I came out with a beautiful aged sirloin steak from Pemberton Farms. Walking back home I had to decide my dinner. Recently, I've been trying to incorporate more grains into the meals I cook, inspired in part by Mark Bittman's The Food Matter's Cookbook. So I made a simple dinner around the steak with food I already had at home. Horseradish is a traditional condiment for beef and works very well as a seasoning for the grains:
This recipe serves one
Wash and season the steak with a little sea salt and black pepper. Set aside.
Combine equal parts spelt, oat and barley flakes to a total of 1/2 cup. Put in a saucepan, add half a stick of celery and 4 cloves garlic both finely chopped, a pinch of sea salt and black pepper to taste. Stir in 2 cups of chicken stock. This will be a wet creamy porridge rather than a thick porridge. Bring to a gentle simmer over medium heat.
Wash, trim and halve 5 brussels sprouts. Preferably steam over simmering grains. If you don't have a steamer, boil in enough water to half cover. They are done when tender but still slightly firm, keep warm.
When the grains have softened and released their starch into the stock to make it creamy stir in 1 generous tbsp of hot horseradish sauce. However, this should be to your taste so add a little then taste and add more until you have it to suit yourself. Allow to simmer a little longer for the flavours to develop.
Warm a heavy skillet, preferably cast iron, but any pan will do. When very hot lay the seasoned steak in the centre of the pan. Using tongs turn the steak very quickly to sear all sides, including the fat. For medium cook for 4-5 minutes total.
Spoon the grains onto a plate with the brussels on one side and the steak nestled on top. Well balanced and delicious!
I think these grains would also work well with dry seared salmon.
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