DudeFood Tuesday: Steak sandwich
I don’t know what all the fuzz is around all those wellness hypes nowadays.
One week all calories are public enemy number one and you don’t want to risk being spotted by a Guardian of Gluttony (aka Watcher of Weight) in front of a chocolate store.
And before you can get used to having a breakfast of dry grilled cucumber on a ricecracker, somebody polishes up some kind of Diet Revolution: “Now with revolutionary improvements! Buy the unique DayBreak Crisp Bar” Unique, my well rounded bumm. And don’t get me started about things like the Food Pyramid or the Eatwell plate. Definitely follow the Pyramid rules by the letter if you want to look like a mummy and the Eatwell Plate has been used for a dartboard by a lot of nutrition specialists already.
When I visit the cooking section of my bookstore I am confronted with piles of books who want to get you on a diet, and yes, I also count books about balanced nutrition among the dietbooks.
Often I’m done already after reading the first sentences of the intro’s: the stories about people who talk passionately about how perfectly their lives have changed since they cut down on eating meat, bread, fat or stopped eating enitrely.
All these people even get me grumpy when they tell me that I will live longer and healthier when I buy their book and stop eating their personal foodnemesis. They always forget to tell me that in doing so my life also becomes less fun and more bleak because you have to miss the things you like the best.
You can say I’m overreacting and that’s OK. That’s why I am a Dude; it’s a Dude’s natural birthright to overreact a little when it comes down to food.
When I was young my parents always told me to finish my plate, because I needed to grow. How could I know they meant growing vertically?
Enough about low fat, low carbs and low fun.
I give you one of my favorite recipes: steak sandwich with chimichurri dressing.
And this recipe can fit perfectly in a well balanced diet; just take a steak sandwich in both your hands and hold em up.
- Chimichurri dressing:
- 1 cup of fresh Thyme use only the leaves
- 1 cup of Oregano
- 1 cup of flat Parsley
- 2 twigs of Rosemary use only the leaves
- 1 cup of Chives
- 2 red chilis roughly chopped
- 1 tsp Dijon Mustard
- 4 gloves of Garlic
- 1 chopped onion finely sliced
- 2 tbsp red wine vinegar
- 100 ml olive oil extra verge
- Seasalt freshly ground black pepper and lemon juice to taste
- 2 nice entrecote steaks ± 150 gr each
- Seasalt and freshly ground black pepper
- 2 nice crusty breadrolls
- some lettuce or arugula
Making the dressing:
Blitz all Chimichurri ingredients (except the olive oil) briefly in a blender or foodprocessor.
Add oliveoil until you have a rich and saucelike dressing.
Season with salt, pepper and lemonjuice to taste.
Slice the breadrolls in half and brush the inside halfs lightly with the chimichurri dressing, then toast the breadrolls shortly in a hot frying pan.
For the steaks preheat some oil in a frying pan.
Season the steaks well wit seasalt and freshly ground pepper and place them in the hot oil.
Add a lump of butter for better color and caramelization and grill or cook the steaks for 2 to 3 minutes per side.
Get the steaks out of the frying pan when they are rare to medium rare (press center of the steak and when it feels like the fleshy part of your palm when you put your thumb and indexfinger together, the meat is cooked rare).
Next you let the steaks rest for about five minutes under tin foil and then cut them in long juicy strips.
Dress the roasted bread with some lettuce(or arugula), drape the steakstrips on top and finish off with a spoon of the delightful chimichurri dressing.