Beef with Garlic
While I do believe that most dishes should be enjoyed in the company of friends and family, there are however, a number of dishes that are sometimes best eaten alone. Sometimes, it’s a secret indulgence that you’d rather not let anyone know about. After my workmate made fun of me eating a Mc Chicken for lunch (He said: “A foodie eating Mc Donalds?! I never thought I’d live to see the day!), I vowed never to have fast food in front of anyone again.
Other times, it’s aesthetics – a friend of mine once admitted that he would never eat oreo cookies in front of a crowd after an incident where he went around the whole day with chocolate crumbs stuck between his teeth without anyone telling him.
And then there are foods that I think are quite anti-social in nature…. think dried squid… or maybe raw onions…
And on top of my list would probably be this gorgeous porterhouse steak with garlic chips. With all that crispy, pungent garlic on top of a well seasoned steak, I’d really rather not share this dish with anyone, plus I suspect after eating three garlic cloves to myself, people would be inclined to stay away. The recipe was adapted from a family recipe for salpicado, a spanish style tapas dish of beef strips on garlic.
And yes, I did have this for dinner one night when my husband way away…
Beef with Garlic
Beef with Garlic Chips
- 300 grams porterhouse steak (or other good quality cut)
- 2 plus 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons worcestershire sauce
- salt and pepper to taste
- 3 large garlic cloves, finely sliced
- Marinate the steak with the 2 tablespoons of olive oil, soy sauce and worcestershire sauce for 30 minutes
- Heat the pan over high heat and sear the beef on each side for around 3 minutes each side (depending on the size of the steak)
- Allow the steak to rest for half of the cooking time.
- In the meantime, heat the rest of the olive oil and add the garlic. Fry off until golden brown.
- Pour the garlic chips and flavoured oil over the steak. Season with salt and pepper.
- Serve with baked potatoes or warm crusty bread.
Trissalicious 