Sometimes love is a good steak and red wine

Posted by petra08 on November 29, 2014 · 6 Comments 

Do you ever have one of those days when you regret having left your bed, and even more so reading your e-mails? M had one of those days and it wasn’t just one thing, all bad things comes in three and it was about as far as we could stretch a day of misery. There were no mega miseries but together it was just a bit much if you know what I mean.

I had some prawns ready for a curry but this was a day for comforting steak. I had a skirt steak tucked away for days like this. Skirt steak is is my favourite cut as it has so much flavour and it cooks in three minutes (and some resting time).

 

Said and done I set all dinner plans aside to see if I could make the day a little easier for M and nothing but red meat would do, that much I did know. I even dived in to my secret stash of not good but great red wines!

 

To lift M’s spirits I needed big traditional flavours and plenty of them. I opted for garlic roasted potatoes, that was the first thing I did. I cut potatoes in quarters, added oil, salt, pepper and crushed garlic and roasted them in 180C or 360F for 30-40 minutes.

 

I trimmed the meat. 

 

I decided to cook some carrots in orange juice with ginger. This was the only vegetable as this meal was about the meat. I would usually get as much veg in there as possible but not today.

I chopped onion fine and mixed with some room temperature butter.

 

The flank steak only need three to four minutes in a hot pan. The searing will give the meat a lovely, caramelised crust and the meat will be nice and pink in the middle.

 

 

Like all beef it needs to rest and I left it for 10 minutes before serving, resting under tin foil.

 

I had some sausage and thought this would be a great time to use it, sliced and pan fried.

 

 

Cut the meat against the grain before serving, add a sprinkle of sea salt before serving and plate up. Don’t forget to add the juices from when the meat was resting.

 

 

 

Like all red meat it was even more delicious with a bottle of Cote du Rhone from my secret stash!

 

 

So, did all the effort help? I actually got a little smile so I would say yes. It didn’t take the pain out of the day but it at least gave it an easier ending. The prawns will still be there tomorrow!

 

 

 

 

 

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Filed under Allotment/Veg, Beef, Carrot, Cote du Rhone, Garlic, Main course, Meat, Onion, Potatoes, Red, Starch · Tagged with garlic roasted potatoes, skirt steak, steak dinner