Saturday Night Done Properly
I don't know about you, but there's something satisfying about cooking a proper steak at home after a busy week.
On the way back from work I stopped at Marks Butchers in Caldicot and picked up two beautifully marbled sirloin steaks. I already had potatoes at home, so chunky hand-cut chips were an easy choice, along with butter garlic greens.
The only thing missing was something fresh to finish the plate.
A handful of fresh microgreens is all it takes to add colour, texture and a little extra flavour without overcomplicating the dish. For this recipe I'd recommend pea shoots, broccoli microgreens or sunflower shoots from Wentwood Greens.
Sometimes the simplest meals really are the best.
What's on the plate?
- Local sirloin steak from Marks Butchers, Caldicot
- Homemade chunky hand-cut chips
- Butter garlic greens
- Fresh microgreens
- Sea salt and freshly cracked black pepper
How I cooked it
The potatoes were cut into chunky chips, lightly coated with oil, seasoned with sea salt, black pepper and a little rosemary, then roasted until crisp on the outside and fluffy in the middle.
Once the chips were nearly ready, I heated a heavy frying pan until it was smoking hot. The sirloin only needed a couple of minutes on each side before resting.
While the steak rested, I gently cooked the greens with butter and garlic.
Finally, I sliced the steak and finished it with a handful of fresh microgreens just before serving.
Why I use microgreens
Microgreens aren't just there for decoration. They add freshness, texture and flavour, making everyday meals look and taste better with very little effort.
Supporting local
Where possible I like using local ingredients.
For this meal the steak came from Marks Butchers in Caldicot. Fresh, locally grown microgreens from Wentwood Greens are an easy way to finish a meal like this and support another local business at the same time.
Good local ingredients deserve to be enjoyed.