Steak recipes Archives

Cooking with

Pork neck steaks with clementine sauce

1 hour

Ostrich recipes

Pan-fried ostrich steaks with ginger and gooseberries

15 minutes

Lamb recipes

Pita with lamb steaks, yoghurt and sweet potato chips

20 minutes

Crumbed recipes

Crumbed pork steak with pineapple salsa

15 minutes

Braai recipes

Rump steaks on braai planks

10–12 minutes

Rump and bacon burger with aged cheddar and barbecue sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus chilling time

Cooking Time 10 minutes

Ingredients

400 g rump steak, finely chopped
1 shallot, finely chopped
1 clove garlic, finely chopped
100 g fresh white breadcrumbs, toasted
1 t cumin seeds, toasted and coarsely ground
1 t coriander seeds, toasted and coarsely ground
2 T Italian parsley, finely chopped
2 T fresh coriander, finely chopped
2 t sea salt
1 t freshly ground black pepper
1 free-range egg, lightly beaten
1 T olive oil
1 T butter
250 g streaky bacon, fried until crispy
4 slices aged Cheddar
Radicchio leaves, for serving
8 slices white farmhouse loaf, toasted
Aïoli, for serving (see harissa chicken burger for aïoli recipe)
Gherkins, for serving
Potato chips, for serving

For the barbecue sauce:

1 cup tomato sauce
2 T Worcester sauce
2 cloves garlic, crushed
60 g brown sugar
2 T water

Method

Preheat the oven to 200°C. In a large mixing bowl, combine the steak, shallot, garlic, breadcrumbs, cumin and coriander seeds, paprika, parsley, fresh coriander, seasoning and egg. Divide the mixture into 4 equal portions and shape into large patties. Chill for 30 minutes.

Heat the olive oil and butter in a frying pan over a high heat. Fry the patties for 2 minutes on both sides until well browned. Transfer to a baking tray, and finish in the oven for 2 minutes.

To assemble each burger, layer some barbecue sauce, a patty, some bacon, slices of Cheddar and radicchio leaves on a slice of toasted bread. Top with a dollop of aïoli and another slice of bread. Serve with golden gherkins and potato chips.

To make the barbecue sauce, place all the ingredients in a saucepan and boil over a high heat for 5 minutes, or until the mixture becomes thick and syrupy.

See our harissa chicken burgers with pineapple relish, aïoli and vegetable crisps for the aïoli recipe

Spinach lasagne

Three-bean salad with kombucha dressing

Chicken tikka wraps with avocado and curry mayo

Rare grilled venison steaks with basil oil on pasta

Grilled white, yellow, red and purple brinjals with peanut tahini and fillet steaks

Chilli,ginger steak with pickled cucumbers

Asian-style fillet roast on rice noodles

Mushroom steaks

Asian-style beef steaks

Pork neck steaks with clementine sauce

Pan-fried ostrich steaks with ginger and gooseberries

Pita with lamb steaks, yoghurt and sweet potato chips

Crumbed pork steak with pineapple salsa

Rump steaks on braai planks

Rump and bacon burger with aged cheddar and barbecue sauce

Rump and bacon burger with aged cheddar and barbecue sauce

Ingredients

Method