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Free Recipe Friday: Steak served with stuffed garlic parmesan courgettes and grilled balsamic gourmet tomatoes

Ehm…. what just happened? How is it suddenly the last Friday of the month? I feel like it was just Christmas… We stepped off the plane on the 10th January and since then it’s been all go!
It’s been great being back, catching up with the team back at HQ – everyone’s in good spirits and looking forward to 2017.
Our operational dream team, Rach and Harland are spending the summer working on the systems that help us streamline the packing and delivering of the food. 
Debby and I have been writing recipes furiously and cooking up a storm! Needless to say we are looking forward to bringing some amazing menus to the table this year. 
It goes without saying that we have all been enjoying our dinners to. One of my favourite things at work is comparing notes on our dinners the night before, and also hearing what customers thought. There has been much talk about the steak dish this week, and no surprises there – it was a winner! 
Cooking a good steak is an art form, one that should be taken with the up most care. 
Here are a few key elements that may be helpful to cooking the perfect steak:
 Oil the steak, not the panSeason with salt and pepper just before cooking, not in advance (this retains moisture in the meat rather than drying it out)Use coarsely ground pepper and sea salt and don’t be stingy! This will form a tasty crust, keeping the meat juicy and deliciousHeat the pan to the point of smoking hot – for this you will need a pan that can high heats such as a cast iron panCheck that the pan is up to temperature by adding a few grains of sea salt – once they turn brown, the pan is ready for the steakIf you use a griddle pan, move turn the steak 90 degrees halfway through  cooking each side for a funky griddle mark criss- crossALWAYS let the meat rest before serving – covered in tinfoil – at least 1-2 minutes. Don’t worry – it won’t cool down. 
For the courgettes:
4 large courgettes, halved lengthways
3 cloves garlic, finely chopped
2 shallots, finely diced
Salt and pepper to taste
4 tbsp parmesan, grated
½ cup breadcrumbs (wholemeal)
For the tomatoes:
5 gourmet tomatoes, halved
2 tsp olive oil
2 tsp balsamic vinegar
2 tsp dried oregano
2 tsp sugar
Salt and pepper to taste
For the steak:
800g prime rump steaks, cut to portion size
2 tbsp rice bran oil
½ tsp sea salt
1 tsp coarsely ground pepper
Heat the oven to 200°C and line an oven dish with baking paper. Finely chop the shallot and garlic.
Slice the courgettes in half lengthways. Using a teaspoon, scoop out the softer core and place the pulp in a medium bowl. Add garlic and shallot to the bowl and mash with a fork before stirring through most of the parmesan (reserving some for serving).  Season with a little salt and pepper. Lay the deseeded courgettes flat side up on the lined oven tray. Stuff with the mashed courgette mixture and sprinkle the breadcrumbs over the top. Drizzle with olive oil, place in the top of the oven and bake for 30-35 minutes.
Halve the tomatoes, and place tomatoes in the oven dish, cut sides facing up, in a single layer. Combine olive oil, sugar and balsamic vinegar and pour over the tomatoes. Sprinkle with oregano, and season with salt and pepper.
After the courgettes have been baking for 10 minutes, add tomatoes to the top rack in the oven, moving the courgettes down. Roast for 20-25 minutes, until the tomatoes have reduced in size and caramelised a little. The courgettes are done when they are soft and the breadcrumbs have slightly browned.
Cook the steak when the vegetables are nearly done. Heat a large flat-bottomed pan, griddle or barbeque to a high heat. Pat the steaks dry with paper towel and rub with oil and salt and pepper. Once the pan is smoking hot, cook for 1-2 minutes per side for medium-rare, flipping once only. Add on a couple minutes per side if you like your steak more well done. Once the steaks are cooked, remove from the pan and place on a chopping board to rest, covered with tin foil.
To serve, lay the steak alongside the courgettes and dot with the tomatoes. Drizzle with the tomato juice from the oven dish, sprinkle the remaining parmesan over the vegetables and tuck in.
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