Grab a pan and call your local butcher, it’s time to try some new recipes with Australian beef.
Marry Me Beef
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Serves 4
Ingredients:
500g beef stir-fry strips
2 tsp cornflour
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
2 tbsp oil from sun-dried tomatoes
½ medium onion, finely chopped
4 cloves garlic, minced
½ cup semi-dried (or sun dried) tomatoes in oil, drained and finely chopped
1½ cups orzo pasta
3 cups chicken stock
1 cup heavy cream
½ cup freshly grated Parmesan cheese
3 cups baby spinach
¼ cup fresh basil leaves, chopped finely
Method:
Prepare the beef: In a bowl, toss the beef strips with cornflour, smoked paprika, salt and pepper until evenly coated.
Sear the beef: Heat 1 tbsp of sun-dried tomato oil in a large pan over medium-high heat.
Add the beef strips in batches, searing for 2-3 minutes on each side until browned and crispy. Remove the beef from the pan and set aside.
Sauté Aromatics: In the same pan, add another tbsp of sun-dried tomato oil.
Sauté the chopped onion for 2-3 minutes until translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add sundried tomatoes and cook orzo: Stir in the chopped sun-dried tomatoes.
Add the orzo.
Pour in the chicken stock and bring to a boil.
Reduce heat to a simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
Finish the dish: Stir in the heavy cream, grated Parmesan, baby spinach, and chopped basil.
Cook for 2-3 minutes until the spinach has wilted, and the sauce is creamy.
Serve: Divide the creamy orzo among serving plates.
Top with the seared beef strips.
Garnish with additional Parmesan and fresh basil.
Porterhouse Steak & Roast Vegetable Salad
Serves 4
Ingredients:
4 x 150g porterhouse steaks
500g pumpkin, seeds removed
2 red onions
2 large red capsicums, seeds removed
400g baby spinach, rocket, or mixed greens
100g feta cheese
½ cup toasted hazelnuts, chopped
olive oil
salt & pepper
For the dressing
1 tbsp red wine vinegar
¼ cup olive oil
2 tsp fresh rosemary, chopped
Method:
Preheat oven to 180°C. Cut pumpkin and onions into wedges, and red capsicum into wide strips. Place vegetables onto a baking paper lined oven tray, drizzle with 1 tbsp olive oil and season with salt and pepper.
Roast vegetables for 25–30 mins until tender and golden. Cool slightly.
Allow steaks to come to room temperature for 20 mins. Drizzle with oil and season with a pinch of salt and pepper.
Heat a heavy-based pan or BBQ to high. Cook steaks for 3–5 mins per side, or until cooked to your liking. Transfer to a board, cover loosely with foil, and rest for 5 mins.
Whisk dressing ingredients together and season to taste. Arrange greens on a large platter, top with roasted vegetables, crumbled feta, and nuts. Drizzle with dressing.
Serve steaks with roasted vegetable salad.
Tips:
Steak can also be sliced and tossed through the salad for a one-tray dish.
18°C