❤ Ola Foodies ❤

It is always awesome to have steak nights and the other night was no different,
except that I decided to do things a little differently...
Essentially, I served everything upside down hahaha... yep...

#whatscookingchallenge - Cayenne Chilli New York Sirloin Bowl with Sweet Bell Peppers, Roasted Asparagus and Cucumber Ribbons

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I always enjoy steak night because firstly, I know the man will be happy and secondly, steaks are super easy and quick, but sometimes I get tired of serving things in the traditional manner - so I decided to spice things up a little the other day... literally! haha...

So, first of all you will need the steaks. In this instance I bought two
New York sirloins. I have mentioned this before, but will make mention of it again... it is quite important to allow the steaks to reach room temperature before you griddle them - so take them out of the fridge at least two hours before you are wanting to cook them. The other thing, is not to add the salt and pepper rub too soon because the salt draws all the juices out of the meat. So, I normally do the rub about 15 minutes (or less) before smacking them into the griddle pan.

On this occassion, I kept the rub really basic as I was going to be serving the steaks with cayenne pepper sauce. So the rub literally consisted of salt, pepper and olive oil. I generally just put that all onto a plate and then place the steaks onto the plate and coat them on both sides by rubbing them into the mixture on the plate...

Heat the griddle on the stove to a VERY high heat and when ready, you can throw the steaks in. The heat needs to be REALLY high in order to get those fantastical griddle marks... in fact, I didn't wait long enough this time around, so the griddle marks weren't the best but hey - you can't win them all lol. I like a RARE steak, so I do them for two minutes a side and then finish off by crisping up the fat, but you can obviously cook the steak to your own preference.

Once the steaks were done,
I set them one side and flash fried the asparagus.
Once that was done, I placed them in a cup and into a low heat oven
just to allow the excess oil to drip off as well as to keep them warm.

Then it was time to make the cayenne sauce, which is essentially a basic white sauce with a couple of additives - namely being cayenne chillies and plenty of garlic!

Because the sauce had a serious kick in it, I thought that serving it with a bit of cool down would be wise lol, so I chopped up some fresh yellow and red sweet bell peppers and also grated some cucumber ribbons.

The sauce is traditionally served over the steak or on the side, but this time I decided to do things a little differently. I selected a plate that was "bowl like" and poured the sauce onto the plate first. I then added the steak and then all the toppings. I was thrilled with the aesthetic outcome and the I do have to say... it was a superbly tasty dish!!!! Definitely a DO AGAIN! haha :)

ENJOY!!!!

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Until next time...
Much Love from Cape Town, South Africa xxx

FOUNDER OF THE @STEEMITBLOGGERS

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oh... and have you met my little man? @judethedude