Tony’s April recipe of the month
The last thing I want to do when I come home after working is to spend time standing up chopping, cooking, baking, frying or simmering. So one of my top recipes is lean steak with veggies. For a quick meal post work, it just requires a bit of preparation.
The day before or on the way home, I head to my local butcher for the meat who already have them prepared as ‘topside steaks.’ You really want any lean steak; thin and small pieces. I use thin topside steak.
When I get home, I finely cut the garlic and then peel the potatoes and pumpkin. I’m not a fan of the skins but you can keep them on if you prefer
You just need to slightly oil the steaks…pan fry or barbeque or grill them (whatever your preference). Then when they’re cooked (and still warm), dip them in a bowl with a mixture of olive oil, crushed garlic and dried oregano and consume immediately! Well alongside your favourite veggies. I’m a mashed potato junkie. I peel mine and mix pumpkin and potato and sometimes sweet potato. Salt and pepper to season.
- Lean steak
- Sweet potatoes
- Salt and pepper to season
Wines that I’ve found go well are:
Gipsie Jack Shiraz from Langhorne Creek, South Australia ($19.99): I find the sweet oak and the touch of plummy fruit with dark chocolate does well alongside my steak dish, just tasty and under $20! (Also recommended in the Autumn issue of On the Vine! Click here for a copy)
La Prova Fiano from the cool Adelaide Hills $23.99: I like the texture of this wine and its savoury notes, more refreshing on a warmer night.
Muga Reserva Rioja Rosé from Spain $26.99: This is predominately Grenache (60%) with, 30% Viura and 10% Tempranillo. What a blend and it works so well with my dish!