Blackened Steak with Garlic Puree

This recipe is just taking simple ingredients and elevating them up to as high as you can in flavour. The steak is blackened simply by marinating in a few herbs and spices and pan frying and resting for the correct time, so its juicy moist in the middle. Its all in the resting.

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!