Beef

Make it delicious. episode 7: Pepper steak trencher with ciabatta

Name: Pepper steak trencher with ciabatta recipe | Make it delicious episode 7
Yield: 4
Ingredients: 1 small red onion, halved, thinly sliced; 2 tbs red wine vinegar; 2 tbs extra virgin olive oil; 2 tsp freshly ground black pepper; 600g skirt steak; ½ cup (125g) creme fraiche or sour cream; 1 tbs finely chopped chives, plus extra to serve; 2 tsp horseradish; 2 tsp Dijon mustard; 40g unsalted butter; 3 garlic cloves, thinly sliced; ½ cup (125ml) Liquid Stock Beef Style; 1 tbs Worcestershire sauce; 60g watercress or baby rocket leaves; 2 loaves ciabatta

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by delicious. team

delicious. team

May 19, 2022

In episode seven of Make it delicious., host Darren Robertson (Three Blue Ducks and The Farm, Byron Bay) catches up with Porteno co-founder Elvis Abrahanowicz and comedian Merrick Watts.

1 small red onion, halved, thinly sliced
2 tbs red wine vinegar
2 tbs extra virgin olive oil
2 tsp freshly ground black pepper
600g skirt steak
½ cup (125g) creme fraiche or sour cream
1 tbs finely chopped chives, plus extra to serve
2 tsp horseradish
2 tsp Dijon mustard
40g unsalted butter
3 garlic cloves, thinly sliced
½ cup (125ml) Massel Liquid Stock Beef Style
1 tbs Worcestershire sauce
60g watercress or baby rocket leaves
2 loaves ciabatta

Method

1.

Toss onion in a small bowl with a pinch of salt flakes and sugar. Pour over vinegar and chill to pickle until ready to serve.
2.

Meanwhile, combine oil, pepper and 1 tsp salt flakes in a shallow tray. Add steak, turn to coat and stand for 1 hour to come to room temperature.
3.

Combine creme fraiche, chives, mustard and horseradish in a bowl. Season to taste and chill until required.
4.

Heat a large frypan or skillet over high heat. Add steak and cook, turning every 3 minutes, for 10-12 minutes for medium-rare or until cooked to your liking. Add butter and garlic in the last 3 minutes of cook time, spooning over the steak until garlic is golden. Transfer steak to a plate and set aside for 10 minutes to rest.
5.

Return pan to high heat, add stock and Worcestershire sauce, and cook, stirring occasionally, for 3-4 minutes until reduced and thickened. Stir in any resting juices from the steak, then set aside.
6.

Drain the pickled onion and place in a large bowl. Quarter the ciabatta loaves and thinly slice the steak. Top the ciabatta with the steak, onion and creme fraiche mixture. Finish with watercress, a drizzle of the sauce and the ciabatta top.