60-minute steak dinner for 260-minute steak dinner for 260-minute steak dinner for 260-minute steak dinner for 260-minute steak dinner for 260-minute steak dinner for 260-minute steak dinner for 260-minute steak dinner for 260-minute steak dinner for 260-minute steak dinner for 260-minute steak dinner for 2

A STEAK is one of those meals that we don’t often have at home, it’s either too dry or too chewy or too over-cooked or too runny because we forget to let it sit before slicing into it. Also a symbol of respect and friendship when you invite a friend for a steak dinner in a restaurant … I love the expression “Let me buy you a steak” ! This past summer in North America, a lot of meat was consumed, grilled, barbecued and fried … and a lot of “manly” discussions and conversations about how to do it right (meat is probably one of the few times that us guys have anything to say about cooking). This 60-minute recipe (or 2 minutes less) is the minimum amount of time required for a big, fat, juicy, delicious steak at home. Don’t rush through it though, the steak needs to absorb that salt for 45 minutes at room temperature in order to tenderize it and break down the proteins. Another detail, it’s better to have 1 large steak for 2 as opposed to 2 smaller steaks, “bigger is better” in this case. The dry-rub is optional, mine is a modified Montreal-style steak dry-rub, but you may have your own preferred meat-rub just waiting to be used or you can keep it simple and just add ground black pepper. The charred & broiled vegetables (at least or more than double the weight of the steak) is a great accompaniment and alleviates any guilt of being so carnivorous. Olive oil is fine on its own, but the browned butter caramelizes everything and is appropriate for searing the steak and its juices. One last thing, wait the 5 minutes before slicing into it, the juices will be re-absorbed evenly throughout the meat if you do. Enjoy your BEEF … (and thanks to David from Ottawa and Themis from Montreal for the cooking tips, luv ya guys ! ) 

60-minute steak dinner for 2

14.10.2015

2 servings

ingredients

  • 1 sirloin steak for two (500-550 grams and 25 mm thick)
  • 1 tbsp coarse sea salt

dry-rub (for steak)

  • 1 tsp peppercorns (a mix of black, green, white & red peppercorns)
  • ½ tsp coriander seed
  • ½ tsp mustard seed
  • ½ tsp dill seed
  • ½ tsp sweet paprika
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder

for frying steak

  • 2 tbsp butter
  • 2 tbsp olive oil

charred vegetables (1 – 1,25 kg of vegetables)

  • 3-4 long peppers (300-400 grams)
  • 2 medium onions (150-200 grams)
  • 2-4 large shallots (150-200 grams)
  • 4-6 small potatoes (400-500 grams)
  • 2 cloves of garlic
  • 1 tbsp coarse sea salt
  • ¼ tsp ground black pepper
  • 1 tbsp +1 tbsp + 1 tbsp olive oil 

instructions

  • unwrap your steak, pat dry and coat all sides with 1 tbsp of coarse sea salt and let sit at room temperature for at least 40-45 minutes (or up to 2 hours at room temperature or otherwise, let sit in the refrigerator overnight if preparing the day ahead and remove and let sit at room temperature for 45 minutes before frying)
  • prepare the dry rub by coarsely grinding and combining all dry spices and set aside
  • heat water in a pot for the potatoes
  • peel and slice (in half) the peppers, onions and shallots and finely chop the garlic
  • when the water starts boiling, add 1 tbsp coarse salt and 1 tbsp white vinegar and then the whole potatoes (do nut peel nor cut) and let boil for 10-12 minutes maximum, remove from heat, plunge in cold water and let cool and dry
  • preheat your oven to 180°C (to keep the charred vegetables warm after frying)
  • brush 1 tbsp olive oil in a pan and char the vegetables (peppers, onions and shallots) at high heat in a frying pan for 10-12 minutes turning them over after 5-6 minutes) until all sides are cooked and partly blackened and set aside in a large bowl
  • cut your potatoes in half and also fry (or char) in another 1 tbsp olive oil and place in the large bowl with the other charred vegetables and toss with 1 tbsp of olive oil, 1 tbsp coarse salt, ¼ tsp ground pepper and the crushed garlic 
  • place all vegetables on a rack or baking dish and place inside the oven to keep warm (you can also increase the oven temperature to 220°C and broil them a bit for 5-8 minutes right after you begin cooking your steak)
  • get your steak and apply the dry-rub to all sides of the steak and pat down so all spices stick to it, do not forget the sides
  • melt the butter with the olive oil and in a flat-bottomed pan (cast-iron is perfect but I don’t have one so a flat-bottomed stainless steel pan is great) and heat until very hot
  • place steak inside your pan and sear for 3-6 minutes on the 1st side, without moving it around (at 3-6 minutes, it will be ready and well-seared and it will slide around the pan easily, if you shake it) then flip over and sear the other side for 3-6 minutes
  • when cooked, remove from pan and let the steak sit for 5 minutes so the juices are reabsorbed (you can also wrap it in aluminum foil for 5-10 minutes)
  • remove the vegetables from the oven and either cut your steak in half and serve with the vegetables or slice in smaller slices across the grain (across the shorter side and not across the length) and serve with bread, re-sprinkle with salt if necessary

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