1 Steak 2 Sauces Recipe

This 1 Steak 2 Sauces recipe is a flavorful and versatile dish, which is made with tender sirloin steak and two distinct, delicious sauces: a creamy peanut sauce and a zesty salsa verde. It’s the perfect dinner party dish, ready in about 45 minutes.

1 Steak 2 Sauces Ingredients

STEAK

• 4 x 200g sirloin or rib-eye steaks, ideally 2.5cm thick
• Olive oil
• 1 sprig of fresh rosemary
• 1 clove of garlic

PEANUT SAUCE

• 100g shelled roasted monkey nuts (peanuts), skins removed
• 50g sesame seeds
• 3 cloves of garlic
• 1 teaspoon dried oregano
• 1 teaspoon cumin seeds
• A few sprigs of fresh thyme
• 1 dried smoked chipotle chilli (or 1 tsp smoked paprika)
• 100ml extra virgin olive oil
• 1 swig of rum
• 1 lime
• 1–2 fresh green chillies

MEXICAN SALSA VERDE

• 1 bunch of fresh coriander (30g)
• 1 bunch of fresh mint (30g)
• 1 clove of garlic
• 1–2 fresh red or green chillies
• 4 spring onions
• 2 ripe tomatoes
• 1–2 limes
• Extra virgin olive oil

How To Make 1 Steak 2 Sauces

1. Make the peanut sauce: Toast the peanuts and sesame seeds in a dry pan until golden. Add the oregano, cumin seeds, thyme, crumbled chipotle, and sliced garlic and cook for one more minute. Tip the mixture into a blender with 100ml of olive oil, rum, lime juice, fresh green chilli, salt, pepper, and 200ml of water. Whiz until smooth.
2. Make the salsa verde: Finely chop the coriander (stalks and all), mint leaves, garlic, chilli, spring onions, and tomatoes on a large chopping board. Mix everything together, season with salt and pepper, then squeeze in the lime juice and add a good drizzle of olive oil. Scrape into a bowl.
3. Prepare and cook the steaks: Allow the steaks to come to room temperature. Get a frying pan or griddle screaming hot. Season the steaks on both sides with salt, pepper, and a drizzle of olive oil.
4. Cook to your liking: Place the steaks in the hot pan, turning every minute. For a 2cm thick steak, cook for about 2 minutes per side for medium-rare. As it cooks, you can brush the meat with the rosemary sprig and rub it with a cut garlic clove for extra flavor.
5. Rest and serve: Let the cooked steaks rest for a few minutes before slicing them 1cm thick. Spread the peanut sauce over a large platter, place the sliced steak on top, and finish with a few dollops of the salsa verde.

Recipe Tips

• How do I know when my steak is cooked? The best way is to use a meat thermometer. For rare, aim for 120-125°F; medium-rare, 130-135°F; medium, 140-145°F. Remember the temperature will rise a few degrees as it rests.
• Can I make the sauces ahead of time? Yes, both sauces can be made up to a day in advance and stored in airtight containers in the refrigerator. This makes dinner prep much quicker.
• How to get a great sear on the steak? Ensure your pan is very hot before the steak goes in. Also, make sure the steak is at room temperature and patted dry with a paper towel.
• Can I use a different cut of steak? Absolutely. Rump, filet mignon, or flat iron steak would also be delicious. Adjust cooking times based on the thickness of the cut.

What To Serve With 1 Steak 2 Sauces

This dish is a fantastic centerpiece and pairs well with a variety of sides.

• Fluffy rice or couscous
• Roasted sweet potatoes
• A simple green salad with a light vinaigrette
• Warm tortillas or flatbreads

How To Store Leftovers

• Refrigerate: Store leftover steak and sauces in separate airtight containers in the refrigerator for up to 3 days.

1 Steak 2 Sauces Nutrition Facts

• Serving Size: 1 serving
• Calories: 750 kcal
• Fat: 55g
• Carbohydrates: 15g
• Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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