Friday nights are made for steak and wine.
For the steak
2 cloves of garlic per steak
2 sprigs of thyme per steak
A pinch of salt
1 tbsp. good quality extra virgin olive oil
For the tomatoes
10-15 ripe cherry tomatoes per person
1/2 tsp. sugar
Freshly milled black pepper
This fantastic thyme and garlic seasoning is certainly different from your average salt and pepper seasoning. Finely mince some garlic cloves onto a chopping board and onto the same surface drop the thyme leaves, salt and pepper with drizzle a pool of olive oil (I used extra virgin olive oil for added sweetness). Rub the ingredients together, using your fingers to make a sort of marinade that you can paste over the steaks. Slap the meat onto the board, coating both sides really well with the infused oil.
Tip: Coat the meat with oil rather than oil the skillet or griddle. The pan needs to be really hot and you don’t want the oil to start smoking before the meat is cooking – it can give food an unpleasant taste. This is especially the case with extra virgin olive oil. It also means less oil is wasted.
Fry off the cherry tomatoes in a pan, adding a splash of balsamic vinegar and olive oil and half a teaspoon of sugar to taste. Finish with a grind or two of black pepper. The idea is to warm the tomatoes through until they are soft and just about splitting through their skins – don’t cook them to a pulp. They should be ready in couple of minutes.
When everything else is ready, the last job is to fry the steaks to your own liking in a hot skillet.