Menu



Steak Dishes

Cost conscious recipes to feed a family.

Steak with Warm Potato Salad

Ingredients:
1kg small potatoes, halved
4 fillet steaks
250g cherry tomatoes, halved
80g button mushrooms, halved
50g rocket or baby spinach leaved

Dressing
2 cups loosely packed basil leaves
2 cloves garlic, chopped
2/3 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard

Method:
1. Cook the potato in a large pot of boiling water or 5-10 minutes or until tender. Pierce with the point of a sharp knife – if the potato comes away easily its ready. Drain well and cool slightly.
2. To make the dressing, finely chop the basil and garlic in a food processor. With the motor running add the combined oil and vinegar and mustard in a thin stream, scrape down the side of the bowl and process again. The mixture will not be smooth but the leaves will be finely chopped.
3. Pan-fry the steaks until cooked to your liking and cut into slices
4. Place the potato in a large bowl. Add the tomato, mushrooms and dressing and toss to combine. Add the rocket and toss again. Serve immediately with the sliced steak.

Grilled Beef with Tomato Aioli


Ingredients:
200g orange sweet potato, cut into thick slices
1 red capsicum, cut into thick strips
1 yellow capsicum, cut into thick strips
2 zucchini, cut lengthways into thick slices
4 eye fillet steaks
1 tablespoon olive oil

Aioli
½ cup mayonnaise
2 cloves garlic, crushed
3 tablespoons sundried tomato pesto

Method:
1. Preheat the oven to moderate temperature and preheat barbecue grill or chargrill pan until very hot. Brush the vegetables and steaks with olive oil.
2. Cook the vegetables in the following order, then place in the oven on a tray (they will continue to cook) cook the sweet potato for 3 minutes on each side, capsicum for 3 minutes each side and the zucchini for 2 minutes each side. Cook the steaks last, allowing 2-3 minutes for each side depending on how you like your steak. If space allows, cook everything until tender.
3.To make the aioli, mix together the mayonnaise, garlic and pesto in a small bowl. Season to taste with salt and pepper. Serve with the grilled steaks and vegetables.






Barbecued beef rolls

Ingredients:
1/3 cup mango chutney
1 tablespoon mild curry powder
750g fillet steak
4 rounds of Lebanese bread
1 cup hummus (optional)
1 ¾ cup tabbouleh (optional)
3 tomatoes, sliced
1 red onion, sliced

Curry mayonnaise
1/4 cup mayonnaise
1 teaspoon mild curry powder
2 tablespoons mango chutney

Method:
1. Preheat chargrill pan or barbecue grill pan and lightly brush with oil. Place the chutney, curry powder and steak in a bowl and mix well. Cook over a medium heat for 10 minutes or until tender, turning occasionally. Cut into thin slices.
2. To make the curry mayonnaise, place the mayonnaise, curry powder and chutney in a small bowl and mix well.
3. Spread each round of bread with hummus, leaving a 2 cm boarder at the bottom of the bread. Place some tabbouleh, tomato, onion and beef down the centre and drizzle with the mayonnaise. Fold up the bottom and roll up to enclose the filling.


Satay Beef and Vegetable Skewers

Ingredients:
2 large zucchini
2 red capsicums
12 button mushrooms
8 x 20cm wooden skewers
575g jar satay simmer sauce
500g cubed beef (rump)

Method:
1. Halve zucchini lengthways and cut each half into 6 pieces. Cut each capsicum into 12 pieces and cut mushrooms in half.
2. Thread zucchini, capsicum, beef and mushrooms onto skewers.
3. Heat satay sauce in a saucepan for 3 minutes and keep warm. Preheat barbecue or oven grill. Cook skewers for about 3 minutes, turning once and basting with satay sauce until vegetables are tender and beef is cooked.
4. Place the remaining sauce in a bowl and serve as a dipping sauce with skewers.
Close Menu