food preparation and a good munch

Today I had a rib eyed steak with steamed veg to which I added a chorizo jus .What is chorizo jus, you might ask.Well by now you should know that chorzo is a spanish spicy dried sausage ,although the blessed Argies do a version which is neither spicy or dry. Jus is just a poncey word i picked up from watching too many Masterchef progs and I just fancied impressing you lot with my savour faire sophistication so I thought i'd throw it at you. Anyway what I did was chop me chorizo , added it to melted butter , cooked it for a wee while then added it to my already steamed veg. Luvly jubly

Now the steak is the part that matters most.I grilled it for 2 minutes on each side at a high heat having first rubbed some oil and a wee bit of salt.I use the word wee not because nature calls, but because 1/16th of me is sweaty sock,ie jock .
After the grilling session I stacked me steak and veg in a not entirely decorous fashion on a plate mindful the Michel Roux was not watching over my shoulder ready to exclaim"that is not very elegant".I might add ,neither was the way i ate it .