Steak your claim.

Rib-eye steak with tomato salsa

INGREDIENTS

• steak
• 700 g rib-eye steak
• salt and freshly ground black pepper, to taste
• 2 tbsp barbecue spice
• 15 ml avocado oil
• tomato salsa
• 1 cob of corn
• large handful cherry tomatoes, roughly chopped
• 1 medium tomato, roughly chopped
• 2 plum tomatoes, roughly chopped
• handful exotic tomatoes, roughly chopped
• 1 red chilli, seeded and chopped
• 1 small red onion, peeled and chopped
• 15 ml apple cider vinegar
• 15 ml balsamic vinegar
• 1 x 400 g tin black beans, drained and rinsed
• salt and freshly ground black pepper, to taste

INSTRUCTIONS

For the steak

1 Season the meat to taste with salt, freshly ground black pepper, and barbecue spice.

2 Grease a griddle pan with your choice of avocado oil and place over high heat. Put the steak in the pan and grill until cooked to your liking, 4 – 6 minutes per side for medium-rare or 7 – 8 minutes for well done. Remove from heat and set aside to rest, about 5 – 10 minutes.

For the tomato salsa

3 Place the cob of corn in the still-warm griddle pan and grill, turning continuously until slightly charred, about 10 minutes. Remove from heat. Use a sharp knife to cut the kernels off the cob. Reserve the kernels and discard the cob.

4 In a medium bowl, mix the reserved kernels with the remaining salsa ingredients until well combined.

5 Serve the grilled steak with the tomato salsa alongside.

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Steak with mash and greens

A quick and easy steak for two! Valentine’s Day dinner doesn’t need to be complicated – try this simply delicious steak with mash and greens.

INGREDIENTS

• steak cut of choice
• 1 tbsp Worcestershire sauce
• salt & pepper, as needed
• 1 tbsp oil
• 20 g butter
• handful of fresh thyme springs
• 1 garlic clove

INSTRUCTIONS

1 Generously brush the steak with Worcestershire sauce on both sides.

2 Season steak with salt and pepper.

3 Heat pan then add oil. Sear the steak starting with the fatty side.

4 Add thyme, garlic and butter then sear each side for 4 minutes.

5 Serve with any side of your choice.

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Sweet and sticky T-bone steak with blooming onions

INGREDIENTS

• For the Steak
• 1 cup soya sauce
• ⅓ cup Worcester sauce
• 3cm ginger, peeled and grated
• 2 garlic cloves, peeled and grated
• 110g brown sugar
• 4 x 250g T-bone steaks
• olive oil, to fry
• Blooming Onions
• 2 large onions, peeled
• 100g cake flour
• 1 tsp salt
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• ½ tsp freshly ground black pepper
• small handful fresh thyme + extra sprigs, to garnish
• 1 large egg
• ½ cup full-cream milk
• oil, to deep-fry

INSTRUCTIONS

1 For the steak, place the soya sauce, Worcester sauce, peeled and grated ginger, grated garlic cloves and brown sugar in a medium pot. Bring to a boil over medium-high heat. Continue to boil until the mixture has reduced by half, about 15 – 20 minutes. Remove from heat and set aside to cool.

2 Once cool, pour the marinade over the T-bone steaks, ensuring the meat is entirely coated with the sauce. Cover with cling film and refrigerate to rest, about 20 minutes.

3 Heat a glug of olive oil in a large frying pan and fry the steaks according to your liking: 2 – 3 minutes for rare, 5 minutes for medium-rare and 7 – 8 minutes for well-done. Remove from heat and set aside.

4 For the blooming onions, trim the tops of the onions and place them cut-side down on a clean work surface. Using a sharp knife, quarter the onions – be mindful not to cut all the way through. Cut each quarter in half, stopping just before the base of each onion to keep it intact. Carefully flip the onions over, fanning out the layers to create “petals”. Do not fan the layers out too much or they’ll tear off. Set aside until needed.

5 Combine the cake flour, salt, paprika, ground cumin, cayenne pepper, freshly ground black pepper and fresh thyme leaves together in a medium bowl. Mix until well combined. Set aside.

6 In a separate bowl, combine the egg and milk together. Dip the onions in the mixture, making sure they are thoroughly coated. Transfer to the flour mixture and toss gently until coated well. The aim is to coat every petal.

7 In a deep fat fryer or large, deep pot, heat the oil to 190˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Carefully place the onions in the deep fryer/pot and deep-fry until golden brown and crispy, about 10 minutes. Using a slotted spoon, remove the onions from the deep fryer/ pot and place on paper towel to absorb excess oil.

8 Garnish the T-bone steaks with the fresh thyme sprigs and serve with the blooming onions alongside.

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Pork steaks with Sauteed lentils

INGREDIENTS

• 2 tbsp Olive oil 
• 1 red onion, finely chopped 
• 2 garlic cloves, minced 
• 6 slices bacon, finely chopped 
• 1 tbsp finely chopped fresh rosemary 
• 4 sprigs fresh thyme 
• 800g tinned brown lentils, drained, rinsed
• 1/2 cup water 
• 1 tbsp lemon juice 
• 4 x 150g uncrumbed pork schnitzels
• 1 lemon, halved crossways 
• 175 g asparagus, trimmed, sliced thinly lengthways 

INSTRUCTIONS

1 Heat half the oil in a large frying pan over high heat; cook onion, garlic and bacon, stirring, until onion softens. Add rosemary and 3 sprigs of the thyme; cook for 1 minute until fragrant. Add lentils and the water; reduce heat and simmer for 2 minutes or until the water evaporates. Stir in lemon juice.

2 Cut pork in half crossways. Heat remaining oil in a large frying pan over medium heat; cook pork, in batches, until browned on both sides and cooked through. Remove from the pan and rest, covered, for 2 minutes.

3 Cook the lemon halves cut-side down in the frying pan until charred.

4 Boil, steam or microwave asparagus until just tender; drain. Season to taste.

5 Serve pork with lentils, asparagus and charred lemon. Sprinkle with remaining thyme leaves and season with a crack of black pepper to finish.

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Beef steak with cashew nam jim & asian greens

INGREDIENTS

• 800 g thick cut beef rump steak
• 1 tbsp peanut oil
• 350 g gai lan (chinese broccoli)
• 270 g bok choy, trimmed, quartered and halved
• 100 g snow peas
• 4 spring onions, thinly sliced into long strips
• ¼ cup fresh coriander sprigs
• Cashew nam jim
• ½ onion, finely chopped
• 2 garlic cloves
• 3 green chillies, seeded, finely chopped
• 2 coriander roots, finely chopped
• 1 tsp finely grated fresh ginger
• 2 tbsp brown sugar
• 50 g unsalted roasted cashews
• ⅓ cup lime juice, approximately
• 1 tbsp fish sauce, approximately

INSTRUCTIONS

1 For the cashew nam jim, blend onion, garlic, chilli, coriander root, ginger, sugar and cashews until the mixture forms a paste. Transfer to a bowl and stir through the lime juice and fish sauce to taste. Refrigerate for up to a day until needed.

2 Trim fat from steak, rub with oil and season. Cook on a heated grill plate or pan for 4 minutes on each side for medium or until done as desired. Remove from the heat and cover with foil, rest for 5 minutes.

3 Trim gai lan stalks, cut the stalks from the leaves. Steam gai lan stalks in a single layer for 1 minute. Place separated bok choy on top, steam for another 2 minutes. Add snow peas and gai lan leaves, steam for a further 3 minutes or until vegetables are just tender.

4 Serve vegetables with thickly sliced steak, drizzle with resting juices.

5 Spoon nam jim over the steak, top with asian greens, nuts and coriander