Want to elevate your steak game? Try a spice mix, like Mabu Mabu's Bush Tomato Seasoning. We've rubbed ours on a porterhouse, cooked it on the rarer side, and served with Ottolenghi's roasted asparagus salad (a staff favourite) and a nice bottle of Pinot from Blackhearts & Sparrows. As delicious as it is simple.
1. Make your spice mix by combining the Mabu Mabu Bush Tomato Seasoning, dried thyme, brown sugar, salt & pepper. Rub your steaks with the mixture, making sure the whole steak is covered and place uncovered in the fridge for 1-4 hours.
2. Remove the steak from the fridge around an hour before you cook. While the steak is coming up to room temperature it’s a good time to prep the roasted asparagus salad. Preheat the oven to 220c. Trim the woody ends off the asparagus and discard. Toss the asparagus in 1 tbsp of olive oil and season with salt & pepper, place on a baking paper lined tray spaced apart to enable even roasting. Place in the oven and roast for around 10 minutes, shaking the pan halfway through. Remove the asparagus and place on a serving dish.
3. Let’s get back to the steak. Place a grill or cast iron pan on the stove and get it smoking hot. Pop a little oil in the pan, to help the steaks caramelisation, and then go in with your steaks. Turn after 2-3 minutes for medium rare, cooking the other side for a further 2-3 minutes. The sugar may start to caramelise quickly so don’t stress if the edges go a little dark, it will add flavour. Remove the steak and rest for 5-10 minutes.
4. While the steak is resting you can prepare the accompaniments for the asparagus. Place the butter in a small saucepan and when bubbling, go in with the almonds, cooking until lightly brown. Pour over the asparagus. Put 2 tbsp of oil in the pan and when hot pop in the capers. When the capers start to pop and crisp, remove with a slotted spoon and place on the asparagus. Finish the asparagus with the dill and a crack of pepper.
5. Slice the steak and arrange on individual plates. Serve with roasted asparagus salad, some Tracklement mustard and, as always, some roast potatoes.
