Italian Steak for Two with Tuscan fries: I adore Nigella & when I watched this recipe on Nigellissima I knew I would love it. I'm always looking for something delicious & different for dinner, this really is a fabulous recipe & dairy-free! The steak was perfectly cooked & the perfect mixture of flavour & spice was delicious. I was sceptical about the chips but we are hooked on the cooking process, perfectly fluffy inside & crispy outside & the herbs give a divine flavour.
Tuscan fries Ingredients 1kg/2lb 4oz waxy potatoes 1.5L/2½pt corn oil or flavourless vegetable oil 1 head garlic, cloves separated but not peeled 8 sprigs thyme, rosemary or sage, or herbs of your choice sea salt flakes, to taste Italian steak - Tagliata Ingredients 2 tablespoons extra-virgin olive oil, plus some for oiling 1⁄2 teaspoon crushed red pepper flakes 1 teaspoon dried oregano just under a teaspoon Kosher salt or 1⁄2 teaspoon table salt, or to taste 2 teaspoons red wine vinegar 1 Sirloin steak (approximately 12 ounces) 8 ounces cherry or grape tomatoes, Few sprigs fresh oregano, to serve (optional)
Tuscan Fries method Cut the unpeeled potatoes into slightly chunkier fries (similar to steakhous fries or thin wedges) around 1cm/1/4 inch thick Dry the potatoes in a tea towel & put into room temperature oil (pan approximately 28cm/11in diameter & 11cm/4in deep)
Put the pan over a high heat & bring to a boil, which should take about five minutes Keep a careful watch on the pan at all times. Continue to cook the fries, without stirring them, for another 15 minutes Once the oil temperature reaches 160C/325F, turn down the heat slightly & keep the fries cooking at between 150-160C The pan will be bubbling vigorously? If the oil gets too hot or bubbles too hard, reduce the heat a little, & always keep a close eye on it Now you can very carefully give the chips a gentle stir with a pair of tongs held in an oven glove, moving any that have stuck away from the bottom or sides of the pan Add the unpeeled cloves of garlic to the pan, stir gently again, & cook for another 5-10 minutes (watching the temperature & making sure the garlic doesn’t look burnt or the fries too dark) Test a chip for crispness on the outside & tenderness on the inside - Do not burn your mouth, though! You might need another five minutes or so beyond this, but stand by your pan, the chips can turn from a cooked gold to a burnt bronze quickly At the point when the chips are pale gold, but crisp, toss in the herbs, then after a minute or so scoop everything out – using a slotted spoon & wearing oven gloves to protect your hands – onto a tray or platter lined with a double thickness of kitchen roll Once any excess oil has been absorbed, tip the chips off the kitchen paper onto the plate & sprinkle with sea salt flakes to taste, serving immediately.
Steak method Heat a grill pan, cast-iron or heavy nonstick frying pan In a small dish that can take the steak snugly later, combine the extra-virgin olive oil, red pepper flakes, dried oregano, salt & red wine vinegar Oil the steak lightly & put it in the hot pan & cook for 2 minutes on each side, then remove it to the dish of spicy marinade & sit the cooked steak for 2 minutes a side in the dish. Your steak will be rare, but that's the way I like it — or cook longer if you wish Remove the steeped steak to a board, ready for slicing, & while it sits there, arrange the cherry tomatoes, cut-side down, in the marinade dish Cut the steak into thin slices on the diagonal & arrange on a serving dish or 2 dinner plates Smoosh the tomatoes around in the marinade, then pour them, and the marinade, over the ribbons of meat. Add a few leaves of fresh oregano, if you can get them, & serve immediately
I recommend serving this with a side salad & some bread to soak up the delicious marinade...
My hubby cooked this for me & I have to say it was one of best meals I have had for a long time, I wanted to marry him again! Enjoy, Michelle X