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| Summer Steak |
12/07/2010 |
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients:
- 1/4 cup honey Dijon mustard
- 1 Tbsp. chopped fresh oregano
- 1 Tbsp. chopped fresh thyme
- 2 tablespoons lemon juice
- 1/2 tsp. salt
- 1 Tbsp. olive oil
- 1/2 tsp. pepper
- 3 cloves minced garlic
- 4 boneless top sirloin steaks
Method:
Prepare and heat grill. In small bowl, combine all ingredients except steak and mix well. Spread this mixture on both sides of steaks and refrigerate for 1 hour.
Grill beef on uncovered grill 4-6" above medium coals for 1 minute on each side to sear. Cover grill and cook 8-9 minutes longer for medium steaks, turning once during grilling. Discard any remaining marinade.
Serve with a selection of salads and fresh crusty bread. |
| Summer Beef Salad Nicoise |
01/07/2010 |
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Ingredients:
- 1-1˝lb lean topside or mini roast joint
- Salt and black pepper
- 1˝oz softened butter
- 3 garlic cloves, peeled and crushed
- 4tbsp freshly chopped chives
- 3 medium eggs, hard-boiled and roughly chopped
- 20 small new potatoes, halved and cooked
- 4oz fine green beans, topped, tailed and blanched
- 3 little Gem lettuces, roughly torn
- 12 black olives, halved
- 1 red onion, peeled and finely sliced
- 6 tomatoes, chopped
- 2tbsp freshly chopped flat-leaf parsley
- Few caper berries, to garnish, optional
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For the Dressing:
- 4tbsp red wine vinegar
- 6fl.oz extra virgin olive oil
- 2 small garlic cloves, peeled and finely chopped
- Salt and black pepper
Method:
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Place the joint on a chopping board. Make several slits over the surface of the joint and season. In a small bowl mix together the butter, garlic and chives and spread generously over the joint and into the slits.
- Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices. After roasting cover and leave to rest for 10 minutes.
- Prepare the dressing; place all the ingredients into a screw-topped jar and shake well.
- Place all the salad ingredients in a large salad bowl. Slice the beef very thinly and toss lightly in the salad. Drizzle over the dressing.
- Serve immediately.
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| Steak and Tomato Bruschetta with Worcestershire Sauce and Chive Mayonnaise |
01/07/2010 |
Serves: 4
Preparation time: 10-15 minutes
Cooking time:
(based on a 2cm (žinch) thick steak)
Rare: 2˝ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side
Ingredients
1lb lean rump, sirloin or rib-eye steak, cut into 2.5cm/1inch cubes
Salt and freshly milled black pepper
2tbsp fresh thyme leaves
4 thick slices fresh granary or ciabatta bread, cut on the diagonal, toasted
12 cherry tomatoes, quartered
3oz rocket leaves
For the Worcestershire Sauce and Chive Mayonnaise:
8tbsp light or reduced calorie mayonnaise
4tsp wholegrain mustard
3tbsp Worcestershire sauce
4tbsp freshly chopped chives
Method:
1.To prepare the mayonnaise; in a small bowl mix all the ingredients together.
2.Place the steak in a shallow bowl, season on both sides and sprinkle with the thyme leaves. Thread the cubes onto 4 small wooden (previously soaked in cold water for 20 minutes) or metal skewers.
3.Cook under a preheated moderate grill or prepared barbecue according to your preference. Transfer to a warm plate and set aside.
4.Place the bread on a chopping board and spread with half the mayonnaise, then a handful of rocket or pea shoots. Remove the beef cubes from the skewers and place on the bread with the tomatoes.
5.Spoon over the remaining mayonnaise and serve immediately. |
| RECIPES |
14/06/2010 |
| http://www.eblexfoodservice.co.uk/?page=recipes |
