Seared Tuna Steak

4 Yellowfin tuna steaks, about 7oz each and 2cm thick
1 ½ tsp. coriander seeds, lightly crushed
9oz couscous
5fl oz vegetable stock, hot
3.5fl oz orange juice, hot

Roasted vegetables:
2 leeks, outer layers removed and cut into 2 cm cylinders
1 large red pepper, cubed into 2cm pieces
1 large zucchini, cubed into 2cm pieces
1 large red onion, cut into 2cm pieces
1 large garlic clove, crushed
handful coriander leaves, chopped
zest and juice of a lemon

Vinaigrette:
4 tbsp. olive oil
1 tbsp. white wine vinegar
juice and zest of 1 lemon
sea salt
freshly ground black pepper
olive oil

Pre-heat the oven to 430°

Mix all the vegetables together in a large bowl, drizzle over a little olive oil and season well. Toss to coat all the pieces and tip out onto a foil lined, oiled and seasoned baking tray, making sure all the vegetables sit in one layer. Bake in the oven for 15-20 minutes (or until the vegetables are cooked and slightly crisp round the edges.)

Whisk together all the ingredients for the vinaigrette, season to taste and set aside.

Tip the couscous into a mixing bowl. Add a dash of olive oil and pour over the hot stock and orange juice. Cover with plastic wrap and leave for 15 – 20 minutes.

Season the tuna and coat with the crushed coriander and olive oil. Heat a frying pan, add a splash more oil along with the steaks and pan-fry for 2 minutes on each side. Pour over 2 tablespoons of the vinaigrette and transfer to a warm plate. Cover with foil and leave to rest for a few minutes.

Fork through the couscous to separate the grains. Add the coriander, lemon zest and juice, a couple of spoonful’s of the vinaigrette and season to taste.

Divide the couscous onto the plates and spoon the roast vegetables on the side. Slice the tuna steaks diagonally and arrange on top of the couscous. Finish with a drizzle of lemon vinaigrette.

Advertisements

Crispy Potato Galette with Steak & Dill Crème

1/2 cup crème fraîche
1 small shallot, minced
2 tbs finely chopped dill
2 tsp fresh lemon juice
Kosher salt and freshly ground pepper
3 baking potatoes (1-1/2lbs), peeled
4 tbs unsalted butter, 2 tbs melted
1/2 lb steak (already cooked)
Extra-virgin olive oil, for brushing
Freshly snipped chives for garnish

In a bowl stir the crème fraîche with the shallot, dill and the lemon juice. Season with salt and pepper. Whisk the mixture until thickened, about 30 seconds.

Preheat the oven to 425 degrees. On a box grater, coarsely shred the potatoes. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. In a bowl, combine the potatoes with the two tbs of melted butter and season with salt and pepper.

In a small nonstick skillet, melt 1tbs of the butter. Add half of the potatoes and pat them into a disk about half an inch thick. Cook over moderately high heat, turning once, until golden, 3 minutes per side. Transfer the potato galette to a baking sheet. Repeat with the remaining 1tbs of butter and potatoes. Bake the galettes for 10 minutes, until cooked through and crisp; transfer to a platter and let stand for 15 minutes.

Spoon the shallot-dill crème onto the galettes and top with the cooked steak (butterflied). Lightly brush the steak with the olive oil and season with salt and pepper. Garnish with chives. EAT NOW!!!!!

Steak

Grab ur meat slab.

Rub it down with olive oil, sea salt and pepper.

Get a frying pan and make sure it is piping hot. Place those babies away from you on the pan and rotate them every 20 seconds until desired color is met. You increase your ‘even’ color by using a flat iron plate and a flat weight for the top.

Now take that hot meat and rub it down with some fresh rosemary and cut garlic. Drizzle a little olive oil over it and let those babies rest for about 3-5 minutes.

Now, the rest is up to you.

Low Stress Dinner

Steak
Spring Greens
Curry Powder
Blue Cheese Crumbles
Olive oil
Salt
Pepper
Rosemary
Garlic
Catchup
Sweet potato
Balsamic Vinaigrette

Here is a dinner that was supposed to make you less stressed or I guess more calm…

It worked for me.

It is a 3-1/2oz 100% grass fed steak cut, over spring greens with a side of sweet potato fries (I subbed yellow potatoes in this recipe since the grocery store was out of sweet potatoes).

Here’s how it went down. (do it your way without a fixed recipe)

Cut the potato into fry sized peaces. Mix in a mixing bowl with 3 tbl spoons of olive oil, pepper and salt. Bake in an oven till done to your liking, turning them once half way through the process.

While the fry’s cook. Take some catsup and mix it with curry powder. Put it to the side. The fry’s should take about 20 min at 420 degrees.

Start in with the steak. Here is how I personally cook this type of steak. Rub in a tsp of oil on all surfaces of the steak with salt and pepper (and any other seasoning u love the taste of.)

Stick it on a very hot frying pan and and time each side evenly so it cooks evenly on top and bottom. I personally count 30 seconds for each turn/flip until I get to the desired color. Press down the steak to the pan to get a good sear. A weight is the best option. During the turns, rub a quick stoke of butter on each side now and again. I also rub and sear a few sprigs of rosemary on all the surfaces while it cooks. I go through 2 in this stage.

After you have reached your perfect cooking color, take the steak off the pan and let it rest. Rub a halved clove of garlic over each surface (1 clove total) and leave it resting under the steak along with a new sprig of rosemary. Also take a few quick stokes over each surface with a pad of butter and finally, LIGHTLY drizzle olive oil over the surfaces of the steak while it rests. Do all this right after you take it out of the pan and after it is done let it rest while you prep the rest of the plate.

Get your plate and put the spring greens down with a light drizzle of Balsamic vinaigrette. On the side put your curry spiced catsup and a side of blue cheese dressing if you prefer (chose this dressing as well since we didn’t have blue cheese crumbles that would go on top of the steak and salad).

Now pull out your fries and place them on the plate.

Now julian your steak and put it either of top of the salad like I did or to the side. Now you see that steak juice on the plate or board you rested your steak on. That is your liquid gold. Pour that on top of the steak you just placed (you don’t have to of course… wimp). You might not like it on the salad… I do.

There you go.