The first time I cooked this meal was August of last year and it was National Day for Singapore. I thought of cooking something special since we’re just staying at home and not directly taking part in the celebration. I invited my brother over for dinner and prepared a 4-course meal for the three of us. We had soup for appetizers, blueberry cheesecake ala mode for desert, and this steak dish as our main course. We had wine to pair with the steak and some coffee afterwards. A sumptuous meal with good wine and good company are some of my simple joys in life.
3 slabs of Australian striploin beef
1 stalk fresh broccoli, large stalk removed
4-5 medium sized carrots, cut into wedges
3 large russet potatoes, cut into wedges
3 tbsp Worcestershire sauce
1/4 cup tomato ketchup
cayenne pepper or paprika
1 tbsp butter
salt and pepper to taste
Wash meat thoroughly and dry using a paper towel. Sprinkle pepper and salt on both sides of the meat and let it stand for 5-10 minutes. Grill the beef turning sides from time to time. Depending on your preferred serving, you can use a meat thermometer to determine if you want the steak served rare, medium, or well done.
I like my meat medium well so that’s about 160〫F or approximately 5-7 minute cooking time on both sides.
Blanch vegetables and season with a pinch of salt or a tablespoon of melted butter.
Season potatoes with paprika or cayenne pepper if you want a spicy, tangy taste. Add salt and pepper. Deep fry potatoes.
Steak sauce (optional):
Mix Worcestershire sauce and tomato ketchup and serve.