Four Steak Recipes for Everyone

Ingredients

• 3 kg beef or veal bones (knuckle bones)
• 220 g yellow onion
• 200 g celeriac
• 200 g carrots
• 150 g tomatoes
• 100 g button mushrooms
• 32 g garlic
• 60 g oil
• 30 g tomato purée
• 100 ml red wine
• 2 g bay leaves
• 2 g whole black peppercorns
• 3 g thyme

Method

1. Roast the bones in a preheated oven at 200 °C for about an hour. Knuckle bones are used for their higher collagen content.
2. Cut the carrots and celeriac into large pieces. Heat the oil in a stockpot and fry the vegetables until golden.
3. Add the finely chopped onion and fry until brown. Then add the chopped tomatoes, garlic and mushrooms and keep frying.
4. Stir in the tomato purée and fry it well. Pour in the red wine, bring to the boil, lower the heat and simmer briefly.
5. Add the roasted bones, bay leaves, thyme and peppercorns and cover with water. Bring to the boil, then simmer gently for at least 24 hours, topping up with water as needed.
6. Strain the sauce and leave it to cool, ideally overnight in the fridge. Lift off the solidified fat. You should end up with about a litre.
7. Keep it covered in the fridge or freezer. Simply reheat before use.

Ingredients

• 2 sirloin steaks (2.5–3 cm thick, about 1 kg in total)
• 1 kg asparagus
• olive oil
• salt and freshly ground black pepper
• 1 cup crumbled feta
• ½ cup sour cream
• 2 tbsp cider vinegar
• ¼ cup chopped chives

Method

1. Preheat the grill. Line a tray with foil and brush the rack with olive oil.
2. Trim the asparagus and spread it over the tray. Drizzle with olive oil, season with salt and pepper and set the rack on top.
3. Pat the steaks dry with kitchen paper, season with salt and pepper and lay them on the rack.
4. Grill at 170 °C until the meat has coloured and the edges begin to char.
5. Meanwhile, make the cream: blend the feta, sour cream, 2 tbsp olive oil and the cider vinegar in a bowl.
6. Rest the steaks for 10 minutes. Serve sliced, with the cream and chopped chives.

Ingredients

• sirloin (striploin) steak
• 4 cloves of garlic
• 110 g unsalted butter
• ½ tsp freshly ground black pepper
• ½ tsp salt
• ¼ cup chopped parsley

Method

1. Crush the garlic into a bowl and add the black pepper.
2. Cut the steak into pieces about 2.5 cm thick and salt them.
3. Melt the butter in a large pan over a gentle heat. Add the meat and fry until browned, 6–8 minutes.
4. Scatter the crushed garlic over the meat, season with pepper and cook for another minute.
5. Finish with fresh chopped parsley.

Ingredients

• 700 g rib-eye steak
• ¼ cup lime juice
• 2–4 tbsp fish sauce
• ½ tsp sugar
• 1 head of leaf lettuce
• ½ cup mint leaves
• ½ cup coriander
• 1 cucumber
• ½ small punnet of cherry tomatoes
• ¼ red onion
• salt, vegetable oil

Method

1. Salt the steak and let it rest. Then rub it with oil and add a little oil to the pan as well.
2. Sear the steak for 4–5 minutes on each side.
3. Meanwhile, mix the lime juice, fish sauce and sugar in a small bowl. Dip a piece of lettuce in the dressing, taste and adjust to your liking.
4. Tear the lettuce into a large bowl. Add the chopped mint and coriander, the sliced cucumber, tomatoes and onion.
5. Slice the steak thinly across the grain.
6. Pour the dressing over the salad and toss. Just before serving, drizzle a little dressing over the meat too. Add a little chilli if you like.