Remember a few days ago when I showed you my latest cooking gadgets?
In the beginning of that post there was a large cooking collection given to me by a neighbor. I have had a blast looking through the pages of those books. Hundreds of recipes to try in all sorts of different cuisines. No, they aren’t all sugar-free, dairy-free, and gluten-free, and many are far from being called healthy; however, I’m having a lot of fun trying to recreate these recipes.
This is my recreation of the “Garrick Steak.” This steak is supposedly a specialty from the famous Garrick Club in London. It requires a bit of prep work, but cooking the steak is relatively easy.
~Adapted from the 1972 Grand Diplome Cooking Course Book. Dairy-free, gluten-free, nut-free, and sugar-free.
- 1-3 lb top round or flank steak, preferably grass-fed and organic
- 1 cup chopped mushrooms
- 1 shallot, chopped
- 1/4 cup chopped ham
- 1 Tablespoon chopped parsley
- 1/2 teaspoon thyme
- pinch salt and pepper
- 1 tablespoon olive oil
First, prepare the mushroom stuffing by sautéing the mushrooms, shallot, ham in 1 teaspoon olive oil. Cover and cook for 5 minutes, or until soft. Stir in the herbs and seasoning.
Meanwhile, slit the steak from one side to the other to form a large pocket. Fill with the mushroom stuffing. Sew with trussing needles (if you don’t have one, you may simply pin it together with toothpicks), and lightly brush with olive oil.
Broil for 5-6 minutes each side for a rare steak, up to ten minutes each side for a well-done steak. Garnish with extra parsley and serve as 1/2 inch slices.
THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:
Rare, medium, or well done? -Medium-well for me, please!
To the vegans out there: do you miss steak? Is there a certain non-vegan food you miss sometimes?