Dish - - Side Dishes -

Pre­pare your Sil­ver Fern Farms cut of grass-fed beef, then build a meal us­ing dif­fer­ent flavour pro­files and tex­tures.

Base recipe Sil­ver Fern Farms New York Strip Steaks

Re­move the Sil­ver Fern Farms New York Strip Steaks from the fridge and pack­ag­ing. Sea­son with freshly cracked pep­per and 1 tea­spoon olive oil. Al­low to rest at room tem­per­a­ture for 10 min­utes. Salt the meat just prior to cook­ing.

Heat a pan over a medium-high heat and cook the steaks for 3–4 min­utes on each side. Trans­fer to a plate, cover lightly and rest for 5 min­utes.

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Black Pep­per Beef and Noo­dle Bowls

Cut the steaks into cubes and thread on to skew­ers and sear on a medi­umhigh heat for a few min­utes, then rest for five min­utes. Add some cooked ver­mi­celli noo­dles to a bowl, to­gether with salad in­gre­di­ents, such as baby cu­cum­bers, juli­enned car­rots, cos let­tuce and red onion. Whip up a quick Asian-in­spired dress­ing us­ing lime juice, fish sauce and sweet chilli sauce. Driz­zle over the salad and top with the beef skew­ers. For a fur­ther flavour in­jec­tion, pre­pare a sim­ple sa­tay sauce by blend­ing cashew co­conut but­ter, soy sauce, gin­ger, rice wine vine­gar, ke­cap ma­nis and garlic. Add tex­ure with top­pings such as roasted cashew, mint, chilli, fried shal­lots, plus a lime wedge for fresh­ness.

New York Strip Steak Slid­ers with Snow Pea Slaw and Horse­rad­ish Mayo

Thinly slice the rested steaks. Make up a flavour­some mayo by ad­ding horse­rad­ish sauce and ap­ple cider vine­gar and sea­son well. Mix the horse­rad­ish mayo through shred­ded white cab­bage, spring onions, snow­peas and pars­ley. Slice warm brioche buns through the top and fill with ten­der meat slices, coleslaw and driz­zle with ex­tra horse­rad­ish mayo.

For more beef recipe in­spi­ra­tion, head to sil­ver­fer­n­

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