Thursday, July 11, 2013

Sometimes The Whole Is Better Than The Parts

Pan Seared Steak on Arugula
with Sautéed Tomato, Scallion, Parsley

Some nights you make a dinner from ingredients that aren't from the farmers market, aren't from a CSA, but just a few things you picked up at the local store. Some nights, it's just a bleh dinner. But then there are those meals that just happen to sing.

Tonight was one of those nights. The combination of steak, arugula, olive oil, sherry vinegar, tomatoes, garlic, parsley, spring onion and Dijon mustard all sang in perfect harmony.

Ingredients
- Steak, a reasonably thick piece
- 1 spring onion, finely sliced
- handful of cherry tomatoes, chopped in half
- couple of sprigs of fresh parsley, finely chopped
- 2 cloves of garlic, unpeeled
- 1 tablespoon butter
- olive oil
- sherry vinegar
- salt & pepper

Directions
1) Heat a cast iron pan over medium-high heat for about 5 minutes.
2) After pulling the steak out of the fridge and letting it sit for a while, season the steak liberally with sea salt and freshly ground pepper.
3) Seer the steak in the cast iron pan for 6 to 8 minutes a side (but don't over cook). Add the garlic cloves to the pan and move around the pan every now and again. Turn the heat down to medium-low after both sides become well crusted.
4) For the last minute of cooking the steak, add butter and turn the steak a few times.
5) Remove the steak to a cutting board.
6) Add the cherry tomatoes and spring onions to the pan (I don't really like raw onions, so I'm okay with cooking them through). Season with salt and pepper. Stir to avoid sticking.
7) When the tomatoes and spring onions are cooked (a few minutes), add the chopped parsley to the pan and stir in.
8) Dress the arugula with olive oil and sherry vinegar and season with salt and ground pepper.
9) Slice the steak, season with salt and arrange over the dressed arugula on a plate.
10) Spoon the tomato, parsley, garlic (which is now basically gooey and roasty inside), spring onion mixture over the steak.
11) Add some Dijon mustard to the side of the plate and your are ready to go.

Wine Pairing | Viña Sastre 2006 Tinto
A tempranillo from the Ribera del Duero imported by De Maison Selections. Pretty soft and fruity with lots of red fruit and mellow, but in a good way on a hot summer's evening when you don't want to think too much.

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