Steak is always a good option if you’re having a busy day and have almost no time to cook something decent. It’s done in minutes, and by adding some simple, stress-free ingredients to it, you can make a hell of a dinner without spending hours in the kitchen.
For two people you will need:
2 steaks (the cut is up to you, I chose for a cut called ”bullet” steak) each about 200g
2 cloves of garlic
1tsp of dried thyme
2-3 tsp of lemon or lime juice
Salt to taste
For the quick oven fries:
4-5 large potatoes, washed, unpeeled, cut into thin wedges
1 tbsp of provencale herbs
Salt,pepper to taste
1 garlic clove
2-3 tbsp of oil
For the simple salad:
Mixed lettuce leafs
A few cherry tomatoes- quartered
Olive oil,balsamic vingerar, salt to dress the salad with.
So, let’s start with the potatoes. Cut them into very thin wedges, they will cook quickly. Toss them with salt,pepper, chopped garlic and herbs. Add the oil and mix them well, so they’re all evenly coated. Pop them onto a tray lined with baking paper and bake for about 20-25min in a preheated oven on 180C or until golden and crisp.
Once those babies are in the oven you rub your steak with pepper, oil, lemon juice, thyme and sliced garlic. Do not salt it, as it will get tough. Salt it later, after it’s cooked and rested. Leave it for a few minutes for the flavours to infuse.
When the steak is marinating you can toss the salad with some oil, vinegar, salt and tomatoes. Set aside.
When the potatoes are done, turn the oven off and leave the tray in the oven, so they don’t get cold.
Preheat your pan, with no oil in it (there’s oil on the meat already). When it’s very, very hot- almost smoking, take your steak, take the garlic slices off of it (so they don’t burn) and place your steak in the pan. Cook it how you like it, I like it medium-rare, so I cooked it for about 1,5-2 min each side, and then let it rest for 2-3 min after being cooked. You can of course cook it for longer, just remember to not keep turning your steak. Turn it once.
For medium steak I’d cook it (depending on the thickness) for about 3 min each side and turn it just once. Then let it rest for 3-4 minutes. If you slice the steak too soon, without allowing it to rest, all the juices will flow out of it. When you rest your meat, you allow the juices to go back to the center of the cut ,which makes for a juicy steak. After you slice it, season it with salt.
Serve with cripsy potatoes and salad on the side.