Care to indulge in a little steak porn?

Care to indulge in a little steak porn? This is what was rustled up for tea last night. Flank steak with goose fat chips, wild mushrooms, watercress and a mustard and cider vinegar dressing.

If you’re not one for eating with your eyes, I’ll tell you now that it was just perfect. Easily one of my favourite meals in quite some time, mainly because it was so simple to make, especially with Matt in the kitchen with me.

This wouldn’t be my usual choice of steak, I’d normally go for rib-eye, but I was mightily impressed by the flank’s flavour and how tender it was. The marbling in this particular steak was amazing, as you’d expect coming from Farmison (the free range, organic, chef supplying people).

Here is the point where I declare our obsession with goose fat. Roasts, chips, parmentier, all potatoes taste better with a little goose fat. There’s always a jar of it in our fridge and there’s always one in my Parent’s too. Oven baked, home-made, skin on chips in sizzling goose fat is the only way to go.

The dressing sitting in the ramekin is a tweak of a Mark Hix recipe. Tweaked because we didn’t quite have the right ingredients, but this works well. Very, very well. Simply combine the following ingredients and drizzle at will:

I wasn’t overly thrilled with how the photos came out. My lens seemed to encounter some focussing difficulty and starting singing glitchy noises. Matt left no pause when I complained about it and flew straight in with “you’ll just have to make it all again tomorrow”. Oh what a chore that would be…

The wonderful steak, mushrooms and watercress came as part of a Saturday Kitchen box from Farmison which I’ll be telling you more about next week. I felt this steak was worthy of a post of its own for the time being.