Skip to main content

Greek style steak with lemon and oregano from Mina Stone's Cooking for artists

My goddaughter gave me this book. She had met Mina who cooked for the gallery she works for in NYC. She knows how much I love to cook 'family style' so very thoughtfully sent me a copy via her Dad the venerable Peter Price.



The book is, as you might imagine, beautiful to look at. The recipes are disarmingly simple but so far most of them have also been absolutely delicious.
This method of marinading the steak first seemed a bit odd and left the meat looking a little unappetising before being cooked. However once they had been griddled they were absolutely delicious.
Thanks Ella!

Greek style steak with lemon and oregano 

Serves 4 

Ingredients

Juice of  1 lemon
1 garlic clove finely chopped
1 tbs Dijon mustard 
1 tsp dried oregano
1 tbs extra virgin olive oil
4 thick steaks of your choice ... Sirloin for me
Salt and pepper

Method

Whisk the lemon, garlic, mustard, oregano and olive oil together. Toss the steak in the marinade and then cover the bowl with cling film and let it sit at room temperature for up to an hour.
Heat a griddle or cast iron pan until a drop of water sizzles upon contact.
Remove the steak from the marinade and pt dry.
Sprinkle both sides generously with salt and pepper and place the steak on the griddle and don't touch for at least 3 minutes and up to 5 minutes, now flip and repeat the process ( getting the right length of time will depend on the size of the steak and personal preference) remove from the on and let it rest for at least 5 and up to 10 minutes ...,, don't be tempted to cut into it!


Now slice the steak on the diagonal and serve on a warmed platter.
Labels:

Comments

Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind
1 comment
Read more

Sea Bass on mushroom potatoes with salsa Verde

I felt the overwhelming need to cook something new on Saturday night. I didn't want the tired and tested I wanted to explore new culinary waters. However combined with this desire was an equal and opposing force, driven by being absolutely knackered, that meant it had to be simple too. I returned to one of Jamie's early books, to a recipe that IO had meant to do on countless occasions but never quite got round to. I have done several versions of Sea Bass on a bed of potatoes, some that I have written about on this blog. The one question I would have is about the thickness of the potatoes and the length of time they need to be cooked through ... in my oven I reckon they need about 10 minutes more than the recipe suggests. I would suggest a bit of a trial run if you are going to do it for a dinner party ... however once you have given it a whirl I think this makes for a very easy recipe for a crowd. Here's the recipe. Roasted slashed fillet of sea bass stuffed with herbs, bak
1 comment
Read more