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Let Them Eat Steak
20 August 2020 by cath
Alright, the quote is "Let them eat cake" but steak is good too. So often people are amazed that we have steak on the menu, especially when they know how much we spend on food! And especially now, when even mince is rather expensive.
You can eat steak and enjoy it without blowing the budget. You just need to choose the right type of steak. There are cheaper cuts that are often overlooked as being inferior when they are just as good, if not tastier than the more expensive cuts.
Oyster blade for example. It is great for frying or grilling and works well in the slowcooker or on the barbecue too. Look for pieces that have a very fine line of marbling, they will be melt in your mouth tender.
Blade or barbecue steak is another cut that is sadly maligned. This cut is obviously great on the barbecue but it is ideal for marinating, stir-frys and casseroles too.
Stewing steak loves the long, slow cooking of the crockpot and takes up the flavours of the herbs and spices you add to the gravy beautifully.
You can eat steak and enjoy it without blowing the budget. You just need to choose the right type of steak. There are cheaper cuts that are often overlooked as being inferior when they are just as good, if not tastier than the more expensive cuts.
Oyster blade for example. It is great for frying or grilling and works well in the slowcooker or on the barbecue too. Look for pieces that have a very fine line of marbling, they will be melt in your mouth tender.
Blade or barbecue steak is another cut that is sadly maligned. This cut is obviously great on the barbecue but it is ideal for marinating, stir-frys and casseroles too.
Stewing steak loves the long, slow cooking of the crockpot and takes up the flavours of the herbs and spices you add to the gravy beautifully.
Savoury STeak
Ingredients:
500g stewing steak
125g carrots (peeled & sliced)
125g onions, sliced
Sauce:
1 tablespoon plain flour
1 tablespoon of tomato sauce
1 tablespoon of sugar
1 tablespoon of white vinegar
1 rounded teaspoon of dry mustard
Salt & pepper
Method:
Mix all sauce ingredients together then pour over meat carrots and onions in casserole. Bake (covered) in a slow oven about 160 C for 2-3 hours.
500g stewing steak
125g carrots (peeled & sliced)
125g onions, sliced
Sauce:
1 tablespoon plain flour
1 tablespoon of tomato sauce
1 tablespoon of sugar
1 tablespoon of white vinegar
1 rounded teaspoon of dry mustard
Salt & pepper
Method:
Mix all sauce ingredients together then pour over meat carrots and onions in casserole. Bake (covered) in a slow oven about 160 C for 2-3 hours.
Beef Diane
Ingredients:
1 kg chuck steak
1 tablespoon olive oil
4 cloves garlic, crushed
1 medium (150g) onion, chopped
425g can tomatoes
½ cup (125ml) water
2 small beef stock cubes
2 tablespoons Worcestershire sauce
½ cup cream
2 tablespoons chopped fresh parsley
1 tablespoon of brandy
Method:
Cut meat into 3cm pieces. Heat oil in large pan, add beef in batches ,cook, stirring, till brown. Return meat and any juices to pan, add garlic and onion, cook, stirring, until onion is soft. Add undrained crushed tomatoes, water, stock cubes and sauce, simmer, covered, about 1½ hours or until beef is tender. Add remaining ingredients, simmer ,uncovered, about 5 minutes or until thickened slightly. Serve with pasta and sprinkle with parsley if desired. To freeze suitable but stir in cream parsley and brandy just before serving.
1 kg chuck steak
1 tablespoon olive oil
4 cloves garlic, crushed
1 medium (150g) onion, chopped
425g can tomatoes
½ cup (125ml) water
2 small beef stock cubes
2 tablespoons Worcestershire sauce
½ cup cream
2 tablespoons chopped fresh parsley
1 tablespoon of brandy
Method:
Cut meat into 3cm pieces. Heat oil in large pan, add beef in batches ,cook, stirring, till brown. Return meat and any juices to pan, add garlic and onion, cook, stirring, until onion is soft. Add undrained crushed tomatoes, water, stock cubes and sauce, simmer, covered, about 1½ hours or until beef is tender. Add remaining ingredients, simmer ,uncovered, about 5 minutes or until thickened slightly. Serve with pasta and sprinkle with parsley if desired. To freeze suitable but stir in cream parsley and brandy just before serving.
Baked Steak with Honey Soy Marinade
Ingredients:
4 medium sized steaks*
2 onions
2 tbsp lemon juice
¼ cup soy sauce
2 tsp brown sugar
1 tbsp honey
1 tbsp crushed garlic
Method:
Preheat oven to 200°C. Slice onions. Grease a baking dish and place steaks and onion in dish. Combine remaining ingredients and pour over steak. Cover dish with foil or lid and bake for 20 minutes or until cooked through, basting after 10 minutes.
Note: This is a good recipe for cheaper cuts of steak such as oyster blade or bbq steak. Choose steaks with fine marbling for the best results.
Contributed by Bernie
4 medium sized steaks*
2 onions
2 tbsp lemon juice
¼ cup soy sauce
2 tsp brown sugar
1 tbsp honey
1 tbsp crushed garlic
Method:
Preheat oven to 200°C. Slice onions. Grease a baking dish and place steaks and onion in dish. Combine remaining ingredients and pour over steak. Cover dish with foil or lid and bake for 20 minutes or until cooked through, basting after 10 minutes.
Note: This is a good recipe for cheaper cuts of steak such as oyster blade or bbq steak. Choose steaks with fine marbling for the best results.
Contributed by Bernie