When I was growing up ‘salt and vinegar’ was my favourite flavour of potato chips (crisps). But it wasn’t until my brother was staying with me and cooked his version of these salt and vinegar steaks that I had the inspiration to use that classic flavour combo in my cooking. So glad I did!
Salt & Vinegar Steaks
Ingredients
- 1 bunch broccolini or broccoli, chopped
- 2 steaks
- 4 tablespoons balsamic vinegar
- sea salt flakes
Instructions
- Remove steaks from the fridge preferably an hour before you want to cook them, or as long as you’ve got.
- For the dressing, combine vinegar with 2 tablespoons extra virgin olive oil.
- Heat a frying pan on a medium high heat. Add a little olive oil and the broccoli / broccolini and a splash of water. Cover and cook stirring every few minutes until the veg are no longer crunchy, about 5-10 minutes. Place veg in a clean bowl.
- Increase heat to medium high. Rub steaks with a little oil and sprinkle with salt.
- Cook steaks for 3-5 minutes each side, or until cooked to your liking.
- Place steak on 2 plates. Drizzle over dressing and allow to rest for 5-10 minutes before serving with the broccolini / broccoli on top and extra sea salt flakes.
Variations
different salt – my brother loves commercial garlic salt or onion salt with his steak.
vegetarian – replace steaks with sliced halloumi cheese. Pan fry halloumi on a medium heat until golden brown on both sides. No need to rest the halloumi before tucking in. Or replacing the steak with eggplant, mushrooms or cooked lentils + roast almonds.
vegan – try salt and vinegar beans. Replace steaks with a drained can of your favourite beans. Warm in the pan and serve with the veg and dressing. Consider adding a handful or roasted almonds or pine nuts for some extra protein and crunch.
different veg – replace broccoli or broccolini with sliced zucchini, snow peas, frozen peas, sugar snap peas or red bell peppers (capsicum). Or just serve steaks with salad leaves on the side.
more substantial (low carb)– add goats cheese. Roast macadamias!
more substantial – lovely with mashed potatoes, roast potato or fries, cauliflower mash or a packet of your favourite potato crisps (chips). Or just serve some crusty bread and butter.
different meat – also great with pork chops, lamb chops or lamb cutlets. I also love salt and vinegar sausages (simmer sausages in water for 10-15 minutes before draining and browning in a little oil in the pan).
pescetarian – replace steaks with fish and replace balsamic with lemon juice.
different vinegar / sugar-free – I love the sweetness of balsamic here but you could use any wine or rice vinegar. Sherry vinegar is also a hit.
more veg – serve a green salad on the side.
low carb – I use a cheap balsamic which is lower carb. For strict low carb use 2 tablespoons wine or sherry vinegar instead.
Waste Avoidance Strategy
broccolini or broccoli – will keep for 2 weeks or loner in the fridge. Can be frozen. Best to chop before freezing for quicker defrosting.
steaks – get your butcher to pack in cryovac and they’ll keep for weeks in the fridge. Or freeze.
balsamic vinegar / sea salt – keep in the pantry.
Add to my Old Favourite Recipes
do you recommend any particular cut of steak? so many types out there . . .
My favourite is Scotch Fillet (also know as rib eye off the bone).. but sirloin or New York are also good.
Best to experiment and find out what you like best 🙂