Wednesday, 30 June 2010
A delicious mix of the land and the sea. Samphire is bang in season right now until September.
Steak with Samphire
2 rump, ribeye or fillet steaks (at room temperature)
130g march samphire, thoroughly rinsed and drained
1/2 clove of garlic, finely chopped
salt & pepper
- Put a frying pan on a high heat with a little olive oil in it and heat until very hot with the oil smoking slightly
- Season the steaks with salt and pepper and place into pan. I generally do this one at a time. Cook the steaks to your liking but avoid turning them as much as possible - you'll get a better colour on them if you only flip them once.
- Once cooked, remove the steaks from the pan onto a plate. Rest them on an upturned spoon to hold up up and away from the juices that they'll express while the meat relaxes.
- Turn the heat down to low under the pan and add a knob of butter. As that starts to foam, add the garlic and stir constantly to encourage the flavours of the steak in the pan to combein with the butter and avoid burning the garlic.
- Add the samphire and increase the heat under the pan slightly. Sauté for 30 to 40 seconds until warmed through and tender. Add any juice from the resting meat to the pan and stir.
- Plate up with a generous spoon of samphire topped with the juicy steak. Serve immediately with potatoes and your choice of vegetables.