In an exciting culinary twist, Chef Vladimir Chistyakov presents a reimagined version of the French classic Steak Haché on the Gulf News Food Show. This new recipe infuses ground beef with a blend of aromatic Arabic spices, promising a delightful explosion of flavors.
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 1
Ingredients:
- 180 gms Beef (filet mignon)
- 5 gms Sriracha sauce
- 10 ml Spice oil
- 5 gms Mustard paste
- 1 gm Black pepper
- 2 gms Arabic spice mix (store bought)
- 1 Egg yolk
- 10 ml Olive oil
- Salt to taste
For caramelised onion and sauce:
- 200 gms Onion
- 20 gms Olive oil
- 50 gms Butter
- Salt to taste
- 5 gms Sugar
- 5 ml Sriracha sauce (add only when making sauce)
- Pepper to taste
For serving:
- 30 gms Mixed greens
- 10 ml Olive oil
- 40 ml Sauce
Method:
- Finely chop the beef into small cubes. In a bowl, combine the beef with sriracha sauce, mustard, black pepper, Arabic spice mix, salt, egg yolk, olive oil, and half of the caramelised onions. Form the mixture into a steak patty.
- Cook the steak patty on a grill at 300 to 350°C for 5 minutes, or in a convection oven at 180°C for 15 minutes for well-done meat.
- To caramelise the onions, heat olive oil and butter in a pot, then add onions, salt, pepper, and sugar. Cook over medium heat for about 20 minutes.
- For the sauce, add sriracha, salt, pepper, and sugar to the caramelised onion pot. Boil for 2 minutes over high heat, then strain and reduce to achieve a sauce-like consistency.
- Serve the steak with mixed greens, drizzled with olive oil, and topped with the prepared sauce. Enjoy!
Tips: To prepare spice oil, mix olive oil with Arabic spice mix and let it infuse in a cool, dark place for at least two weeks. Strain through a fine-mesh strainer lined with cheesecloth and store in a cool, dry place for up to one month.
For the mixed greens, use a combination of baby lettuce, chard, spinach, and arugula. Chop them and drizzle with olive oil and lemon.
