Photo of your dinner (vol 2)
Discussion
TheFinners said:
I am a student, although I have actually lived off of more than just super noodles so far. The steak meal was all from Aldi the *mostly* home made curry needed a few more spices to liven up the taste but overall I was pretty happy with both!
Bloody students!Just kidding. Keep up the good work. It's amazing what you can throw together with a bit of thought on a budget!
A little tip though - don't waste your money on unripened tomatoes like that. Buy a jar of sun dried tomatoes, capers and some fresh basil. Blitz or chop with olive oil, salt, pepper and a little garlic and you've almost got a salsa verde. That would transform it I promise. Not a classic Verde but still good.
TheFinners said:
Thanks for the kind responses, the steak tasted fine despite the colour being a little pale (was cooked medium), and I'll give the salsa idea a try at some point! 
you need a hot hot hotter pan or griddle. You want to be searing the outside and leaving the inside, well how you prefer, but as it's this thread probably on the rare side (an understatement - maybe still a sentient being) Blown2CV said:
you need a hot hot hotter pan or griddle. You want to be searing the outside and leaving the inside, well how you prefer, but as it's this thread probably on the rare side (an understatement - maybe still a sentient being)
That would make sense, sadly most of the appliances in my accommodation are of the 'energy efficient' variety so they take a long time to heat up so I guess I'll just have to be more patient! Thanks for the advice though, I expect it would also work better if I had a slightly thicker steak as that one was rather thin for a Sirloin. TheFinners said:
Blown2CV said:
you need a hot hot hotter pan or griddle. You want to be searing the outside and leaving the inside, well how you prefer, but as it's this thread probably on the rare side (an understatement - maybe still a sentient being)
That would make sense, sadly most of the appliances in my accommodation are of the 'energy efficient' variety so they take a long time to heat up so I guess I'll just have to be more patient! Thanks for the advice though, I expect it would also work better if I had a slightly thicker steak as that one was rather thin for a Sirloin. Blown2CV said:
those electric hob rings can be a pain for cooking steak properly too as they regulate their temp by turning off and on, so it's hard to time it well.
I have that issue and have managed to circumvent it by buying a really decent cast iron griddle pan which gets smoking hot and stays hot regardless of what the stupid oven decides to do. I just give it a good 5-10 mins heating up time first.
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