News
Grill on the Alley in Esquire Magazine
Fri 18th Dec 09 - 15:08
Grill on the Alley has been named one of the top 5 steak restaurants in the December issue of Esquire magazine.
Click here to view full article.
Also in Esquire Executive Chef of Blackhouse John Branagan expalines how to cook the perfect steak;
The search for the perfect steak always starts with the cut, and the cut of the moment is rump - 28-day aged, with little or no fat, but still full of strong beef flavour.
1. First you will need the ingredients for the soy marinade; soy sauce (dark), 250g; Chinese five spice, 1tsp; fresh ginger, 1cm piece peeled; fresh red chilie, 2 or 3 cut in 2mm rings (double this if you like it hot); fresh garlic, 1 clove, 1 spring onion, 1 whole onion; water, 250ml
2. Chop the onion, garlic, ginger and chilie, place in a bowl and add five spice, mix in evenly. Add the soy and mix. Add half the water and taste. Add more water until you are happy with the strength of the soy. Leave for one hour to infuse. This marinade can be kept in a fridge for two to three weeks.
3. Cut the fat off an 8oz rump, place on to a piece of cling film and lay another sheet over the top, Using a meat bat or hammer, bash 10 bells out of the steak (without tearing the flesh) until you have a very thin, evenly flat piece of steak, approx 15cm long (you'll need a big pate for this). Marinate the steak for 10 mins.
4. Place a heavy, iron griddle pan on a high heat until the pan is smoking. Remove the steak from the marinade, place on a large plate and drizzle with sesame oil and a little freshly ground pepper. Lift the steak up and allow any excess marinade to drain from the meat for 10 seconds.
5. Place the steak onto the hot pan and flash grill for 30 seconds. The turn it over and flash grill the other side for another 30 seconds.
6. Remove from the heat, plate, garnish with rocket, watercress and spring onion. Eat with grilled ciabatta rubbed with raw garlic.
