The Greatest Kitchen Guide

How to cook the perfect steak ➊ Bring steak to room temperature ➋ THE GREATEST Preheat pan or BBQ to HOT ➌ Drizzle steak with oil aND season with salt and pepper KITCHEN GUIDE Well done 5–6 minutes per side, rest for 6 minutes Medium Well 3½ minutes each side, rest for 5 minutes Medium 3 minutes each side, rest for 4 minutes Medium Rare 2½ minutes each side, rest for 4 minutes RARE 2 minutes each side, rest for 2 minutes Cooking instructions are based on a 2cm thick steak. Take the guesswork out of cooking steaks with the free SteakMate app, See following recipes for serving suggestions. available for download from the App Store and Google Play. STEAK WITH CHIMICHURRIStuart Hayes & quinoa SALAD T-Bone Steak 10 MINS 20 MINS serves 4 TIPS 2 x 500g T-Bone steaks 1. To make chimichurri sauce, Turn and cook a further 3–4 mins. INTRODUCTION olive oil finely chop parsley and garlic, Using tongs, hold steak on the Swap T-bone for rib-eye on the bone steaks. or quickly pulse in a food centre bone and turn to sear all Pushed for time use shop bought chimichurri. salt & pepper processor. Tip into a bowl and the way around, including the With access to some amazing If you don’t have skewers for your veggies, grill them 2 zucchini, thickly slices into rounds whisk in remaining ingredients flat-bone end. Transfer to a board, local produce on our doorstep on the BBQ grill plate or in a heavy-based pan. 100g cherry tomatoes (oil through to chilli flakes). cover loosely with foil and rest who better to speak to than your 1 red onion, cut into wedges Adjust seasoning to taste. for 10 mins. While the steak rests, local butcher. We have teamed cook eggs to your liking. 2 cups cooked quinoa 2. Thread zucchini, tomato and up butchers across the nation onion onto skewers, and brush 4. Cut both sides of the steak from and sourced all the best kept 4 large eggs, fried with a tablespoon or so of the bone, slice and spoon over secrets from tips and tricks CHIMICHURRI SAUCe chimichurri sauce. Preheat a half the chimichurri sauce. and “how to” demonstrations to heavy-based pan or BBQ grill Serve steak with fried eggs, ensure you can enjoy Australian 1 cup firmly packed parsley, plate to medium-high. Cook quinoa, roasted veggies, and beef and lamb at its best. Enjoy thick stems removed veggie skewers 5–6 mins, remaining chimichurri. this kitchen guide jam packed 2–3 garlic cloves turning once. Arrange over full of all the “need to knows” ½ cup olive oil quinoa. along with some delicious beef and lamb recipes, all courtesy of 1 tbsp red wine vinegar 3. Drizzle steaks with olive oil some of the Greatest Butchers 1 tbsp lemon juice and season both sides with salt. in Australia. Increase barbecue heat to high 2 tsp dried oregano leaves and cook T-bone steaks for Remember ½ tsp sea salt 5 mins, until a golden crust If in doubt ask your Butcher! cracked black pepper has formed on one side. #askyourbutcher ½ tsp chilli flakes, optional Download our meat cut Apps to help with cooking tips & more! www.australianbeef.com.au @australianbeef @australianbeef Meat Cuts Steak Mate Roast Mate For all video demonstrations check out our Greatest Butcher YouTube Channel NOTES Apricot GlazedDes LambBarritt Loin Chops Honey-Soy OysterSarah Wadland Blade Steaks LAMB LOIN CHOPS 15 mins 10 mins serves 4 LEAN BEEF OYSTER BLADE 20 MINS 5 MINS serves 4 8–12 lamb loin chops 1. Bring water to a boil in a medium 4. Preheat a large heavy-based 4 x 150g oyster blade steaks 1. Combine soy sauce, honey, TIPS ½ tsp sumac powder saucepan. Add couscous, cover skillet, or BBQ, to medium-high. ¼ cup soy sauce ginger, garlic, and oil in a large pot, and reduce heat to low. Add chops and cook for 3 mins ceramic dish or zip-top bag. This marinade will pair perfectly 1 tsp olive oil Simmer for 10 mins, then remove until golden. Turn chops over, 2 tbsp honey Add steaks and turn to coat with other steak cuts too. Try rump salt & pepper pan from heat, keep covered and brush with glaze and cook a 2 tsp grated ginger with marinade. Allow meat or sirloin, adjusting cooking time ¼ cup apricot jam rest a further 10 mins to finish further 2–3 mins. 2 garlic cloves, grated to marinate for 20 mins, as it as necessary. 2 tbsp honey cooking. Fluff couscous with a 5. Turn chops once more, brush 1 tsp sesame oil comes to room temperature. fork and transfer to a large bowl. 1 tbsp soy sauce with glaze, and immediately 2. Preheat BBQ or a heavy-based NOTES 2. Whisk together orange zest and transfer to a clean plate. To serve skillet to medium-high. Drain 2 tsp Dijon mustard juice, mustard, vinegar, and Cover loosely with foil and 2 bunches Asian greens, steamed, excess marinade from steaks 2 garlic cloves, crushed olive oil. Season to taste with rest for 5 mins. sautéed, or grilled and cook for 2–4 mins per side, salt and pepper. Add half the 6. Add rocket, grapes, celery, steamed rice or until cooked to your liking. Pearl Couscous Salad dressing to the warm couscous walnuts, herbs, and remaining toasted sesame seeds 3. Transfer cooked steaks to a 1 cup Israeli (pearl) couscous and toss to combine. orange dressing to the bowl clean plate, cover loosely with 1¼ cups water 3. Drizzle lamb chops with olive with the couscous, and mix well. foil and rest for 5 mins. Juice & zest from 2 oranges, oil and sprinkle both sides with Serve chops warm or at room 4. Serve steaks and resting juices or ¾ cup orange juice salt, pepper, and sumac. In a temperature, with couscous with steamed rice, Asian greens, 2 tsp Dijon mustard small bowl, whisk together salad. and sesame seeds. apricot jam, honey, soy sauce, 2 tsp apple cider vinegar mustard, and garlic. 2 tbsp olive oil salt & pepper 4 cups rocket leaves 1 cup red grapes, halved 2–3 stalks celery, sliced ½ cup toasted walnuts ½ cup fresh mint or coriander leaves, torn NOTES TIPS ArgentinianMark Rogers Kebabs Metal skewers are best and re-usable, or if you don’t have CUBED RUMP STEAK 40 MINS 30 MINS serves 4 these and are using wooden skewers remember to soak them 750g rump steak, cubed 1. To make the chimichurri, 4. Cut corn kernels off the cob. in water before using them. ½ cup white vinegar combine all ingredients in a Combine corn, roasted sweet bowl and season to taste with potato, and rocket on a large ¼ cup olive oil salt and pepper. Set aside. platter. Drizzle over 1–2 tbsp ¼ brown onion, grated 2. Combine marinade ingredients chimichurri sauce and toss 2 cloves garlic, minced (white vinegar through to cumin) to coat. 1 tbsp dried mixed herbs in a large zip-top bag or ceramic 5. Serve beef skewers with salad 1½ tsp ground cumin dish. Add beef, stir to coat, and and chimichurri. marinate for 30 mins. 2–3 capsicums, cut into 3 cm pieces 3. Drain beef, discarding marinade. TIPS salt and pepper Thread meat onto skewers, To roast sweet potatoes, toss with Chimichurri Sauce alternating a piece of capsicum 1 tbsp olive oil, season with salt between each piece of beef, and ¼ cup olive oil and pepper and bake for 25 mins season with salt and pepper. at 180°C. Alternatively, cook on 2 tbsp red wine vinegar Preheat BBQ or a heavy-based the BBQ, over medium-low heat, ½ cup firmly packed parsley pan to high. Cook skewers, turning until tender. leaves, finely chopped to sear all sides, for 4–5 mins. ¼ brown onion, finely chopped ¼ small red capsicum, or 2 long red chillies, finely chopped 1 clove garlic, minced Salad 2 sweet potatoes, thickly sliced and roasted 2 ears corn, steamed or grilled Mark Rogers, Stapleton’s Quality Meats, Kareela 4 cups rocket or mixed greens HOW TO MAKE THE PERFECT SKEWER 1. Cut meat to even size cubes, 2-3cm thick is ideal. 2. Thread meat on skewers, with even amounts on each side of the skewer. 3. Add vegetables to the skewer to add moisture to the meat. The vegetables can also be used as a good guide when cooking the skewers. 4. Bring your BBQ, hot plate or frying pan up to a medium heat. 5. Try to avoid continuously turning the skewer, look to cook each side only once for 8 minutes or until a nice “char” is achieved. 6. Do the tong test to check the doneness of the meat - if it springs back NOTES it is juicy and ready! The firmer the meat, the more well done it is. REMEMBER to rest your skewers for a few minutes before serving For a video demonstration check out our Greatest Butcher YouTube channel Porterhouse steak andPeter Bouchier roast vegetable salad NOT SURE PORTERHOUSE STEAK 15 MINS 25 MINS serves 4 4 x 150g porterhouse steaks 1. Preheat oven to 180°C. Cut 5. Whisk dressing ingredients 500g pumpkin, seeds removed pumpkin and onions into together and season to taste. WHICH CUT TO USE? wedges, and red capsicum into Arrange greens on a large 2 red onions wide strips. Place vegetables platter, top with roasted 2 large red capsicums, seeds onto a baking paper lined oven vegetables, crumbled feta, and removed tray, drizzle with 1 tbsp olive oil nuts. Drizzle with dressing.

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