“These quick, super-fresh steak sauce recipes really make those meaty flavours sing! ”
Ingredients
- STEAK
- 4 x 200 g quality sirloin or rib-eye steaks , ideally 2.5cm thick
- olive oil
- 1 sprig of fresh rosemary
- 1 clove garlic
- PEANUT SAUCE
- 100 g shelled roasted monkey nuts (skins removed)
- 50 g sesame seeds
- 3 cloves of garlic
- 1 teaspoon dried oregano
- 1 teaspoon cumin seeds
- a few sprigs of fresh thyme
- 1 dried smoked chipotle chilli
- extra virgin olive oil
- 1 swig of rum
- 1 lime
- 1-2 fresh green chillies
- MEXICAN SALSA VERDE
- 1 bunch of fresh coriander , (30g)
- 1 bunch of fresh mint , (30g)
- 1 clove of garlic
- 1-2 fresh red or green chillies
- 4 spring onions
- 2 ripe tomatoes
- 1-2 limes
Method
- Take your steaks out of the fridge and let them come up to room temperature.
- For the peanut sauce, toast the nuts and sesame seeds in a dry frying pan over a medium heat for a few minutes until lightly golden. Meanwhile, peel and finely slice the garlic.
- Sprinkle the oregano and cumin seeds into the pan, strip in the thyme, and crumble in the chipotle chilli (or use 1 teaspoon smoked paprika). Add the garlic and cook for 1 more minute.
- Tip into a blender, drizzle in 100ml of extra virgin olive oil, then add the rum, lime juice, fresh chilli (deseed if you like), and a pinch of sea salt and black pepper.
- Pour in 200ml of water, whiz until smooth, then have a taste and adjust with a bit more salt, chilli or lime juice, if needed.
- For the salsa, get yourself a good knife and a big chopping board. Reserve a few coriander leaves, then chop the rest (stalks and all). Pick the mint leaves and chop with the coriander.
- Peel the garlic, trim the chilli and spring onions and roughly chop the tomatoes, then add to the herbs and chop and mix together until it’s all very fine.
- Season with salt and pepper, then squeeze in most of the lime juice and add a good lug of extra virgin olive oil. Mix together on the board, then have a taste and tweak, if needed. Scrape into a bowl.
- For the steaks, get a frying pan, griddle pan or barbecue screaming hot and season both sides of the steaks with salt, pepper and a good drizzle of olive oil.
- Place the steaks into the pan, turning every minute until cooked to your liking. I’m going to give you some rough timings, but use your intuition: a 200g steak about 2cm thick wants about 2 minutes each side for medium-rare and 3 minutes each side for medium. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut-side of the garlic clove for extra flavour.
- When the steaks are cooked to your liking, leave to rest for a few minutes, then slice 1cm thick. Spread the peanut sauce over a large serving platter or divide between plates, and place the steak on top.
- Finish with a few dollops of salsa, and scatter over the reserved coriander. Drizzle over any resting juices and let everyone tuck in. Delicious served with Mexican street salad.
Source: Jamie Oliver