Recipe: Steak & Caesar Salad | Jess & Josh Cook

Sirloin steak with a port wine reduction and a side of chips and Caesar salad

Josh's Steak

What You’ll Need (serves 1) 

For the steak:

  • 1 Sirloin steak
  • Salt & pepper
  • Olive oil

For the port wine reduction: 

  • 1/2 red onion
  • 1 portobello mushroom
  • 1/2 beef stock cube
  • 100ml red wine
  • A splash of port
  • 1 clove garlic
  • 1/2 tsp Dijon mustard

For the Caesar salad:

  • 1 little gem lettuce
  • 3 tbsp mayonnaise
  • 1 anchovy
  • A splash of Worcestershire sauce
  • A splash of lemon juice
  • 1 tsp Parmesan
  • A pinch of curry powder
  • Olive oil

For the chips:

  • 1 potato
  • A pinch of curry powder
  • Salt & pepper
  • Olive oil

Method

  1. Preheat your oven to 200° and chop your potato into chip sizes, skin on or off depending on how you like it. Season with salt & pepper, olive oil and curry powder and pop in the oven for 30 minutes. Make sure to give them a shake half way so they don’t stick to the bottom of the baking tray.
  2. Chop the onion and mushroom, cook in a pan with hot oil on a medium heat until soft and then add the crushed garlic.
  3. Add the red wine, port and stock cube to the pan and mix until the stock dissolves then lower the heat and season with salt & pepper. Reduce for 10 mins.
  4. Season the steak with olive oil, salt and pepper on both sides.
  5. Add some oil to a pan and once hot add your steak. For a medium rare temperature fry for 2 1/2 minutes on each side of the steak. Then leave to rest for 5 mins.
  6. In a bowl mix the mayo, the anchovy finely chopped, lemon juice, Worcestershire sauce, Parmesan, curry powder and olive oil to make your Caesar salad dressing. Mix in the lettuce leaves.
  7. Add the Dijon mustard to the port wine reduction and serve!

Josh Steak 2

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