Friday, June 15, 2012

..and this is the beef

{Steak with a Cilantro Dressing & a Bresaola Potato Salad}

Some days must be witness to a little beefy indulgence. Make no mistake, this is not whatever the newest mcmassive hamburger is being promoted in the adverts. Rather, what a better accompaniment to a nice beef steak than a little bit more beef?

First came the bresaola-wrapped potato salad. The following day, some gorgeous Chianina steaks were waiting to be topped with a spicy-cilantro dressing. time to do up a side, how about that potato salad with the thin slices of cured beef? Yes please, said the stomach.

The potato salad is based out of Cook with Jamie. It's a slight twist on the classic - with lemon, horseradish, and celery. I find it brilliantly refreshing in the summer. Boiling the potatoes is done in the cool of night, of course. Replacing the crème fraiche with plain yogurt keeps it light, and I would even say that it is begging to be taken out for a picnic.

Alongside a choice cut of meat with a spicy topping, the coolness of the salad complements perfectly, while the lemon-horseradish acts as a palette cleanser. A surprisingly fantastic beefy combination.

And moo said the cow.

Continue to Recipe...
Recipe: Cilantro Sauce for Steak
Serves 2
Time 5 mins

1 medium bunch cilantro (fresh coriander)
1 small clove garlic
1/2 a medium shallot
juice of half lemon or lime
a glug of olive oil
1/2 tsp cumin
1/2 deseeded jalapeno (or a good sprinkling of crushed red pepper flakes)

Mix all in a small food processor until blended. Adjust to taste. Serve over top of 2 choice steaks.

Recipe: Horseradish Spiked Potato Salad in Bresaola

Serves 4
Time 35 minutes
Adapted from Cook with Jamie p.30

1.5 lbs (680g) tiny potatoes
juice of 2 lemons
3 Tb plain yogurt
3 tsp horseradish
3 stalks celery - chopped
handful of parsley
1 tsp dried tarragon
2 hard boiled eggs - sliced

celery leaves - thinly sliced
12 slices bresaola (Italian cured beef)

1) Scrub, don't peel, and boil the potatoes until soft when poked with a fork (25 mins). While cooling, mix together in a large bowl the lemon juice, yogurt, and horseradish. Taste and adjust the lemon/horseradish to your liking. Mince and add the celery, parsley, and tarragon. Stick in the fridge while cutting the potatoes into quarters. Do the same with the boiled eggs. Gently stir the potatoes and eggs into the dressing. 

2) To serve, lay 3 slice of bresaola on a plate, and top with a portion of potato salad. Garnish with fresh celery leaves. It gets better the next day.


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