Ain't no master chef, just cooking with gut feeling.
Definitely not trying to teach anyone to cook. Just sharing a genuine journal of my adventures in learning to cook and experimenting with food.
I do try to customise ingredients and modify cooking methods to suit my own needs and capabilities. It should be about how you like your food to taste, and not based on a universal cook book. I'd rather make cooking fun than it being a chore.
The weather is extremely hot, ideally I won't be cooking steak; but it's the weekend and I do have some steak in the freezer that should probably get attended to.
I certainly do not want messy oil splattering (having no kitchen exhaust hood or fan), nor would I enjoy standing in front of a hot pan. My solution is to turn to my lovely multi-functional, portable oven, again.
2 slices of 1.5-cm-thick steak, completely thawed
4 sweet potatoes small, cut into thin wedges
1 large onion, cut into thin wedges
In a roasting dish, I mixed:
Handful of rosemary & thyme
Sprinkle of salt & pepper
2 tablespoons rice bran oil
I then put the meat slices, sweet potato and onion wedges in the dish, coating all over with the herb and oil mix, and marinate for 1 hour or so.
Set the oven to 230ºC, put the dish in then turn the temperature down to 200ºC. Cook for 8 minutes, flip the steak, then cook for another 8 minutes. The cooking time was my rough estimation, and a gamble for sure, but the doneness was exactly how I wanted it, yay!
No problem with the sweet potato either as they do cook quite easily, and no par-boil required.
This got me a medium rare doneness - as pictured above. I'd kept the fat layer on when cooking to stop meat from drying too fast so to keep it juicy, but I do remove it when eating.
Obviously on a hot day like this I'm not going to bother with preparing gravy, some Chimichurri sauce does the job as well.