Virgin Steak-y Experience

It seemed that whenever mom is not around to cook for us, we'll be so ever willing to cook such a complicated meal. It's not that we are lazy to cook, it's because Mom would surely kill us when she sees the mess in the kitchen we made after all the cooking. Well, cooking is a very daunting task because right after all the preparation, cooking and washing, I had to sweep and mop the entire kitchen and subsequently - the whole house!

Now don't you think it's wiser to drive out and buy a packet of RM4 noodle?

On Saturday night after a dinner at Giza, Yiling & I went and explored Village Grocer and at the spur of the moment, we bought some sirloin, some condiments and wanted to cook a steak for lunch on Sunday. The 3 pieces of Australian Sirloin steak was at RM30 which looks pretty good for our virgin steak cooking experience. We didn't want to waste an expensive piece of meat.



Yiling was put in charge of the steaks while I went out to meet a friend at Empire Shopping Gallery in Subang Jaya. She marinated the steaks with Olive oil, Garlic slices, Rosemary, Pepper, Smoky sauce and some Johnnie Walker. Look who's the alcoholic uh?

After leaving it for around 2-3 hours, she heated the non-stick pan with garlic butter and slowly put the marinated steaks in. The steaks are cooked individually to ensure that it was not overdone.

While she cooked the steaks, I blanched the french beans and julienne carrots by adding in a lil salt for taste. After that, using the same salty boiling water, I added in the baby potatoes and sweet chestnuts. I then dished out the potatoes, dry it and put in on a baking tray lined with foil. Sprinkle some salt, drizzle some olive oil and leave it to roast for 10 minutes. I had a space wok to do the roasting. The sweet chestnuts have to be boiled for a while longer. After that, remove shell and cook with the steak sauce.

Don't forget to sear the tomatoes!

I'm really no expert in sauces but I believe adding in everything that makes sense and tastes good. So, Yiling pan fried the button mushroom slices with a lil butter before adding in the Fountain Pepper Sauce for steak which I bought. I drizzle some Lea&Perrins sauce, sprinkled some salt and then pour 3 tablespoons of the Bin 555 Shiraz into it and let it simmer. The cheapest bottle of wine I could find was the Wyndham Estate Bin 555 and so I had to sacrifice that bottle. It used to be my favourite when I was in college but now, I think I've outgrown the taste of it.

And the result, a perfectly fine looking piece of steak with sweet chestnuts and pepper mushroom sauce. I would give pretty high marks for the presentation. I think I could serve this in my future restaurant! Haha... I was trying to be creative and so the sauce was drizzled at the side to make it more "classy".



The verdict - I would give ourselves 70 points for the good effort. The steak needs improvement in terms of raw materials and the cooking. It was a lil tough and still a lil rare. I don't know whether I'll get food poisoning from eating this but if I were on sick leave on Monday, you knew what happened. The baby potatoes was great! But the sauce is a little too sweet. Perhaps I should just skip the wine and Lea & Perrins sauce next time. Good job, sis!

What a great cook out! Got my cherry popped for cooking steaks.