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sobriqueRecipe for tonight:
Ingredients
(Increase numbers if you've more people, or you're just feeling hungry. I find one pot of the seasoning does about 4-6 steaks, but then that's because I like the spices :))
Schwartz Steak Seasoning:
Black Pepper, Salt, Dried Onion, Chilli Powder, Dried Pimientoes, Coriander Seed, Bay Leaves, Celery Seed, Ginger, Garlic Powder, Jalapeno Powder.
1 x onion
A bit of olive oil. (Hey, let's at least pretend to be healthy)
A 'mini loaf' of the cheese and onion (or cheese and pepper) variety from Morrisons (Ex-safeway, Holyhead road). (Cheese and onion rolls work too, as do normal ones, but these mini-loafs are just the perfect size to stick a steak in)
and a thin cut sirloin steak.
To cook:
Chop up the onion, as fine as you like. When fried it gets smaller, so don't panic if it looks like loads.
Dump into pan, with some olive oil, and cook until 'caramelised' (until the onion goes all floppy and see-through). A 'medium' heat should do for this. (You want it to sizzle, but not burn)
Whilst the onions are cooking, take your steak, coat lightly in olive oil, and then apply spices to it on either side. Take a wooden spoon and 'squish' it a little to get the spices to stick properly. Dump whatevers left of the spices that you've poured out into the pan.
Open the mini-bread thingy and make ready to recieved the onions.
Once the onions are cooked, then scoop 'em out into the loaf, and then turn the heat up on the pan. Top up the oil if necessary, and wait for it to get hot. (swirl in the pan, you can see hotness by how viscous the oil is). Plonk steak in pan, and leave to sizzle. Should literally only need a minute if it's fairly thin and the oil is hot. (And a good bit of steak really does work a lot better rare)
Place steak into bread with the pile of onions, and proceed to munch. Add a bottle of beer (Caledonian 80/-, Waggle Dance, Abbot or Old Hooky go down well).
Ingredients
(Increase numbers if you've more people, or you're just feeling hungry. I find one pot of the seasoning does about 4-6 steaks, but then that's because I like the spices :))
Schwartz Steak Seasoning:
Black Pepper, Salt, Dried Onion, Chilli Powder, Dried Pimientoes, Coriander Seed, Bay Leaves, Celery Seed, Ginger, Garlic Powder, Jalapeno Powder.
1 x onion
A bit of olive oil. (Hey, let's at least pretend to be healthy)
A 'mini loaf' of the cheese and onion (or cheese and pepper) variety from Morrisons (Ex-safeway, Holyhead road). (Cheese and onion rolls work too, as do normal ones, but these mini-loafs are just the perfect size to stick a steak in)
and a thin cut sirloin steak.
To cook:
Chop up the onion, as fine as you like. When fried it gets smaller, so don't panic if it looks like loads.
Dump into pan, with some olive oil, and cook until 'caramelised' (until the onion goes all floppy and see-through). A 'medium' heat should do for this. (You want it to sizzle, but not burn)
Whilst the onions are cooking, take your steak, coat lightly in olive oil, and then apply spices to it on either side. Take a wooden spoon and 'squish' it a little to get the spices to stick properly. Dump whatevers left of the spices that you've poured out into the pan.
Open the mini-bread thingy and make ready to recieved the onions.
Once the onions are cooked, then scoop 'em out into the loaf, and then turn the heat up on the pan. Top up the oil if necessary, and wait for it to get hot. (swirl in the pan, you can see hotness by how viscous the oil is). Plonk steak in pan, and leave to sizzle. Should literally only need a minute if it's fairly thin and the oil is hot. (And a good bit of steak really does work a lot better rare)
Place steak into bread with the pile of onions, and proceed to munch. Add a bottle of beer (Caledonian 80/-, Waggle Dance, Abbot or Old Hooky go down well).
