Saffron Steak House Spice & Tomato Sauce Steak
Enjoying steak with your family is a great way to spend your weekend. You can create your own version by seasoning the meat with spices like pure saffron and steak mix. Countries having sufficient land for animals particularly cattle to graze freely in the fields and meadows owns a history of the production and use of steaks as part of their cultural cuisines. Some of the famous countries where people used to enjoy steaks on special events, holidays and celebrations include Ireland, Argentina, Australia, New Zealand, South Africa, United States and the United Kingdom. The recipes vary from region to region where each region incorporates its unique way of cooking and enjoying this pure source of protein. Here, we have chosen a recipe that features bold flavours of Saffron Steak House Spice Mix and a delectable sauce that goes over our the tender steak.
Serving size: The recipe yields 4 servings.
Tomato Sauce Steak Ingredients
- Skirt steak (1 to 1½ pounds or 0.5kg)
- Sea Salt (if required)
- Steak House Spice Mix With Saffron (1½ tablespoon)
- Low salt Beef Broth (1 cup)
- Canned diced tomatoes (1/2 cup)
- Sherry Vinegar (1 tablespoon)
- Olive oil (3 tablespoons)
- Fresh flat-leaf parsley (1/4 cup)
- Garlic (2 cloves)
- Fresh Thyme leaves (2 teaspoons)
- Smoked Spanish Paprika (1/2 teaspoon)
- Capers (1/4 cup)
Preparation of Steak with Saffron Tomato Sauce
- Take your skirt steak and trim off the excess layers and patches of fats. Cut it evenly into 4 to 5 pieces. Make sure that your meat is not frozen. If it is frozen, let it sit for a while until it comes to room temperature. While cutting the steak, use a sharp knife and glide it gently and try not o saw your meat.
- Now you need to season the steak before cooking. Put some Steak House Spice Mix + Saffron over the steak pieces after patting them well with a piece of kitchen roll to make them completely dry.
- As you are using canned tomatoes, you just need the small chunks of tomatoes so drain the excess water using a colander before cooking.
- Next, you need to mince your garlic cloves. You can do this by just using a knife. Smash the cloves and then finely chop them into tiny pieces.
- Then you need to chop fresh thyme leaves for the sauce. Also, save some sprigs for garnishing.
- Coarsely chop fresh parsley leaves and capers for the sauce.
- Take a blender and pour in it vinegar, beef broth and drained canned tomatoes. Blend it well to make a puree.
- Take a stainless steel or a non-stick skillet and heat it at medium to high heat for about 1 to 1 ½ minutes or until it gets warm.
- Add 2 tablespoons of oil into the skillet and when it is hot enough, place the steak pieces next to each other in the skillet.
- Now let the pieces cook for about 3 minutes or until it gets brown colour on one side. Without overdoing it, flip all the 4 or 5 steak pieces and let it cook on the other side. If you want a medium-rare cook each side for about 3 to 4 minutes and then flip. If you do not like medium-rare cook it for a few more minutes but remember do not cook aside for more than 3 to 4 minutes as it will burn the surface.
- Once it is done, transfer it to a cutting board and wrap aluminium foil around it. This will prevent the heat from escaping out from the foil. Let it sit for about 10 minutes in the foil.
- In the meantime, prepare the sauce. Put the pan or skillet on the stove over medium heat and add 1 tablespoon of oil into it.
- Saute minced garlic into the oil for about 40 seconds or until it becomes fragrant. Make sure to not burn the garlic by constantly stirring it.
- Once it starts to sizzle, add thyme, and paprika and cook them for almost 15 seconds with constant stirring to avoid burning.
- Now pour the tomato and vinegar puree into the skillet. Bring it to a boil and then lower the heat. Let it simmer for about 5 minutes or until the pure thickens and is reduced by half.
- Now toss chopped parsley and capers along into the mixture. Also, add almost a 1/8 teaspoon of salt and freshly ground pepper.
- With the help of a spoon pour this puree over your steak. Put fresh thyme leaves on top and serve.
If you have an instant-read thermometer, you can check the temperature to see if your steak is done. You will probably get a reading of 130°F to 140°F for a thicker piece of steak.