Ginger Snaps, the 2000 Canadian horror movie written and directed by John Fawcett, is all about transformation. It stars Katharine Isabelle and Emily Perkins as sisters Ginger and Brigitte, who are delightfully morbid (the opening sequence of their death-inspired school project photoshoot is fantastic), and grow up with only each other for friends and a death pact to seal their friendship and sisterhood.
However, when Ginger is attacked by a mysterious creature, everything begins to change. There are so many themes that are well served by this werewolf narrative; adolescence and budding sexuality, sisterhood, loneliness, mortality, and how people change and relationships rarely stay the same.
Steak is probably pretty obvious for a werewolf inspired recipe (I also cooked up Universal Classic Monster-inspired Wolf Man Steaks with Silver Bullet Lemon Butter). Well, to be fair, gingersnap cookies are probably the most obvious, but steaks are a close second. However, these were an excellent excuse to use lots and lots of ginger, which I love, for a nice spin on a classic.
- 2 fillets (or cut of your choice – I did filet mignon which was appropriately popular in the 90s/early 2000s just like this film)
- coarse salt
- fresh ground pepper
- 2 tablespoons coconut oil
- 2 tablespoons butter
- 2 inches ginger, peeled and finely chopped (reserve some matchsticks for garnish)
- spritz of lime juice
For a detailed steak-cooking technique, I recommend this method from The Kitchn, but I’ll give you a quick run down. Pat steaks dry, and salt and pepper well on all sides. Allow to sit for 20 minutes at room temperature.
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Heat oven to 425°. Heat coconut oil in a cast iron skillet until screaming hot, don’t be afraid. I opened the windows and warned the kids that I’d probably set the smoke alarm off, which I did. Sear steaks for 5 minutes on each side then move to the oven for 5 minutes for medium well. Remove to a plate and allow to rest.
Return the skillet to the stove and on medium heat, add butter, ginger, and lime juice. Cook, stirring, until slightly thickened and pour over steaks. Garnish with ginger matchsticks. Serve as is, or, once rested, slice steaks in strips against the grain.
But we’re not done yet! I transformed this (eh? Ok I’m sorry that was really cheesy) into wraps with baby spinach and a ginger tomato chutney for even more gingery flavor. This also helps stretch an expensive cut of meat; two steaks fed 5 of us with leftovers (with soy and ginger marinated tempeh strips for a vegetarian version).
Ginger Tomato Chutney
- 2 tablespoons neutral flavored oil
- 2 shallots, finely diced
- 2 inches ginger, peeled and grated
- 1/2 teaspoon garam masala
- pinch cayenne (or more to your taste!)
- 1/4 teaspoon turmeric
- 1 can diced tomatoes
- 3/4 teaspoon salt
- 1 tablespoon brown sugar
- spritz lime juice
In a saucepan, heat oil until shimmering. Saute shallots until they begin to turn golden, then stir in ginger, garam masala, cayenne and turmeric and cook until fragrant. Add tomatoes, and cook, stirring often, until thick and jammy. Stir in brown sugar and lime juice and cook for just another minute and remove from heat. Taste and adjust seasoning if necessary, may need a pinch more salt.
To make wraps, arrange a layer of baby spinach on flatbreads, then strips of gingery steak, top with a dollop of ginger tomato chutney, wrap, slice and serve.
Need more horror-inspired recipes? See everything delectable dish in the Witchy Kitchen cookbook HERE and let us now your own recipes over Twitter, in the Nightmare on Film Street Subreddit, and on Facebook in the Horror Movie Fiend Club!