If you’re investing in a good cut of beef, I think you should respect it and keep it simple. Some purists prefer to season a great steak with just salt and pepper. , I like little things like horseradish cream, herb butter and mustard. simple stuff. Serve with steak garnished with pesto and charred peppers.
I’m more of a white meat girl than a steak girl. It’s a rare occasion to cook steak, but I feel it justifies investing in a good cut, so I had a nice cut of roast beef, about 2.5 cm/1 inch.
I didn’t mean to cook steak for dinner. I made impulse purchases while shopping for non-groceries without thinking about what I had. When I got home, I would stand in front of the refrigerator and examine the contents and think about what to serve with it.
Unfortunately it was missing. Buy and cook what you need and plan meals using common ingredients. So by the time you finish eating the meal you wanted to make, your fridge is usually empty.
The day I brought home the precious sirloin steak. Not a single potato was lying around. And the only bread I had was frozen sandwich bread. and red pepper (paprika).
I was especially determined to make a meal worthy of that steak, so I even made flatbread as a side dish. Yes it really is! It’s actually quite easy as it’s not a yeast cake and requires very little kneading – it literally takes 5 minutes to make the dough. The flatbread is so soft and pliable that it can also be used as a wrap.
