Sizzling summer steak


As soon as there is even a hint of summer, men typically leap into action, sprint to the garage and rediscover the barbecue.

donna-hay-bookThe great Kiwi steak is a firm favourite over the summer months, and thanks to Donna Hay and her newest book Basics to Brilliance, it is the perfect time to re-educate the steak cooker in your house about the delicious opportunities for creating summer steak meals.

Start with the basic perfectly cooked steak and progress to grilled beef skewers with Chimichurri and the ultimate steak sandwich. Summer steak perfection.

Enjoy these recipes below from Donna Hay Basics to Brilliance (Harper Collins, $59.99).

Perfectly cooked steaks

2 x 4cm-thick rump steaks or boneless sirloin steaks (700g)
1 tablespoon extra virgin olive oil
2 cups (600g) rock salt
cracked black pepper

STEP 1 Rub the steaks with the oil.
STEP 2 Spread half the rock salt over a tray, top with the steaks and cover with the remaining salt. Set aside for 20 minutes.
STEP 3 Wipe all the salt from the steaks, using paper towel, and sprinkle with pepper.
STEP 4 Preheat a char-grill pan or barbecue over high heat.
STEP 5 Cook the steaks, turning every 1 minute, for 2–3 minutes each side or until cooked to your liking.
STEP 6 Cover gently with aluminium foil and allow to rest for 5 minutes before serving. SERVES 4

TIPS Salting the steaks helps to tenderise the beef and adds to its flavour. Turning the steaks ensures they cook evenly and caramelise on the outside. Slice the cooked steaks thickly and serve with hand-cut chips and mustard.

Grilled beef skewers with chimichurri


1 x quantity uncooked perfectly cooked steaks
(see basic recipe)+
½ cup coriander (cilantro) leaves
½ cup flat-leaf parsley leaves
¼ cup oregano leaves
1 long green chilli, chopped
1 clove garlic
¼ cup (60ml) extra virgin olive oil
2 tablespoons red wine vinegar
sea salt and cracked black pepper

To make the chimichurri, place the coriander, parsley, oregano, chilli, garlic, oil, vinegar, salt and pepper in a small food processor and process until finely chopped and smooth. Set aside.

Preheat a char-grill pan or barbecue over high heat. Cut the steaks into 5cm pieces. Thread 2–3 pieces of beef onto each metal skewer. Cook, turning every 1–2 minutes, for 6–8 minutes or until cooked to your liking. Serve with the chimichurri. SERVES 4

NOTE + This recipe begins with uncooked steak – simply prepare the basic recipe until the end of step 3.

The ultimate steak sandwich

¼ cup (60ml) apple cider vinegar
2 tablespoons caster (superfine) sugar
½ teaspoon sea salt flakes
1 red onion, thinly sliced
8 slices sourdough bread, lightly toasted
1/3 cup (90g) tomato relish
8 slices vintage cheddar
1 x quantity perfectly cooked steaks (see basic recipe), thinly sliced
8 cos (romaine) or butter lettuce leaves

Place the vinegar, sugar and salt in a medium bowl and stir until the sugar has dissolved. Add the onion and toss to combine. Set aside for 15 minutes to pickle.
Spread the sourdough slices with the relish. Top 4 of the slices with the cheddar, steak, onion and lettuce. Sandwich with the remaining sourdough to serve. MAKES 4


Comments are closed.