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Posts Tagged ‘Steak’

This is a very easy steak recipe to make and it is good for anything from a Sunday BBQ, to a dinner party. We love the butter that goes with these steaks and it so easy to prepare and makes for something a little different from the usual Cafe De Paris butter that is more expected. Don’t get me wrong I absolutely love Cafe De Paris butter and it is possibly my favourite of all butters to make, but this one tastes great and is not so labour intensive. I marinated our steaks in the morning before work and then cooked them in the evening, but they could easily be done the night before and this would be much better if cooking for a lunchtime BBQ the next day, to allow enough marinating time.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Beef fillets or your favourite cut

Marinade

1 Small onion, sliced
2 Bay leaves
4 Cloves garlic, roughly chopped
11/2 Teaspoons black peppercorns
1 Teaspoon dried thyme
1 Cup red wine

Butter

100g Butter, softened to room temperature
1/2 Stick celery, finely chopped
2 Green onions, chopped finely
1 Teaspoon capers, chopped
1 Tablespoon horseradish (I did quite a generous one)
1 Teaspoon sugar

Method

Butter

1. Combine all butter ingredients in a bowl, make sure you mix well.

2. Spoon butter into some foil, roll butter to form a log shape, twist ends of foil so you have what looks like a mini Christmas cracker.

3. Refrigerate until firm.

Steaks

1. Combine all marinade ingredients in a large bowl, add steaks, cover and refrigerate several hours or overnight.

2. Remove steaks, discard marinade, grill, BBQ or pan fry steaks until cooked as desired. Allow steaks to rest before serving.

Note: I slice the butter and place it on top of steaks while they are resting on a board so they are still hot enough to start to melt the butter.

Serve steaks topped with a slice of butter and mash or roasted potatoes and fresh vegetables.

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This is a great recipe for steaks, although a combination I never would have thought of, but everything works so well from the spice rub to the avocado sauce. This is another of my team mates recipes I chose to try for the swap I am in this month and I am so glad I did as we thoroughly enjoyed it. I made ours with two very thick cut steak fillets and served over mixed vegetables with roast potatoes for a truly delicious meal.To read more reviews on this recipe or to view more photos please click here. While your there be sure to check out some of her other fantastic recipes, I have made several now and never been disappointed.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 (12 ounce) Rib eye steaks or top sirloin steaks, cut 1 1/4 to 1 1/2 inches thick
1 Tablespoon brown sugar
1 Teaspoon chili powder
1/2 Teaspoon garlic salt
1/2 Teaspoon black pepper
8 Ounces fresh tomatillos, husked and quartered
1/4 Cup water
2 Ounces cream cheese
1 Avocado, halved,seeded,peeled,and cut up
1/4 Cup sliced green onion
1/2 Teaspoon salt
10-12 Green onions, trimmed to 6 inch lengths
4-6 Jalapeno peppers
1 Large tomato, chopped (Optional)

Method

1. Trim fat from around the edges of beef rib-eye steaks.

2. In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper.

3. Pat onto both sides of the steaks.

4. Let steaks stand at room temperature for 30 minutes.

5. Meanwhile for sauce, in a small saucepan combine the quartered tomatillos and water, bring to boiling; reduce heat.

6. Cover and simmer for 5 to 7 minutes or until soft.

7. Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.

8. In a food processor bowl or blender container combine the tomatillo mixture, the avocado, sliced green onions, and salt, cover and process or blend until sauce mixture is smooth. Store n fridge until ready to use.

10. Prepare charcoal grill or preheat gas grill.

11. Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness, turning halfway through.

12. Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.

13. If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes or untiil soft and lightly charred, turning occasionally.

Serve with sauce, grilled jalapenos, and green onions and chopped tomato is desired.

All photos taken by me unless otherwise stated.

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This is a really easy way to prepare steak for something a little bit different, with hardly any effort. I used beef fillet cut in this recipe, but rib-eye or sirloin could be used instead. The relish can also be made a day ahead of time, stored in the fridge and reheated just before serving. I have listed the amounts for the veg I chose to serve with this but feel free to serve with what you want.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Olive oil
3 Beef fillet steaks (see note above)
2 Red capsicums, quartered, seeds and membranes removed
1 Large onion, sliced thinly
4 Cloves garlic, crushed
2 Red chilies, finely chopped (I leave a few seeds in.)
50ml Balsamic vinegar
3 Tablespoons brown sugar
2 Corn cobs, trimmed and chopped coarsley
300g Red potatoes, halved and quartered, depending on size
100g Snow peas
150g Asparagus spears
2 Tablespoons chopped fresh parsley

Method

1. Roast capsicum skin side up, under grill, until skin blisters and blackens. Stand for 5 min’s to cool, peel away skin and slice thinly.

2. Heat a little olive oil in a pan, cook onion and garlic, stirring until soft.

3. Add chillies, vinegar, sugar and capsicum, cook, stirring about 8 Min’s.

4. Meanwhile cook steaks, on an oiled grill plate, or grill or BBQ, until browned on both sides and cooked as desired.

5. Boil, steam or microwave vegetables, until just tender.

6. You can either do the same with potato and just boil or do as I did, which was to only par boil them, drain, sprinkle with paprika and garlic powder and finally roast in pre-heated oven of 180 degrees celsius, until browned and crisp, so take your pick.

To Serve: Place vegetables on plate, place steaks on veg and top each steak with capsicum relish, sprinkle with parsley.

All photos taken by me unless otherwise stated.

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I really will get round to posting some more of my own recipes soon, it has been so hectic here lately with the Easter and the holidays and I have just not come up for air to go through my growing number of photos for my dishes. I made this one a few weeks ago and it was really delicious I served it over salad with an avocado and I really enjoyed it. It was not one of my group members recipes but just a tag of someone’s who was playing the game. This was his original recipe and I thought it was quite inventive and worked really well together, I hope you enjoy it as much as we did. I did make this with a salmon fillet rather than a salmon steak but that is just my personal preference. I also added a pinch of sugar to the sauce as I find that always takes the edge off of the tomatoes and herbs. To view more photos of this recipe or to read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, camphor laurel, chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Salmon steaks (I used fillets)
1 Tablespoon extra virgin olive oil
2 Garlic cloves
1 Cup fresh strawberries
1/4 Cup crushed tomatoes
4 Teaspoons malt vinegar
4 Teaspoons reduced-sodium soy sauce
1/4 Teaspoon oregano
1/2 Teaspoon basil
1 Teaspoon chili flakes
Pinch sugar
1/4 Teaspoon ground black pepper
4 Sprigs parsley, chopped

Method

1. Crush strawberries in a mortar & pestle. Don’t go overboard because the sauce looks nicer with a thick texture.

2. Mix all ingredients except salmon, oil and garlic well in a bowl and place in refrigerator (can be done ahead of time).

3. Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side.

4. Place garlic and olive oil in a saucepan and place over medium heat.

5. Lightly saute garlic for five minutes, add the sauce mix to saucepan.

6. Cook for 10 minutes, stirring occasionally. Don’t let the sauce boil hard, just simmer.

Once the fish is cooked plate up and pour over the sauce. I served ours over a salad with avocado garnished with extra strawberries.

All photos taken by me unless otherwise stated.

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This is not really a pie in the traditional sense of the term as it is only topped with pastry rather than being encased in it. We have been trying to watch our carbs but my hubby loves his meat pie so this way he can enjoy it without total guilt. Both my hubby and my son love this one and feel free to make it as a pie if you want. You will have to cook the pastry shell off first though as it is not cooked long in the oven as I cook the meat on the stove to make it tender.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Olive oil
1 Onion, chopped finely
180g Mushrooms, sliced thinly
450g Beef steak, cubed
1 Small carrot, diced
1 Teaspoon garlic powder
1/2 Cup corn kernels
1 Cup Guinness (or other dark stout)
3/4 Cup peas
1 Tablespoon tomato paste
1 Tablespoon tomato sauce
2 Teaspoons Worcestershire sauce
1 Teaspoon dried thyme
1 Cup water
2 Teaspoons beef stock granules
1 Tablespoon cornflour mixed with a little water
1 Egg, slightly beaten
1 Sheet puff pastry

Method

1. Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.

2.In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.

3. Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min’s, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.

4. Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.

5. Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.

6. Place pies in oven and bake for approx 20 Min’s until pastry top is browned.

Serve immediately

All photos taken by me unless otherwise stated.

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This is a quick and easy way to prepare steaks with a really nice sauce to top them with.I did use cream instead of milk for this recipe and upped the amount of horseradish but that was just our personal preference. I served ours with a baked potato and also made bacon wrapped asparagus. If you would like to read more reviews on this recipe or view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1/4 Teaspoon sea salt
1/4 Teaspoon fresh ground black pepper
1lb Sirloin steak (I used fillet mignon)
1 Tablespoon butter
1/2 Teaspoon garlic, minced (I add extra)
1 Medium sweet onion, finely chopped
3 Cups small brown button mushrooms, sliced
1 Teaspoon thyme, dried
2 Tablespoons flour
1 Cup beef stock
1 Cup milk (I use cream)
1 Tablespoon prepared horseradish (I add extra our preference)
1/8 Cup parsley, fresh chopped

Method

1. Rub salt and pepper on both sides of steak.

2. In large pan melt butter and brown steak well on both sides.

3. (2-3 minutes per side– do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.

4. Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.

5. Add flour and cook for 1 minute.

6. Add in beef stock, milk and horseradish.

7. Reduce heat and simmer, stir for 5 minutes until sauce thickness.

8. Add steak and juice, simmer for 5 minutes.

9. Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.

10. Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

All photos taken by me unless otherwise stated.

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This is a great steak recipe it easy to prepare and tastes great, all the flavours go together really well from the spiced rub to the topping. I made it a little different than stated in that I put the relish and goats cheese inside large mushroom caps and then placed them on top of the steaks. I also had a little juice left over from the relish, so added a couple of tablespoons of balsamic vinegar to it and a little beef stock, heated it up and then drizzled that over the steaks as well. If you would like to read more reviews on this recipe or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Steaks

3 Teaspoons brown sugar
1 1/2 Teaspoons ground paprika
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons dried oregano
1 1/2 Teaspoons black pepper
Salt, to taste
4 Steaks fillet or sirloin steak or your favourite cut

Relish

2 Tablespoons red wine vinegar
1/2 Teaspoon Dijon mustard
1/2 Teaspoon sugar
1 Tablespoon olive oil
1 Red bell pepper, roasted, peeled, seeded and diced
1 Yellow bell pepper, roasted, peeled, seeded and diced
1/4 Cup green onion, sliced
1/4 Cup goat cheese, crumbled

Method

1. About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.

2. Rub the remaining rub into the meat and allow to sit at room temperature.

3. Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.

4. Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.

5. Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.

6. Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.

I put the relish inside mushroom caps which I first cooked on the stove top, placed the relish inside, topped with goats cheese and I then placed it back under the grill for a few Min’s to melt the cheese.

All photos taken by me unless otherwise stated.

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