“If you are anything like me, you will smoke out the whole kitchen in the cooking process of this recipe. Fear not, though — the reward is great. All steaks are best when prepped and seasoned simply, cooked quickly and given plenty of time to rest. Do those three things and no amount of smoke will dampen the result. Serve these tasty strips of steak and the indulgent dips with some flatbread and a tangle of watercress.”
by Flora Shedden
Serves 4 people
2-4 sirloin steaks, about 750g in total | Olive oil | 1 tsp each of black and pink peppercorns, cracked | Watercress, to serve
FOR THE TAPENADE
200g pitted green olives | 1 small green chilli | Juice of ½ lime | 1 tbsp white wine vinegar | 2 tbsp olive oil | 1 small bunch of fresh coriander
FOR THE GARLIC MAYO
2 smoked garlic cloves | 2 tbsp good olive oil | Smoked salt (normal if you can’t find) | 100g mayonnaise
01 Set a griddle pan over a high heat, ready to cook the steaks.
02 Lay out a large sheet of greaseproof paper and drizzle a little oil over half the paper. Sprinkle over some cracked pepper. Place the steaks on top in a single layer,…
A fabulous quartet of flavours – the richness of the cream cheese is cut through with the acidity of lemon and the earthy tang of olives.
100g olives, pitted
250g cream cheese
Juice of 1 lemon
1 Add the pitted olives to a blender and blend until almost smooth.
2 Transfer the olive mix to a fine sieve and sit it over a bowl to drain any excess liquid – around 5 minutes should do it. However, if your olives were in liquid it might take a little longer.
3 Next, add the cream cheese to a mixing bowl with the olives, lemon juice and black pepper. Carefully fold together until incorporated.
4 Place a round pastry cutter in the centre of a serving plate, add the paté and tamp down. Remove the ring and serve with some dressed leaves and hot toast.
Andrew Dargue, vanillablack.co.uk