RECIPE
You will need • 250ml red wine • 100ml olive oil
2 Cut the steak into thick fingers across the grain and add to the marinade. Cover and leave to marinate overnight in the fridge. 3 The next day, heat a dry cast-iron frying pan over a high heat until it’s as hot as you can get it, and sear one side of each slice of bread. Rub the seared side with a clove of garlic if you like. 4 Lift the meat out of the marinade and pat dry with paper towels, then sear on all sides in the hot pan, rolling and shaking to ensure an even char, until the core reaches 54°C (129°F) on a probe thermometer. Remove from the pan and set aside to rest. 5 Pour the marinade and onions into the hot pan and scrape up any baked-on meat juices. Reduce the heat to a vigorous simmer and cook until everything is well reduced and the onions have softened. Add the cream, if using, and allow to bubble. 6 Toss the rested meat into the sauce along with any juices. 7 Spread the grilled sides of the bread with
• 1 tsp balsamic vinegar • 1 onion, thickly sliced • 1 garlic clove, crushed, plus extra for the bread (optional) • 3 tbsp dried oregano • Chilli (hot pepper) flakes, to taste • 250g deckle or flank steak • 2 thick slices of white sourdough • 1 tsp double cream or crème fraiche (optional) • 4 leaves of little gem lettuce • Dijon mustard and/or horseradish sauce, to taste • Sea salt and freshly ground black pepper Step-by-step guide 1 Pour the wine and oil into a non-reactive bowl and add the balsamic vinegar, onion, garlic and oregano. Season with salt and pepper and chilli flakes.
PRIME CUT Tim’s cookbook will take you from cut to condiment, perfect for your next steak night
mustard or horseradish (I do one of each), then spoon the meat and onions on top. 8 Add more of the sauce, spread over the lettuce leaves and nail on the lid with cocktail sticks. Serve with any leftover sauce for dipping.
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