With so many different cuts of beef to choose from, steak sandwiches, a classic rump and flavoured butters all take centre stage with these handy tips.
By Leila Saffarian
WHEN COOKING WITH STEAK:
- Always choose good quality meat. Sirloin, rib-eye, rump and fillet are all excellent options.
- Keep things simple – a quick rub of olive oil, some Maldon salt and freshly ground black pepper will always bring out the flavour of a good cut of meat.
- Cooking on a griddle pan creates enough heat and adds a wonderful charred and smoky flavour to the meat.
CLASSIC STEAK SARMIE
2 x 150g sirloin steaks
45ml (3 tbsp) olive oil
sea salt and freshly ground black pepper, to taste
4 slices San Francisco sourdough, lightly toasted
sliced tomato, to serve
fresh rocket, to serve
freshly grated Parmesan, to serve
wholegrain mustard, to serve
1. Heat a griddle pan over high heat. Rub the steaks with olive oil and season well.
2. Cook the steak to your liking – 3 minutes on each side for medium. Remove from the pan and rest for 2 minutes.
3. Place a slice of toasted bread on a serving board and layer with tomato, followed by the steak.
4. Top with fresh rocket and Parmesan and plenty of wholegrain mustard.
Rub the toasted bread with a garlic clove for added flavour.
Roasted tomato and lime butter
This butter adds great flavour to any steak.
Place 250g softened, unsalted butter in the bowl of a food processor. Add 1 cup roasted baby Roma tomatoes (roasted with 45ml [3 tbsp] olive oil, 1 chopped garlic clove and seasoning) and juice of ½ a lime, and season well with sea salt and freshly ground black pepper. Blitz to form a smooth butter. Dollop onto warm steaks.
By Dylan Swart