Recipe: Wagyu Steak with Worcestershire onions and sweet potato mash (Martha Stewart)

Steaks make one of the most satisfying and quickest lunch. There is very little preparation required, and the most important thing is to cook your meat right. Usually I would just serve the steak with gravy or just salt, however I came across this recipe on Martha Stewart's website - pan seared steak with Worchestershire onions and chopped parsley which I knew we would like. I love onions, and think they pair really well with steaks. The chopped parsley gives this dish a fresh flavour and also adds a lovely colour. 

Pan seared steak with Worchestershire onions and chopped parsley

For the steak, I used a Wagyu blade steak cut which is tender and juicy when cooked. To the KL readers who want to know where you can get these cuts, Jusco in MidValley stocks them. I used Heston Blumenthal's perfect steak recipe which calls for flipping the meat every 15-20 seconds to develop a crisp flavorsome exterior without overcooking the centre. This is really the best method, it has never failed me. It is important to rest your steak for at least 10 minutes after cooking  to allow the juices to redistribute for a juicy, tasty steak.

The original recipe calls for 1 onion between 2 person, but if you love them onions, why not just double the amount? That's what I always do! Other than Worchestershire sauce, another great alternative would be balsamic vinegar. Try them both and see which one you like better. I reckon this whole combination would do really well as a sandwich too - place the steak, Worchestershire onions and parsley between some nice ciabatta.

If you want to serve this for dinner, you can also try making this easy sweet potato mash to go with your steak to make it a more substantial meal. I love sweet root vegetables such as sweet potato and pumpkin, which go extremely well with beef. All you need to do is boil the sweet potatoes for 15-20 minutes, add butter and season with salt and pepper.

Pan seared steak with Worcestershire onions and mashed sweet potato
Recipe adapted from Martha Stewart

Preparation time: 5 minutes

Cooking time: 15 - 20 minutes

Serves 2

Ingredients
1 1/2 tbsp extra virgin olive oil
350g Wagyu blade steak
Coarse salt and ground pepper
1 medium onion, halved and thinly sliced
1 1/2 tablespoons Worcestershire sauce
1 tablespoon butter
1 tbsp chopped parsley (I used English parsley)


For sweet potato (Recipe by Baby Sumo)
300g sweet potato
50g butter
Salt and pepper
A sprig of rosemary (optional)


1. Clean the steaks under running water and pat dry with kitchen towel before searing to get a nice crust. Season both sides with pepper and rub with 1 tsp of extra virgin olive oil. (Note: The original recipe asks to season the steak with salt before searing. However, I always season the steak with salt only after resting, in order not to draw the juices out when cooking)

2. In a large frying pan over high heat, add 1/2 tablespoon oil and wait until the pan/oil is smoking hot. Place the steaks in the pan, and start your timer. Every 15-20 seconds, flip the steak. Cook to desired doneness (depending on thickness, this guide is for 1 inch thick steak) - 2 minutes each side for medium rare, 3 minutes each side for medium and 4 minutes each side for well done.

3. Remove from pan and allow to rest for at least 10 minutes. Remember to season the steaks with salt before serving.

4. While the steak rests, wipe the pan clean (I omitted this step since there wasn't any black bits) and heat 1 tbsp oil over medium high heat. Add onion, and cook until tender, about 4-5 minutes (again, this depends on your preference, how soft you want it). Add Worcestershire sauce and butter and toss to coat.

5. Thinly slice the steak across the grain.  To serve, place caramelised onions on plate, topped with steak and chopped parsley.

6. To cook the mashed sweet potato, bring water to the boil and then add the sweet potato. Turn down to medium heat, cover and boil for 15-20 minutes. To test if the sweet potato is cooked, insert a skewer and it should go through easily. Remove from heat, and then peel. Place peeled sweet potatoes in a bowl and mash until smooth. Add butter and season with salt and pepper. Garnish with a sprig of rosemary and serve immediately.

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I am submitting this to the "Cook Like Martha Stewart" bloghop which I am co-hosting with Zoe of Bake for Happy Kids and Jocelyn of Riceball Eats. To join, simply cook or bake any recipe from any Martha Stewart websites or cookbooks and blog hop with us for the whole month of December 2012.

Your post must be a current post i.e. posted in December 2012 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Jocelyn of Riceball Eats and Baby Sumo of Eat your heart out.

You can get the HTML code here: get the InLinkz code (Click on the link, copy and paste the HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML mode when you paste in the code)

Happy cooking! Do check out the other bloggers recipe below:


* This recipe was featured on Asian Food Channel's Facebook page on 11 December 2012.