Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London

Date Steak – Nigella’s Name, Not Mine!

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Date Steak

Date Steak

I’m not going to lie – there’s going to be a LOT of posts about Nigella on this blog. But especially since I picked her Kitchen book back up recently to find the recipe for the Coffee and Walnut Cake I write about here. I forgot just how many recipes I want to try in that book, so I’m slowly working my way through a shortlist. Last week I made Date Steak again – I first cooked this last year, but completely forgot about it and how much Paul and I enjoyed eating it! It’s a really simple, tasty way of cooking steak and it always hits the spot. It’s a bit like a BBQ sauce, but that probably doesn’t do it justice! Regardless, carnivores will like this – Katie Promise!

KB rating 9/10. PR rating 8.5/10.

Date Steak (serves 2)

Ingredients

  • 2 tbsp dark muscovado sugar
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tbsp redcurrant jelly
  • 2 tsp chopped fresh ginger
  • 1 tbsp tomato puree (or sun-dried tomato paste)
  • 1 tbsp garlic oil
  • 2 sirloin steaks (approx 300g each)

Method

Put the sugar, vinegar, mustard, soy sauce, redcurrant jelly, ginger and tomato puree into a small pan and whisk together over a gentle heat.

Bring to the boil and then turn down the heat to a simmer. Simmer for about 5 mins until the sauce has thickened slightly. Take off the heat and set aside while you cook the steaks.

Either fry or griddle the steaks. I griddle, so rub the meat with oil before placing on a smoking hot griddle pan (if you’re frying, add the oil to a heavy-based pan and heat up, before adding the steak).

Cook the steaks for about 3 mins a side if you like your meat warmed through, but still rare. Obviously the exact time depends on the thickness of the steak and how cooked you like your steak – so use your brain and a finger to prod at the steak to check ‘cooked-throughness’ (this is a technical term).

Take the steaks off the heat and double wrap in foil. Let them rest for 5 mins.

Open the foil and add the juices that will have collected in the foil to the sauce. Whisk through to mix.

Put the steaks on two warmed plates, topping with the sauce.

I served with a jacket potato and green beans, but this steak and sauce will work with practically anything.

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Author: KatieR

Gin-lover, cat-lady, glutton.

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