What’s Cooking – Lent violation in two acts. Act 1 – Bloody Steak

I always adored the people who have enough self discipline for Lent. Really. It is a fantastic spiritual journey – it must be great not only for the mind, but if you choose your sacrifice well, it is fantastic for the body too…But they have steaks and pork shanks on the dark side so I don’t see myself going down that path. Maybe next year..

Act 1.
Will and I had the steaks already in the frying pan when we realised that we are in the middle of the lent period. As we are not really committed to any kind of religion, this information didn’t really start any kind of moral dilemma in us. The steaks were just too perfect to allow us any kind of worrying for our souls.

The whole story started on Borough Market as usual. After the daily work was done so I just managed to beg the Ginger Pig lot to let me in to their almost closed shop to browse through the beef section. I wanted to sink my teeth into red flesh, and Ginger Pig never ever lets me down.

So I came across this nice collection of rump and ribeye steaks. Massive chunks, about a good kilo of pure first class aged beef all together. They were aged cuts, hung on the bone for a good 6 weeks. When you see the folks receiving the delivery, you wouldn`t believe, that the massive mould covered chunks are the source of the perfect prime cuts. But hell yes, they are!

As Will happens to be a bit more of a steak expert (unfortunately in terms of high quality aged beef Hungary faces some challenges). All the preps he did was a bit of salt and pepper, nothing more. It was perfect. Just to make sure that we have a perfect dinner rich in protein we roasted a couple of Sillfield farms fantastic venison sausages for snacks…

In the meantime I prepared the only green side we actually needed with the steaks: the Chimicurri. This is a pretty simple steak-side, from Argentina. Or Chile. Or Uruguay. Whoever you ask around Latin America, they will claim the genuine original recipe as theirs. And accusing all the neighbors of stealing and humiliating the original sacred recipe. It consists of VERY finely chopped parsley, oregano, red chili peppers, salt pepper and olive oil. So all you need is a sharp knife and a bit of patience.

The beef worked. It was a perfect rare, and with a bit of resting it gained the supreme juicy texture. It was gorgeous. With the Chimicurri and the venison sausages it gave a perfect pleasure rush to all of us around the table. The wine we chose was a great tuscany classic, the Casamatta red, made by our favourite lunatic artists from florence, Bibi Graetz. It was full of smooth cherries, beautifully complemented the beef (and the sausages).

In act two we shall tell you about our pork adventures…

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