Posh Steak
Recipe by Michelin-starred chef , Jeff Baker for Online Butcher of the Year , Farmison & Co , www . farmison . com
“ Steak is a great option for a quick but impressive meal for guests , plus who doesn ’ t love steak and chips ? ”
Ingredients :
• 32-day dry-aged sirloin chop (£ 28.95 )
• Salad leaves of choice
• Chunky chips of choice
• Mustard dressing
Method :
1 . Remove the steak from the packaging , patting dry to bring to room temperature .
2 . Preheat your BBQ / griddle until it sizzles when you add a drop of oil . 3 . Season the steak just before you begin to cook .
4 . Sear the steak on both sides over a high heat until nicely browned , then reduce the heat and continue to cook for approximately five minutes on each side for a medium-rare finish .
5 . Press the steak using your thumb to check there is a slight spring and make sure your steak is at 50 degrees .
Smoky BBQ Veggies with Plum & Soy BBQ Dressing Recipe by www . tenderstem . co . uk
Prep time : 15 minutes Cook time : 10 minutes Serves : 4
Ingredients :
• 1 aubergine
• 1 sweet potato
• 1 courgette
• 1 red pepper
• 1 boiled or steamed corn on the cob
• A handful of Tenderstem ® broccoli
• 1-2 tbsp vegetable oil for brushing
2 . Brush the sliced vegetables and corn on the cob with vegetable oil . Place on the BBQ , char and cook fully through .
3 . In a pan add all the BBQ sauce ingredients and heat up . Once bubbling , take off the heat , stir and transfer to a serving dish .
4 . Shave the kernels from the corn on the cob and chop up the vegetables to your desired size or keep in long slices .
6 . Once the meat is cooked to your liking it must be rested . During the resting , the temperatures will continue to rise as the juices in the middle move to the outside and it becomes warm , moist and tender all the way through . To rest your meat , place it on a rack so it doesn ’ t lie in its own juices . Cover with foil and leave in a warm place for up to 20 minutes .
7 . Serve with a classic béarnaise sauce , mustard dressed salad leaves and some chunky homemade chips .
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For the BBQ sauce :
• 2 tbsp tomato ketchup
• 2 tbsp plum jam
• 2 tbsp reduced-salt soy sauce
• Black pepper
Method :
1 . Light the BBQ and start slicing up the aubergine , sweet potato , courgette and red pepper lengthways to create the largest surface area .
5 . Place all vegetables into a serving dish and serve with BBQ sauce , ( or marmalade , for a citrus smokey sauce ).
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