Ingredients
Serves
2
  • 2 medium/large fillet beef steaks
  • 1 white onion
  • 2 pinches of saffron
  • 1 tbsp of sour cream
  • 1 tsp of sea salt
  • 2 tsp of black pepper
  • 2 tsp of sumac
  • 1 lemon
  • 1 lime
  • 1 tbsp of butter
  • Basil, tomatoes and green olives for garnish (optional)

Saffron Butter Steak

A meal fit for a king.
  1. We start by preparing the meat. Cut the steaks so that they are about 1/4 an inch thick. Then lay them flat and tenderise with the back of the knife. Once this is complete, set aside.
  2. Let's make the marinade. Start by taking 1 pinch of saffron, crushing it in your mortar and pestle. Add a tbsp of hot water and add to the mortar and pestle and let it sit for a few minutes to bloom. Once bloomed, add 1 pinch of salt, 2 teaspoons of sumac and 2 tablespoons of black pepper, and crush them together with the bloomed saffron. Once the spices have been crushed, add 1 tablespoon of sour cream, the juice from half a lemon and 1 tablespoon of hot water, and stir. You should have something that looks like a light mustard sauce. At this stage, we are almost finished making the marinade, we just need to add one more ingredient. We need the juice from the onion. This part is important because the onion juice brings a rich flavour to the steak overall. Take 1 white onion and grate it in a cheese greater (or food processor), and using your hand or a muslin cloth, extract and save the juice. You should have a few tablespoons of onion juice from 1 white onion. Now we combine the onion juice with the yellow base marinate and the prepped steak and stir until the meat is fully covered. The meat preparation is now complete. You can cook this instantly, or you can let it marinate for a few hours or even overnight. It's up to you. I like to wait a few hours.
  3. Before cooking the steak, we will make some saffron butter to glaze the steak as we serve it. Take 1 pinch of saffron, 1 pinch of salt and grind together in a clean/dry mortar and pestle. Once it has turned to powder, add 1 tablespoon of butter and about 1/4 cup of boiling water, and stir. The butter will eventually melt and you'll be left with a delicious yellow/gold glaze that you can brush on your steak right before you serve it. This restores any juiciness that might be lost while cooking.
  4. Now we cook the steak. This part is easy. Because the steaks are thin and well-marinated, they will cook fast. So, we can simply fry these on a cast iron grill at a high temp (or any frying pan) as you would any steak, and cook to your liking. I like to cook them for about 5 minutes on either side. These are great on a BBQ too.
  5. Once the steak is cooked to your liking, serve on a plate and garnish with the saffron butter, a wedge of lime, chopped basil leaves, tomatoes, olives and any other items you like.


Enjoy.

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