April 7, 2005
Toasted Garlic Steak
And mouthwash for dessert!
I made this dish tonight and it was plate-lickingly good. Have a piece of crusty bread handy (less messy). My inspiration was simply a juicy little steak that didn't call for a lot of fru-fru. The garlic topping is toasty and crispy -- it mixes with the steak juices for a heavenly combination.
Toasted Garlic Steak
Ingredients:
1 small beef steak;
3 cloves garlic, chopped;
1 tbsp chopped fresh rosemary;
1 tbsp olive oil;
Salt and Pepper to taste
Method:
Heat the olive oil in a pan over medium low heat. Add the garlic and rosemary. Saute slowly, stirring, until the garlic becomes golden. Remove the garlic/rosemary from the pan and set aside in a small bowl. Sprinkle with salt.
Wipe out the pan. Season the steak with salt and pepper. Increase the heat until the pan is hot and sear the steak on both sides (about 4 minutes each). When it is just below the level of doneness that you like, wrap the steak in foil and allow to rest for 5 minutes. Plate the steak and sprinkle the toasted garlic mixture over the top.
Serves 1.
The side dish you see in the photo is roasted baby fennel. I made this yesterday as a main dish and warmed up the leftovers. It also contains garlic, but it is soft and roasted. You can reduce the amount if you think it's overkill, but I can never have enough garlic!
Note: I am heading down to Munich to paint my new apartment (which is completely empty) so I will be blogless for a couple of days. Three days without cooking? I hope I'll make it.
