Tender lamb with herb-scented butter and griddled Asparagus spears.
This is more of a guide than a recipe. Feel free to choose your own seafood and steak (and cook it to your own preference); we’ve used fillet steak and crevettes. Ingredient quantities given are for two 170g fillet steaks, but quantities can be scaled-up as needed. Makes approximately 16-18 canapés
A quick, simple and super-tasty meal – perfect when time is short and stomachs are rumbling! We like to serve this with mash or new potatoes alongside.
If you are making this for Valentine’s Day, you could use our special Valentine’s Rib-Eye Steak – be sure to adjust the cooking time accordingly, as it is a larger steak designed for two to share. We like to serve this with jasmine rice and some steamed pak choi or broccoli. Serves 2.
This warm, hearty salad is quick and easy to put together – perfect for a mid-week meal. The steak and the potatoes can be barbecued for this recipe if wished (for handy tips see our guide Steak – a Barbecue Classic and our recipe for New Potato Skewers
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Worcestershire Sauce and garlic add ‘zing’ to this quick, easy-to-prepare marinade, designed to bring out the best in your barbecued beef steaks. You can use a ‘light’ Soy Sauce to keep salt levels down if preferred. Recipe sufficient to marinade 4 steaks.
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A simple but special recipe using delicious Greendale beef fillet steaks and fresh and high in quality Greendale potatoes.
Low-fat, firm-textured and absolutely delicious, monkfish steaks are more than capable of holding their own on the grill. Add a sweet, spicy marinade and some cooling yoghurt sauce and you’ll be glad you tried something other than burgers and bangers… Makes 2 Steaks.
Flavoured with two types of paprika and packed with plenty of veg, this rich, warming beef stew is inspired by the traditional Hungarian Gulyás. Don’t let the list of ingredients or the cooking time put you off – it’s well worth the wait, and smells great while it cooks! Serves 4, fairly generously. *Please note: you will need a lidded oven-proof casserole dish for this recipe*
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Lean Greendale rump steak combines with beans, herbs and fresh veg to make this healthy, spicy Mexican-inspired meal. We love the slightly messy ‘DIY’ aspect of assembling our own fajitas, but you can side-step this by rolling them yourself before serving, if preferred. Serves 4.
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This recipe is fairly quick and fuss-free, so you won’t need to interrupt a romantic evening with prepping loads of ingredients or running back and forth to check the oven. Lean and tender, the pork loin pairs beautifully with the aromatic herbs - serve with a simple green salad and some baby potatoes to help soak up the tasty juices. Serves 2.
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Steak is one of the best ways to enjoy Greendale's Beef in all its glory. I was never any good at cooking a decent steak until I learned proper BBQ; now I can now cook the most incredible steak ever. Cooking to temperature, not time, is the deal-breaker here, and it really is worth investing in a meat thermometer, especially one where you can leave the probe in and monitor it whilst cooking.
I also find that cooking a single, larger steak (to be sliced and shared when cooked) is better than trying to cook several thinner steaks - about 200g weight of steak per person is a good portion. My favourite cut to use on the BBQ is sirloin, as it has a decent fat cap which renders and crackles up amazingly well with charcoal.
‘Reverse searing’ is a cooking method in which the steak is cooked over indirect heat until it has almost reached the desired level of ‘done’ness; the temperature is then ramped up and the steak is placed over direct heat to give it a quick sear to finish. If you’re brave enough – and have quality local charcoal – you can even sear it ‘dirty’, i.e. directly on the coals, for this final stage; the intense heat really ramps up the Maillard reaction in the meat, giving flavours beyond this world. That said, a normal sear on the grill over raging coals will be more than good enough!
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This recipe may seem a little long-winded, but in fact it just requires a bit of easy prep a couple of hours before you plan to eat – and the end result is definitely worth the effort! Serves 4.
If you’re looking for recipe inspiration, it’s hard to beat a simply-cooked steak. Here, we suggest serving your steaks with hearty sweet potato mash, peppery watercress leaves and a rich, tangy balsamic sauce that brings everything together beautifully. Serves 2.
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