3 ways with: Angus steak
What’s the deal with Angus beef? The secret’s in the marbling, which makes for extra flavour and tenderness. Try one of these three showstopping recipes to make the most of your steak
Chilli Romesco rump with onion rings
To make the Romesco sauce, place the following into a blender and process until smooth: 245 g pickled peppers, 50 g chopped, flaked almonds, 1 t chilli flakes,
1 garlic clove, ¼ cup tomato paste, 2 t chopped Italian parsley, ¼ cup red wine vinegar, 1 T smoked paprika, sea salt and freshly ground black pepper, to taste. Heat
3 T olive oil in a pan, pour in the sauce and cook over a low heat for 5 minutes. To make the onion rings, cut 3 onions into rings and dust in 5 T seasoned flour. Heat sunflower oil in a saucepan and fry the onions until golden. Drain on kitchen paper. To cook the rump, rub 400 g rump with oil, salt and pepper. Heat a griddle pan until extremely hot and sear the rump for 2 minutes on each side. Set aside to rest. Spoon the Romesco sauce over the steak and serve with the onion rings. Serves 4
Beef fillet with café au lait sauce
Bring 2 cups cream and 50 g coffee beans to the boil, then remove from the heat. Allow to infuse for 3 hours, stirring occasionally. Preheat the oven to 200°C and heat a large, nonstick pan over a high heat until smoking hot. Sear 1.9 kg beef fillet in olive oil on both sides until browned. Remove from the pan and place onto a baking tray. Place a few knobs of butter and 1 t fresh thyme on the meat and roast for 15–20 minutes, or until cooked to your liking. Allow to rest for 10 minutes before slicing. To finish the sauce, fry 150 g halved portabellini mushrooms in a little butter over a very high heat until golden. Remove from the pan. Strain the coffee-infused cream into the pan and bring to the boil. Return the mushrooms to the pan, add ½ cup beef stock and reduce for a few minutes. Season to taste. Pour the sauce over the fillet and serve. Serves 6
Braaied rib-eye with café de Paris butter
To make the café de Paris butter, heat 3 T olive oil in a pan and sauté ½ chopped onion with 1 T curry powder until soft. Add the onion to 125 g softened butter, 50 g chopped parsley, 1 crushed clove garlic, the juice of ½ lemon, 2 T Worcestershire sauce, 3 anchovy fillets, 1 t capers, ½ t Maldon salt, 1 t freshly ground black pepper, 50 g chopped thyme, ½ t ground ginger, 1 free-range egg yolk and blend until smooth. Place the butter in baking paper and freeze until firm. Rub 1 rib-eye roast with olive oil, salt and pepper. Prepare a charcoal Weber. Place the meat, bone-side down, on the rack in the centre of the grill. Cover and cook for 1½–2 hours, or until a thermometer registers 50°C. Wrap the meat tightly in foil and rest for 30 minutes. Braai the rib-eye for 5 minutes on each side, or until charred.
Slice the butter and melt on the hot meat to make a sauce, then slice the meat. Serves 4