Steak your claim

With so many different cuts of beef to choose from, steak sandwiches, a classic rump and flavoured butters all take centre stage with these handy tips.

By Leila Saffarian

WHEN COOKING WITH STEAK:

• Always choose good quality meat. Sirloin, rib-eye, rump and fillet are all excellent options.
• Keep things simple – a quick rub of olive oil, some Maldon salt and freshly ground black pepper will always bring out the flavour of a good cut of meat.
• Cooking on a griddle pan creates enough heat and adds a wonderful charred and smoky flavour to the meat.

  

  CLASSIC STEAK SARMIE
  Ingredients:
  
  2 x 150g sirloin steaks
  45ml (3 tbsp) olive oil
  sea salt and freshly ground black pepper, to taste
  4 slices San Francisco sourdough, lightly toasted
  sliced tomato, to serve
  fresh rocket, to serve
  freshly grated Parmesan, to serve
  wholegrain mustard, to serve

  Method:

  1. Heat a griddle pan over high heat. Rub the steaks with olive oil and season well.
  2. Cook the steak to your liking – 3 minutes on each side for medium. Remove from the pan and rest for 2 minutes.
  3. Place a slice of toasted bread on a serving board and layer with tomato, followed by the steak.
  4. Top with fresh rocket and Parmesan and plenty of wholegrain mustard.

  COOK’S TIP
  Rub the toasted bread with a garlic clove for added flavour.

  

  Roasted tomato and lime butter
  This butter adds great flavour to any steak.

  Method:
  Place 250g softened, unsalted butter in the bowl of a food processor. Add 1 cup roasted baby Roma tomatoes (roasted with 45ml [3 tbsp] olive oil, 1 chopped garlic clove and seasoning) and juice of ½ a lime, and season well with sea salt and freshly ground black pepper. Blitz to form a smooth butter. Dollop onto warm steaks.

SOURCES
By Dylan Swart