Figs is abundant in my garden. So, make use of it. This time I am adventurous, chocolate sauce I have seen on Google post a while back. Very keen to try it out.
Chocolate and steak make an unusual but perfect match, with the sweet figs, cherries tomatoes, asparagus and potatoes. It’s delicious as well as colourful comfort meal. Along with salad on the side.
To marinade steaks
4 Porterhouse steaks
salt and pepper
2 Tbs Worchester sauce
To make chocolate sauce
125 g dark chocolate
1/4 c water + 3 Tbs extra if chocolate is too thick
40 g butter
To make Potatoes
4 baby potatoes, wash
A pinch of salt
To make figs, asparagus and cherries tomatoes
4 green figs, stem removed and cut into half
4 bunches of asparagus, stems removed, wash, cut diagonally and blanched in the potatoes hot boiled waters
120 g cherries tomatoes
oil, drizzles on top
Preheat oven 190 deg. In a bowl add potatoes, water, and salt boiled in microwaves for 12-15 minutes. Marinade steaks with oil, salt, pepper, and Worcester sauce for 1 hour. Meanwhile, in a saucepan on low heat combine chocolate, water and heat until chocolate melts, stirring throughout so that its smooth. Cook for 2 minutes. Add butter, remove from heat and stir until butter is incorporated and sauce is thick and smooth. Set aside keep warm until ready to use.
Place cut figs, cherries tomatoes and asparagus on a baking tray, and drizzles oil. Then put the parboiled potatoes together. Bake the potatoes and figs for 35-50 minutes until figs, asparagus, cherries and potatoes are tender.
Grill steaks on a hot griddle pan for 6-8 minutes one side and grill a further 4-6 minutes (straight out of fridge); room temperature about 5-7 minutes and to your liking. Place the steak with the potatoes, cherries, asparagus and halves figs on the plate. Then spoon a small ladle of chocolate sauce over the steaks. Drizzle some steak juice onto the figs.