Steak with blackpudding cumble
I got completely side tracked at The Black Pig Butchers the other day. I went there to get some bacon for brunch and somehow came out with bavette steak and a black pudding as well. Bavette and skirt steak are my two favorite cuts of steak.
Lizzy the butcher makes her own black pudding and it is delicious. I did a black pudding crumble before and liked it so much I wanted to do it again. Here is the recipe but this time I didn’t add any walnuts.
On the way back from the butcher I stopped at the green grocers and they had a bunch of the cutest carrots. I thought they would be perfect roasted.
I picked up some celeriac and a cauliflower as well to go with the steak.
I decided to roast all of the vegetables.
Garlic and cumin roasted vegetables
preparation time 10 minutes
cooking time about 35 minutes
oven 180C or 356F
- 1 big or 4 small carrots
- 1/2 head of celeriac
- 1/2 head of a small cauliflower
- 1 tsp cumin seeds
- 2 garlic cloves, peeled and crushed
- 2 tbsp rapeseed oil
- 1 tsp chili flakes
- 1 tsp sea salt
Mix all of the spice mix ingredients. Place the cut vegetables in a bowl or in a plastic bag and shake until the vegetables are covered.
Spread the vegetables on a roasting tray and roast for about 35 minutes or until the celeriac is cooked through.
I had some soft goats cheese and mixed it with butter and chopped red onion to go with the steak.
For the black pudding crumble I toasted 2 tbsp of oats in a dry pan. When toasted I added butter and crumbled black pudding. I pan fried it crispy.
I liked the soft steak, the crispy black pudding crumble and the slight sweetness from the roasted vegetables. The goats cheese butter added a slight tang that cut through the richness. The meat was pink in the middle, I know some prefer bavette steak more pink but it it worked for me.
Steak is such a treat and there was just enough for a sandwich the next day!