Category: beef

Categories
beef food garlic ginger steak sugar

kalbi

kalbi with ssam jang sauce with lettuce and rice

After revealing to me that her favourite meal in Atlanta was Korean BBQ, I sheepishly admitted to @SlowFoodKitchen that I’d never tried the cuisine. So I asked around for ideas to knock up tonight. I settled on this recipe from renowned chef Judy Joo. Thanks also go to @gourmetraveller for the tips.

I didn’t quite have everything to hand for the Ssam Jang sauce – I approximated flavours and texture from the ingredient list. What I ended up with was an angry peanut butter, and dead more-ish to boot. The beef itself was great, all sticky and sweet with that savoury tang of those best buddies garlic and ginger.

Consider me a Korean BBQ convert!

Kalbi:

500g beef rib steak, sliced into thin pieces

100g sugar

4 cloves garlic, minced

15g fresh ginger, minced

1 tablespoon dark soy sauce

1 tablespoon sesame oil

2 tablespoons toasted sesame seeds

1 tablespoon vegetable oil

1 tablespoon fresh black pepper

For my not- Ssam Jang sauce:

2 tablespoons chilli sauce

1 teaspoon tomato puree

1 tablespoon tahini

2 tablespoons dark soy sauce

1 teaspoon sesame oil

  1. Cover the beef in the sugar and leave to cure for 30 minutes. Shake off the excess sugar and discard what’s left in the bowl.
  2. Combine the garlic, ginger, soy, oils, pepper and sesame seeds and leave the sugared beef to marinate in this for 2 hours.
  3. To make the sauce, combine all the ingredients together in a bowl.
  4. Get a pan or griddle really darn hot and fry the beef quickly for a minute on each side until nicely caramelized. Serve with rice and crisp lettuce leaves.
Categories
beef burger food

rat and roach burger

No rats nor roaches were harmed in the making of this post.

I was digging through my old photos and found this one. It’s a BBQ recipe I made in May 2005.

When your sister visits from the land of the outdoor grill, New Zealand, you can’t just serve sausages and potato salad. You need to raise the bar. The answer came from a book she’d bought me, Summer On The Grill by Phillip Kraal. This mighty burger leapt from the page at me. It’s named for a Kiwi pub called “The Rat and Roach” and is an enormous burger with all kinds of delicious contents and toppings. The photo doesn’t quite do it justice; I’ve squished it down and is slightly dwarfed by my spatula-hands. It’s the size of a dinner plate and about 10cm high. A slider it ain’t. It reminds me a little of a muffuleta sandwich, with the bonus of being a burger with attitude.

If you’re looking for a showstopper or centrepiece for your BBQ, this is it.

Rat and roach burger (serves 12):

For the patty:

1kg beef mince

1 onion, finely diced

2 cloves garlic, finely chopped

Big handful parsley, chopped

2 tablespoons thyme, chopped

2 tablespoons ketchup

200g grated cheddar

1 egg, beaten

2 teaspoons salt

2 teaspoons fresh black pepper

½ teaspoon curry powder

6 tablespoons breadcrumbs

Everything else:

10 slices smoked cheese

1 onion, diced

2 tomatoes, sliced

Garlic mayo

Lettuce, shredded

2 beetroot, sliced

Ketchup

A really large bun, a loaf really. About 30cm in diameter

  1. Mix all the patty ingredients together in a huge bowl. You may need to add more or less breadcrumbs to help make a firm mix. Shape into a large patty 30cm round and 4cm thick.
  2. Put on to a hot BBQ for about 10 minutes each side. After turning once, lay the cheese slices on the cooked side while the other side cooks.
  3. To prepare the bread, cut in half lengthways. Butter the cut side and place the cut side down to toast.
  4. Sauté the onions and tomatoes lightly (if you have room on the BBQ cook them alongside the beef). Spread the toasted side of the bun with garlic mayo, then place the cooked patty on top.
  5. Arrange the onions, tomato, lettuce and beetroot on top of the cheese. Spread the other piece of bread with ketchup and place on top of the filling. Serve cut into wedges.

Categories
food garlic mustard rosemary steak

barbecued steak with mustard, garlic and rosemary

Every so often the carnivore rises in me, and nothing but a juicy steak will do. I was also dying to BBQ it. Usually I don’t like adorning my steak with anything except salt and pepper, but casting the net out to Twitter Foodurchin alerted me to this tasty little marinade by Valentine Warner. I tweaked it to my own store cupboard, but by golly it was tasty. Rich and dark, loaded with savoury flavours. A must for this Summer’s BBQ repertoire.

Barbecued steak with mustard, garlic and rosemary:

1 head of garlic, finely chopped

A few sprigs of rosemary, finely chopped

1 tablespoon Dijon mustard

1 tablespoon soy sauce

Rind and juice of 1 lemon

1 tablespoon of red wine vinegar

2 sirloin steaks

  1. Coat the bottom of a medium hot pan with olive oil, and fry the garlic and rosemary together. Stir frequently to ensure the garlic doesn’t burn.
  2. Add the soy, mustard, lemon and vinegar to the pan and allow the mixture to bubble away for about five minutes. Turn the marinade out and allow to cool.
  3. Cover the steaks with the marinade and leave for a couple of hours, turning a couple of times.
  4. Get a BBQ red-hot, and cook the steaks on one side untouched for 4 minutes.
  5. Turn the steaks over, baste with marinade and cook until done to your liking. Allow to rest for a couple of minutes and serve with a tomato and onion salad and new potatoes.
Categories
food steak

heston’s tagliata steak and salad

I’ve already devoted about a thousand words’ worth of wittering to how I like my steak. I have a well-practised and enjoyed technique which serves me very well. I’m not likely to modify it much for anything.

And then Heston sodding Blumenthal goes and does it differently, doesn’t he? You know, that guy of whom I think the sun shines out of his bum. Up he pops, cheery as anything and wrecks my steak technique. These Waitrose adverts are very good PR for him; look, he can do normal cooking without a sous-vide in sight.

I have no choice but to try it his way. My method is largely to oil the meat, not the pan, and to leave on one side until done before flipping. He of course inverts that, practically deep-frying the steak and turning every 15 seconds. The result? Not noticeably different to my method, though I have used a shedload more oil. I’m not sure what the theory is behind this but I’m sure he has his reasons.

Technique pedantry aside, the recipe itself is lovely. Really celebrates the meat and the dressing is really zingy and punchy. A perfect serving of summer steak.

The original Waitrose recipe is here.

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Heston's tagliata steak and salad

A more summery take on a steak

Ingredients

  • 800 g rump steak
  • Lots and lots of olive oil
  • 2 lemon peel shavings
  • Juice of 1 lemon
  • 3 garlic cloves bashed
  • 3 sprigs of rosemary
  • Mixed salad leaves
  • Parmesan to serve

Instructions

  • Get a large frying pan on ninja-hot. Fill it with oil to a depth of 2mm.
  • Salt the steak on both sides and fry (carefully!). Turn every 15 seconds for 2 and a half minutes. Leave to rest on a rack over a plate.
  • Take the pan off the heat and discard the oil, but don't wipe it out. Pour 120ml olive oil into the pan, and add the garlic, zest and rosemary. Allow to infuse for 5 minutes.
  • Add the lemon juice and sieve into a jug, adding the drained steak juices. Slice the steak into finger-shaped pieces, season well and ladle over half the dressing.
  • Toss the salad with the remaining dressing and arrange on a plate with the steak slices, some parmesan and a few flakes of sea salt.

Notes

A pork chop or lamb chop would also be really nice here.
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