The garlic puree came about because I struggle to make a garlic sauce that's...well...garlicky enough. I'm not a huge fan of garlic butter so I made this. The garlic is cooked in milk so its mellow and sweet without the sharp kick and it complements a steak better than any other accompaniment, in my opinion.
For the steak marinade whisk together:
1 clove garlic, chopped
1 tbsp. dried oregano
1 tbsp. paprika
1/4 cup olive oil
Put the steaks in the marinade and leave to chill for a couple of hours before pan frying. When its cooked to your liking, make sure you rest the steaks in foil, covered with a tea towel for about 3 minutes. Perfect!
Then there is the Garlic Puree.
Separate and peel 2 whole bulbs of garlic (you need about 18 cloves). Put in a small pan and cover with milk. Cook on a low heat for about 15-20 minutes, or until the garlic is soft and tender. Put the cloves with some of the milk into a hand blender and blitz until you have a paste. You can add more milk if you want it thinner than I have here.
The great thing is that you can put whatever you don't eat into the fridge in a small pot and use it in anything. A spoonful of this is any dinner will save you the hassle of peeling and chopping garlic! Personally though, I like it on its own as a sauce or a dip.
 |
| Perfect steak dinner! |
