ORIENTAL POACHED STEAK

Unlike the traditional steak, this piece of meat is poached. This style may be unorthodox, but it is nevertheless effective.

1 Steak

1 Carrot

1 Spring Onion

2 Cloves of Garlic

1 cup Water

4 Tablespoons White Vinegar

4 Tablespoons Soya Sauce

1 Teaspoon Chilli Flakes

2 Teaspoons Brown Sugar

1 Teaspoon Flour

1 Teaspoon Butter

Salt and Pepper to Taste

For the Mashed Potatoes (Champ):

2 Potatoes

2 Spring Onions

1 Garlic Clove

Half Cup Milk

Olive Oil

Salt and Pepper to Taste

The Roux

In a pan heat a tablespoon of butter and mix in almost half a tablespoon of flour till a powdery paste is formed.

The Poaching Broth

In a slow trickle add water to the roux and keep stirring till the paste is transformed into a thin sauce like concoction. Do so while the pan is on the heat, and stop till there is almost a cup of water in the pan. To the liquid add four tablespoons of vinegar and the same amount of soya sauce. Add also some chilli flakes for a bit of spice. Bring the liquid to a boil.

The Steak

It is always good if an undercut piece of meat is used for steaks. Take an individual portion and flatten it, just a bit, with your palm. Sprinkle both sides with salt and then carefully place the steak into the poaching liquid. Cook both sides for around three minutes each, and then a further couple of minutes on each side again. Repeat the process till the meat is cooked to your liking. For medium rare, the cooking process shouldn’t be more than ten minutes. Once the meat is done, remove and set aside to rest.

The Sauce

Bring the same poaching liquid to a boil and reduce it to about half the original quantity. Add a bit of brown sugar to it to even out the sharpness of the soya sauce and vinegar. Add chopped carrots and spring onions and continue cooking. Once the liquid has reduced and thickened, add a knob of butter to form a glaze. Salt is not required because soya sauce does the job, but it can be added if required, after tasting it.

Plate up

The steak can be served as it is with a generous helping of the sauce and the vegetables in it. Or the steak can be sliced into pieces and layered on the plate, with the sauce poured over it.

Mashed Potatoes (Champ)

Heat a tablespoon of oil in the pan. Chop a clove of garlic and add it to the pan. Then add the mashed potatoes and mix it well. Add around 100ml of milk to the potatoes and continue mixing. The mash starts to break down and it becomes much smoother. Add chopped spring onions and season with salt and pepper. Add chilli flakes to spice it up a bit. At this point a knob of butter and/or cheddar cheese can also be added along with cream if you feel generous.

·       The mashed potatoes can be served with the steak along with the sauce, or alongside the traditional pepper steak, which is simply an undercut piece of meat thoroughly salted and peppered on both sides and then sealed in a pan with oil and a knob of butter. Cooking time will again vary depending on how one prefers the meat done.