I have finally reached Z (and therefore the end of this blog). Don’t despair however, as I will be starting a new blog about cooking food that’s in season very soon, so stay tuned.
This week I decided to go all out and cook something I’d never eaten before: zebra steaks, which I found at The Exotic Meat Company in Borough Market. They source their zebra products from a managed ranch in South Africa. It was expensive (~£10 for two steaks), but as this isn’t an everyday meal and has been shipped in, the price is justifiable for a one-off meal.
The zebra steaks I bought were very lean and having done my research, zebra has a delicate flavour for red meat. Therefore I didn’t want to overpower the meat with other intense flavours too much, so I could enjoy it properly. I therefore decided to marinate the meat in a simple marinade, and serve with gnocchi and a crunchy, colourful salad.
The recipes below serve 2.
Preparation time: 20 minutes
Cooking time: 15 minutes
- Half a bag of designer salad leaves (I used watercress, spinach and rocket);
- Radicchio – finely shredded;
- ¼ fennel bulb – finely shredded;
- 1 stick of celery – finely cut;
- 2 spring onions – finely sliced;
- 1 tbsp white wine vinegar;
- 2 tbsp (extra virgin) olive oil;
- a pinch of salt
- a squirt of lemon juice
- ½ tsp Dijon mustard
- 500g gnocchi (homemade or straight from a packet is fine);
- 3 tbsp olive oil;
- a pinch of salt;
- 2 twists of pepper;
- 1 tsp of rosemary – finely chopped;
- 2 x 150g zebra steaks;
- 4 tbsp olive oil;
- 2 tbsp lemon juice;
- 1 tbsp yuzu juice;
- 1 tsp salt
- several twists of pepper
- Firstly prepare all the ingredients for the salad and toss together in a bowl. Then make the salad dressing by combining the white wine vinegar, olive oil, lemon, salt and mustard. The dressing should start to emulsify thanks to the mustard (as opposed to separating). Don’t pour the dressing over the salad until you’re ready to serve.
- For the zebra steaks, put all the ingredients in a shallow bowl to make the marinade. Place the steaks in there and leave to stoop for about 5 minutes a side.
- Put a large frying pan over a medium-high heat and add the olive oil. Once it’s hot enough (the oil will start shimmering) tip in the gnocchi. They will take a couple of minutes to cook on either side. About halfway through the cooking, add the seasoning (salt, pepper and rosemary) and remember to toss / turn over so they get an even colour.
- Whilst the gnocchi is on the go, put a griddle pan over a high heat and leave to hot up, then add the steaks. As always, I oil the steaks (via the marinade), not the pan to avoid the kitchen filling up with smoke. It takes 3-4 minutes to cook on each side if you like your steaks somewhere between medium and rare, although tailor the times to your preference.
- Once cooked, take the steaks from the griddle and wrap in tin foil for 5 minutes. This resting time allows the steak juices to settle and makes the meat more tender.
- In the meantime, dress the salad and serve up the gnocchi, salad and finally add the steaks to your plate and dribble over the juices.