Recipes

For a perfect steak, particularly thickly cut steak, cook either on a very hot barbeque plate or pan over gas. If using a barbeque flame grill, heat to hot first, then cook at low/medium heat to prevent ‘flare up’ and charring.

Remove steak from fridge 30 minutes prior to cooking. Preheat plate or pan. Pat steak dry with paper towel to remove any surface blood, this process will assist in preventing "stewing" and gives a better "char-grilled" finish. Oil both sides of steak with olive oil and season. No need to oil plate or pan. Insufficient preheating to hot temperature will ‘stew’ the steak, making it tough and chewy, although be careful not to burn steak.

2 large onions
1.5kg Blackwood Valley casserole beef
2 –3 tbls harissa (Tunsisian chilli sauce) or 1 tsp chilli paste
2 tbls plain flour
1/3 cup olive oil, plus extra to brush more...

500g Blackwood Valley Beef premium rump, rump cap, oyster flat or skirt steak, strips
2 tbls olive oil
3 cloves garlic chopped
1/2 tspn sambal oelek (chilli paste)