Mrs Ribeye and I had a very scary conversation tonight. No, not about kids, or anything quite as mind-bendingly horrific as that (although deep down, we're actually excited at the prospect of becoming parents in the
Now, anyone who has been following Potless will know, that the wife and I have been weaning ourselves off the flesh for some time now. We stopped eating meat on weekdays about a year ago, favouring the fish and veg diet (not 'pescatarianism' - we're not wankers), and only eating meat between Friday night and Sunday night. However, we have started to think that we might be able to give up meat altogether.
Why though? Well, it's because we both agreed that after eating less meat, we feel that it tastes kinda... dirty. I initially thought that the dirtiness came from substandard quality purchases - the McD springs to mind - but we joined Costco a few months ago, and the meat we have been buying from them has been tip-top. Therefore, we can only think that we have unwittingly become pescatarian wankers.
It can happen to the best of you. If you want to start wanting less meat, the key is to start actually eating less meat. The same goes for sweets and sex.
So, why on earth am I writing about my latest tagliata dish? A plate piled high with almost raw, bloody beef? Well, Mrs Ribeye and I have decided that when do decide to eat meat on the very odd occasion, it has to be the best. And trust me, this dish is THE BEST.
From now on, meat will feature in our diets about once every 2-3 weeks. And when it does, it will rock our world. Today, I chose the most succulent 28-day hung Aberdeen Angus beef and seared it for seconds on each side until it formed a crust on the outside, but was meltingly raw and tender within. Heaven. The thing is, it was so full of carnivorous delights that I feel that I can hold myself for a month or so until my next dose. I suppose my wife and I are kind of like a boa constrictors in that way.
Cost-wise, a little meat goes a long way, when you cut it wafer thin and make it a sort of garnish for a rocket and parmesan salad. A big (300g) sirloin steak is about a fiver between two of us, which means that this dish comes in at a very reasonable £3 per serving. It's back to veg again tomorrow... In a weird way, I can't wait.
1 large sirloin steak - about 300g
4 tablespoons of olive oil
1 tablespoon dried mixed Italian herbs (or herbes de Provence)
2 large handfuls of fresh wild rocket
1 tablespoon lemon juice
50g block parmesan cheese, shaved
Rock salt and black pepper
Marinate the steaks in 2 tablespoons of the olive oil and the herbs and set aside until they reach room temperature. Heat a pan until blisteringly hot. Fry the steaks on both sides for a minute or two until crispy and then set aside to relax for 5 minutes. Pile the rocket onto the centre of each serving plate and dress with the remaining olive oil and the lemon juice. Top with the parmesan. Slice the steak thinly and arrange around the salad leaves. Season fairly heavily and serve immediately.