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Homepage Only Recipes Steak

RUBBED BEEF TENDERLOIN WITH TWO SALSAS


Prep 1 hour • Cook 6 minutes + resting • Serves 4-6

INGREDIENTS

Beef
1 3/4 lbs New Zealand Springvale Grass Tenderloin Steak
1 tablespoon dried oregano

Pumpkin Seed Salsa
1 cup pumpkin seeds
2 large ripe tomatoes, cored
1 fresh red chilli, stem removed
3 tablespoons chopped coriander
3 tablespoons chopped chives
oil to thin

Tomato Salsa
2 very ripe tomatoes, cored and skinned
4 cloves garlic, peeled
1 small onion, peeled and quartered
1 fresh red chilli, stem removed and roughly chopped
1 teaspoon sugar
1 cup picked cilantro leaves, roughly chopped

To Serve
Limes, cut into wedges
Corn tortilla or tortilla chips

METHOD

Pumpkin Seed Salsa
Heat a large frying pan over medium-high heat and add pumpkin seeds. Keep them moving around the pan, cooking until they are lightly toasted. Transfer to a food processor and process until just smooth. Return frying pan to the heat and add tomatoes and chilli. Cook until they are charred all over (remove chilli first and add to food processor). Place charred tomatoes in food processor with herbs and process until a thick purée. Thin with a little oil and season with salt, then place in a small serving bowl.

Tomato Salsa
Place tomatoes, garlic, onion and chilli in a small saucepan and cover with water by 1″. Bring to the boil, reduce heat, cover and simmer until ingredients are soft, about 10 -15 minutes. Drain, reserving 1 cup cooking liquid. Transfer to a food processor and process, but leaving the salsa still chunky. Add reserved liquid if necessary to thin. Stir through sugar and cilantro and season to taste. Place in a small serving bowl.

Beef
Heat a barbecue plate until hot. Cut beef into 3/4″ thick slices and rub each slice with a little oil and the oregano. Thread beef on to metal skewers, place on hot plate and barbecue for 2-3 minutes on each side for medium-rare beef. Season.

To Serve 
Place beef skewers on a sharing board or platter with the two salsas, lime wedges and corn tortilla or tortilla chips.

Categories
Ground Beef Homepage Only Recipes

BEEF BURGER PITAS


Prep 20 minutes • Cook 16 minutes • Serves 4

INGREDIENTS

Beef
1 package New Zealand Springvale Grass Fed Lean or Extra Lean Ground Beef
½ cup fresh white breadcrumbs soaked in 3 tablespoons milk
4 spring onions, trimmed and finely chopped
2 cloves garlic, crushed
1 egg, lightly beaten
2 tablespoons Worcestershire sauce
3 tablespoons finely chopped parsley
a pinch of dried red chilli flakes

To Serve
1 cup natural unsweetened yogurt
2 tablespoons shredded mint leaves
4 pita breads
8 handfuls small salad leaves or shredded iceberg lettuce
100g blue cheese, crumbled

METHOD

Beef
Place all the ingredients in a large bowl and mix well. Season well and shape into 4 large patties. Heat a dash of oil in a large frying pan over a medium heat (or heat a barbecue plate until hot) and place the patties on. Cook for 16-18 minutes, turning and cooking the sides as well until they are cooked through.

To Serve
Mix together the yogurt and mint. Soften pitas as per packet instructions or toast. Place salad leaves moistened with a little yogurt and mint dressing into the pita, follow with the beef patty and a scattering of blue cheese. Serve with remaining yogurt and mint dressing in a small bowl.

Categories
Homepage Only Recipes Stewing Beef

BEEF, TOMATO AND MUSHROOM BRAISE


Prep time 10 minutes • Cook 40 minutes• Serves 4-6

INGREDIENTS

Beef
2 lbs New Zealand Springvale Grass Fed Boneless Stewing Beef
2 tablespoons oil 
a little extra oil
1 onion, cut into thin wedges
2 cloves garlic, crushed
2 cups button mushrooms, halved
1-24 oz. jar of tomato pasta sauce
2 tablespoons tomato paste
1 cup beef stock
a of pinch sugar
large pasta shells (cooked) to serve
basil leaves

METHOD

Preheat the oven to 350°F.

Season the beef with salt and pepper. Add oil to the beef, mix well.

Heat a wok or frypan, ensure it is hot. Stir-fry the beef in three batches, remove each batch and place it in a casserole dish. Add a little oil to pan, add the garlic and mushrooms and cook for 2 minutes or until mushrooms are golden. Add the tomato pasta sauce, tomato paste, stock and sugar, stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
 
Cover the casserole dish, place in oven, cook 30 – 40 minutes or until beef is tender. Serve with the cooked pasta and sprinkle with basil leaves.

Categories
Homepage Only Recipes Steak

SIRLOIN STEAK, ZUCCHINI & PEARL BARLEY SALAD


Prep 15 minutes • Cook 40 minutes + resting • Serves 4

INGREDIENTS

Beef
1 lb New Zealand Springvale Grass Fed Top Sirloin Steak

Salad and Vinaigrette
½ cup pearl barley
3 tablespoons olive oil
Zest and juice of 1 small lemon
1 long red chilli, deseeded and finely chopped
1 teaspoon Dijon mustard
1 teaspoon liquid honey
4 medium zucchini, ends trimmed
2 handfuls arugula or baby spinach leaves
1 cup basil leaves, torn if large

METHOD

Give the pearl barley a quick rinse under cold water then place in a saucepan of lightly salted boiling water and cook for 30-40 minutes until tender. Drain and run cold water over the pearl barley to stop the cooking process. Drain again and set aside.

Beef

Heat a large heavy-based frying pan over a high heat (or barbecue). Rub steaks with a little oil, season and place in the frying pan. Avoid over-crowding to ensure the steaks don’t stew. Pan-fry for 3-4 minutes on each side for medium-rare. Place the steaks onto a plate and leave in a warm place to rest for 10 minutes. Slice beef thinly across the grain for a tender result.

Salad and vinaigrette

Pour olive oil into a large bowl. Add the lemon zest and juice, chilli, Dijon mustard and honey. Mix using a fork and season to taste. Use a vegetable peeler to peel zucchini (into long thin slices), straight into the vinaigrette. Add arugula (or baby spinach) and basil leaves and gently toss together.

To Serve
Gently toss pearl barley through zucchini salad and place in a large shallow serving bowl. Top with the sliced beef. Drizzle over the vinaigrette that gathers in the bottom of the bowl. Serve with a side of crusty bread or boiled potatoes.