Tuesday, 12 October 2010
SESAME AND SPRING ONION STEAKS
Steaks are special treats most reserve to having on special occasions. One's imagination precedes the actual first mouthful and it is then, at that very moment, that we decide whether we are immensely gratified or extremely disappointed. I like my steaks well seasoned, with added extra seasonings that heighten the flavour of the beef without smothering it. This steak recipe is for sirloin steak, which is more reasonably priced than the other cuts. It can be had any day, no need to hold back. You can eat it with potatoes or since it has Asian flavours, with rice or on top of cooked noodles. You can even have it in a buttered baguette with salad greens. No cheese, please.
400 gms.(approx.) sirloin steak, 2 pieces
2 tbsps. sesame seeds
2 tbsps. Japanese soy sauce
1 tbsp. sherry
1 tbsp. brown sugar
1 tsp. grated ginger
1/2 tsp. crushed garlic
2 tbsps. spring onions, cut in rings
1/4 tsp. black pepper
1/2 tsp. sesame oil
3 tbsps. water
2 tbsps. butter or butter flavoured spread
Toast the sesame seeds in a pan until golden and fragrant. Save 1/2 tsp. of the toasted seeds for garnish. Grind the rest in a mortar and pestle. Mix the rest of the ingredients except for the butter and water.
Marinate the steaks in the mixture for at least 10 minutes but not longer than half an hour. Heat up a grill pan (may also be grilled in the oven or pan-fried). Scrape most of the marinade off the steaks and reserve for the sauce. Brush steaks with oil and grill on medium high heat for about 4 minutes on each side (or to your preference). Remove and place on a chopping board to rest.
Meanwhile, put the reserved marinade, butter and water in a saucepan, bring to a boil and simmer for 2 minutes. Check for seasoning. Slice the steaks crosswise, at a slant, thinly. Arrange on a platter or plates (for individual servings). Drizzle with sauce and sprinke with more spring onion rings and the toasted sesame seeds. Enjoy.