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BOOK: Corrie and Caro: Whistler by Ann Patchett
SCREEN: Corrie and Caro: Blackshore on Stan
FOOD: Corrie: Steak with Reverse Marinade, a la Steak Tartare
From ‘Home Food’ by Elizabeth Hewson
FROM ‘Home Food’ by Elizabeth Hewson (cookbook)
Steak with reverse marinade, à la steak tartare
Serves 2
We don't eat a lot of steak these days, but when we do, I like to
make it count. I prefer to buy one thick steak from the butcher
and slice it up. It feels like a better and more economical way
to enjoy steak. You can use whatever cut of steak you like, but
bavette steak is a personal favourite. Rump is also a flavoursome
and affordable option, though it has a bit of chew. I always ask my
butcher for recommendations. Resting the steak in the marinade
gives it a chance to soak up all the flavour, and creates a seriously
good sauce. This takes inspiration from one of my fayourite dishes:
a classic steak tartare. To serve, I drape slices of steak over a bed
of rocket and spoon the marinade over the top. For carbs, I can't
go past my boiled baby potatoes (page 204).
1x500 g (1 lb 2 0z) steak, 2-2.5 cm
(4-1 inch) thick (ask your butcher
what they recommend
extra virgin olive oil
2 big handfuls of rocket (arugula) leaves
juice of i lemon
Marinade
5 cornichons, finely sliced
1 tablespoon capers in vinegar, drained
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons chives, finely chopped
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
Tabasco, to taste
Combine all your marinade ingredients in a shallow, wide bowl, large
enough for the cooked steak to rest in. Give it a good mix and then
taste. The marinade should be punchy, with a good hum of acidity.
Adjust the heat to your liking, but keep in mind that it will mellow as
the steak rests.
Drizzle the steak with olive oil, then season generously with salt and
freshly ground black pepper.
Heat your barbecue or griddle pan until it's smoking hot - this is
crucial. Place the steak on the grill and cook for 2-2½ minutes,
depending on the thickness. Flip the steak and cook it for another
2 minutes. I like my steak medium rare, so this timing generally
works for me, but if you're nervous, a steak thermometer will be
your best friend: rare is 45-50°C/113- 122 F, medium rare
50-55°C/122-131 °F, medium 55-60°C/131 - 140°F, medium-
well 60-65°C/140-149 F and well done 65-70°C/149-158 F.
80
Once cooked, place the steak in the bowl with the marinade and
spoon the marinade over it. Leave it to rest for 10 minutes. Lay the
rocket out on a plate and gently toss with a touch of lemon juice to
bring it alive.
Once rested, slice the steak on an angle and drape it over rocket.
Spoon the remaining marinade over the top
Australia