I used to get a bit annoyed about the overly commercialized, self-attention seeking day of snogging and cuddling. The day when singletons are expected to stand up with rapturous applause at the – doing better than my friend that has a partner, I am of course talking about valentine’s day, the national shmooze fest of sickeningly loved up people so soaked in love they’re creating puddles everywhere.
I used to hate the whole idea of it, thankfully I am much less of a curmudgeon these days, I seem to have become more romantic as I have gotten older. Valentine’s day to me is still just a day halfway through February but it’s also a day I can express to my lady how much I love her, which is normally through the medium of food, a thing I’m pretty good at I would assume (well no ones been sick or scrunched there face up at my food as yet, however there is still time). Making someone you love a good meal is an act of love itself, it creates memories and manages to invoke an emotional response in some way.
In my eyes, nothing says ‘I love you’ more than a well-cooked slab of pink, tender, well-rested beef. If someone slapped a steak in front of me I would be one happy man.
I was asked by the Midlands Co-op to come up with a perfect recipe for a valentine’s day meal. I wanted to do something different because anyone can do steak and chips, it’s a tried and test winner I know, but I felt I wanted to add my own twist to it. You might be wondering ‘what the flip is a butler steak?‘, well its a particular cut that is becoming more popular here in the UK, in the U.S it’s known as ‘flat-iron’ steak. It’s cut from the shoulder and yields a thick, well-marbled cut of meat that is both flavourful and super tender.
The co-op has started doing these so you shouldn’t have a problem getting them at all, they are labeled as flat iron steaks. The sauce I served them with is called pebre, which might sound like a Mexican wrestler but is, in fact, a rather delicious Chilean salsa made with coriander, tomatoes, and chili. The vegetable crisps are so easy as well, a great alternative to chips. Give this one a go if you want something tasty but also fuss-free. No one likes fuss…..unless you’re a cat.
Steaks Ingredients 2 Butler steaks (Called flat-iron steaks in the co-op) Pebre Chilean Salsa Ingredients 2 medium-sized tomatoes de seeded and finely diced Vegetable Crisps Ingredients 1 whole fresh beetroot Streak Instructions Pebre Chilean Salsa Instructions Vegetable Crisps Instructions You then simply need to cook your steaks to your liking, I like mine medium rare so for these steaks that took about 3 minutes each side on a high heat. It uses a t-bone cut but the principles are the same.
How to make Steaks with Veg Crips and Chilean Salsa
3-4 sprigs fresh rosemary
Knob of butter
Salt and pepper
1/2 red onion finely diced
1-2 jalpeno chilli’s depending how spicy you want it de seeded and finely chopped
1 fat juicy garlic clove finely chopped
3 heaped dessert spoons of fresh coriander chopped, stalks and all
3 dessert spoons red wine vinegar
Around 6-8 dessert spoons of good extra virgin olive oil
Salt and freshly ground black pepper
1 large parsnip
1 large carrot
Salt and pepper
Once the steaks are done throw in the rosemary sprigs and butter in the pan and baste the steaks for a few seconds.
Turn the steaks out on a chopping board and pour over the butter and rosemary then leave them to rest for a good 5 minutes.
Before serving dab the steaks in the butter and juices from the steak. Serve, eat and give your loved one a big kiss!
Try out our Steaks with Veg Crips and Chilean Salsa Recipe and post your results below in the comments… Try out our Braised ox tail Stew with Kentish ale Recipe and post your results below in the comments…
2 Butler steaks (Called flat-iron steaks in the co-op)
Pebre Chilean Salsa Ingredients
2 medium-sized tomatoes de seeded and finely diced
Vegetable Crisps Ingredients
1 whole fresh beetroot
Pebre Chilean Salsa Instructions
Vegetable Crisps Instructions
You then simply need to cook your steaks to your liking, I like mine medium rare so for these steaks that took about 3 minutes each side on a high heat. It uses a t-bone cut but the principles are the same.