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There’s nothing quite like the comfort of a home-cooked meal, especially when it involves rich flavors and a touch of creativity. One of our favorite date night dishes is espetada drenched in garlic butter. Let me take you through our process of preparing this delicious meal. Dont forget to pair it with our favorite wine!
Ingredients:
- Rump steak, cut into 7 cm cubes
- Olive oil for frying
- Salt and pepper for seasoning
- Garlic cloves, minced
- Butter
- French fries (store-bought or homemade)
- Large onions, thinly sliced into rings
- Coconut milk (for soaking onion rings)
- Corn flour (for coating onion rings)
- Fine bread crumbs (for coating onion rings)
- Cooking oil (for frying onion rings)
Preparation:
We started by cutting prime rump steak into roughly 5 cm cubes. Instead of the traditional skewer grilling, we opted for pan-frying. A splash of olive oil in the pan, and we were ready to go. We seasoned the beef with salt and pepper, allowing the meat’s natural flavors to shine.
Cooking the Beef:
We seared the beef cubes on one side until they developed a beautiful crust, then flipped them to cook the other side to our preferred doneness—medium to well-done.
Preparing the Onion Rings:
Two hours before cooking, we soaked thinly sliced onion rings in coconut milk. This gave them a subtle sweetness and tenderness. As we prepared to cook, we heated cooking oil in a pan, just deep enough for the onion rings to fry in.
The Garlic Butter Magic:
While the beef cooked, we prepared our star ingredient: garlic butter. Mixing minced garlic with softened butter, we spooned about two tablespoons onto a sheet of aluminum foil, wrapping it into a neat package. This packet was placed on the skewer, allowing the heat from the meat to melt the butter inside, slowly dripping down the meat.
Frying the Onion Rings:
We prepared a coating mixture with corn flour and fine bread crumbs. The soaked onion rings were dipped into this mixture, coating them thoroughly before being placed into the hot oil. We fried them until they turned a golden-brown, crisp perfection, then set them aside to drain any excess oil.
The Garlic Butter Magic:
While the beef cooked, we prepared our star ingredient: garlic butter. Mixing minced garlic with softened butter, we spooned about two tablespoons onto a sheet of aluminum foil, wrapping it into a neat package. This packet was placed on the skewer, allowing the heat from the meat to melt the butter inside, slowly dripping down the meat.
