A simple dish that gets a unique flavor with spices from different countries that blended so well together along with the pineapple sauce that is an incredible complement.
I use mirin, the Japanese cooking wine, to enhance the flavor of all kinds of meat and also tabil, a Tunisian spice mix to add some zest to the food.
I became a huge fan of Tunisian spices when a friend of mine who lives in Montreal and is married to a French-Tunisian, gave me some last year when we met for the first time here in Brazil.
A beautiful friendship that started with a comment on my blog. To make a long story short, we found out that our grandparents and also my father and her father were long-time friends, even though we had never met! Things that only internet can explain...
This month's joust at the Leftover Queen forum was an easy one for me with pork, citrus and pink or white peppercorns. The hard part was to choose the pictures for the post, as I ended up taking 149 photos of the same dish!
Baked T-Bone Steaks
6 T-Bone steaks
1 tablespoon salt (or to taste)
1/3 cup mirin (Japanese sweet cooking wine)
1/3 cup extra-virgin olive oil
1 teaspoon tabil (Tunisian spice mix)
2-3 garlic cloves, finely chopped
1/2 teaspoon dried oregano
2 tablespoons chopped scallion
Juice of 1 lime
2 potatoes, cut into wedges
5 shallots, cut in half
Dried rosemary leaves
1) Mix salt, mirin, evoo, tabil, garlic, scallion, oregano and lime together. Pour over steaks. Marinate overnight or at least one hour in refrigerator, turning occasionally.
2) Transfer the steaks and the marinade to a large baking dish. Add potatoes and shallots. Season the potatoes with rosemary leaves and pink peppercorns. Bake, uncovered at 400ºF/200ºC for 45 minutes/1hour or until cooked to your taste. Usually, when the potatoes are done too. Serve with rice and pineaple sauce.
Pineapple sauce - from the kitchen of my sister-in-law's mother
1 fresh pineapple, cored, cut into chunks
3/4 cup sugar
1 malagueta pepper, finely diced.
1) Put the pineapple and the sugar into a blender and puree until smooth.
2) Cook for 10 minutes, stirring often, until most of the liquid has evaporated and sauce is thick. Let cool and then add the malagueta pepper.