Sunday, January 25, 2015

Romanian Steak With Spring Onions

- From The Mile End Cookbook (Clarkson Potter, 2012)

4 serving(s)


For the marinade:

3 tablespoons Spanish paprika

1/4 cup extra-virgin olive oil

3 sprigs of rosemary

4 garlic cloves, peeled and cut in half

1 two-pound skirt steak, cut into 4 equal-size pieces

For cooking and serving:


4 tablespoons canola oil

Kosher salt and freshly ground black pepper

1 bunch of spring onions or scallions

1 recipe Scallion Sauce (recipe is here)

Coarse salt, for serving

Extra-virgin olive oil, for serving



1. Marinate the steaks: Mix all the marinade ingredients together in a bowl; toss the steaks in the marinade so they're coated all over. Transfer the steaks and their marinade to a baking dish. Cover and refrigerate for at least 3 hours or overnight.

2. Cook the steaks: Working in two batches, heat 2 tablespoons of the oil in a large skillet over high heat. Season two of the steaks with salt and pepper; cook the steaks, turning once, until well seared on both sides and cooked to the desired doneness. Transfer the steaks to a cutting board and let them rest for at least 5 minutes. Repeat with 2 more tablespoons of the oil and the remaining two steaks.

3. Pour off all but 1 tablespoon of fat and return the pan to high heat. Add the spring onions and cook, turning once, until lightly charred, 3 to 4 minutes.

4. To serve, slice the steak against the grain on a deep bias. Then dollop about 11/2 tablespoons of the scallion sauce onto a serving plate, spreading it out to cover the center of the plate. Place a couple of the charred spring onions over the sauce, then place the sliced steak on top of the spring onions. Sprinkle with a little coarse salt and drizzle a little olive oil on top.


Per serving: 562 calories, 60 grams protein, 2 grams carbohydrates, 33 grams fat, 134 milligrams cholesterol, 173 milligrams sodium, 3 grams dietary fiber.

Tagged as: | Main dish

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