STEAKS are so versatile. There are lots of different cuts you can choose from and they can be turned into a healthy midweek supper with salad or an extravagant romantic weekend meal with homemade chips and seasonal vegetables.
For an extra twist, add a tasty sauce. Here are some sauces that are perfect alongside a sizzling steak – a traditional Argentinian herb sauce, a French buttery accompaniment and an Italian pesto.
Be prepared to impress.
£2.95 — 37p per person
- 35g flat-leaf parsley
- 35g coriander
- 4 garlic cloves
- 50g spring onions
- 1 small red chili pepper
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 120ml olive oil
- Salt and pepper to taste
METHOD: Finely chop the herbs, crush the garlic and finely chop both the green and white part of the spring onions and put into a bowl.
Take the vein and seeds from the chilli, finely dice and add to the herb mixture.
Combine all the ingredients together and mix well.
The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within 24-48 hours.
TIP: You can swap fresh chilli for dried chilli flakes. Experiment with the herbs. If you don’t like coriander, replace it with basil or another herb.
£1.70 —29p per person
- 125g butter
- 2 medium egg yolks
- ½ tsp white wine vinegar
- Pinch salt
- Splash of ice cold water
- Juice of ½ lemon
- Cayenne pepper
METHOD: Melt the butter in a saucepan. Keep the melted butter warm.
Put some water into a small pan and bring to a slow simmer.
Put the egg yolks, white wine vinegar, salt and a splash of water into a small bowl that will fit over the pan.
Whisk for a few minutes then put the bowl over the simmering water and continue to whisk until the mixture is pale and thick, about 3-5 minutes. If it looks as though it is curdling take it away from the heat. Remove from the heat and slowly whisk in the melted butter, bit by bit.
If it gets too thick, add another splash of water.
Season with the lemon juice and some cayenne pepper. Keep warm.
TIP: Serve with chopped chives for an extra kick.
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£4.20 — £1.05 per person
Add a squeeze of lemon juice to your pesto to add some luxury to your steak dinner[/caption]
- 125g pine nuts
- 125g Morrisons Parmigiano Reggiano, cut into small chunks
- 1 pack fresh basil leaves (about 30g)
- 1 clove garlic, crushed
- 200ml extra virgin olive oil
- Salt and freshly ground black pepper
- Squeeze lemon juice
METHOD: Heat a dry frying pan over a medium heat.
Add the pine nuts and toast them for a few minutes until they are browned and fragrant. Place the Parmesan in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil.
Season to taste with salt and freshly ground black pepper.
Blend for a few seconds until it begins to come together and is smooth.
Taste the pesto for seasoning, and add a squeeze of lemon juice – about a quarter of a lemon.
TIP: If not using straight away, the pesto will keep in a jar in the fridge for up to a week. Or put it into ice-cube trays and freeze. For a creamier sauce, add low-fat creme fraiche.