Este prato é uma fusão criativa de sabores, juntando um bife de inspiração japonesa, marinado em saké e temperado com pimenta sansho, com uma caçarola de batata e courgette cremosa e com um toque de caril. É uma refeição completa e surpreendente, perfeita para quem gosta de experimentar combinações ousadas e deliciosas.

Ingredientes

  • 2 bifes
  • 2 colheres de sopa de saquê
  • 1/2 colher de sopa de sansho
  • 1 colher de sopa de óleo
  • 2 batatas grandes, descascadas e cortadas
  • 1 abobrinha fatiada
  • 1 cebola vermelha, cortada ao meio e fatiada
  • 3 dentes de alho picados
  • 50 gramas de fatias de amêndoa
  • 1 colher de chá de caril
  • pitada de sal
  • pitada de pimenta preta moída na hora
  • 1 xícara de iogurte
  • 100 gramas de espinafre, rasgado
  • 1 colher de sopa de óleo

Preparação

  1. Bifes marinados em saqué, cerca de 1 hora.
  2. Aqueça o óleo, frite o alho, a cebola e os flocos de amêndoa por cerca de 3 minutos.
  3. Escova de caçarola com óleo, camada com fatias de batata e fatias de abobrinha alternadamente, polvilhe com alho frito, cebola roxa e amêndoas.
  4. Misture o iogurte com caril, sal e pimenta.
  5. Despeje sobre os legumes.
  6. Asse 25 minutos cobertos e 5 minutos a descoberto, sob a grelha.
  7. Aqueça o óleo, polvilhe bifes com sansho e frite 4 minutos em cada lado – será feito no meio.
  8. Sirva com fatia de caçarola de legumes.

For our adventurous cooks, here is the English version of this unique recipe.

Spicy Steak with Potato Casserole

This dish is a fantastic fusion of Japanese-inspired flavours and comforting European-style cooking. It pairs a tender steak, marinated in saké and seasoned with the unique tingle of sansho pepper, with a creamy, curried potato and courgette casserole. The result is a complete and beautifully balanced meal that is both intriguing and deeply satisfying.

The star of the steak is the sansho pepper, a classic Japanese spice with a distinctive citrusy aroma and a slight numbing quality, similar to its cousin, the Szechuan peppercorn. It provides a wonderful contrast to the rich, savoury steak. The casserole, meanwhile, is a meal in itself—layers of soft potato and courgette baked in a tangy, spiced yoghurt sauce, topped with the crunch of toasted almonds.

This recipe is great for a special weeknight dinner or for entertaining guests with something a little different. For the best results, don’t skip the marinating time for the steak, as it helps to tenderise the meat and infuse it with flavour. The casserole can be assembled ahead of time, ready to be baked just before you cook the steak.

Ingredients

  • 2 steaks
  • 2 tbsp sake
  • 1/2 tbsp sansho pepper
  • 2 large potatoes, peeled and thinly sliced
  • 1 courgette, sliced
  • 1 red onion, halved and sliced
  • 3 cloves of garlic, minced
  • 50g flaked almonds
  • 1 tsp curry powder
  • A pinch of salt
  • A pinch of freshly ground black pepper
  • 1 cup plain yoghurt
  • 100g spinach, torn
  • 2 tbsp oil, divided

Method

  1. Marinate the steaks in the sake for about 1 hour.
  2. In a pan, heat 1 tablespoon of oil. Fry the garlic, onion, and flaked almonds for about 3 minutes until fragrant and lightly toasted.
  3. Brush a casserole dish with oil. Layer it with the sliced potatoes and courgettes alternately. Sprinkle the fried garlic, onion, and almonds over the top.
  4. In a bowl, mix the yoghurt with the curry powder, salt, and pepper.
  5. Pour the yoghurt mixture over the vegetables in the casserole dish.
  6. Bake covered in a preheated oven at 180°C (350°F) for 25 minutes, then bake for another 5 minutes uncovered under the grill until the top is golden.
  7. Heat the remaining tablespoon of oil in a frying pan. Pat the steaks dry, sprinkle with sansho pepper, and fry for 4 minutes on each side for medium, or to your liking.
  8. Serve the steak with a slice of the vegetable casserole.