Aromatic Asian Beef.
When they were boys, my husband and his friends called beef steak 'moo meat'. They said it was often charred and rather tough. How times have changed.
Now my husband prides himself on cooking steak béarnaise that is melt-in-your mouth. He could teach his father a thing or two about cooking.
Although he's not keen on salt, husband has found that covering cheaper steaks liberally with rock salt and standing them for several hours in the refrigerator is a tenderising process.
The salt is rubbed off the steaks and they're patted dry before pan-frying or grilling.
He also suggests the 'hand' test to determine the 'doneness' of steak. Rare steak feels soft and spongy, similar to when, with your hand relaxed, you press the area between your thumb and forefinger. Medium steak feels firmer and springs back, as your hand feels when you flex your fingers and press the same area. Well-done steak feels very firm, as your hand feels when you clench your fist and press this area.
Lean steak (and other cuts of beef) is a great source of iron, a nutrient that many Kiwis are deficient in. It is especially important that pregnant women, children, teenagers and athletes absorb the recommended daily amounts. Iron carries oxygen around the body and ensures a healthy immune system.
Steak is also an important source of the B group of vitamins and zinc.
AROMATIC ASIAN BEEF
Beef and vegetables at their best.
INGREDIENTS
1.5kg chuck steak
sea salt & freshly ground black pepper to taste
2 Tbsp coconut oil
1 red onion, diced
3 cloves, garlic diced
3 Tbsp finely chopped root ginger
1 tsp Chinese five-spice powder
3 whole star anise
8-12 baby carrots
3 stalks celery, cut into 3cm pieces
3 Tbsp fish sauce
400g can diced tomatoes in juice
cup beef stock
4 cups thinly sliced kale
1 Tbsp fresh lemon juice
chopped coriander, to garnish
METHOD
Preheat the oven to 160C.
Cut the steak into 3cm cubes. Season.
Heat the coconut oil in a large heavy casserole suitable for the hob and oven.
Working in batches, brown the steak on medium-high heat. Place aside.
Add the onion, garlic and ginger to the casserole and cook, stirring, until golden. Add the five-spice powder, star anise, carrots, celery and fish sauce. Cook, stirring, for 1 minute.
Add the tomatoes, stock and steak to the casserole and bring to a simmer.
Cover and place in the oven. Cook for 2 hours, until very tender.
Discard the star anise. Stir in the kale and lemon juice and cook for a few minutes until the kale wilts.
Serve in bowls. Garnish with coriander and serve with rice. - Serves 6-8.
MARINATED STEAK & MUSHROOM KEBABS
Choose beef steak that is cut about 2.5cm thick. The mushrooms soften during the marinating process making them easier to thread onto skewers.
INGREDIENTS
Marinade: 2 Tbsp lemon juice
cup each: canola oil, soy sauce
1 Tbsp each: Dijon mustard, Worcestershire sauce, curry powder
2 cloves garlic, crushed
freshly ground black pepper to taste
Kebab: 600g scotch fillet or rump steak
12 small button mushrooms
1 large onion, cut into 3cm squares
6 sweet mini peppers, halved diagonally
Combine all the ingredients for the marinade and place in a resealable plastic bag.
METHOD
Cut the steak into 3cm cubes, add to the marinade and move it around so it is evenly covered. Discard any long stems from the mushrooms. Add to the marinade and move them around. Seal the bag.
Refrigerate for at least 8 hours. This is the secret of the well-flavoured kebabs.
Thread the steak, onion, mini peppers and mushrooms alternately onto 4 long metal skewers.
Tip the marinade into a small saucepan and bring to the boil.
Grill for about 2 minutes each side on high heat basting once or twice. - Serves 4.