|Photo courtesy of www.nigella.com|
I had all intentions of taking my own photo of this beautiful meal, but everyone was so hungry that by the time I remembered to snap a picture, it was gone. However, I will tell you with all honesty and certainty that what I made looked just like Nigella's picture except that my steak was a little more cooked, this is a bit too bloody for me. This isn't because I am some hot shot in the kitchen, it's because everything Nigella puts in her books sets her readers up for success, that is why I love her. Other than that it was a platter full of heaven on the table and was lovely with the green salad a friend brought over from their garden (thanks D!)
Now, before I give you the recipe I need to state that this is not only super yummy, it is also super easy and quick to make. This is all thanks to the marinating meat in the fridge that you come home to. All you need to do is put on the rice while the steak cooks and throw together a small salad and there you have it, a wonderful weeknight meal that will make anyone at your table grateful for your talented kitchen skills. I will also make one very important note. Nigella calls for fillet steak in the recipe. If you have that kind of cash, by all means, go right ahead and buy it. However, I learned at the local butcher that the cheaper cuts of meat are the most flavourful and if you are going to marinate it, which you are, there is no need to spend the extra money. I used boneless cross rib steak, two medium sized pieces that fed my family of 4 and then some. Lastly, if you are wondering what you are going to do with a whole bottle of Sake, not to worry, you'll use it for the sweet and sour sake salmon that I will share soon. Happy Tuesday!
Sake Steak and Rice
2 x 150g fillet steaks (or use 2 medium cross rib steaks, mine were 600g in total and I doubled the marinade and sauce ingredients to suit)
200g basmati rice
2 cardamom pods
1-2 tablespoons chopped fresh coriander to serve
For the Marinade
1 teaspoon English Mustard
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon olive oil
2 garlic cloves bruised
For the Sauce
1 tablespoon soy sauce
1/2 teaspoon fish sauce
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
In a freezer bag or bowl combine the marinade ingredients, and add the steaks. Leave to marinate in the fridge for a few hours or up to 2 days.
Let the steaks come to room temperature before you start cooking and you can put the rice on at the same time. Bruise the cardamom pods and add to the water, do not add salt, no need here.
Heat a ridged griddle or you can use the barbecue and cook the steaks for a few minutes on each side depending on your preference for doneness. Then remove to a double wrapped foil parcel on a wooden board and let rest for 10 minutes.
Bring the sake to a boil in a tiny little saucepan, like the kind you would melt butter in, to let the alcholol taste evaporate. Take the pan off the heat and add the other sauce ingredients. Unwrap the steaks, removing them to a wooden board for carving. Save the juices from the meat and add them to the sauce pan. Get out a platter and put the rice on it. Slice the meat and lay on the rice, pouring the lovely sauce all over. Sprinkle with some coriander or flat leaf parsley if that is what you have. Add a salad and you have a wonderful weeknight meal!
Adapted from Feast-Food that Celebrates Life by Nigella Lawson Copyright 2004