Steak: who doesn't love it? (Vegetarians look away)

Words: Caroline Foran

Blatant plug alert: Last week we were loving Vita Coco, this week we've gone steak mad.

Superquinn sausages. Who doesn't love them? Especially when done on the barbie in this weather. Mmm. Superquinn Stake? Now that's not something we thought would be as mouthwatering. Turns out, it is. Those sausies won't stand a chance with this steak on the shelves. Why, you ask, am I gossiping about steak? Well. Once you get a bite of it, it'll have the whole town talking.

A few evenings ago, I was transported back to a time that I never fully experienced. A time when cut backs and austerity measures was just plain crazy talk. A time when early bird meal deals were just for students, when Moet and Chianti flew the same way €3 multipacks of Spar's own-brand water do today. Courtesy of the kind folk at Superquinn, myself and Sarah - our resident American - were invited along to Shanahans on the Green, law-dee-dah, to revel in what once was and *positive thinking activated* will be again.

Relaxing in the restaurant's luxurious surroundings - I can think of worse ways to spend a Wednesday - we chit-chatted with the movers and shakers of Ireland's foodie elite, we drank our complimentary bubbly and we nibbled on our candied almonds. Then, with all the niceties out of the way, there was only one thing on our minds: steak. Medium, fillet steak, few fancy schmancy onion rings on the side: pucker. (Yes, I've been watching too much of Jamie Oliver.) Sarah, who went veggie for 17 years, (not that she was a very good one) had no qualms about tucking into all manner of meat cuts. Even when talked through the various ways in which the meat is processed, aged and (insert fancy meat terminology here), there was no chance of returning to the days of perpetual rabbit food. We particularly enjoyed the Cowboy cut. Never heard of it? Give it a bash. How many times have you gone to a butchers or worse, a fancy restaurant and been utterly disappointed by your knife-breaking steak? There's nothing worse, really. This however, was so soft and tender, it could be eaten by a toothless baby. (OK, don't take that literally) Is your mouth watering yet?

What's more, complimented by carefully and scientifically chosen wines, I, who before now cared little for the tipple, became a fully fledged wine drinker. Chateauneuf Du Pape anyone?

A most sophisticated night was had at our table, gossiping as we did about the travesty that is the Saturday Night Show, the power of social media and, when the men's ears were turned, us girls swapped some horror hair removal stories. Whaaat? Everybody has one.

So forget fancy restaurants, a quick trip to Superquinn followed by a flash in the pan with your choice of meat cut and hey presto, Bob's your uncle.

Superquinn Steak and Wine Sale 30th May - 19th June | www.superquinn.ie

Story by EI Team | 09:00 | Friday 25th May 2012 | Other

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