I made this dish over the last few days, and whilst its not a true 24 hour steak, it does cook a very small amount over the period due to the citrus. It's easy to do, just choose a good piece of meat - I had a huge rump steak. The vegetables (other then the mushrooms) came from my garden, as did the rosemary 
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This is for two people.
Preparation Time: 24 hours
Cooking Time: 30 minutes
Ingredients
The idea behind this meal is to prepare the steak with some bold flavours and let it sit in its juices whilst ever so slightly letting it cook. Ideally you'll have a pestle & mortar for this, but if not a large bowl works just as well.
Chop the rosemary so it is very fine indeed.
Place into the bowl, along with the black peppercorns, and then grind into a fine dust.
Place your steaks into a bowl that is just large enough for them.
Next, fork the steaks in several places, on both sides. Pour in enough olive oil to only just cover them. Take the steaks out and place on a plate, and then tip the contents of the bowl into the oil, and mix it all together, adding most of the zest of the oranges. Squeeze the orange juice into the mix.
Put the steaks back in, and place the remaining zest on top.
Place clingfilm over the top of the bowl, and put in the fridge. Leave over night. In the morning, take the steaks out, and turn them over. Put the clingfilm back over the top and then back in the fridge.
Now the idea is that if, like me, you work 9-5ish, you can then come home, and get ready for tea with the hard work done. Prepare some vegetables - I chopped the mushrooms to fry in with the steak, and steamed the green beans. The potatoes take the longest of course, but its all rather easy from here on in.
So, get your vegetables done, and the potatoes on, and then finely chop some garlic. With about 15 minutes to go start to steam the beans over a low-medium light. With about 10 minutes to go heat the frying pan, and add in the garlic and mushrooms.
Depending on how you like your steak, start frying it from any time now, making sure to fry both sides twice to properly seal the meat. Serve with a well bodied red, I'd recommend a 2004 Bordeaux.
.This is for two people.
Preparation Time: 24 hours
Cooking Time: 30 minutes
Ingredients
- Two [Rump] Steaks.
- Four large springs of Rosemary.
- Olive Oil (enough to cover the steaks).
- 1 standard bag of Black Peppercorns
- 2 Oranges
- 2 cloves garlic
- Vegetables of choice: I used Green beans, mushrooms, and potatoes.
The idea behind this meal is to prepare the steak with some bold flavours and let it sit in its juices whilst ever so slightly letting it cook. Ideally you'll have a pestle & mortar for this, but if not a large bowl works just as well.
Chop the rosemary so it is very fine indeed.
Place into the bowl, along with the black peppercorns, and then grind into a fine dust.
Place your steaks into a bowl that is just large enough for them.
Next, fork the steaks in several places, on both sides. Pour in enough olive oil to only just cover them. Take the steaks out and place on a plate, and then tip the contents of the bowl into the oil, and mix it all together, adding most of the zest of the oranges. Squeeze the orange juice into the mix.
Put the steaks back in, and place the remaining zest on top.
Place clingfilm over the top of the bowl, and put in the fridge. Leave over night. In the morning, take the steaks out, and turn them over. Put the clingfilm back over the top and then back in the fridge.
Now the idea is that if, like me, you work 9-5ish, you can then come home, and get ready for tea with the hard work done. Prepare some vegetables - I chopped the mushrooms to fry in with the steak, and steamed the green beans. The potatoes take the longest of course, but its all rather easy from here on in.
So, get your vegetables done, and the potatoes on, and then finely chop some garlic. With about 15 minutes to go start to steam the beans over a low-medium light. With about 10 minutes to go heat the frying pan, and add in the garlic and mushrooms.
Depending on how you like your steak, start frying it from any time now, making sure to fry both sides twice to properly seal the meat. Serve with a well bodied red, I'd recommend a 2004 Bordeaux.
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