A simple, straight forward and downright delicious recipe from Vanessa Gordon, her Grilled Pepper Steak with Spring Onions. By adding in a few easy steps, you can turn your regular barbecued steak into a restaurant quality meal. Using our Rump Steak and combining it with toasty peppercorns and charred spring onions, we guarantee you'll be cooking this time and time and again.
Take the steak out of the fridge and let it come to room temperature for at least 30 minutes.
Roughly crush peppercorns in a mortar and pestle, careful not to make them too fine as they need to be rough to form a crust.
Salt the steak generously, then press the crushed peppercorns into the meat to create a peppery crust. Drizzle with 2 tbsp olive oil.
Preheat the barbeque. Place steak on the barbecue grill, turn after 3-4 minutes for medium-rare, then cook the other side for a further 3-4 minutes. Once cooked, rest for 10 minutes covered with a piece of foil.
Drizzle the spring onions with 1-2 tbsp olive oil. Cook on the barbeque in a grilling basket until they have some colour and are fragrant, about 5 minutes. Transfer to a bowl then toss with parsley, salt and pepper. If you don’t have a grilling basket, cook onions whole, then chop afterwards.
To serve, slice steak against the grain into 1cm strips. Transfer to a serving plate, spoon over any juices from resting and top with the charred spring onions and a generous pinch of salt.
With the cooler change in weather, we find ourselves reaching for takeaway more frequently. This Korean Chicken Stir Fry is simple, it's packed with flavour and with all home-cooked meals, you can ensure that the meat you're eating is good quality meat!
Quick, easy, tasty: tick, tick, tick. This week, we've adapted an Adam Liaw recipe for sausages (squeezed out and rolled into balls) cooked in tomato sugo. After all, what is a sausage if not a large meatball in a casing? We served with polenta but it would be just as good with pasta or crusty bread.
Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too!