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Grilled steak, pea hummus make beautiful music together

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Steak and peas go so nicely together, but who wants to chase peas around their plate with a fork?

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Hey there, time traveller!
This article was published 18/08/2010 (4548 days ago), so information in it may no longer be current.

Steak and peas go so nicely together, but who wants to chase peas around their plate with a fork?

I decided to tinker a bit and see if I could find a better way to marry these fine summer foods. The result was this grill-friendly open-face sandwich that seasons sirloin with a peppery garlic-lime marinade, then serves it over toasted sourdough slathered with a mildly spicy hummus made from peas.

The combination is fresh and jammed with flavour. If peas aren’t your thing, you could substitute guacamole for the hummus, or even a more traditional chickpea hummus (purchased or otherwise).

LARRY CROWE / THE ASSOCIATED PRESS This open-face sandwich is loaded with flavour.

While the pea hummus is best prepared just before serving, the steak can be marinated for about eight hours. 

Grilled steak with pea hummus

Start to finish: 30 minutes

Steak

30 ml (2 tbsp) cider vinegar

30 ml (2 tbsp) lime juice

50 ml (1/4 cup) olive oil

4 cloves garlic

Pinch red pepper flakes

5 ml (1 tsp) kosher salt

5 ml (1 tsp) whole black peppercorns

625 g (11/4 lb) tri-tip or sirloin steak, trimmed of fat and cut into 1-cm (1/2-inch) thick slices

 

Pea Hummus

250 g (8 oz) fresh or frozen peas (thawed and drained, if frozen)

4 cloves garlic

5 ml (1 tsp) lime juice

4 Peppadew peppers (or other mildly sweet and spicy peppers)

Salt and ground black pepper, to taste

4 thick slices sourdough bread

30 ml (2 tbsp) butter

In a blender, combine vinegar, lime juice, oil, garlic, red pepper flakes, salt and peppercorns. Blend until mostly smooth, then pour into a medium stainless-steel or other non-reactive bowl. Add steak, turn to coat evenly, then refrigerate for 20 minutes.

Meanwhile, prepare pea hummus. Fill a medium bowl with ice and cold water.

In a small saucepan, bring about 1 cm (1/2 inch) of water to a boil. Add peas and steam for 3 minutes. Drain and transfer peas to ice water. When peas are cooled, drain again and transfer to a food processor.

Add garlic, lime juice and Peppadews. Pulse until chunky smooth, then season with salt and pepper. Set aside.

Heat a grill to high.

Spread 7 ml (1/2 tbsp) of butter over each slice of bread, then grill briefly to toast. Set aside.

Grill steak for 2 to 3 minutes or until desired doneness.

To serve, slather pea hummus over each slice of bread, then top with steak.

Makes 4 servings.

 

Nutrition information per serving (values are rounded to the nearest whole number): 517 calories; 195 calories from fat; 22 g fat (6 g saturated; 0 g trans fats); 15 mg cholesterol; 66 g carbohydrate; 15 g protein; 5 g fibre; 1,387 mg sodium.

 

— — The Associated Press

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