I’m usually up around 5.30am every morning, I eat yogurt and fruit, I run through my Tai Chi form and I wander around in the garden assassinating as many weeds as I can. I also keep a very close eye on this blog and was interested by an articel on the importance of nutrients trace elements for a healthy vs stressed digestion. My kitchen garden is now in full belt and the dominant force is the stone cold fantastic rocket, it grows like it’s planning to take over and scything a bunch of it each morning is serious tonic.
I get a glut of rocket every year and I would wall paper the living room with it if I could but usually I soup it or Pesto it but in this case I’m stuffing as much as I can into a monster Saturday night steak bap.
This was a last-minute job – the pints in the pub were responsible for me dragging my other half to the butchers at high-speed to secure 2 of the finest sirloin known to man (thanks Declan at Fenelons) then back to the pub for a final scoop before hopping back home to partake in some serious rocket science.
WHAT YOU NEED – 1 bap, feeds two
2 thick sirloin steaks
1 large crusty white bap
Bunch of rocket
1 medium red onion
4 tbs rapeseed oil
2 tbs mushroom ketchup
2 tbs worcestershire sauce
2 tps cracked black pepper
Fresh thyme leaves
2 tps English mustard
1 tbs mayo
HOW YOU DO IT
Step1: Kick things off by spinning up the steak marinade, in a roasting tray combine the rapeseed oil, mushroom ketchup, Worcestershire, pepper and thyme then drop in the steaks and coat really well – leave for a couple of hours.
Step 2: Next set up the crusty bap, cut in two length way then combine the mayo, English mustard and paprika and liberally paint this bap sauce on to the both sides of the bread. Add a generous handful of peppery rocket to one side and set to one side.
Step 3: Slice the red onion thinly and fry in a little oil until crispy, then spoon onto a plate and set aside.
Step 4: To cook the steak get a wide frying pan onto the heat, no need for oil. Get the pan screaming hot , season the steaks well with salt flakes then lay in the steaks into the pan and cook to your own preference. I prefer rare for steak baps so I cook these for only 3 minutes on each side.
Step 5: When the steaks have been cooked remove them and leave to rest for 5 minutes then slice as thickly or thinly as you fancy, lay the steak on top of the rocket then scatter over the onions.
Step 6: Best served with an ice-cold beer and if you can get you hands on some fries……well who am I to complain!
FEEL LIKE A BEER? TRY THIS: