FREEZING STEAKS RECIPES

Steps:

• Place the steaks on a board and, if they are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are.
• Place the marinade ingredients in a bowl and mix well. Season with salt and pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour.
• Preheat the oven to 220C/200C Fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season with salt and pepper and toss together. Roast for about 25 minutes, or until the potatoes are lightly golden.
• Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes, cut-side up, on the other end. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft.
• Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1–2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for few minutes until wilted.
• Season the spinach and spoon into the centre of a long serving platter. Slice the steak into long strips and arrange on one side. Spoon the potato, onions and tomatoes on the other side and serve immediately.

Steps:

• Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
• Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
• Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
• Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
• Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.