Top of our wish list: candles that are maybe too pretty to burn

Megan Burns

The state of the fashion trend: Do they still exist or matter?

Marie Kelly

This gorgeous redbrick home in Rathmines is on the market for €825,000

Lauren Heskin

Boudoir photoshoots: ‘I wanted to create a place for women who don’t currently love their...

Jennifer McShane

Join this virtual event, where global leaders ask ‘what’s next’ for businesses, live events and...

Shayna Sappington

Marie Kelly always hated her brows. Until she had them tattooed.

Marie Kelly

What’s on this weekend: March 5-7

Lauren Heskin

Covid life: How to parent when you have no answers for them

Amanda Cassidy

Kevin Dundon’s courgette and feta pasta salad


Image / Editorial

Tonight’s Dinner: Steak with Brussels Sprouts and Taleggio

by Meg Walker
19th Nov 2018

The typical move would be to cook the Brussels sprouts in butter until they were totally soft, but here they are only gently steamed to preserve their character and bite – you need something clean to contrast with the sultry Taleggio and the boldly seasoned steak.

Steak with Brussels Sprouts and Taleggio

Serves 4

900g hanger steak, tough sinew removed, cut into 4 portions (ask your butcher to do this)
sea salt
60ml fish sauce
2 garlic cloves, minced
2 tbsp minced rosemary
about 20 Brussels sprouts
grated zest of 1 lemon
2 tbsp extra virgin olive oil
180ml Taleggio Sauce (see recipe below)
coarse grinds of black pepper

Let your steak come to room temperature, about 30 minutes.

Coat all the pieces of steak with a generous layer of salt on all sides, really patting it into the flesh. Let sit for another 30 minutes. It may look as if it’s beginning to dry out, and that’s a good thing; it means you’ll get a better sear.

Meanwhile, mix together the fish sauce, garlic, and rosemary in a small bowl.

Trim the bottoms of the Brussels sprouts. Steam them until they are bright green and retain just a bit of crunch, 10-12 minutes, depending on their size. Let cool a bit, then quarter if large and toss them in a bowl with ½ tsp salt and the lemon zest. Set aside.

When you’re ready to cook the steak, heat a large carbon-steel or cast-iron skillet over medium-high heat for about 5 minutes.

Add the olive oil to the pan, then add the steaks, gently pressing them down to get even contact and a good sear, and let cook for 2 minutes. (You’ll have to do this in two batches if your pan isn’t big enough; or use two pans.) Lacquer each piece with two or three brushes of the fish sauce mixture, then flip. Cook on the second side for 2 minutes, then lacquer with more fish sauce and flip again. After a minute, lacquer with more fish sauce and flip. Cook for another minute, brush again, and flip. If you have an instant-read thermometer, use it to test your steaks’ internal temperature; it should be about 52°C. If you don’t have a thermometer, a cake tester inserted into the interior of the steak for 10 seconds should come out warm. When the steaks are done, let them rest for 5 minutes, ideally propped up on something – like chopsticks laid over a plate – to keep the bottoms from steaming. Set the pan aside.

While the steaks rest, gently warm the Taleggio sauce.

Just before serving, heat the same skillet over medium heat and lightly sear your steaks again to warm them up, about 30 seconds on each side. Remove from the pan and slice each steak horizontally.

Taleggio Sauce
Before moving to New York, I ran the kitchen at Francis Mallmann’s summer restaurant Patagonia West in the Hamptons. Late at night after my shifts, I’d go to the only place in town that was open: a 7-Eleven. I’d almost always grab one of those taquitos and pump Cheez Whiz all over it. One night toward the end of the season, the clerk, who had seen me perform this ritual many times, smiled at me and said, “My friend, you really love America.”

That is the inspiration for this sauce that we love on steak. It’s also good on any vegetable with a snap to it, like green beans with shaved almonds. Drizzle it over fries, roasted potatoes, or a hot dog.

Makes about 2 cups

225g Taleggio, cold
120ml heavy cream, plus more if needed
sea salt

Remove the rind from the Taleggio. Cut the cheese into ½-inch cubes and place them in a heatproof bowl.

Heat the cream in a small saucepan until it just begins to simmer, then pour it over the cheese and immediately cover the bowl with plastic wrap. As you need a good seal to trap the heat so the cheese melts, it’s actually best to wrap the plastic around the bowl a few times. Let stand for 20 minutes.

Remove the plastic wrap and, using an immersion blender, blend the cheese and cream until smooth. Taste and add salt. If the sauce seems too thick, add an additional tablespoon or so of hot cream. You want it to be loose enough that you can spread it onto a plate without it clumping.

You can make this a few days ahead of time and refrigerate it. To reheat it, bring to room temperature first, then place the container in a bowl of hot tap water and stir occasionally until the sauce warms and softens; a bain-marie would be the best way of doing this. You may need to add more hot cream.


Extracted from Estela by Ignacio Mattos (Artisan Books, approx €30.50). Copyright © 2018.
Photographs by
Marcus Nilsson.


Also Read

essay collections
6 brilliant essay collections for when you can’t commit to a whole book

Time these days is a contradiction.  Slow-moving, yet somehow passing...

By Jennifer McShane

Here’s how you can watch a new short film starring Paul Mescal

Paul Mescal fans, this one is for you… A 14-minute...

By Jennifer McShane

Covid crying
Tears, fears and tissues: The 5 types of Covid crying we’re all by now familiar with

It goes without saying that most of us have had...

By Edaein OConnell

Aoibheann MacNamara
Inside a house conversion brimming with Scandi-Galwegian chic

Artistic dynamo Aoibheann MacNamara has loved every moment she’s spent...

By IMAGE Interiors & Living

Christmas trifle
Avoca has shared the recipe for their decadent Christmas trifle and we’re digging in

No festive spread is complete without a traditional Christmas trifle...


Has society become more tolerant of the idea of dating interracially?
Interracial dating: “People kept asking ‘where is she from?'”

With diversity on the rise, what struggles do interracial couples continue to face today? Filomena Kaguako speaks to three couples about their experiences.

By Filomena Kaguako

Christmas cost
What I Spend at Christmas: The 37-year-old digital marketer earning €25k who isn’t buying presents for her siblings

Christmas cost the average Irish family €2,700 over the festive...


home in Ballsbridge house
This grand home in Ballsbridge, Dublin 4 is priced at €2.95 million

Just a 15-minute drive from the city centre (and with...

By Grace McGettigan