RIB EYE STEAK
How I like to cook a big bone in rib eye steak when the BBQ isnt an option!
MORE BBQ FAV’S BELOW…
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THAI BEEF SALAD
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RIB EYE STEAK
How I like to cook a big bone in rib eye steak when the BBQ isnt an option!
MORE BBQ FAV’S BELOW…
CRUMBED STEAK SANDWICH W/ HERBED MAYO
RECIPE DEVELOP FOR WOOLWORTHS
This is a fun take on a steak sanga. The herby mayo is really fresh and light and brings the whole sandwich together.
Prep 00:12
Cook 00:05
Makes 2
Easy
1 packet Macro Grass Fed Beef Sizzle Steaks 275g
2 eggs, beaten
1 cup plain flour
1 packet Woolworths Panko Bread Crumbs
Woolworths Rice Bran Oil, for frying
Herby Mayo
1 cup Woolworths Whole Egg Mayonnaise
4 shallot, sliced
1/2 cup dill, leaves only, roughly chopped
2 lemons, zested
1 Woolworths Soft White Loaf (unsliced)
Step 1. Working one at a time, dredge the sizzle steaks through flour, then egg and finally the panko crumbs. Next, place a high sided skillet over medium high heat and pour in enough oil to create a half centimetre layer. Once the oil is hot (test by adding a small cube of bread into the oil, it should sizzle immediately), work in batches and cook the crumbed steaks for 1-2mins on each side, rest on a cake rack or paper towel to absorb any excess oil.
Step 2. While steak is resting, make up the herby mayo by combining mayonnaise, lemon zest, shallot and dill.
Step 3. Slice the bread in nice thick slices and toast lightly, build by adding two layers of steak onto bread and topping with a generous helping of the herby mayo. Slice and enjoy.
STEAK W/ DIANE SAUCE
Pan juices
2tbs butter
1 small onion, diced
2 cloves garlic, crushed, chopped
1 tbs tomato sauce
1 tbs Worcestershire sauce
1/2 cup pouring cream
Method
Step 1. Watch the video, it’s really easy…
STEAK W/ CAFE DE PARIS
2 tbs eschallot, finely diced
1 clove garlic, crushed, finely chopped
1 tsp dijon mustard
2 tsp woooooooostershire sauce
3 anchovies
2 tsp curry powder
1 tsp paprika
250g butter
1/4 cup curly parsley, finely chopped
1/4 cup tarragon, finely chopped
Step 1. In a small bowl, combine eschallot, garlic, mustard, woooooooostershire sauce, anchovies, curry powder and paprika. Mix well to combine.
Step 2. Add in butter and herbs, using a fork and then a spatula incorporate all ingredients into the butter.
Step 3. Place a large sheet of cling wrap down on a clean surface and add the butter into a rough log on the cling film. Wrap and roll into a tight sausage and place in fridge until set.
Step 4. Cook your steak and serve w/ Cafe de Paris medallion
CARNE ASADA W/ SALSA VERDE TACO
These simple steak tacos are an excellent way to make your meat go further and to add a bit of flare to your taco repertoire. A quick and easy crowd pleaser.
Prep 00:10
Cook 00:15
Serves 4
Easy
Ingredients
Salsa Verde
1/2 white onion
1 jalapeno pepper
2 cloves garlic
1 large handful flat leaf parsley
1 large handful fresh coriander
1 lime, juiced
1/2 cup olive oil
12 soft corn tortillas, warmed
400g flank steak
2 tsp cumin seeds
2 tsp dried oregano
1/2 tsp chilli powder
To serve
1/2 white onion, finely diced
Sliced jalapenos
Fresh coriander
Lime wedges
Method
Step 1. To make the sauce, place all of the ingredients in a food processor. Season with salt and blend until smooth. Adjust flavour to your taste.
Step 2. Rub the steak with cumin, oregano and chilli powder. Season generously with salt and lightly coat with olive oil. Cook the steak in a hot, cast iron pan for 2-3 minutes on one side and 1-2 minutes on the other side. Allow it to rest for 5 minutes before slicing into thin strips.
Step 3. Serve the steak on warm corn tortillas with the salsa verde, white onion, sliced jalapenos, fresh coriander and lime wedges.
Notes:
* Make these tacos with any kind of steak you like. Other cuts that work well are skirt steak and rump. Best cooked rare to medium-rare.
YOU CAN’T GO WRONG WITH THESE…
HERB ANCHOVY STEAK BUTTER
Steak is good, steak is even better with a little nob of this Herb Anchovy Steak Butter on top! Not bad on fish either! Easy to whip up and simple to keep in the fridge or freezer for later use.
Read MoreARGENTINIAN STYLE BLACKENED RUMP STEAK W/ SALSA CRIOLLA
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
1kg piece rump cap steak, trimmed
1/3 cup (95g) American mustard
1 tbs dried oregano
1 tbs garlic powder
1 tbs smoked paprika
2 tbs olive oil
1 lime, cut into wedges
SALSA CRIOLLA
2 ripe tomatoes, finely diced
1 red capsicum, finely diced
1 small red onion, finely diced
1 garlic clove, crushed
2 jalapeños, finely diced
1 bunch coriander, leaves and stalks finely chopped
1 cup flat-leaf parsley leaves, chopped
¼ cup (60ml) extra virgin olive oil
¼ cup (60ml) red wine vinegar
PUTTING IT ALL TOGETHER:
1. Remove steak from fridge and brush all over with mustard. Combine spices, 2 tbs salt flakes and 2 tsp ground black pepper and scatter all over steak. Leave for at least 30 minutes to come to room temperature.
2. For salsa, combine all ingredients in a bowl and season well. Cover and refrigerate until ready to serve.
3. Heat barbecue to high, drizzle steak with oil and cook, turning regularly, for 15-20 minutes until well charred and cooked medium-rare to medium. Place on a tray and leave to rest for 10 minutes. Thickly slice and place on a large platter or wooden board and squeeze lime over. Serve sliced steak with salsa criolla.
