1 steak 2 sauces

steak with two sauces recipe

Serves 4

  • For the steak

  • 4 x 200 g quality sirloin or rib-eye steaks, approximately 2.5cm thick

  • olive oil

  • 1 sprig of fresh rosemary

  • 1 clove garlic, halved

  • For the peanut sauce

  • 100 g roasted monkey nuts, shelled, skins removed

  • 50 g sesame seeds

  • 1 teaspoon dried oregano

  • 1 teaspoon cumin seeds

  • a few sprigs of fresh thyme, leaves picked

  • 1 smoked chipotle chilli, crumbled

  • 3 cloves garlic, peeled and finely sliced

  • 100 ml extra virgin olive oil

  • 1 swig rum

  • juice of 1 lime

  • 1-2 fresh green chillies, stalks removed, seeds left in

  • sea salt

  • freshly ground black pepper

  • For the Mexican salsa verde

  • 1 small bunch fresh coriander

  • 1 small bunch fresh mint, leaves picked

  • 1 clove garlic, peeled

  • 1-2 fresh red or green chillies, deseeded

  • 4 large spring onions, trimmed

  • 2 tomatoes, roughly chopped

  • juice of 1-2 limes

Take your steaks out of the fridge and let them get up to room temperature while you make your peanut sauce. Put a dry frying pan on a medium heat and toast the nuts and sesame seeds for a few minutes until lightly browned. Add the oregano, cumin seeds, thyme, chipotle chilli and garlic and cook for another minute or so. Tip into a liquidizer with the extra virgin olive oil, rum, lime juice, fresh chilli, salt and pepper, and 200ml of water. Whiz until shiny and smooth, then have a taste and adjust with a bit more salt, chilli or lime juice if needed. Put to one side. To make your salsa, get yourself a good knife and a big chopping board. Set aside a few of the coriander leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chilli, spring onions and tomatoes until it's all very fine – watch your fingers here! Sprinkle over a generous pinch of salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with more salt, pepper, lime juice or chilli, and put it into a bowl ready to go. Get a frying pan, griddle pan or barbecue screaming hot and season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue. Turn every minute and cook to your liking. I'm going to give you some rough timings, but use your intuition: a 200g steak about 2cm thick wants about 2 minutes each side for medium rare and 3 minutes each side for medium. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour. When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes. Cut them into 1cm-thick slices, spread the peanut sauce all over a large serving platter or divide between your plates, and gently place the slices of steak on top. Finish with a few dollops of salsa, and scatter over your remaining coriander leaves. Drizzle over any resting juices and let everyone tuck in. This goes beautifully with the Mexican street salad. Wine suggestion: French red – a Syrah such as Crozes Hermitage or Saint-Joseph from the northern Rhône Valley

Nutritional Information

1 steak 2 sauces

Zingy salsa and spicy peanut sauce

0 foodies cooked this
These quick, super-fresh steak sauce recipes really make those meaty flavours sing!
Serves 4
20m (plus resting time)
Not too tricky
Print this recipe
Method

As a lover of good steak, I had quite a few conversations with people in LA about how they liked to eat theirs. This dish is a result of me soaking up all those vibes. I'm pairing a cooked sauce, made with peanuts and spices, with a fresh green salsa that is going to send your tastebuds into orbit. If you notice that your peanut sauce is lighter than mine, don't worry. The peanuts I used in LA were just darker. It will still taste delicious.

Take your steaks out of the fridge and let them get up to room temperature while you make your peanut sauce. Put a dry frying pan on a medium heat and toast the nuts and sesame seeds for a few minutes until lightly browned. Add the oregano, cumin seeds, thyme, chipotle chilli and garlic and cook for another minute or so. Tip into a liquidizer with the extra virgin olive oil, rum, lime juice, fresh chilli, salt and pepper, and 200ml of water. Whiz until shiny and smooth, then have a taste and adjust with a bit more salt, chilli or lime juice if needed. Put to one side. To make your salsa, get yourself a good knife and a big chopping board. Set aside a few of the coriander leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chilli, spring onions and tomatoes until it's all very fine – watch your fingers here! Sprinkle over a generous pinch of salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with more salt, pepper, lime juice or chilli, and put it into a bowl ready to go. Get a frying pan, griddle pan or barbecue screaming hot and season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue. Turn every minute and cook to your liking. I'm going to give you some rough timings, but use your intuition: a 200g steak about 2cm thick wants about 2 minutes each side for medium rare and 3 minutes each side for medium. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour. When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes. Cut them into 1cm-thick slices, spread the peanut sauce all over a large serving platter or divide between your plates, and gently place the slices of steak on top. Finish with a few dollops of salsa, and scatter over your remaining coriander leaves. Drizzle over any resting juices and let everyone tuck in. This goes beautifully with the Mexican street salad. Wine suggestion: French red – a Syrah such as Crozes Hermitage or Saint-Joseph from the northern Rhône Valley

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 769
    38%
  • Carbs 7.1g
    3%
  • Sugar 3.1g 3%
  • Fat 58.0g 83%
  • Saturates 16.0g 80%
  • Protein 54.3g 120%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the steak

  • 4 x 200 g quality sirloin or rib-eye steaks, approximately 2.5cm thick

  • olive oil

  • 1 sprig of fresh rosemary

  • 1 clove garlic, halved

  • For the peanut sauce

  • 100 g roasted monkey nuts, shelled, skins removed

  • 50 g sesame seeds

  • 1 teaspoon dried oregano

  • 1 teaspoon cumin seeds

  • a few sprigs of fresh thyme, leaves picked

  • 1 smoked chipotle chilli, crumbled

  • 3 cloves garlic, peeled and finely sliced

  • 100 ml extra virgin olive oil

  • 1 swig rum

  • juice of 1 lime

  • 1-2 fresh green chillies, stalks removed, seeds left in

  • sea salt

  • freshly ground black pepper

  • For the Mexican salsa verde

  • 1 small bunch fresh coriander

  • 1 small bunch fresh mint, leaves picked

  • 1 clove garlic, peeled

  • 1-2 fresh red or green chillies, deseeded

  • 4 large spring onions, trimmed

  • 2 tomatoes, roughly chopped

  • juice of 1-2 limes