Do check out this surprisingly flavorful lavender steak: start cooking with lavender and step up your cooking skills even more! Did you know you can cook with lavender? Try it, I will show you how to do it!
Cooking with lavender, have you tried it before then?
Around June and July bunches of purple flowers line front yards and country roads here in Belgium.
And what a great perfume they produce, especially when it has been a very hot day!
What if you could capture that smell and use it in another way?
But is there another way to make something useful out of them apart from hanging the dried flowers in cotton bags in between your clothes?
How about a steak and lavender recipe?
Could that work out?
Cooking with Lavender: Lavender Steak
Where to start?
Did you know that lavender flowers are edible?
So let’s also keep them aside for garnish then. And what about the tougher lavender leaves? Gently fry them off in some oil because then they will release their very appetizing aroma.
The subtle lavender flavor surprisingly stands its ground in combination with the steak.
A good sprinkle of pepper and salt. A little drop of red wine vinegar as well because that gives this steak a fresh touch and an extra kick to it. Plate up and sprinkle with fresh lavender flowers right before serving…
You will be surprised how amazing this steak in lavender sauce tastes! And a steak never looked so romantic before.
Those flowers are way too cute.
Are you interested in trying out more fresh lavender recipes and cooking with lavender?
Then you should also check out my lavish lavender cupcakes! Or how about my lavender and mascarpone ice cream… Now that is a real treat! Excellent summer ice cream!
In the meantime enjoy this lavender steak!
Cooking with Lavender: Lavender Steak Recipe
Try this flavorful lavender steak: start cooking with lavender and step up your cooking skills even more!
- 2 steaks
- 2 large sprigs fresh lavender flowers and leaves
- 5 tbsp red wine vinegar
- 5 tbsp water
- olive oil
- 1 tbsp black peppercorns
- coarse sea salt
Take the steaks out of the fridge 30 minutes before you intend to cook them because otherwise the center of the steaks will be ice cold . Then pour a good splash of olive oil in a large non-stick pan. Add the black peppercorns and a generous sprinkle of coarse salt. Place the pan over high heat until hot. Then add the steaks to the pan.
- Quickly sear the steaks on all sides for a couple of minutes. Cook them the way you like your steak best. Mine are rare to medium-rare.
- Once cooked, take the pan off the heat and then transfer the steaks to a clean plate. Cover with some tinfoil and let the steaks rest for now. Place the same hot pan back over medium heat-high heat now (no need to wipe it clean) and pour in the red wine vinegar.
- Stir and add the water.
- Bring this mixture to a boil and cook for a couple of minutes until it has reduced by half. Then add the fresh lavender leaves.
- Stir well and turn the low now. Simmer the sauce for a minute. Check the seasoning and add extra pepper or salt to taste if necessary. Then add the cooked steaks back to the pan for 2 more minutes. Drizzle them with the sauce.
- Transfer the steaks onto clean and warm plates. Top with the lavender sauce and extra purple lavender flowers. Serve hot.