This is a freight train of a dish and in a good way.
Bottle of red wine; a kilo of steak, salsa verde; plenty of cooking time.
The result is so inevitably luxurious and warm, though like a freight train, not particularly unapologetic. You get out what you put in and what you get out is a rich, silken, winter stew that would belt the shit out of anything that came close to it.
Next day at work, the concentration of flavour doubled and before I had it in the microwave, a friend commented; afterwards, it was almost awkward. People don’t eat rich stews and potatoes for lunch on a Monday and the fact they are is beyond words.
And here is the best part.
I didn’t cook it.
Nat did. On a Monday. Before I got home from work.
As if salsa verde wasn’t enough sprinkled on top (cutting through the richness), I didn’t have to lift a finger until it was served.
Try this one cold night this winter and revel in it.
Excuse my language, though it is a finger to winter and a bloody effective one at that.
Brilliant! And thank you Nat.
Sunday on a Monday!
750ml bottle good quality red wine (Seriously!)
1 kg skirt steak, cut into 3cm pieces
2 tbsp plain flour, seasoned with salt and pepper
2 tbsp extra virgin olive oil
2 onions, sliced
4 garlic cloves, crushed
4 sprigs thyme
1 bay leaf (or 2 dry)
750ml beef stock (starting to see my point?)
2 cups flat-leaf parsley leaves
3 cups mint leaves
2 tbsp capers, rinsed
2 garlic cloves, chopped
1 tbsp Dijon mustard
1 tbsp white wine vinegar
150ml extra virgin olive oil
Mashed, boiled (with butter and parsley), whatever potatoes to serve; just don’t go overboard or this could be the end
Steamed green beans
- Preheat oven to 160c.
- Place wine in a large saucepan/casserole (with a lid) over a medium heat and simmer until reduced by half. Set aside.
- Toss the steak in the seasoned flour. Heat the oil in a large pan and fry the steak in batches until well browned. Set aside.
- Add onion to the pan and cook for 5 minutes until golden; add the garlic and the herbs.
- Return the meat to the pan with the reduced wine and stock. Stir and season. Cover and cook in the oven for 2 ½ hours. (You have my point now, right?)
- To make the salsa verde, place all the ingredients in a food processor and process until smooth. Season.
- Remove meat from pan/casserole and set aside. Place the pan/casserole back on the stock and cook until the sauce is thickened.
- Return the meat and serve with the salsa verde and potato.
- Loosen tie, remove shoes, be thankful for winter.