In the event you’re entertaining over the New Yr, attempt these tangy and attractive beef popovers.
Components (makes 12)
300g lean Scotch Beef PGI sirloin steak, trimmed
75g plain flour
1 giant egg, overwhelmed
125ml semi-skimmed milk
1½ tsp dried oregano
A pinch of sea salt and freshly floor black pepper
5 tbsp Scottish rapeseed oil
1 tbsp purple wine vinegar
15g parsley, freshly chopped
2 garlic cloves, peeled and crushed
1 fleshy purple chilli, deseeded and finely chopped
Methodology
Put the flour right into a bowl and make a properly within the centre. Add the egg, milk, half a teaspoon of oregano and a bit of seasoning. Whisk collectively to make a easy, skinny batter. Switch to a jug and go away to face for half-hour.
In the meantime, combine the remaining oregano and three tablespoons of oil along with the vinegar, parsley, garlic and chilli to make a Chimichurri sauce. Season flippantly, cowl and chill till required.
Preheat the oven to 220C/200C fan oven/gasoline 7. Spoon 1 / 4 teaspoon of oil into 12 jam tart tins and place within the oven for 2 minutes to warmth up. Stir the batter and pour in to every tin to half fill them.
Bake for 20 minutes till risen, crisp and golden. Take away from the tins and maintain heat.
Whereas the popovers are cooking, put the steak on a plate or board and season on either side. Go away to face for quarter-hour earlier than cooking.
Warmth the remaining oil in a frying pan till scorching. Add the steak and cook dinner on a excessive warmth for one minute on both sides. Cut back the warmth to medium and cook dinner for 2 to 3 minutes on both sides (relying on thickness) for medium. Take away from the warmth, cowl flippantly and go away to face till able to serve. For uncommon steak, cook dinner for one and a half minutes on both sides, and for properly accomplished, cook dinner for about 4 minutes on both sides.
To serve, slice the steak very thinly. Spoon a bit of Chimichurri sauce into every popover and prime with steak slices. Spoon over the remaining Chimichurri sauce and serve instantly, sprinkled with contemporary parsley and extra chilli if favored.
You can also make the popovers as much as two days prematurely of serving or freeze them as a substitute. To reheat, permit them to defrost, then place onto a baking tray and put in a preheated oven at 190C/ 170C fan oven/gasoline 5 for six to seven minutes till crisp and scorching.