Serving a steak and seafood together sounds a little strange, but it somehow works. The heartiness of the steak can often be balanced by the sweet flavours of fresh seafood. Here I've served a small Wagyu steak with potatoes and mushrooms, accompanied with chilli garlic prawns on carrot purée and roasted pine nuts.
The components of the dish were all cooked separately and were simple to put together.
Steak: Very easy when you have quality steak. Season with a pinch of salt before frying on a medium-high heat for about 2 minutes per side. The high fat content of the steak meant it was juicy and packed full of flavour.
Prawns: See this previous post for details.
Potatoes: Wash then cut each potato into 4-6 pieces. Boil for about 8 minutes then drain. Thoroughly toss through a little salt, a pinch of paprika and a dash of chicken seasoning.
Mushrooms: I used Portobello cup mushrooms. Remove the stumps and slice to a 5mm thickness. Finely chop a clove of garlic and fry briefly in a hot pan. Then add the mushrooms and season with a pinch of salt and pepper. Cooking should take about a minute and if your pan is hot enough, that will be just right to cook the mushrooms through and brown them a little.
Carrot: Peel the carrots then roughly cut into 1cm cubes. Place in a pot with a small knob of melted butter and add about 50ml of water, a pinch of salt and a dash of sugar. Put the lid on and cook on a low heat for about 30 minutes to give the carrot time to soften and absorb all the flavours of the butter. Finally, push the carrot through a fine sieve to create the purée. The carrot purée was super duper sweet.
- Sai
yum yummm!
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