Humpday has brought my first recipe challenge. I don’t know if it was the chat about low carbohydrate diets, but this one is high protein for anyone giving it a go.
250g hormone-free ribeye steak
2 globe artichokes
1 large free range egg
Half a punnet of your favourite mushrooms (I chose Shimegi)
A few sprigs of thyme.
|Total energy 800 kcal|
First clean up your artichokes by removing the stalk and the tip. Bring a pot of water to the boil with the juice of one lemon (this stops your artichoke going brown). Pop the artichokes in and boil for 30-40 minutes until tender.
Get your steak out the fridge and let it get to room temperature. Dress with a little olive oil, salt and pepper. Get your griddle pan out and heat on full heat (if you don’t own one, buy one, they really make it that much better). Also preheat your oven to 180.
Get your sizzle on. Put the steak on the griddle. 90 seconds each side and then pop in the oven for 5 minutes for medium rare.
While this is in the oven quickly sauté your mushrooms with a little olive oil and the thyme. Keep them crunchy. Also poach your egg anyway you like. I use a Masterchef Top Tip – inside some cling wrap in boiling water for 2 minutes.
While this is happening take the steak out and let it rest for 5 minutes. When your artichokes are soft and tender, peel away the outer leaves to reveal the heart. Sprinkle with a little salt and pepper.
You pretty much done now. Assemble it as you please and dig in, it goes really well with a little splash of Malbec.