Tuesday, 29 May 2007
Vegetarians, look away!
Yes I know I really should eat less meat. There are ethical reasons, health reasons and even economic reasons but I simply cannot do it. Not that I haven't tried. There was a period between the age of 15-16 where I wouldn't touch the stuff but these days there's nothing that makes me happier than a nice piece of red meat. I really am a very simple girl.
However, sometimes even I can admit the humble steak needs a little refinement. Something a little lighter. Perhaps a horseradish kick, some peppery rocket and some cool cucumber for balance. Everything in moderation, right?
Rare Beef Salad with Wasabi Cream
serves 4 as a light lunch or entrée
1 aged rib eye steak (about 600g/20oz)
1 tsp wasabi
2 tbsp cream or greek yoghurt
2 cups rocket/argula
1 cucumber sliced on the diagonal
Brush the rib eye with olive oil and season well with salt and pepper. On a searing hot bbq or grill cook for 6-8 minutes on each side. Allow to rest loosely covered for 15 minutes so the juices are evenly distribute and you are left with a beautiful pink specimen. When properly rested carve into slices of medium thickness so it can stand up to the horseradish and rocket and set aside.
In a small bowl whisk together the wasabi, a generous pinch of salt and cream or yoghurt.
Place a thin layer of the wasabi cream on a serving plate. Layer over sliced cucumber, beef and rocket. Continue layering twice more and finish with a garnish of rocket.