Steak Recipes

Thai Style Steak Salad by Nina Fozzard

This recipe has been created for us by guest chef, Nina Fozzard. She is a self-taught home cook from both the UK and Japan and grew up in Singapore and is heavily influenced by all three cuisines. Try her Thai Style Steak Salad !

Sirloin steak, Hasselback potatoes & truffle mustard mayo.

Ingredients:

2 x 250g sirloin steak

400g baby potatoes

100g mayo

25g truffle mustard

Salt

pepper

If you would like to butter baste the steak you will need:

80g unsalted butter (cubed)

1 sprig rosemary

2 cloves garlic

T-Bone, Roast Potatoes, Hispi Cabbage and Roast Garlic Aioli by Barry Horne

Ingredients:

650g-750g dry-aged T-bone steak

1 hispi cabbage

400g new potatoes

1 bulb of garlic

500ml peanut or plain based oil

2 egg yolks

½ tsp Dijon mustard

½ tsp cider vinegar

50g butter

1 small bottle Plain Chicken Spring Bone Broth

Salt and pepper

Steak Frites with Chimichurri Sauce by Barry Horne

Steak Frites with Chimichurri
Serves 2
Ingredients
400g Onglet steak
2 large potatoes (Maris Piper)
Bottle of vegetable oil for frying
Chimichurri:
10g parsley
10g coriander
1 red chili
1 green chili
5g fresh thyme
½ shallot
2 lime (juice only)
1 clove garlic
100ml olive oil

Bordelaise Sauce by Barry Horne

Method:
Dice the butter into small cubes and keep to one side and finely dice the shallot.
Put a pan on a medium high heat and when hot add the bone marrow and cook for only one minute. Spoon out the pieces and keep to one side to add at the end.
There should be some residual fat in the pan so add a few cubes of your butter, then the diced shallots and thyme. Reduce the heat and cook the shallots until they are soft. Add the red wine and a pinch of salt and pepper and reduce it by at least half.

Steak Tartare by Barry Horne

Make the shallots crispy by finely slicing ½ of the shallot into half moons. Heat some vegetable oil in a pan until very hot, add the shallots and keep an eye on them until they start to go golden, then remove and drain on some kitchen paper and season with salt. Tip: store these in an airtight container and they will keep, I would recommend doing a big batch of these as they are good on everything.