Cherry tomato salsa / sauce for a steak date

Steak with cherry tomato salsa / sauce.

This little cherry tomato number is great for when you need to get away from the gravy for a night, or maybe even try to impress a date who you have lured, err, coaxed, err, invited to your lair, err, den, err, house. Whatever. I’m pretty sure you get the gist.

The steak. I am not going to try and help you to cook a beautiful steak here today. The steak is something you’re going to cook exactly how you like to cook it. Make a boiled steak if you think that might impress your date. I know for a fact it won’t, but I’m not going to try and talk you out of it.

Just make the salsa. It’s simple like your in-bred cousin and might just be enough to get you over the line.

Cook the steak first for best results
That steak, cherry tomato sauce and some big chips. Deliciousness.


(serves 4 or so)

500g little baby cherry tomatoes, cut in halves if they are a little bigger
1 medium onion, sliced into rings
3 cloves garlic, smashed
½ teaspoon dried chilli flakes
1 handful oregano, picked. A few sprigs reserved for garnish and the rest gets roughly chopped (parsley or a little thyme will also work just fine if oregano is not your thing)
1 teaspoon sherry vinegar
Olive oil
Salt and pepper to season

Heat a splash of olive oil in a pan over medium heat.
Add onions and a little salt and pepper and saute until starting to colour a little.
Add cherry tomatoes, garlic and chilli and cook out for another 2 minutes.
Deglaze with sherry vinegar.
Add oregano and another splash of olive oil to gloss it all up. Stir to combine.
Taste and adjust seasoning if necessary.
Get it on you steak.
Garnish with reserved oregano sprigs.

Eat it.

Steak and the things I might like to have with it ie. Cafe de Paris butter

Steak is something that is honoured with no particular favourite sauce/dressing for me.

It could be something green and herbaceous. Maybe salsa verde or a twangy chimmichurri.

It might be something creamy. A porcini mushroom and bacon sauce perhaps.

Or maybe a classic jus or gravy.

I have been known to adorn a nice steak with chilli jam or a cherry tomato salsa from time to time.

Maybe I will be feeling some butter mixed into the resting juices.

Yeah. The list could go on and on but I’d imagine we’ve both got better things to do with or time… midget porn and Dominos on speed dial awaits!

Just one more thing though. Sometimes nothing is going to satisfy me like a classic Café de Paris butter on my steak. It’s pretty good.

This is the Frenchies at their very finest.

Carry on.

Smother that steak with the butter.

Look at all of those lovely buttery juices.


(enough for a few steaks. Remaining butter will last in the fridge for 2 – 3 weeks)

250 g unsalted butter, softened
1 eshallot or ½ brown onion, finely diced
2 cloves garlic, chopped
20 g Indian style curry powder
1 cup picked parsley leaves, chopped
2 tbls lemon juice
1 tbls Worcestershire sauce
5 anchovy fillets
½ tbls baby capers
1 tspn sea salt
1 tspn ground pepper
4 – 5 basil leaves, chopped
2 sprigs thyme, leaves picked

• To make the butter, heat a splash of oil in a frying pan and cook the onion, garlic and curry powder over low heat until soft and fragrant. Set aside to cool.
• Process all ingredients until just combined. Adjust the seasoning if necessary.
• Put a big ol’ spoon or two onto your steak as it’s resting.
• Get into it.
• And just, well you know, wash it down with beer.

Bloody delicious.

Paul’s Caul… my favourite three sauces

My favourite three sauces

“Hey chef, gonna do a favourite sauces/sauciness/saucey minx post if yer keen? Three each??”

This is what I awoke to this morning… and my answer is I’m keen as mustard! (First sauce pun of the post and most likely the last as I cant think of any more off hand)

Now you may all be wondering why I haven’t be contributing much of late to the general up keep of this fine blog, or you may be wondering who the fuck I am and why is this stranger assuming he knows what I’m thinking? Well I will answer both questions with the same answer…

I have been busy, my name is Paul and I can read minds.

Now we have that all cleared up I shall move quickly yet casually to the topic du jour (this is French for I’m a complete wanker).

Sauces or as we commonly know them… moisture.

Sauces are without a doubt in the top five of most important things you put on a plate, now with there only being 4 major components to most dishes and the 5th being the actual plate, this doesn’t at first make you look at sauces with reverence and built a small sauce shrine to worship these liquids gods of the plated variety. But as with all of my points they come at you like a written word ninja, points that are disguised yet deadly in their purpose.

Allow me to unravel my seemingly indistinguishably point, what I’m proposing is that every component is equally as important as each other except maybe the plate in this case, which although it holds great importance (pun intended) is not integral in the dishes creation. What does make sauces stand out in my humble opinion is how tricky they can be to get right, to balance and to be patient enough in some cases to make properly.

Sauces for me tie a dish together they connect flavours, they can be the ever-needed colour and life a dish requires, they can be the hero of a dish or a subtlety of flavour that nothing else could achieve. I do so love sauces and moisture in general if you look at life itself, without moisture we simply wouldn’t be alive, we wouldn’t be able to enjoy the simply beauty of a blossoming flower, a well lubricated engine or an enjoyable sexual experience… you all knew it was coming (pun)

So what are my favourite three??? Well that is ridiculous, I can’t say I have a favourite three they have such differing purposes.

If you where to say what are your fav 3 for steak then it would be… béarnaise, creamy pepper sauce or jus.

If you asked for fish then it would be… hollandaise, beurre blanc or pesto like saucy thing

But since the title of this post is ‘my favourite three sauces’ then I will give the recipes for three I like a lot, maybe even love but definitely find very sexy in a non fetish, to get up in my sauce kinda way!

Ponzu (the Mr Miyagi of sauces)

I fucking love this sauce and it can be used in such a large variety of ways… actually that’s not right, it can be used with a large variety of dishes but always as a sauce… that’s better.

80ml mirin

600ml soy

¾ cup rice wine vinegar

1 cup orange juice

¼ cup lemon juice

¼ cup lime juice

20 g bonito flakes

1 nori sheets cut up into strips

  • Easy peazy lemon/orange/lime squeezy, whack all ingredients together and leave overnight for the nori and bonito to infuse then strain the next day… you will need to balance by adding either more citrus juice or more soy… don’t leave unstrained for to long or it tastes like fish’s arse juice.

Mustard glaze

I stole this recipe form ‘Wild Fire’ in Sydney, great restaurant I think and some good mates of mine where working there years ago so I knapped this little beauty, which is traditionally a fondue sauce/accompaniment. But I just love it with steak.

4 whole tomatoes (chopped up)

5 echallots

4 garlic cloves

300ml white wine

cayenne pepper

salt and pepper

3 tablespoons hot English mustard

6 tablespoons Dijon mustard

  • For this you cook out the eshallots, garlic and tomatoes then add wine, cook until soft, then blend in blender or with a stick blender.
  • Add the mustards and season to your liking with the cayenne, salt and white pepper.

Cardamom emulsion (I thought it was spelt Cardamon?)

This is one of those wanky chef sauces but exceptional if used with restraint.

2.5 cups of capsicum juice (use a juicer)

¼ cup whole green cardamom

  • Reduce this in a pan by half, slowly aprox 45 minutes.
  • Strain then whisk in 4 tablespons of butter
  • Before serving froth up with hand blender.

The world of sauces is so effing large as dressing can fall into this category as well as butters, foams, emulsions and anything that brings moisture to the table (pun) so to have a favourite three really is a redundant question but I feel I have done my part to answer the question and fulfill the challenge.

May your day be filled with moisture and night be void of dryness.