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Tag Archives: steak

Steak (with Smashed Potato Salad, Cherry Tomatoes, Red Wine Jus)

Father’s Day came early for us this year!

Though we are not big on celebrating days like this, my job as a food blogger means that often I end up creating a special dish or menu either for the blog or for other websites. So when ‘Stuff Mums Like’ got in touch with me for a Father’s Day recipe, I thought of coming up with a dish that I know Sam would love.

And nothing better to tickle his taste buds than a juicy steak with the works!

Steak (with Smashed Potato Salad, Cherry Tomatoes, Red Wine Jus) - the ultimate Father's Day recipe - thespiceadventuress.com

This recipe is pretty simple inspite of a long title. It’s delicious, very satisfying and extremely easy to prepare even for a novice cook. All you need is a wee bit of time, patience and loads of love.

Before getting onto this delicious steak recipe, a sneak peek into our Father’s Day gift this year.

When Jord watches reached out to me couple of weeks ago for a media campaign, I was both apprehensive and excited. Surely stepping out of my comfort zone here (but it’s time, literally and figuratively), also it seemed to be the perfect gift to celebrate the man in my life.

Jord specialises in hand crafted, all natural wooden watches. Featured here is ‘Ebony and Iron’ from the Hyde series, a classic and elegant dark wood strap with sapphire crystal glass. Sam has been using it everyday for about a month now, so that I could share an unbiased review with all of you. And he couldn’t be happier! (Though the sizing chart on the website is spot on, we had requested extra links so it was taken to a watch shop to size it perfectly. But that’s just us.)

Ebony and Iron, Hyde series, Jord Watches - the perfect Father's Day gift - thespiceadventuress.com

And the best part…you can now win a $100 gift card towards a Jord watch of your choice. Click here to participate in the contest; ends 08/27/2017 11:59pm. Everyone who participates but did not win will receive a consolation prize of $25 off gift code.

Giveaway open worldwide!

Now let’s get back to the steak.

I used Scotch fillets but you may use any cut; just make sure that the cooking times are adjusted accordingly.

Instead of the classic mash, I opted for the smashed potato salad which is so creamy and delicious but requires only half the effort and time. Hardly any butter, instead it’s buttermilk that lends creaminess to this salad along with a lot of punchy flavours from the red wine vinegar and mustard. And a generous sprinkle of herbs to complete….

Steak (with Smashed Potato Salad, Cherry Tomatoes, Red Wine Jus) - thespiceadventuress.com

As for the red wine jus, it’s the simplest sauce but one with loads of flavour and meatiness that perfectly complements the steak. I would strongly recommend the use of homemade stock if possible.

And when you have an indulgent dish like this, you need the perfect wine to match – The Barkly Durif 2010 Rutherglen from Campbell Wines . Rich, complex and deeply textured with the taste of intense fruits lingering on your palate, this is one of the best reds I have had in a long time. Great for cellaring too!

Barkly Durif 2010 Rutherglen from Campbell Wines - thespiceadventuress.com

So go on and check out the recipe for Steak (with Smashed Potato Salad, Cherry Tomatoes, Red Wine Jus) on Stuff Mums Like and a Happy Father’s Day to all the father figures in your life. And if you make this dish, do tag me #thespiceadventuress so that I could see it too.

Ingredients:

(Serves 3)

  1. 3 x 200gm Scotch fillet
  2. Salt, to season
  3. Freshly milled black pepper; to season

Get the full recipe here...

Steak (with Smashed Potato Salad, Cherry Tomatoes, Red Wine Jus) - thespiceadventuress.com

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Grilled Steak (with curry flavoured smoked sea salt) with Chimichurri Salsa and Fennel Salad (dressed with strawberry port wine vinaigrette)

Quite a mouthful title, isn’t it?

It had to be because today’s post is my dedication to the farmers and food and wine producers of the panoramic Yarra Valley.

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Travel, for me, is not about just visiting a destination. It is about the whole experience of discovering what that place has to be offer, albeit at a small level. It is about bringing back not just memories but also intimate knowledge about the culture, food and life of that region. So when I got this amazing opportunity to visit Yarra Valley as part of the regional food group tour, I bought back some incredible food products and wine using which I created today’s recipe.

From the Gateway Estate, I bought home this bottle of strawberry port wine which I used to make the salad dressing. I really wanted to bring back some dry aged steak but unfortunately travelling by public transport didn’t allow me that luxury.

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While walking around the regional farmer’s market at Yering Station, I came across the Smoke and Roast stall. Getting to hear about my fascination with spices and the like, the owner offered me a sample of their signature curry flavoured smoked sea salt which I have used in today’s recipe as the spice rub for my steak. I also bought a pack of their original smoked sea salt and this gorgeous looking salt container.

While I have used plenty of smoked sea salts before, I have never come across a curry flavoured one. Bang on flavour; totally recommend this one for your spice pantry.

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I also picked up a bottle of Yering Station ‘Old Beenak Road’ Shiraz 2013. A single vineyard wine, I could not have asked for a better pairing to my steak. It was rich yet velvety and smooth with the hint of ripe blackberry fruit and peppercorn spices. The wine tasting session did improve my knowledge and helped me pick a really good bottle.

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Our final stop in the journey was at the Locavore Studio from where I didn’t bring back a product but rather recipes and cooking skills. I learnt to cook the perfect steak and also picked up a great chimichurri salsa recipe, both of which are put to use today.

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Usually I photograph the food for the blog beforehand for optimal light conditions. But today, I am inviting you to our dinner table – no unwanted props or stylized food; this is how we eat whenever I make something special at home.

So come along on this delicious journey……

Ingredients:

For the fennel salad:

1. 2 cups mixed salad leaves
2. 1 fennel (white bulb); sliced lengthwise finely
3. 1 small red bell pepper; sliced lengthwise finely
4. 1 small red onion; sliced lengthwise finely
5. Fennel fronds; for garnish
6. For the vinaigrette:
• 4 tbsp strawberry port wine
• 2 tbsp extra virgin olive oil
• Salt, to season
• Freshly milled black pepper, to season

Note – If you do not have strawberry port wine, use vinegar, red wine vinegar, balsamic or any other port wine. Orange juice is also a great one to experiment with.

For the chimichurri salsa:

1. 1 cup fresh continental parsley leaves; finely chopped
2. 1 cup fresh coriander; finely chopped
3. 3-4 fresh mint leaves; finely chopped
4. 1 garlic clove; crushed and finely chopped
5. 2 tbsp strawberry port wine (red wine vinegar can also be used)
6. ½ cup extra virgin olive oil
7. Salt, to season
8. Dried chilli flakes; a pinch (or more to suit your preferences)

For the steak:

1. 3 Scotch fillet steaks (the best quality you can buy)
2. Smoked curry flavoured sea salt rub
3. Olive oil
4. Freshly milled black pepper, to season

Note – If you cannot get the smoked sea salt rub, use any spice rub of your choice or just salt and pepper.

Method:

To prepare the salad:

• Cut all the vegetables and place in a bowl. Refrigerate till serving time.
• To prepare the dressing, mix all the ingredients given under vinaigrette. Vigorously shake well to form an emulsion and keep aside.
• Dress the salad just before serving (remember to shake the vinaigrette again) and garnish with fennel fronds.

To prepare the chimichurri:

Combine the chopped leaves, garlic, port wine, olive oil, salt and chilli flakes. Taste and adjust balance if necessary. Refrigerate till serving time.

To prepare the steak:

• Heat the grill to smoking hot; most people make the mistake of not heating the grill enough so make sure its smoking hot.
• Crush the smoked sea salt lightly (the salt crystals were chunky).
• Rub olive oil onto both sides of the steak well and then rub the smoked sea salt all over the steak.
• Place the steak pieces on the grill lengthwise; after a minute turn the steak breadthwise on the same side to get the nice criss cross marks. Half a minute later, flip the steaks over and repeat the same (almost one minute each). This is an approximate time for a medium done steak.
• Remove and rest for 1-2 minutes before serving.

Note:
• If you prefer medium well, then place in the oven at 180°C for 2-3 minutes.
• Timings are always an approximate as the cooking times will vary according to the cut and quality of meat that you are using. So go by the feel of the meat and cook to your preferences.

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