Yet another silly hat in our house…introducing my son’s Easter ‘bonnet’ and my celebratory Pina Colada!
Rum Steaks were our Saturday/Easter weekend dinner, scroll down for the recipe.
A great excuse to mix up some ‘modern’ and low fat (made with coconut water not cream) Pina Colada cocktails on the side which were all too easy to drink. Here’s a picture of the Steaks, served with Sweet Potato and Courgette Wedges seasoned with Cayenne Pepper, Ground Coriander, Cumin, Pepper and Salt.
And here’s the recipe for the Rum Steaks…
4 cloves garlic finely chopped or crushed
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp red wine
4 rib eye steaks (or your preference)
50g salted butter
2 medium brown or white onions sliced thinly
2 tbsp dark rum (or white if yo don’t have dark)
1 tbsp whole black peppercorns
1/2 cup single cream
Combine garlic, salt, ground pepper and wine in a small bowl. Arrange steaks on a plate, spread wine marinade over the top and refrigerate for 1 hour plus. Melt butter in medium heavy based frying pan; sear steaks over high heat for 1 minute each side. Set steaks aside in a warm place. Reduce heat to medium, add onions to the pan, cook until onions softens and begins to brown. Add rum and peppercorns, stir well. Reduce heat to low, add cream, stir. Bring sauce to boiling point, remove from heat. Pour sauce over steaks and serve.