Whether it’s creating a tender crumb in baked goods, tenderising meat or adding a tang to salads – good-for-you buttermilk is extremely versatile!
Perfect pan-fried steak with Zhoug sauce
Serves 2
Experience the wonders of the Maillard reaction in this seared steak topped with a burst of Middle Eastern herbs and spices.
Ingredients
About 650g T-bone steak
Salt and milled pepper
1 Tbsp butter
Olive oil for frying
6 baby onions, peeled and halved
For the zhoug sauce
2 cloves garlic, chopped
30g coriander
2- 3 fresh jalapeño chillies, seeds removed
1 tsp ground cardamom
1 tsp ground cumin
1 tsp chilli flakes / cup olive oil
1 lime, zested and juiced
Salt and milled pepper
Method
- Pat steak dry and season liberally.
- Heat a cast iron pan over high. Placing fat-side down first, cook steak until most of the fat is rendered out, about 5 minutes.
- Add butter to the pan and cook steak for about 4 minutes per side for medium-rare finish (or cook to your preferred doneness).
- Remove from heat and set aside to rest for 10 minutes.
- Add olive oil to a pan and sear baby onions on medium-high heat for about 6-8 minutes per side or until dark brown. Season and set aside.
- For the zhoug sauce, place all ingredients in a blender and pulse until a thick sauce forms. Season.
- Serve steak with the caramelised baby onions and zhoug sauce.
Compiled by: Liezl Vermuelen
Recipes & photographs: Fresh Living Magazine
