The super-curious will now be wondering if I've done something similar for Argentina vs Germany in the World Cup, and the answer is: Yes. Yes, I have.
The super-cautious can probably look away now, as it's a bit, well, left-field. Think of it as an inspired tactical substituion.
Argentina is best known for seasoned, grilled meats, and while I could've gone down a safe route and just served that with a bit of Bratwurst, there didn't seem to be a whole lot of imagination involved there.
|Black Forest Churrasco: Official meal of the World Cup Final?|
So instead I've partnered the steak with elements from that classic Teutonic dessert of the 1970s, the Black Forest Gateau.
Chocolate. Cherries. Cream. Individually, none of these are that uncommon as partners to meat. Like most good foodies, I put chocolate in my chilli con carne. Duck and Venison go well with cherry, and (like the late Michael Winner) we've all enjoyed a rich, creamy sauce at some point.
However, I'm not sure anybody has ever attempted a full-on Black Forest sauce in a savoury context before.
Because of its experimental nature I've conceived this as a starter/small plate, but if you like it, by all means use a larger steak and serve it with potatoes and salad.
It tastes surprisingly good.
Black Forest Churrasco
|Preperation is key...|
Two smallish sirloin steaks, ideally cut gaucho-style (long and thin in a zig-zag)
For the Black Forest sauce:
Dark chocolate, just a few small squares
Double cream, about two tablespoons
Onions, sliced for grilling
Carrot shavings (optional)
The first thing is to get your sauce going by gently melting some butter in a small saucepan on a low heat. Chuck in your marinated cherries and the alcohol they've been soaking in and when it's warm, add the chocolate.
|Chocolate cherry cream sauce|
With the sauce done, you can prep your steaks, by rubbing both sides with oil, Cumin, Cayenne and salt - any excess oil and spice can be rubbed into your onions.
The steak can be done on any sort of open grill - like the faithful old George Foreman - or a barbecue.
When the steak is prepped Churrasco-style, it cooks extremely quickly, and you don't need me telling you that it's important not to overcook it.
|The Argies are in for a right grilling at half time...|
When you're ready to plate it all up, put the sauce to the side - folks will undoubtedly be sceptical about the prospect of chocolate and cherry with their steak - and finish it off with a final drizzle of cream in the middle of the sauce.
Serve immediately with a few carrot shavings - and enjoy!