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Monday, 12 February 2018

Recipe: Ribeye Steak Wrap w/ Awesome Sauce



It’s been a while coming but after all sorts of distractions we’ve finally got around to bottling one of the most commented on sauces that we do at the banquet:

We’ve decided to call it . . . . wait for it . . . . . Awesome sauce!! 


Currently available at Castle Cary Market on Tuesdays

Here is the first quick and easy recipe suggestion for it . . .


steps
* cook red pepper
* cook steak & leave to rest
* mix salad w/ awesome sauce
* warm wrap
* slice steak & assemble
* devour

ingredients (make quick lunch for 1)

for the steak wrap
1/3 red pepper (charred)
1 steak (left to warm up to room temp before cooking)
1 tortilla wrap
25g mixed salad leaves (nice if there’s a little rocket / arugula in the mix)
6 baby plum tomatoes (sliced)
awesome sauce (to taste)


method
Slice up the red pepper and toss it in a little olive oil. Sear it in the frying pan you’re going to use for the steak. (it will give the steak a lovely flavour)

Once ready put the red pepper in a salad bowl.

Other than your choice of sauce the next most important thing is how to cook the perfect steak:
It’s really simple. 
1. Make sure sure your steak is at room temperature before you start.
If it was room temperature to start (rather than straight from the fridge) the middle won’t be stone cold when you’re done cooking it, and you’ll end up with the perfect steak.

2. Season and oil the steak in a Tupperware box. Rather than putting oil in the pan. 
This means you can get the pan a lot hotter with a lot less smoke, which in turn means you can get a great golden brown colour on your steak really quickly, and that means the middle won’t be over cooked!

3. Put a drop (literally) of oil in your pan and turn the heat up high, when the droplet starts to smoke you’re ready to cook.

4. Place the steak in the pan and cook for a minute or so until the underside it brown (or charred depending on your choice of steak), turn it and repeat.
For this post I used a ribeye. This particularly good ribeye steak was from Penleigh Farm Shop in Frome . . . thanks Owen!!

5. Once brown on both sides remove the steak and place on a warm plate to rest while you finish the rest . . .

Put the salad leaves, and tomato, in with the red pepper and add a good slug of awesome sauce (available here) and mix until everything is evenly coated.

I like to warm my wrap in the pan (w/ the juices from the steak) add great flavour!

Turn out the wrap and assemble that bad boy!!!


links



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More Techniques, Basics and Corker Recipes
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