I started by slicing an onion, red chilli and a 1 clove of garlic, which I cooked gently in a little olive oil for about 7 minutes, then added a couple of table spoons of reduced balsamic vinegar, transfered to a bowl and placed in a warm oven.
Whilst the onion was cooking I prepared some veg, grating 1 potato, 1 turnip and a chunk of sweet potato to which I added 25 grams melted butter , a pinch of salt and a few grinds of pepper, mix it all together and then pressed firmly into egg rings, squeezing out as much starch as I could. I cooked these in some oil for a few minutes both sides, and frankly they were a flop, didn’t hold together at all, but they tasted great so I piled them onto a plate and put them in the oven, I got a little bonus when they went a little crunchy on top, a nice ripe tomato cut in half went into the oven at this time, along with 2 slices of Sour Dough Rye bread I had drizzled with a little oil and rubbed with garlic. A couple of minutes before the tomatoes come out of the oven I sprinkle with a spoon of Romano cheese.
To cook the steak I first patted the meat dry with some paper towel, massaged in some olive oil and seasoned with salt and pepper. I spray the griddle plate with olive oil and put on a high heat, wait for the oil to smoke a little and place the steaks on at a 45 degree angle to the griddle. Let them cook for a full 3 minutes and then move them through 90 degrees, but still on the same side for another 3 minutes, this does two things, firstly it stops the griddle marks from being too black, and secondly it makes a nice diamond shape on the steak. After 3 minutes, I flip and turn the steaks again, taking them off after 2 more minutes of cooking as now they look and feel just right, total cooking time 11 minutes. I placed the steak on a plate and loosely cover with alfoil to let the meat rest for 10 minutes.
I have also prepared a red wine sauce, by reducing 1 tablespoon of red wine, to which I added a half teaspoon of cracked pepper and a half cup of chicken stock, then simmered for 3 – 4 minutes.
Whilst the meat rests, I plate up, beginning with the garlic bruschetta, then a couple of spoonfuls’ of the caramelised chilli onions, place a half tomato and a potion of the shredded potato on the plate, add a few beans around the edges, the steak is then placed on the bruschetta and finally I spoon on a little red wine sauce, and with that dinner is served, hope Jo has cracked that bottle of red!