Food fads and fashions come and go but one culinary truth remains unchanging: there’s something incredibly satisfying about a juicy beef steak. It has a well-deserved reputation for elevating any occasion.
Yet steak is also an extremely adaptable ingredient, and one that you needn’t necessarily blow the weekly budget on to enjoy.
Aficionados will argue all day about their favourite cut of steak and how
it should be cooked: a succulent T-bone alla fiorentina; a beautifully marbled slice of ribeye with twice-cooked chips; a lean sirloin paired with rocket and shaved parmesan eaten alfresco; or a spicy taco dish.
The range of options this meat offers once prompted American social commentator and author Fran Lebowitz to say: “My favourite animal
is steak.”
However you serve it – from juicy ribeye to sirloin with shaved parmesan – this beef is always a cut above
Why steak is the star on any dining table
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Raising the steaks
Catherine Tyldesley says she always tries to feed her young family nutritious meals
Ready in just 20 minutes, and served with a quick
and easy tomato and radish salsa, this dish is spot-on
for a summer supper in the garden.
Steak tacos with salsa
Production Company: Shutterstock Studios UK. Photography: Lucy Richards. Props and food styling: Rosie French
Steak evokes memories and sensations that other meats simply don’t. And there is something primal about it: the word “steak” comes from the Old Norse verb steikja – to “roast on a spit”.
Which perhaps explains why steak resonates so strongly and maintains its reputation as an event dish, fit for a banquet but something you can still enjoy at home. Take, for example, the Tesco Finest range of 30-day matured steak, perfect for recreating the restaurant experience at your own dining table.
Cooking is straightforward, the rules are simple. Lightly oiling the steak is sufficient to fry it: about two to three minutes on each side for medium rare, with an extra minute on each side for medium.
Using fresh meat is healthier (and cheaper) than fast food. All Tesco Finest steaks are sourced from trusted British farms and matured for at least 30 days for extra tenderness and a rich flavour.
They can be fried, grilled, griddled, wokked and barbecued – and eaten in so many delicious ways. High steaks, indeed.
Tesco executive chef Jamie Robinson has some tips for cooking steak so that it turns out right every time. “Always start with good-quality steak. Look for a deep red colour and nice marbling for a full, rich flavour. Get the pan really hot before starting, and always allow the steak to rest – to ease and soften – for five minutes after cooking.”
Discover steak’s versatility with the steak tacos recipe below – this quick, enticing Mexican dish is one that the whole family will enjoy.
By all means play around with the ingredients in any steak meal,
but the meat at the dish’s core is essential. That’s the thing about steak… it’s indispensable.
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It’s perfect for recreating
the restaurant experience at your own dining table
Star baker
Catherine contributes recipes to the online magazine Brood
Perfect pairings
to savour
SMOKY PATATAS BRAVAS
This side dish from the Tesco Fire Pit range is great to have with the steak tacos
SMOOTH, FULL-BODIED RED
Tesco Finest Coonawarra Cabernet Sauvignon makes an ideal partner for steak
FRESH, CRISP GREEN SALAD
Provides a cool counterpoint to the zestiness
of the steak tacos salsa
SERVES 4
2 Tesco Finest Sirloin Steaks
1 tbsp olive oil; plus 2 tsp
2 tsp ground cumin
2 tsp smoked paprika
4 vine tomatoes, roughly chopped
120g radishes, finely sliced
¼ red onion, very finely sliced 30g pack fresh coriander,
INGREDIENTS
1. Cook the Tesco Finest Sirloin Steaks over a high heat for 1 minute on each side to melt the fat for juiciness – a further 3 minutes on each side for medium or 4 minutes for well done. Transfer to a plate, loosely cover with foil and set aside to rest for 5 minutes.
2. For the salsa, mix the tomatoes, radishes, onion, most of the coriander and most of the chilli (if using) in a bowl. Add half the lime zest and juice; mix well and season to taste. Set aside.
3. Heat a griddle pan over a high heat and lightly brush tortillas with 2 tsp oil. Griddle, one at a time, for 30 seconds each side until charred. Transfer to a plate and cover loosely with foil to keep warm.
4. Thinly slice the avocado, pour over the remaining lime juice and scatter over the zest. Slice the rested steak thinly on a board and toss it in 1 tbsp oil. Sprinkle with cumin, smoked paprika and seasoning; drizzle over any resting juices.
5. Top each wrap with avocado, salsa and steak. Crumble the cheese over them and top with the remaining coriander leaves and chilli if using. Serve with extra lime wedges to squeeze over, if you like.
METHOD
roughly chopped
1 red chilli, finely chopped (optional)
1 lime, zested and juiced,
plus extra wedges
to serve (optional)
8-pack mini tortilla wraps
1 avocado
60g reduced-fat
salad cheese
Find extra tender 30-day matured Tesco Finest
steaks in store and online
Production Company: Shutterstock Studios UK; Photographer: Lucy Richards; Props & Food Styling: Rosie French