Tavern Steak

 

 

Bread:

Use a good slice your own bread or make an excellent homemade loaf like this Crusty White Bread recipe.

 

Dill-Yogurt Sauce:

3/4 cup plain Greek yogurt

2 table dill pickle relish

2 table minced shallot or garlic

1/4 cup chopped fresh dill or 1/4 teas dried dill

Salt/pepper, to taste

 

In a small bowl, whisk all the ingredients together. Taste for seasoning - adjust according to your tastes. Cover and put in the fridge until needed. Stir before using.

Black Olive and Fig Sauce:

6 dried figs, stemmed and quartered

1 cup pitted Kalamata or Niçoise olives

1 1/2 table. capers, rinsed, drained and squeezed dry

2 table. garlic cloves, finely chopped

1 teas. fresh thyme or 1/8 teas. dried thyme

1 1/2 tea lemon juice

2 table olive oil

Black pepper, to taste (optional)

3 table fresh chopped parsley or 2 teas. dried parsley

In a bowl, cover figs with 1 cup of boiling water and set aside to soften for 15 to 20 minutes. Reserve 1/3 of the fig water. Drain and dry the figs. Chop them finely. 

In a food processor, combine the olives, capers, garlic, thyme, and lemon juice. Process until finely chopped. Slowly add the olive oil to the mixture and pulse in-between drizzles. Scrape down the sides of the bowl in-between pulses. Add the figs and pulse more. Get the olive-fig mixture to your desired consistency using the reserved fig water 1 tablespoon at a time, if necessary. Stir in the parsley. Let sit 15 minutes then taste to adjust for seasoning. Add salt if needed. 

Let sit at room temperature until ready to use. If you are making this ahead of time, put in a covered container into your refrigerator. Allow to become room temperature before serving. Stir before using. 

Tavern Steaks:

2 teas olive oil

1 small yellow or white onion, finely chopped

Salt/pepper, to taste

1 teas. thyme

*3/4 lb or 12 oz ground lamb

*3/4 lb or 12 oz ground beef

NOTE: You can use all ground beef (1 1/2 lbs or 24 oz) if you cannot use the lamb. 

In a small skillet over medium heat, add the olive oil and let heat. Add in the chopped onions and a pinch of salt. Cook, stirring occasionally, until onions have soften, about 4 minutes. Add in the garlic and thyme, cook, stirring, until fragrant, about 1 minute. Remove from the skillet and allow to cool in a bowl.

In a large bowl, add the lamb, beef, onions, salt and pepper. Mix with your hands. Divide the meat into 4 balls, dampen your hands lightly and pat into patties about 4 inches around and 1 inch thick. Gently press a divot into the top of the patties with your thumb. At this point, you can cover the patties and refrigerate overnight or until ready to cook. 

Stove Top:

Heat a large, lightly oil coated skillet over medium heat. Fry the patties 3-5 minutes on each side or until your desired doneness - you may have to adjust your heat under the pan accordingly as needed. Remove from the skillet, cover and rest 3 to 5 minutes. Keep warm until ready to serve. 

OR

Grilling:

Medium-hot charcoal fire or preheat a gas grill on high for 15 minutes. Grill the patties until you see grill marks on the bottom (about 4 minutes) then flip them over. 3 minutes longer on the 2nd side for medium rare (125 to 130 F). 6 minutes for medium (135 to 140 F). 9 to 12 minutes for well done (155 to 160 F). Remove from grill, cover and rest 3 to 5 minutes. Keep warm until ready to serve. 

To Serve:

Toast a thick slice of bread. Top each slice of bread with a patty. Serve with the dill-yogurt and the olive-fig sauces.

Source: D&D Heros' Feast