Wednesday, 21 September 2016

Beef Steak with Basil Vinegrette/Vinaigrette

Beef is another meat that I love working with. It has a very unique and intense flavour to it, Jo and I like to call it the "beefiness" taste. Growing up, my family do take beef, but it was always cooked traditionally into soups and occasional into stew. My parents, like most traditional Chinese parents, they prefer beef cooked thoroughly and into soups. When growing up, I always wondered how a proper steak tasted like. To be honest, I cannot recall when exactly I had my first steak. But it was not as pleasant I thought. Haha. I think it was a cafe or some sort in Malaysia during my college times.

Because of that, I was determine make myself a good piece of steak. Over the years, watched a lot of videos/cooking show on how different chefs prepare their steaks. Tried many times over the years, maybe I think I have finally made ourselves a proper steak. Coming from a Chinese family, it is not common for us to eat our beef rare. But I grow older (even Jo agrees with me), rare beef do taste rather amazing. Love the texture, the smell and the how well a good thin slice really just melts in your mouth.

Here is my take on a classic new york strip, also known as a striploin steak. Medium rare, served with a fresh basil vinegrette.

2 Grass-fed Striploin Steaks (got ours from Jaya Grocer, price is rather reasonable, vacuumed individually thus ensuring the freshness is maintained)
6 Cloves of garlic
Extra Virgin Olive Oil
Fresh thyme

Basil Vinegrette
50g Basil leaves
1 Lemon (Squeezed and seeds removed)
3 tablespoons of wholegrain mustard
1 tablespoon of balsamic vinegar
4 tablespoon of Olive Oil
Salt and Pepper

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