Today our Saturday has involved waking up, buying some cake making equipment, visiting the local market for our weekly veggies and then popping into our favorite Butchers – W T Parish. We weren’t too sure what meat we fancied, I suggested sausages, but we had already devoured 6 stunning Lincolnshire Sausages purchased from the East Midlands Food and Wine Festival this week and we like to ensure we consume a variety of foods!
Our greedy eyes moved towards the steaks… filet steaks, rump steaks…we must have looked slightly lost as our Butcher came over to rescue us from a meat overload. He knew what we needed, a T-bone steak that had been matured for 24 days – a fabulous piece of meat taken from the whole sirloin. On one side of the bone is a piece of tender fillet (for the ladies); on the other side is a piece of flavorsome sirloin steak (so it’s a big enough cut for the men). Two steaks set us back £14.00, the same price that we would have paid for two filet steaks.
We kept it simple. We seasoned the T-bone, preheated a pan and then quickly pan-fried it for three minutes on either side until medium-rare. We served it with homemade potato wedges and homemade coleslaw which both go really really well with steaks!
The coleslaw itself deserves a shout out – it is a tasty way to get raw veggies into your tum and is nothing like the wet, high fat, plasticy rubbish that gets packaged up and called ‘coleslaw’ in supermarkets… go on, have a go; I defy you to eat freshly made coleslaw and ever go back to the pre-packaged stuff!
- ½ White Cabbage
- 1 small Red Onion
- 2 medium Carrots
- Light Mayo
- Squeeze of Lemon Juice
- Paprika to top
- Raisins (optional)
Just chop 1-3 up as big or fine as you like! Put a blob of Mayo in, Squeeze the lemon and sprinkle with Paprika… ta da! Off for a 5k walk now!