Prep 5 minutes • Cook 30 minutes • Serves 4


1 ½ lbs New Zealand Springvale Grass Fed Beef London Broil

1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil, plus extra for brushing


Let the steak stand at room temperature for about 1 hour; this will allow it to cook evenly throughout.

After resting, preheat a gas or charcoal grill to moderate heat, about 400°F. Season both sides of the steak with salt and pepper, and drizzle with the oil.

Brush the grates of the grill with some oil. Lay the steak onto it and cook for 12 to 15 minutes, turning after 6 to 7 minutes, until the thickest part of the steak registers at least 125°F on an instant-read thermometer for rare steak. If desired, cook a little longer for more well-cooked meat.

Remove from the grill and let the steak rest under foil for at least 10 minutes before slicing and serving.



Prep 40 minutes • Cook 1 hour and 20 minutes • Serves 2    


2 New Zealand Springvale Grass Fed Tenderloin Steak

¼ cup white wine vinegar
¼ cup dry white wine
1 large shallot, finely chopped
4 tablespoons fresh tarragon, chopped, divided
½ cup unsalted butter, cubed
3 large egg yolks
2 tablespoons canola oil
1 fresh live lobster, approximately1 pound
½ tablespoon fresh chervil, to garnish
kosher salt, to taste
freshly ground black pepper, to taste


Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes. In the meantime, prepare the sauce.

Combine the vinegar, white wine, shallot, half the tarragon, and 1/2 teaspoon salt in a saucepan.

Bring to the boil over a moderate heat and let reduce until you have 4 tablespoons of liquid. Set aside to cool. Strain into a heatproof bowl.

Melt the butter in a large saucepan set over a low-moderate heat until the fat is clear and the white solids separate away, 20 to 25 minutes usually. Carefully pour the clarified butter into a jug, leaving the solids behind in the saucepan.

Bring a half-filled saucepan of water to a simmer. Add the egg yolks to the prepared reduction and beat together with a whisk, holding the bowl over the simmering water, whisking continuously until frothy and thickened, 3 to 4 minutes.

Slowly whisk in the clarified butter, removing the bowl from the heat, if needed, to help control the temperature; try to prevent the bowl getting too hot or the sauce will separate.

Continue to whisk the butter into the sauce until fully incorporated and thickened. Stir in the remaining tarragon and season to taste with salt and pepper. Cover and set aside.

Preheat the oven to 400°F. Preheat a cast-iron skillet over a moderate heat until it just starts to smoke.

Rub the filets with the oil and season all over with plenty of salt and pepper. Add the filets to the skillet and sear until a crust forms underneath, about 3 minutes. Flip and sear the other side for 2 minutes before searing the ends for 1 minute.

Transfer the skillet to the oven, cooking until the thickest part of the filets register 140°F for medium-rare, about 4 to 7 minutes depending on thickness; use an instant-read thermometer for best results.

Remove from the oven and transfer to a plate, resting under aluminum foil as you prepare the lobster.

Fill a large pot with 3 inches of cold water. Bring to a rolling boil and add the lobster, head first.

Cover with a tight-fitting lid and steam until bright red and cooked through, about 8 minutes. Remove the lobster to a large bowl of iced water using kitchen tongs.

Let cool in the water for 5 minutes and then transfer to a cutting board and pat dry with paper towels. Remove the tail and cut in half, removing the meat. Crack the claws and pick out the meat in large chunks, if possible.

Place the filets on a plate and top with the lobster meat. Spoon the sauce over them and around the plate. Garnish with some chervil before serving.



Prep 10 minutes • Cook 50 minutes • Serves 4


New Zealand Springvale Grass Fed New York Striploin Steaks

¾ cup oz dry red wine
2 shallots, finely chopped
2 tablespoons fresh tarragon, chopped, divided
2 cups beef broth
1 tablespoon unsalted butter, cold and cubed
2 tablespoons canola oil
½ 22-ounce bag frozen French fries
1 Romaine or Cos lettuce, leaves separated
3/4 cup watercress, washed
kosher salt, to taste
freshly ground black pepper, to taste


Preheat the oven to 400°F.

Combine the wine, shallots, and 1 tablespoon tarragon in a saucepan. Bring to a boil and cook until reduced by half.

Stir in the broth and return the sauce to a boil, skimming away any scum that forms on the surface. Continue to cook until the sauce coats the back of a spoon.

Remove from the heat and whisk in the butter by the cube until glossy. Stir in the remaining tarragon and some salt and pepper to taste.

Season the steaks with salt and pepper. Preheat a griddle pan over a moderate heat until almost smoking hot.

Add the oil and then sear the steaks in two batches, turning after 2 minutes, until lightly charred all over. Transfer completed batches to a baking sheet.

Transfer the steaks to the oven, roasting until their centers register 140°F for medium-rare meat, about 5 to 8 minutes depending on thickness. Remove from the oven and let them rest under aluminum foil.

Keeping the oven on, cook the fries according to the package instructions, usually 18-22 minutes; you can also deep-fry them in canola or vegetable oil preheated to 350°F.

When ready to serve, reheat the sauce over a low heat. Divide the steaks, fries, lettuce, and watercress between plates. Spoon over the bordelaise sauce before serving.



Prep 40 minutes •  Cook 6 minutes + resting time • Serves 4


4 New Zealand Springvale Grass Fed New York Striploin Steaks

Romesco Sauce
3 ripe tomatoes, cut in half, cores removed
1/ teaspoon smoked paprika
1 red pepper, core removed
1 small head garlic, unpeeled and halved horizontally
1 slice sourdough bread, about 1cm thick
1/3 cup blanched almonds, toasted
2 tablespoons sherry vinegar or red wine vinegar
a pinch of dried red chilli flakes
4 tablespoons olive oil


Preheat the oven to 375°F.

Romesco Sauce
Line a shallow roasting dish with baking paper and wrap garlic halves in foil. Place tomatoes in the roasting dish and drizzle with a dash of oil. Sprinkle with paprika and lightly season. Add the red pepper and wrapped garlic, then place in the oven to roast for 25-30 minutes. Turn the pepper over during roasting to blacken both sides. Ensure garlic is very soft (if not return to oven for a little longer).

Place the red pepper in a bowl, cover with a tea towel and allow to steam for 10 minutes before peeling away and discarding the skin and seeds. Set aside. When the garlic is cool enough to handle, pop garlic cloves out of their skins and set aside. Heat a dash of oil in a small frying pan and pan-fry the bread on both sides until golden.

Place the tomatoes, red pepper, garlic, bread, almonds, vinegar and chilli flakes in a food processor. Process to blend, drizzling the olive oil in through the feed tube. Keep Romesco sauce a little chunky to give the sauce texture. Season to taste and serve immediately or store covered in the refrigerator.

Heat a heavy-based large frying pan over a medium heat. Rub striploin steaks with a little oil and freshly ground black pepper. Pan-fry steaks for 3-4 minutes each side for medium-rare. Remove from the pan, season with salt, cover loosely with foil and leave to rest.

To Serve
Place striploin steaks on four warmed plates and top with a good dollop of Romesco sauce. Serve with wilted greens and/or green beans on the side along with remaining Romesco sauce in a small bowl.



Prep 40 minutes • Cook 20 minutes + resting time • Serves 4


4 New Zealand Springvale Grass Fed Boneless Ribeye Steaks

Baba Ghanoush
1 medium eggplant
1 clove garlic, crushed
2 tablespoons parsley, finely chopped
2 tablespoons tahini
a pinch of ground cumin
juice of ½ lemon
2 tablespoons oil

To Serve
1 cup cherry tomatoes, halved
1 cup mint leaves, roughly chopped
1 tablespoon white wine vinegar
3 tablespoons oil
4 pita bread, grilled on the barbecue until hot
1 head baby romaine lettuce, leaves separated
Store-bought basil pesto 


Baba Ghanoush
Preheat barbecue grill. Roast eggplant over barbecue grill or open flame, turning regularly, until it starts to collapse and the skin is quite black, about 15 minutes. Set aside to cool. Remove every bit of skin and discard, then very quickly rinse eggplant under cold water. Press flesh with the back of a spoon or potato masher to remove excess liquid, or place in a colander to drain. Chop flesh and place in a bowl with garlic, parsley, tahini and cumin and stir to combine. Stir in lemon juice and oil. 

Heat a barbecue until hot. Rub beef steaks with a little oil, season and place on the barbecue with a space between each. Barbecue for 3 minutes on each side for medium-rare steaks. Remove steaks to a warm plate and cover loosely with foil and leave to rest for 5 minutes. Season as required.

To Serve
In a bowl, combine tomatoes and mint. Drizzle over vinegar and oil and season to taste. Plate steaks with pita bread, baba ghanoush, lettuce leaves and tomato salad. Top with a little basil pesto.



Prep 15 minutes • Cook 10 minutes • Serves 4


3/4 lb New Zealand Springvale Grass Fed Top Sirloin Steak
2 tablespoons olive oil
½ yellow onion, finely chopped
1 red pepper, sliced lengthways
4 large mushrooms, finely sliced
1 tomato, finely chopped
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon chilli powder

Scrambled egg
8 eggs
½ cup milk
salt and pepper


4 large multigrain wraps
1 cup spinach
1/3 cup crumbled Feta cheese
¼ cup fresh cilantro
1 avocado
lime wedges
Chipotle hot sauce (optional)  


Rub steaks with a little oil and season before adding to a hot pan. Cook until medium rare (approx 2 mins each side). Remove from pan and cover loosely with tinfoil to rest. 

Reduce heat of pan to medium and add a splash of oil, add onion and cook for 1 minute before adding pepper and mushroom and cook for a further 1 minute. Add cumin, smoked paprika and chilli powder and stir through. When vegetables are softening (about 2 minutes) add tomato and cook until soft. Season.
Scrambled Egg
Whisk eggs, milk and salt and pepper in a large bowl. Bring pan to medium heat and add a dash of oil. Pour the egg mixture into the pan and continue cooking, lifting and folding the eggs until thickened and no visible liquid egg remains. Do not stir constantly.

To Serve
Lay wraps out on a flat surface or plate. In the centre of the wrap add cooked veg, topped with thinly sliced beef. Add a small handful of spinach to each wrap, scrambled egg, a crumbling of feta, cilantro, avocado and chipotle sauce. Fold the bottom of the wrap up and roll. We like to serve with lime wedges and extra hot sauce to taste. Wraps can be messy work so encase the bottom of the wrap with a strip of baking paper to secure and have the paper towels at the ready. 



Prep 20 minutes • Cook 1 hour • Serves 4


New Zealand Springvale Grass Fed Boneless Ribeye Steaks, at room temperature
1/2 tablespoon picked thyme leaves, roughly chopped, optional

Blue Butter
1/2 cup blue cheese
2 tablespoons butter, softened
a dash of Worcestershire sauce
1 teaspoon finely chopped thyme leaves

Baked Potatoes
¼ cup butter
1 onion, finely sliced
2 lbs potatoes, Yukon Gold are good here, peeled
2 cloves garlic, very thinly sliced
1 tablespoon picked fresh thyme leaves
2 cups beef or chicken stock, hot

To Serve
Seasonal green vegetables, steamed or a winter green salad


Blue Butter
Using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the chopped thyme. Place on a piece of baking paper and roll into a log. Keep in the refrigerator until ready to use.

Baked Potatoes
Preheat the oven to 390°F. 

Use a little of the measured butter to grease a medium-sized ovenproof dish. Heat a dash of oil in a small frying pan and add the onion. Place over a low heat and cook the onion until soft. Thinly slice the potatoes. Arrange potato slices in overlapping rows in the dish, adding the onion, garlic and thyme as well as seasoning as you layer.

Add the remaining butter to the hot stock and pour this carefully into the dish. Cover the top of the potatoes with a piece of baking paper. Place in the oven and bake for 1 hour (remove the baking paper towards the end of cooking to allow the potatoes to brown on top), until the potatoes are tender and golden and crisp on the top.

Season the steaks and heat a large frying pan until hot. Place in the steaks and cook for 3 minutes on each side. Remove from the frying pan to a warmed plate and sprinkle over the thyme. Place 2 slices of the blue butter on each steak. Cover loosely with foil and leave to rest for 5 minutes.

To Serve
Cut steaks in half and place on 4 warmed plates along with all the melted and not-so melted blue butter. Serve with the baked potatoes.

Homepage Only Recipes Steak


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


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


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.

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.

Homepage Only Recipes Steak


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


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


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.


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.