Surviving the day after in style

Yes I have survived Pilates! WOOT! I Rock! Yes, I'm sore, but not nearly as much as I thought I would be. Mostly it's the Abs that feel like I need to bend over as far backwards as I can, which isn't NEARLY as far back as I really can since, well there's that whole back surgery thing and the fact that I've been a lazy couch tater since.

Anywho, we decided to have a nice dinner of steaks (well trimmed with little fat and VERY thin, almost see through kind on thin, but hey, they were still steaks). Plus I had some mushrooms I needed to use up, so sauteed them with a bit o gahlic buttah and celtic sea salt. Can you say, "yummy in da tummy?"

Anyway, it's easy, so easy in fact I'mma gibs ya da recipe for Tabasco Steaks with Watercress Butter. Don't let the Tabasco part scare you, I used the green Tabasco since it's milder in heat and longer on flavour - at least to my taste buds.

Recipe:

1 bunch watercress
85 grams unsalted butter
4 sirloin steaks (or your choice)
4 tsp Tabasco sauce
salt and pepper (to your taste)

Finely chop watercress till you have about 4 TBSP worth and maybe a little extra for garnish if you're into that sorta thing.
Fill small bowl with butter and either allow to soften or nuke in the microwave a few secs till sufficiently soft. Mix watercress into butter until well incorporated, spoon mix onto either greaseproof paper or cling wrap and roll up into a cute little sausage like roll and pop into the fridge to cool until needed (once the steaks are cooked).

Sprinkle each steak with about 1 tsp of the tabasco sauce, rubbing in well and season with salt and pepper.

Cook steaks on a griddle, grill, grill pan, or whatever method you choose over high heat until done to your liking. Transfer steaks to plate, garnish with watercress butter and sprinkle a few of the reserved leaves on. Voila! You now have a steak you shall remember fondly for quite some time!