Thursday, 28 February 2013
Sirloin steak with two sauces
Whilst thinking of different tapas ideas I'd watched the chargrilled fish with four sauces of the Mediterranean recipe from El Caller de can Roca and decided to replicate it to a degree with sirloin steak or 'solomillo' as its known in Spain. This recipe uses Spanish Romesco sauce and a honey,creme fraiche and mustard sauce which add a tangy, creamy taste to complement the steak.
Serves two as a tapas or one as a main
1 good quality sirloin steak, preferably Aberdeen Angus
10-12 blanched almonds
2 red Ramiro peppers
100ml-200ml Olive oil
5-8 cloves garlic, unpeeled
1 slice white bread (preferably stale)
25ml red wine vinegar
3-4 tablespoon's creme fraiche
3-4 tablespoon's honey
1 teaspoon Dijon mustard
1. For the Romesco sauce, preheat the oven to 200C and lay the hazelnuts and almonds on a tray, allow to brown gently in the oven for around 8-10 minutes, once browned add to a food processor whilst hot and blend to a powder.
2. Blister the pepper's over a naked flame from the gas ring or grill the peppers for 4-5 minutes turning regularly until the skin is blackened, wrap in cling film and set aside.
3. Add a good glug of the olive oil to a pan and add half of the garlic (3 if you do not like it too garlicky 5 if you do!) fry the cloves gently until they go golden brown, remove from the pan and remove the skin, add to the processor, chop the remaining garlic and add to the processor. With the remaining oil in the pan, add the slice of white bread and fry until golden on both sides, turning once, tear and add to the processor.
4. Unwrap the peppers from the cling film and slice, taking care to remove the seeds and any white pith from the inside, add to the processor and blitz to a chunky paste-like texture, with the motor running on a low speed, add the olive oil gradually as the sauce begins to take shape, it should be a thick consistency.
5. Add the red wine vinegar to taste and season with salt and pepper, keep in the fridge covered until ready to use.
6. In a bowl, mix together the creme fraiche, honey and mustard and cover, leaving in the fridge until needed.
7. For the steak, add a dash of olive oil to a pan or griddle and season the steak with salt and pepper. Fry/grill the steak for 2-3 minutes each side for medium meat or 4-5 for well done. Place the meat onto a warmed plate to rest for 4-5 minutes.
8. To serve, place dollops of sauce on the plate and glide a tablespoon through to create a swipe effect. Slice the steak into strips and serve down the middle of the plate.