Beef: 3 Gourmet Steak Recipes

There Red meat? Consume it once a week. But enough with the feta always the same! Here are three sophisticated recipes for gourmet steaks, with one eye on flavor and one on health.

• Grilled steak, with shallots, ginger and sesame – Recipe

Materials for 4 people: 600 g of “spider” beef (a few steaks of 300 g each), 6 shallots, 1 teaspoon of grated fresh ginger, 1 tablespoon of white sesame seeds, 1 tablespoon of black sesame seeds, 40 grams of butter, 1 bunch of thyme, extra virgin olive oil, salt and pepper

Melt the butter in a pan and saute the cleaned and chopped shallots with the ginger and a pinch of salt. Add a few tablespoons of water if needed and cook until very soft.
Remove the sauce and set aside, then pour a couple of tablespoons of oil into the same pan and sear the steaks for a minute on each side. Transfer them to a tray, season with salt and pepper, cover them with the sauce and put them in the oven at 200°C for 8-10 minutes. Meanwhile, toast the sesame seeds in a non-stick pan, then spread over the meat after removing it from the oven. Garnish the steaks with a few thyme leaves and then serve them with a salad.

Long live the tricolor

The red of meat cooked rare, the green of shallot, the white of ginger and sesame… Hymn to the Italian flag? No, a protein recipe that combines the digestive properties of ginger with the diuretic properties of shallot.

• Steak with cashew and curry sauce

Materials for 4 people: 4 king steaks (150g each), 80g cashews, 1/2 clove garlic, 1 teaspoon curry powder, 1 sprig rosemary, 1 bay leaf, 1 small avocado, 1/2 red apple, 1 sprig fresh coriander, 1/2 lime, extra virgin olive oil, salt and pepper

Soak the cashews in water at room temperature for at least a couple of hours and then mix them with the garlic, a pinch of salt, the curry toasted for a few moments in a small unseasoned pan and enough water to make a sauce that is not too liquid (you will need a small glass). Take the pulp of the avocado and cut it into cubes. wash the apple and cut it in the same way. Mix the avocado and the apple in a bowl, season with salt and pepper, a few drops of lime, a little oil and the chopped cilantro and let them flavor. Make a small bunch of rosemary and bay leaves and use it to brush the meat with a little oil. Sear the steaks for one minute in a cast iron pan (retains the heat), then transfer them under the rack of a hot oven and cook for 3-4 minutes on each side. Arrange the steaks on plates and top with the curry sauce, avocado and apple salad. Salt, pepper and serve.

A triumph of aromatic herbs and spices

Curry is anti-inflammatory thanks to the presence of curcumin, the active ingredient in turmeric. Thyme, rosemary and coriander turbocharge digestion. Cashews provide “good” fats, excellent in combination with meat proteins.

• Steak in puccia with turnips, sardines and walnut sauce

Materials for 4 people: 600 g beef patty, 4 “pucce” sandwiches or others of your choice, 400 g turnips, 4 smoked sardines, 50 g walnuts, 1/2 clove of garlic, 2 slices of bread, 50 ml milk, 50 ml cognac, extra virgin olive oil , chili pepper, salt and pepper

Marinate the meat for 2 hours in an emulsion made with 4 tablespoonfuls of oil, brandy, and two crushed peppercorns: keep cool. Blanch the walnuts, a few at a time, for a few moments in boiling water and remove the skin. Transfer them to the mixer with the chopped bread soaked in a little water, garlic, milk, a couple of spoons of oil, a pinch of salt and a little pepper. Mix until you have a sauce and set aside. Wash the turnips and blanch them in salted water, drain and squeeze them a little and sauté them in a pan with a little oil and a pinch of chili pepper, then keep them warm. Cut the piece in half, brush them with very little oil and toast them for a few minutes in a hot pan. Drain the meat from the marinade and cook it for a few minutes on the hot plate, basting it with a little marinade on both sides. Salt it and cut it into slices, across the grain. Place a sardine boned and cut into small pieces in each bag, some turnip and finally the slices of meat. Finish with a spoonful of prepared walnut sauce and a grind of pepper.

Nice single dish

Full and tasty menu with bread (Puccia Salento), veal, sardines and walnuts. The last two ingredients provide plenty of Omega 3, which balances out the saturated fats in the meat, in an explosion of flavor.

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