Friday, 26 March 2010

Salad and Steak

Every other weekend we were child-free, so that Friday night became Steak Night. We would treat ourselves to a beautiful chunk of cow from our fantastic local butcher and eat it with all the culinary kitsch of a Berni - onion rings, oven chips, garlic mushrooms, peas and grilled tomatoes. These became affectionately known as Dirty Dinners

But those covert dinners were brought to an abrupt end when R gave up her weekend job, never to be mentioned again. But today I burnt my hand at work and to cheer myself up I decided we would have steak again! I just wanted my rare meat with a green salad and some tomatoes (I have a bit of a 'thing' about roasted tomatoes at the moment). A piece of topside, a big bowl of spinach, watercress, sugarsnaps and broad beans (from the bag I bought to keep my hand cold as I walked through the supermarket in agony), halved tomatoes, seasoned and dotted with garlic butter then slow roasted. All with my favourite salad dressing.

Dijon Dressing
Into a small jug put a generous teaspoon of Dijon mustard, add about a tablespoon of tarragon vinegar, whisk together. Gradually add Olive Oil in a thin stream as if making a mayonnaise. You should end up with lovely thick dressing, the consistency of which you in complete control of adjusting with the addition of more oil. Season and add lemon juice to taste.

1 comment:

  1. Sounds wonderful-I'm not sure which cut of beef "topside" is. How do you prepare it-grilled, roasted, on stovetop? Is your hand okay?