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Old 21-01-2011, 17:36
ziderhead
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I fancied a bit of steak so I picked up a nice Sirlion cut from the butchers earlier, just thinking what shall I do with it now ?

Any ideas or should I just crack open a bottle of red and the griddle (medium rare of course) with a few chips or jacket spud
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Old 21-01-2011, 17:46
degsyhufc
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I'm also having steak tonight. Rump though and not sirloin.

Here's what i'm doing
A little sprinkle of chinese 5 spice and cayenne pepper (instead of S&P)
Fry for 30-60secs each side
Served with McCain southern fries
Watercress, rocket and spinach salad with a dressing of
soy, sweet chilli sauce, balsamic and olive oil
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Old 21-01-2011, 18:07
AppleJuice:)
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Next time I make steak I'm gonna make Jamie Oliver's recipe for chinese style steak which five spice, szechaun pepper and olice oil rubbed all over the steak before cooking as normal, with some kind of noodles and veg.

I looked sooooo good when he was cooking it, I gotta try it.
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Old 21-01-2011, 18:18
degsyhufc
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Next time I make steak I'm gonna make Jamie Oliver's recipe for chinese style steak which five spice, szechaun pepper and olice oil rubbed all over the steak before cooking as normal, with some kind of noodles and veg.

I looked sooooo good when he was cooking it, I gotta try it.
I did that on Tuesday and it was very nice.
I used hoisin instead of blackbean sauce and replaced the noodles with chips

His noodle dish seemed more of a broth which I wasn't in the mood for.
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Old 21-01-2011, 18:22
AppleJuice:)
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I did that on Tuesday and it was very nice.
I used hoisin instead of blackbean sauce and replaced the noodles with chips

His noodle dish seemed more of a broth which I wasn't in the mood for.
LOL

Sounds good!!!!
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Old 21-01-2011, 19:13
petral_gal
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Bit of cracked black pepper on top, and Robert is indeed your mother's brother
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Old 21-01-2011, 19:49
kookiethekat
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I'm also having steak tonight. Rump though and not sirloin.

Here's what i'm doing
A little sprinkle of chinese 5 spice and cayenne pepper (instead of S&P)
Fry for 30-60secs each side
Served with McCain southern fries
Watercress, rocket and spinach salad with a dressing of
soy, sweet chilli sauce, balsamic and olive oil
How thin is your steak? Cause if it not 1cm thick thats a very rare steak

I am also on the Sirloin tonight, cooked medium rare, served with mccain oven chips, helmanns light mayo mixed with dijon mustard.

Thursday is normally steak night in my house but I couldn't be bothere yesterday
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Old 21-01-2011, 19:51
kookiethekat
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Next time I make steak I'm gonna make Jamie Oliver's recipe for chinese style steak which five spice, szechaun pepper and olice oil rubbed all over the steak before cooking as normal, with some kind of noodles and veg.

I looked sooooo good when he was cooking it, I gotta try it.
I can't imagine ever having steak with a rub/marinade.

I sometimes have sauce (diane, peppercorn or mustard) but generally love it plain with just salt and pepper

Ummmmmmmm steak, I'm glad I'm having it tonight as I am craving it now
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Old 21-01-2011, 19:53
TommyGavin76
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Salt and pepper and griddled at a ridiculously high heat. That will do it.
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Old 21-01-2011, 21:44
degsyhufc
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How thin is your steak? Cause if it not 1cm thick thats a very rare steak

I am also on the Sirloin tonight, cooked medium rare, served with mccain oven chips, helmanns light mayo mixed with dijon mustard.

Thursday is normally steak night in my house but I couldn't be bothere yesterday
The little pan I have doesn't half cook steaks quick. Anymore and it would be over done. I usually leave it on the side of the cooker to rest for a couple of mins and that gets it to the right temp and evenly cooked through (even though it is rare )
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Old 21-01-2011, 21:45
degsyhufc
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I can't imagine ever having steak with a rub/marinade.

I sometimes have sauce (diane, peppercorn or mustard) but generally love it plain with just salt and pepper

Ummmmmmmm steak, I'm glad I'm having it tonight as I am craving it now
If you have steak every week like me then you sometimes like different ideas.

Last week I went old skool with home made bernaise sauce, double cooked chips and asparagus.
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Old 22-01-2011, 16:33
sazzleperkins
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Steak and shallots in red wine sauce
Serves 2

8 shallots, peeled and quartered
low-fat cooking spray
2 x 150g sirloin steaks, fat removed
4tbsp balsamic vinegar
150ml red wine
150ml beef or veg stock

Simmer shallots in a pan of boiling water for 2 - 3 mins, drain then set aside.
Spray a non-stick frying pan with low-fat cooking spray, season steaks then fry for 3 - 4 mins on each side.
Remove steaks to a plate; keep warm. Add shallots to the pan, then stir-fry until browned. Add balsamic vinegar and allow to bubble, scraping up any stuck on bits.
Add the wine and boil until the sauce is sticky. Add the stock and simmer for a few minutes until thickened. Spoon shallots and sauce over the steaks, then serve.


Sizzling beef tacos
Serves 2

200g lean sirloin steak
1 red onion, sliced
1 yellow pepper, deseeded and sliced
1 garlic clove, sliced
2 tsp fajita seasoning
200g cherry tomatoes, halved
3 tbsp chopped coriander
4 taco shells
3 tbsp 0% fat Greek yogurt
25g half fat cheddar cheese, grated

Trim the steak of any visible fat, place in a plastic food bag and flatten with a rolling pin. Remove from bag then thinly slice. Heat a large non-stick frying pan until hot then coat with low fat cooking spray. Add the steak, then cook for 3 - 4 minutes over a high heat until lightly seared. Remove from pan, set aside.
Add the onion and pepper to the pan, then cook over a medium high heat for 7 mins until softened and lightly charred. Reduce the heat, add the garlic and fajita seasoning, then cook for just a minute (add a splash of water to the pan if you feel that the spice is catching). Return the beef to the pan, add the toms then cook for 1 minute. Season and stir in the coriander.
To serve, warm the taco shells according to pack instructions, spoon in the beef filling and top with a little yogurt. Scatter over the cheese and serve with lots of fresh green salad and lime wedges.
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Old 22-01-2011, 16:56
degsyhufc
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I'm a big fan of onion but I think you'd need to be careful following those recipies and change it to suit the size of the onion/shallots
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