, put the spring onions, garlic, chilli, parsley, vinegar, oregano, paprika, cumin and three tablespoons of water in a blender or a food processor and blend to a sauce of your preferred smoothness.
4 Divide the sauce among four dipping bowls. Carve the steaks on the diagonal and arrange a steak on each warmed plate (or use one large platter). Garnish with the coriander leaves and add the steamed new potatoes and a dipping bowl of the chimichurri sauce.
5 Serve with the tomato and red onion salad.