Category: Recipes

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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 Recipes

GROUND BEEF TACOS WITH PICKLED RED ONION & QUESO FRESCO


Prep 30 minutes • Cook 20 minutes • Serves 4-6

INGREDIENTS

Beef
1 package New Zealand Springvale Grass Fed Lean or Extra Lean Ground Beef
1 teaspoon canola oil
1 tablespoon chilli powder
¼ teaspoon cayenne
1 teaspoon garlic powder
¼ teaspoon cumin
½ teaspoon salt
¼ cup beef broth
12 corn tortillas
1 jalapêno, seeds removed and sliced
2 tablespoons fresh cilantro, chopped
1 cup chopped leaf lettuce
¼ cup queso fresco
2 small onions, peeled and cut into strips
1 cup red wine vinegar
2 tablespoons granulated sugar 1 tablespoon salt

METHOD

Place onions in a reusable container. Add in salt, sugar and red wine vinegar. Let sit at room temperature, shaking occasionally.

Preheat oven to 200ºF.

In a non-stick pan on medium heat, add in the ground beef. Break up the beef and brown in the pan. Mix all the spices together and add them to the beef. Continue to cook for another minute and then add in the beef stock. Simmer for 5 minutes and set aside.

In a second non-stick pan on medium heat, gently brown each taco shell. Once each is browned, place in tin foil and cover them. Place them in the oven to stay warm and soft.

Place all ingredients on the table and build your own tacos as desired.

Categories
Ground Beef Recipes

STEAK SPICE BURGER WITH HERB GARLIC CHEESE AND GRILLED VEGETABLES


Prep 15 minutes • Cook 25 minutes • Serves 4

INGREDIENTS

Beef
1 package New Zealand Springvale Grass Fed Lean or Extra Lean Ground Beef
1 egg, beaten
¼ cup breadcrumbs
1 tablespoon Montreal Steak Spice
1 ½ tablespoons Dijon mustard
2 tablespoons parsley
4 brioche buns
150g Gournay herb and garlic soft cheese
2 tablespoons mayonnaise
1 cup arugula
12 slices zucchini
1 red pepper, sliced
1 red onion, cut into rings
2 tablespoons fresh thyme
1 tablespoon olive oil
2 teaspoons red wine vinegar
¼ teaspoon salt

METHOD

In a bowl, mix together the olive oil, fresh thyme, red wine vinegar, and salt. Add the cut veggies and let marinate.

Preheat your bbq.

Mix together the ground beef, egg, breadcrumbs, Montreal steak spice, and parsley. Form into 4 patties, cover and set aside.

Using a small bowl, mix the cheese and mayonnaise together and reserve for dressing your burgers.

Bbq the burgers and the vegetables, and then build the burgers with sauce on top and bottom.

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
Recipes Stewing Beef

BEEF AND FENNEL STEW


Prep 20 minutes • Cook 90 minutes • Serves 4

INGREDIENTS

Beef
1 package New Zealand Springvale Grass Fed Boneless Stewing Beef
2 tablespoons flour
3 tablespoons vegetable oil
2 carrots, peeled and cut in chunks
1 rib celery, peeled and cut in chunks
1 small onion, diced
2 small potatoes, peeled and cut in chunks
1 small bulb of fennel, cut in chunks
2 tablespoons tomato paste
1 tablespoon Dijon
2 cloves garlic, chopped
2 teaspoons Worcestershire sauce
2 ½ cups beef broth
½ cup red wine
½ teaspoon salt
¼ teaspoon pepper

METHOD

Preheat oven to 350ºF.

In a bowl, mix together the stewing beef cubes, the flour and ¼ teaspoon of salt.

Add 2 tablespoons vegetable oil to your dutch oven, and place on the stove at medium heat. Brown the beef cubes on all sides, and set aside.

Once removed, add the remaining tablespoon of oil, the onion, celery, carrot and fennel, and sauté for a minute.

Add the garlic and continue to sauté for another minute.

Deglaze the pan with the red wine, scraping all the bits off the bottom of the dutch oven. Add remaining ingredients and bring to a boil.

Once boiled, cover and place in the oven for 75 minutes. Remove the lid for the last 15 minutes of cooking.

Remove from oven, and adjust seasoning if need be.

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.