Food and wine

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Go wild with beef

De­cid­ing what's for din­ner can be a dif­fi­cult task, es­pe­cially if you are out of op­tions and time. If all you can come up with is beef, here are three sim­ple recipes that each take 30 min­utes to rus­tle up.

Greek-style beef pita


500g beef sir­loin steaks, cut into strips

1 tbsp lemon pep­per

2 to 3 tsps veg­etable oil

3/4 cup plain or sea­soned hum­mus

4 whole­wheat pita breads, cut cross­wise in half

Green or black olives, pit­ted Sliced cu­cum­ber

Sliced red onion


Stack the steaks and cut length­wise in half and then cross­wise into one-inch wide strips. Com­bine the beef and lemon pep­per in medium bowl. Heat two tea­spoons of oil in large non-stick pan over medium-high heat un­til hot. Add 1/2 of the beef and stir-fry one to three min­utes or un­til the out­side sur­face of beef is no longer pink (Do not over­cook). Re­move it from the skil­let and re­peat the process with the re­main­ing beef, adding the one re­main­ing tea­spoon of oil to the skil­let, if nec­es­sary.

Spread hum­mus evenly in the pita pock­ets. Fill with equal amounts of beef and top­pings – the sliced cu­cum­bers and onions and olives – as de­sired.

Ten­der­loin steaks topped with blue cheese


4 beef ten­der­loin steaks, cut one inch thick (about 500g)

1 large clove gar­lic, halved

1/2 tsp salt

2 tsp chopped fresh pars­ley


2 tbsp cream cheese

4 tsps crum­bled blue cheese 4 tsps plain yo­gurt

2 tsps minced onion

Dash of ground white pep­per


Com­bine the top­ping in­gre­di­ents in small bowl. Rub the steaks with gar­lic. Fry the steaks in a lit­tle oil un­til done to your pref­er­ence. For

a braaied op­tion, grill the steaks while cov­ered for 10 to 14 min­utes for medium rare, turn­ing oc­ca­sion­ally.

One minute be­fore steaks are done, cover evenly with top­ping. Sea­son with salt and sprin­kle with pars­ley.

Mediter­ranean kofta


550 g beef mince (93 per­cent lean or leaner)

1/2 cup minced onions

1 tbsp olive oil

1/2 tsp salt 1/2 tsp ground co­rian­der 1/2 tsp ground cumin

1/4 tsp ground cin­na­mon 1/4 tsp all­spice

1/4 tsp dried mint leaves


Com­bine the ground beef, onion, oil, salt, co­rian­der, cumin, cin­na­mon, all­spice and mint leaves in a large bowl, mix­ing lightly but thor­oughly.

Shape quar­ter of the beef mixture around bam­boo skew­ers leav­ing ap­prox­i­mately one to two inches at bot­tom of skewer. Make small in­den­ta­tions in beef mixture with your fin­gers ap­prox­i­mately one inch apart along the kofta. Re­peat with re­main­ing beef mixture and three skew­ers. Re­frig­er­ate the beef for at least 10 min­utes. Grill or braai the kof­tas. Braai the kof­tas in the cen­tre of the grid, un­cov­ered, for 12 to 14 min­utes, turn­ing oc­ca­sion­ally. If you are cook­ing them in the oven, pre­heat the oven to 200 °C and place the kof­tas on a greased bak­ing sheet with some olive oil. Cook for 15 min­utes, turn­ing half­way through.

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