Mike Reid, executive chef at M Restaurants, reveals how to serve up perfect steak like a South American in this month’s Men’s Health magazine.
Preparation time: 10 mins
Cooking time: 5 mins
Benefit: Bulk up
Cost: £ £
3196 calories (Per serving) / 266g protein / 11g carbohydrates / 189g fat (27g saturated) / 2g fibre
1.2 kg rump steak
2 cloves garlic, chopped
10 sprigs parsley
1 tsp chilli flakes
1 tsp smoked paprika
200 ml vegetable oil
Preheat your oven to 200° and add your roasting dish.
Ask a butcher to prepare some rump into 300g steaks, ensuring they are clean of the sinew — otherwise this will become chewy once cooked.
Always make sure your beef is at room temperature before grilling. This will help it cook evenly and ensure a better tasting steak
Insert your knife at a 45° degree angle with the blade pointing downwards about a ¼ inch from the base of the steak. Start to cut into the steak whilst rolling the beef outwards as you are doing so.
Once the beef has been cut, put it to one side and repeat with the other steaks.
On a clean board, chop your garlic to a fine paste, along with parsley and spices. Then mix together with vegetable oil.
Marinate for at least 1 hour or, ideally, for up to two days in the refrigerator.
When ready season the showing side of the steak with sea salt and cook over a hot BBQ or a griddle pan for about 3 minutes on a medium heat. Turn it over and cook for a further 1 minute for medium rare.
By Mike Reid, executive chef at M Restaurants.
Photograph by Jodi Hinds
Jon Croft Editions
Source: Men’s Health