It seems I am never going to catch up with all my recipe blogging, as I cook daily and take photos, sometimes taking notes of ingredients, sometimes not, rather hoping that I would remember how I cooked the dish. I've got way too many photos which I look at in bewilderment now, trying to recollect which ingredients I used. Some photos are easy to deconstruct, you just look at what's on the dish, but of course, with the spices and sauces it could be tricky. I cooked beef steaks with balsamic strawberry sauce over a week ago, and thankfully scribbled a basic list of ingredients in my battered and splattered notebook.
Beef Steak with Balsamic Strawberry Sauce (serves 2)
strawberries (a punnet of 227g)
2tbsp balsamic vinegar
1tsp caster sugar
2 medium sized beef steaks
2tbsp olive oil
for side dish:
a medium sized pumpkin
about 6 plums, halved
cinnamon & nutmeg
2 tbsp olive oil
Start by slicing the strawberries. Place them in a small roasting dish or tray, pour the balsamic vinegar over and sprinkle a spoon of sugar. Roast in the oven preheated to 180C for about 25 minutes. Remove from the oven, put in a bowl and blitz with the blender. This will be your sauce for steaks. It looks a bit like thick ketchup.
The sauce could be cooked ahead.
Put the whole pumpkin in the oven as you roast the strawberries. In 20 minutes it will be soft enough to cut easily into chunks. Remove the seeds but keep the skin on. Place the slices of the pumpkin in the oven with plum halves. Pour some olive oil and sprinkle with the nutmeg and cinnamon. Roast for half an hour.
Cook the steaks. I don't suggest the times, as I like my steak well-done.
Serve it with the pumpkin and plums and the strawberry sauce poured over the steak.
P.S. While taking photos, make sure the shutter is open completely, or you will end up with photos like mine, with black corners. :)