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Recipes to raise your BBQ game - get some steaks on the grill

AHDB Simply BBQ Campaign_44323

Lean beef and lamb can play an important part in a healthy balanced diet. It contains a wide variety of essential nutrients including protein, minerals such as iron and zinc, and B vitamins including vitamin B12. 

Thanks to our friends at the Agriculture and Horticulture Development Board, and their Simply Beef & Lamb campaign, here are some fabulously quick and easy recipes that will take you beyond burgers and sausages using some different cuts of meat on the barbecue.

AHDB Head of Beef and Lamb Marketing, Nick White said: “It’s a misconception that steak is difficult to cook on the barbecue – it’s actually one of the quickest and tastiest cuts to prepare on the grill. It’s brilliantly versatile and there are numerous ways to enjoy it, from cutting it into kebabs to marinating it in different flavours; it’s an easy way to impress guests.”

Read more about what your barbecue meat choices mean to British farmers...

Garlic and Mustard Marinated Steaks

Garlic and Mustard Marinated Steaks_44322

Serves 2

Preparation time: 10 minutes
Cooking time: Under 20 minutes

Ingredients:
2 x 150g/5oz lean boneless lamb leg steaks 

For the marinade:
1 large garlic clove, peeled and finely chopped
30ml/2tbsp fresh apple juice
10ml/2tsp wholegrain or Dijon mustard
30ml/2tbsp rapeseed or olive oil
Salt and freshly milled black pepper

Method:

  1. In a shallow dish, mix all the marinade ingredients together.  Add the steaks and coat on both sides. Cover and refrigerate for 20 minutes or if time allows, overnight.
  2. Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
  3. Cook on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side, or until the meat juices run clear.
  4. Serve with green beans and a red pepper, rocket and potato salad with mustard mayonnaise.

Spiced Lamb Kebabs

Spiced Lamb Kebabs_44401

Serves 4

Preparation time: 10 minutes
Cooking time: Under 20 minutes

Ingredients:
450g/1lb lean boneless lamb leg steaks, cut into 2.5cm/1inch cubes
3 garlic cloves, peeled and crushed
10ml/2tsp ground cinnamon
10ml/2tsp ground cumin
Salt and freshly milled black pepper
10ml/2tsp rapeseed or olive oil
Zest and juice of 1 lemon

Method:

  1. Place the lamb in a large shallow dish. Add the remaining ingredients and stir to coat the cubes.
  2. Thread the lamb onto 8 small or 4 large metal or wooden skewers (previously soaked in water) and transfer onto a large plate or foil-lined tray.
  3. Cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side, or until any meat juices run clear.
  4. Serve with a couscous and chickpea salad with freshly chopped mint and a lemon dressing.

Tip: Instead of making your own, use a ready prepared dry rub mix to replace the spices.

Citrus Marinated Steaks

Citrus marinated beef steaks_44397

Serves 4

Preparation time: 10 minutes, plus marinating time
Cooking time: (based on a 2cm (¾inch thick steak)

Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side

Ingredients:
4 x 175g/6oz lean rump steaks
5ml/2tsp dried chilli flakes
100ml/3½fl oz fresh orange juice
45ml/3tbsp rapeseed or olive oil
Juice of 1 lime
30ml/2tbsp maple syrup or honey
15ml/1tbsp light soy sauce
1 spring onion, finely chopped
Salt and freshly milled black pepper

Method:

  1. Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature. Transfer to a plate, cover and use when required.
  2. To prepare the marinade; in a large bowl mix all the ingredients together. Pour the marinade into a shallow non-metallic dish. Place the steaks in the marinade mixture and coat well on both sides. Cover and refrigerate for 2 hours, or if time allows overnight.
  3. Remove the steaks from the marinade (discard the marinade) and cook under a preheated moderate grill or on a prepared barbecue according to your preference.
  4. Remove the steaks from the pan, transfer to a warm plate, cover with foil and rest for a few minutes. 
  5. Serve with steaks an avocado salad and potato wedges.

Lamb Leg Steaks with Chilli Butter

Lamb Leg Steaks with Chilli Butter_44399

Serves 2

Preparation time: 10 minutes
Cooking time: Under 20 minutes

Ingredients:
2 x 150g/5oz lean boneless lamb leg steaks
15ml/1tbsp rapeseed oil
5ml/1tsp dried red chillies
5ml/1tsp dried mixed herbs
Pinch of salt

For the chilli butter:
50g/2oz butter, softened
2.5ml/½tsp dried chilli flakes
15ml/1tbsp freshly chopped parsley

Method:

  1. Remove the steaks from the fridge, transfer to a shallow plate, cover and leave for 20 minutes to bring up to room temperature before cooking.
  2. To prepare the chilli butter; in a small bowl mix together the butter, chilli flakes and herbs. Mould the butter into a sausage shape, wrap in cling film or foil and refrigerate until required.
  3. Brush the steaks with oil on both sides. Mix together the dried chillies and herbs and sprinkle over the steaks.
  4. Cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side.
  5. Top with a disc or two of the chilli butter and serve with warm crushed new potatoes with a knob of the chilli butter stirred through and a tomato and cucumber salad. 

Lamb Leg Steaks in a Herb Marinade

Lamb Leg Steaks in a Herb Marinade_44398

Serves 2

Preparation time: 5 minutes, plus marinating time
Cooking time: Under 20 minutes

Ingredients:
2 x 150g/5oz lean boneless lamb leg steaks

For the marinade:
45ml/3tbsp Worcestershire sauce
15-30ml/1-2tbsp freshly chopped rosemary or thyme
15ml/1tbsp good balsamic vinegar
10ml/2tsp rapeseed or olive oil
Salt and freshly milled black pepper

Method:

  1. Place the steak in a non-metallic dish. Mix together the marinade ingredients and pour over the steaks. Cover and marinate in the fridge for 15-20 minutes.
  2. Cook the steaks on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side, or until any meat juices run clear. Transfer the steaks to a warm plate and leave to rest for a few minutes.
  3. Serve with a fresh cherry and bean salad with mixed beans, cherries, red onions, baby spinach leaves and a light dressing.

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