Steak: So many ways

Steak: This is my go-to, basic recipe with variations for added flavour. This basic recipe is excellent. Most spice mixes are available on Amazon or other online platforms. This recipe also works with chicken; however, marinate the chicken with two finely diced garlic cloves, 1/2 cup yoghurt, and salt. You can grill the chicken after it has been marinated.

This recipe is adapted from The Fat Radish Cookbook.

The Fat Radish was a small neighbourhood restaurant in New York. The intimate, no-fuss, vegetarian-biased menu was highly rated, and it was always filled with young hipsters, along with the occasional superstar. This is another amazing recipe from this cookbook. I have been cooking through this book and am amazed at how delicious each recipe turns out. This book is among my favourites in my collection.

For more recipes from this cookbook, click here.

Steak Steak of your choice 2-3 large steaks 2-3 garlic cloves, sliced into long, thick slivers. Salt (large-grain sea salt preferred) and pepper. Using a sharp knife, make small holes about 1 inch apart. Stick a garlic sliver into the hole, pushing it through the meat. Sprinkle generously with salt and pepper. Allow to marinate for at least 1 hour at room temperature, or longer if covered in the fridge. Overnight is best. Cook steak as desired. Grill for about 3-4 minutes per side, about 4 inches from the top of the oven, or on a scorching hot pan, flipping every 3 minutes. Let the meat sit for 3 minutes, slice and serve. Chimichurri sauce: A handful of baby arugula, chopped fine 4-5 roasted garlic, mashed. Make by placing 12-15 garlic cloves on a piece of foil. Fold into a cup, pour some olive oil into the packet. Close tightly and bake at 400° F for 20 minutes. Remove, and you have the best confit roasted garlic. 1 small shallot, diced fine 1 tablespoon red wine vinegar or sherry vinegar Salt and pepper

Mix everything and allow to marinate for 2 hours minimum to allow the flavours to mingle. Serve as a side to any steak. Variations: Indian: 1/2 teaspoon ginger paste 1/2 teaspoon garlic paste 1 teaspoon cumin powder 1 teaspoon coriander powder Cayenne powder to taste 1 tablespoon lime juice 1/2 teaspoon garam masala 2 tablespoons cilantro, finely diced Salt to taste.

Make a paste, lather on the steak and marinate as above. Italian: 1/2 teaspoon Italian oregano 1 tablespoon parsley, finely diced 1 tablespoon balsamic vinegar Salt to taste

Make a paste and smear it on the steak. Marinate as above. French: 1/2 cup bold red wine 1 sprig of rosemary or dried 2 cloves garlic, finely chopped Salt and pepper to taste

Mix well and marinate the meat in the sauce as described above. Remove the meat and grill. The sauce should be cooked with one tablespoon of butter until it is thick and syrupy. Serve on the side of or on top of the meat as a sauce. Mediterranean 1 clove garlic, finely chopped 1/2 teaspoon each cinnamon, nutmeg, allspice, thyme, tarragon, pepper, cardamom, cumin, coriander, paprika (sweet and spicy). Any combination of these options will work well, too.  2 thinly sliced lemons Salt to taste

Rub the spice mix on the mat and marinate as described above, layering lemon slices on top of the meat. Grill the meat and lemon slices. Serve together. The grilled lemons are fantastic with the meat. Mexican 1 tablespoon tomato paste 1 teaspoon Mexican oregano Chipotle powder, to taste 1 tablespoon lime juice 1/2 teaspoon cumin powder Salt to taste

Mix well and layer on the steak. Marinate as above. North African Ras al-hanout or Berbere spice mix. Salt to taste

Rub the mix boldly over the meat. It should be thick and bold, not a mild sprinkling. Marinate meat as described above. Serve with fresh lemon wedges.