I know I have posted this recipe here before, but I just have to do it again. Because I have found the perfect accompaniment!
The recipe is from Nigella’s cookbook Nigella Express (a book that is improving to me) and it is the perfect way to make a rougher cut of meat really tender. You use rumpsteak and when you’re done you could think it is sirloin, that’s how tender it becomes. In the recipe Nigella recommends serving it with broccoli dipped in the marinade, and that is lovely, I agree, but I still want potatoes with my steak. Last time I made potatoes au gratin, but that was not the perfect combination. But a jacket potato with sourcream and chives is! Christopher bought a nice bottle of red to go with it, so we really enjoyed our dinner last night. The dessert was delicious too, will post that recipe tomorrow.
Steak slice med citron och timjan, serves 2
300 g rump steak (preferrably thick)
2 cloves of garlic, smashed up
1/2 lemon, zest and juice
1 tsp salt
40 ml olive oil
3 stalks of thyme, just the leaves
Cut the fat off the meat and fry it in olive oil a couple of minutes (2-3 mins) on each side. Meanwhile mix the ingredients for the marinade. Put the meat in a dish and marinate each side for 4-5 minutes. Slice it into small pieces and put it back in the dish and serve it.
2-3 baking potatoes
300 ml soured cream
Cut a cross on the top of each potato. Bake for 1 1/2 hours in 200C. Press the sides towards the middle to ‘open’ the potato. Pour soured cream over it and sprinkle chives on top.
Cook the broccoli until almost tender. Drain. Remove the garlic from the meat marinade and pour it over the broccoli. Serve.