Sunday afternoon, an empty brain, train leaving in 15 minutes and a guest who doesn't like sauce. What to cook? What could Waitrose Chichester offer a harassed consumer?
I instinctively reached for a few salad things and a reduced price 'frying steak' of unspecified cut. It all nobly lasted the journey back to London, whereupon I DELIGHTED myself with this low-effort, but ever so rewarding meal. You can probably tell that I speak as much with surprise as self-congratulation.
I prepared everything bar the steak as soon as I walked in the door, and the prep was really very minimal. The steak takes only a couple of minutes at the last moment, so is even less drama than cooking the potatoes.
I prepared everything bar the steak as soon as I walked in the door, and the prep was really very minimal. The steak takes only a couple of minutes at the last moment, so is even less drama than cooking the potatoes.
- 3 adequate tomatoes, sliced*, arranged elegantly over a jumble-sale-bargain-plate and drizzled in Spanish virgin olive oil, from a picturesque tin. Seasoned.
- Too many new potatoes, boiled with a few mint leaves: drained, and dashed with a spot of oil.
- Ruby baby gem lettuce, roughly torn or chopped so the big leaves are in 2 or 3 pieces, arranged over a shallow dish. Bunch of spring onions - or scallions as they are sometimes, pleasingly, called - diced and scattered over; chopped mint and fresh red chilli also evenly decorated about. Half a lime squeezed over, a thin drizzle of oil, if you feel so inclined. Grind some medium-coarse pepper over the meat. Now sear the steak until appealing without and soft pink within. Rest 5 mins if you can wait, whilst recalling that the meat will continue to cook. So. Don't mis-judge that. Slice thinly - across the grain if you please - into long strips and drape over the salad.
Self-congratulate. Masticate. Celebrate.
* horizontal, which is my OCD only way of slicing them.
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