BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie and Caro: Whistler by Ann Patchett SCREEN: Corrie and Caro: Blackshore on Stan FOOD: Corrie: Steak with Reverse Marinade, a la Steak Tartare From ‘Home Food’ by Elizabeth Hewson FROM ‘Home Food’ by Elizabeth Hewson (cookbook) Steak with reverse marinade, à la steak tartare Serves 2 We don't eat a lot of steak these days, but when we do, I like to make it count. I prefer to buy one thick steak from the butcher and slice it up. It feels like a better and more economical way to enjoy steak. You can use whatever cut of steak you like, but bavette steak is a personal favourite. Rump is also a flavoursome and affordable option, though it has a bit of chew. I always ask my butcher for recommendations. Resting the steak in the marinade gives it a chance to soak up all the flavour, and creates a seriously good sauce. This takes inspiration from one of my fayourite dishes: a classic steak tartare. To serve, I drape slices of steak over a bed of rocket and spoon the marinade over the top. For carbs, I can't go past my boiled baby potatoes (page 204). 1x500 g (1 lb 2 0z) steak, 2-2.5 cm (4-1 inch) thick (ask your butcher what they recommend extra virgin olive oil 2 big handfuls of rocket (arugula) leaves juice of i lemon Marinade 5 cornichons, finely sliced 1 tablespoon capers in vinegar, drained 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 2 tablespoons chives, finely chopped 3 tablespoons extra virgin olive oil salt and freshly ground black pepper Tabasco, to taste Combine all your marinade ingredients in a shallow, wide bowl, large enough for the cooked steak to rest in. Give it a good mix and then taste. The marinade should be punchy, with a good hum of acidity. Adjust the heat to your liking, but keep in mind that it will mellow as the steak rests. Drizzle the steak with olive oil, then season generously with salt and freshly ground black pepper. Heat your barbecue or griddle pan until it's smoking hot - this is crucial. Place the steak on the grill and cook for 2-2½ minutes, depending on the thickness. Flip the steak and cook it for another 2 minutes. I like my steak medium rare, so this timing generally works for me, but if you're nervous, a steak thermometer will be your best friend: rare is 45-50°C/113- 122 F, medium rare 50-55°C/122-131 °F, medium 55-60°C/131 - 140°F, medium- well 60-65°C/140-149 F and well done 65-70°C/149-158 F. 80 Once cooked, place the steak in the bowl with the marinade and spoon the marinade over it. Leave it to rest for 10 minutes. Lay the rocket out on a plate and gently toss with a touch of lemon juice to bring it alive. Once rested, slice the steak on an angle and drape it over rocket. Spoon the remaining marinade over the top
