Steak Strips recipe with a red wine vinegar, cream and peppercorn sauce.
2 x 200g sirloin steaks
2 tbsp red wine vinegar
2 tsp beef stock granules (dissolve in boiling water)
200ml boiling water (for beef stock)
2 tbsp double cream
1 clove garlic – crush, peel and chop finely
2 potatoes – peel, dice into small pieces
1 branch fresh rosemary – strip off leaves and chop
150g green beans
butter, olive oil, salt & pepper (from your pantry)
Bring a saucepan of lightly salted water to the boil. Add the potatoes and boil for 10 minutes until soft. Drain. Add a few glugs of olive oil to a pan on medium heat. Saut頲osemary and half the garlic for a minute then add the potato. Season well with salt and pepper and pan fry until golden brown.
Put another dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with salt, pepper and olive oil. Place steaks in hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn steaks once using tongs (or spoons). When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.
Turn the heat down to medium and tip the vinegar into the pan and let it bubble for a few seconds, then pour in the beef stock. Simmer for a few minutes until reduced by half and a little syrupy. Now add the cream and lots of coarsely ground black pepper (to taste). Cook for a few more minutes on medium to low heat until thick and creamy.
Put a saucepan of lightly salted water onto boil. Add the greens beans and boil for about 4 minutes until tender but still a bit crunchy. Drain and add a few pats of butter and half the garlic and allow to stand in the warm pot for a few minutes until the butter is melted.
Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.
To serve, divide the steak strips, potatoes and beans between the plates, top the steak with peppercorn sauce.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.