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BOOK: Corrie and Caro: Whistler by Ann Patchett

SCREEN: Corrie and Caro: Blackshore on Stan

FOOD: Corrie: Steak with Reverse Marinade, a la Steak Tartare

From ‘Home Food’ by Elizabeth Hewson

FROM ‘Home Food’ by Elizabeth Hewson (cookbook)

Steak with reverse marinade, à la steak tartare

Serves 2

We don't eat a lot of steak these days, but when we do, I like to

make it count. I prefer to buy one thick steak from the butcher

and slice it up. It feels like a better and more economical way

to enjoy steak. You can use whatever cut of steak you like, but

bavette steak is a personal favourite. Rump is also a flavoursome

and affordable option, though it has a bit of chew. I always ask my

butcher for recommendations. Resting the steak in the marinade

gives it a chance to soak up all the flavour, and creates a seriously

good sauce. This takes inspiration from one of my fayourite dishes:

a classic steak tartare. To serve, I drape slices of steak over a bed

of rocket and spoon the marinade over the top. For carbs, I can't

go past my boiled baby potatoes (page 204).

1x500 g (1 lb 2 0z) steak, 2-2.5 cm

(4-1 inch) thick (ask your butcher

what they recommend

extra virgin olive oil

2 big handfuls of rocket (arugula) leaves

juice of i lemon

Marinade

5 cornichons, finely sliced

1 tablespoon capers in vinegar, drained

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon red wine vinegar

2 tablespoons chives, finely chopped

3 tablespoons extra virgin olive oil

salt and freshly ground black pepper

Tabasco, to taste

Combine all your marinade ingredients in a shallow, wide bowl, large

enough for the cooked steak to rest in. Give it a good mix and then

taste. The marinade should be punchy, with a good hum of acidity.

Adjust the heat to your liking, but keep in mind that it will mellow as

the steak rests.

Drizzle the steak with olive oil, then season generously with salt and

freshly ground black pepper.

Heat your barbecue or griddle pan until it's smoking hot - this is

crucial. Place the steak on the grill and cook for 2-2½ minutes,

depending on the thickness. Flip the steak and cook it for another

2 minutes. I like my steak medium rare, so this timing generally

works for me, but if you're nervous, a steak thermometer will be

your best friend: rare is 45-50°C/113- 122 F, medium rare

50-55°C/122-131 °F, medium 55-60°C/131 - 140°F, medium-

well 60-65°C/140-149 F and well done 65-70°C/149-158 F.

80

Once cooked, place the steak in the bowl with the marinade and

spoon the marinade over it. Leave it to rest for 10 minutes. Lay the

rocket out on a plate and gently toss with a touch of lemon juice to

bring it alive.

Once rested, slice the steak on an angle and drape it over rocket.

Spoon the remaining marinade over the top