Beef recipes Archives | Page 18 of 23

Beef recipes

Grilled steaks with tomato-and-anchovy sauce

30 minutes

Beef recipes

Caveman fillet with anchovy butter and tomato bruschetta

25 minutes

Beef recipes

Roast artichokes with Korean Bolognese

1 hour

Beef recipes

Braaied marrow bones with chipotle butter

25 minutes

Beef recipes

Brinjal-and-mince bake

1¼ hours

T-bone steak with buttermilk sauce and chakalaka

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ standing time

Cooking Time 20 minutes

Ingredients

4 x 400 g T-bone steaks
Sea salt and freshly ground pepper, to taste
Sunflower oil, for frying
4 sweet potatoes, scrubbed and cut into wedges

For the buttermilk sauce, mix:

2 T crème fraîche
2 T buttermilk or amasi
1 t fresh lemon juice
1 garlic clove, finely crushed
Sea salt, a pinch

For the chakalaka:

3 T sunflower oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red bird’s eye chilli, seeded and chopped
25 g ginger, finely grated
1 T mild curry powder
1 green pepper, finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
3 large carrots, washed and grated
1 T tomato purée
1 x 400 g chopped tomatoes can
1 x 400 g baked beans can
2 fresh thyme sprigs, leaves only
Sea salt and freshly ground pepper, to taste

Method

Season the steak and allow to stand at room temperature for 30 minutes.

Heat a griddle pan over a high heat or prepare the fire for a braai. Cook each steak for 3 minutes on each side for medium rare until each side forms a crust and the fat is cooked and rendered.

Set aside, cover with foil and allow to rest for at least 10 minutes before serving.

Heat the oil in a deep saucepan until hot and fry the sweet potato wedges for 5 minutes in batches until cooked through and golden - or follow this recipe for roast sweet potato wedges. Serve the steak with the sweet potato wedges, buttermilk sauce and chakalaka.

To make the chakalaka, heat the oil in a pan and fry the onion until soft and translucent.
Add the garlic, chilli, half the ginger and the curry powder. Stir to combine.
Add the peppers and cook for 2 minutes.
Add the carrots and stir to make sure they are well combined and coated in the curry powder.
Stir in the tomato purée and tomatoes.
Cook for 5–10 minutes, or until the mixture is well combined and slightly thickened.
Remove from the heat and add the baked beans, fresh thyme and remaining ginger and stir to combine.

Spinach lasagne

Pot bread

Italian fondue

Beef stroganoff

Spicy beef larb wraps

Grilled steaks with tomato-and-anchovy sauce

Caveman fillet with anchovy butter and tomato bruschetta

Roast artichokes with Korean Bolognese

Braaied marrow bones with chipotle butter

Brinjal-and-mince bake

Fillet steak in tangy pomegranate sauce with blue cheese

Sticky beef ribs with Asian slaw

Thyme-roasted baby leeks and radishes with free-range chargrilled steaks

Slow-cooked shortrib ragu

T-bone steak with buttermilk sauce and chakalaka

T-bone steak with buttermilk sauce and chakalaka

Ingredients

Method