And A Life In Between

Chargrilled beef with herb dressing and leeks

Chargrilled beef with herb dressing and leeks

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There is something to be said about ‘pure’ food.  I’m not talking organic food per say, but rather about food where the food speaks for itself.  Where the ingredients are shining in their own right. Don’t get me wrong! What is a pasta without a lovely creamy sauce, or a steak without a barbecue sauce?  Yes, I love that too.  But now and then it is nice to celebrate the produce just for what it is.

Like with this chargrilled beef recipe. It’s the beautiful taste of beef, mixed with a flavour explosion of herbs with gherkin, capers, mustard, honey, a bit of acidity from the vinegar, sharpness from the mustard and a hint of sweet from the honey.  Served with leeks.  Oh, not to forget the leeks!  I discovered leeks late in life (only last year to be exact)!  I just love its subtle onion taste! And I really love the taste the broth imparted to the leeks in this recipe – hubby and I really need to come up with another recipe that will celebrate that broth even further!

So try something different; with Valentine’s Day around the corner, this could make a perfect Valentine’s meal in no time at all!  Who knows, love might be in the air!

Chargrilled beef with herb dressing and leeks

(serves 2)

Ingredients:

8 leeks

250 ml white wine

250 ml vegetable stock

1 tbsp olive oil

500g rump steak

salt & pepper to taste

For the dressing:

1 shallot, chopped finely

4 sweet and tangy gherkins, chopped

1 tsp capers, chopped

handful fresh coriander, chopped

handful fresh chives, chopped

2 tsp Dijon mustard

1 tsp honey

1 tbsp red wine vinegar

3 tbsp olive oil

Method:

  1. To make the dressing, combine the chopped shallots, gherkins, capers,  coriander, chives, Dijon mustard, honey, red wine vinegar and olive oil in a bowl.  Stir well, cover and set aside.
  2. Thoroughly wash the leeks.  Trim the hard outer layers off and then cut the leeks in half, lengthways.
  3. Add the white wine and vegetable stock to a deep saucepan and bring to the boil.  Add the leeks and cook for 20 minutes.
  4. Heat up a griddle pan over very high heat.
  5. Cover the steak with olive oil and sprinkle with salt and pepper.  Give it a good rub to make sure the meat is well covered with the oil and seasoning.
  6. Place the beef on the hot griddle pan and grill on each side for 5 minutes (depending on the thickness of your steak, it will be cooked medium).
  7. Wrap the meat in foil and rest for 5 minutes.
  8. The leeks should be ready by now.  Drain from the stock and keep them warm.
  9. After the meat has rested, slice it thinly and spoon over the dressing.
  10. Serve with leeks on the side.

 

Chargrilled beef with herb dressing and leeks

February 9, 2017
: 2

By:

Ingredients
  • 8 leeks
  • 250 ml white wine
  • 250 ml vegetable stock
  • 1 tbsp olive oil
  • 500g rump steak
  • salt & pepper to taste
  • For the dressing:
  • 1 shallot, chopped finely
  • 4 sweet and tangy gherkins, chopped
  • 1 tsp capers, chopped
  • handful fresh coriander, chopped
  • handful fresh chives, chopped
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
Directions
  • Step 1 To make the dressing, combine the chopped shallots, gherkins, capers, coriander, chives, Dijon mustard, honey, red wine vinegar and olive oil in a bowl. Stir well, cover and set aside.
  • Step 2 Thoroughly wash the leeks. Trim the hard outer layers off and then cut the leeks in half, lengthways.
  • Step 3 Add the white wine and vegetable stock to a deep saucepan and bring to the boil. Add the leeks and cook for 20 minutes.
  • Step 4 Heat up a griddle pan over very high heat.
  • Step 5 Cover the steak with olive oil and sprinkle with salt and pepper. Give it a good rub to make sure the meat is well covered with the oil and seasoning.
  • Step 6 Place the beef on the hot griddle pan and grill on each side for 5 minutes (depending on the thickness of your steak, it will be cooked medium).
  • Step 7 Wrap the meat in foil and rest for 5 minutes.
  • Step 8 The leeks should be ready by now. Drain from the stock and keep them warm.
  • Step 9 After the meat has rested, slice it thinly and spoon over the dressing.
  • Step 10 Serve with leeks on the side.
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