Tag Archives: steak

Steak & Chard Sandwich

Steak & Chard Sandwich

Minute steaks are an economic family option and as the name
indicates only take a minute or so each side to cook.

Here, in New Zealand, this steak can be cut from a variety of areas of the animal, but is often from the thick flank. Ideal for steak
sandwiches these thin cut steaks need to be cooked quickly at high temperature to ensure a juicy result.

Steak & Chard Sandwich

Serves 4

2 large onions, sliced
olive oil
1 bunch chard, stems removed, leaves shredded
8 asparagus spears
4 minute steaks
sea salt
4 bread rolls of your choice, split

1              Place onions and a good splash of oil in a frying pan over a low heat, cover and cook, stirring, occasionally, for 25-30 minutes or until the onions are soft and translucent and starting to caramelise.

2              Steam or microwave chard and asparagus.

3              Remove onions from pan and set aside. Season steaks with salt. Return pan to heat, increase heat and when oil is shimmering, add steaks and cook for 45-60 seconds each side or until cooked to your liking. Remove steaks from pan, cover and let stand for 2-3 minutes. Reduce heat and return onions to pan to heat through.

4              To assemble, top bottom half of each roll with chard, then steak, onions and asparagus and finally top of roll. Serve.

Where did the ingredients for this dish come from:
Steak: Mad Butcher – Hastings; Onions: Krismaw Gardens –
Hastings; Chard, asparagus: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: bread rolls, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Cheesy Steak, Mushroom & Onion Sandwiches

Cheesy Steak, Mushroom & Onion Sandwiches

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

 

Cheesy Steak, Mushroom & Onion Sandwiches

Cheesy Steak, Mushroom & Onion SandwichesRump steak isn’t generally my favourite cut, but I do like it for
sandwiches such as this, where I slice it. This substantial sandwich is an easy causal meal that is great as it is or served with a salad of mixed leaves on the side.

Cheesy Steak, Mushroom & Onion Sandwiches

Serves 4

2 large onions, thinly sliced
olive oil
butter
8 large mushrooms, sliced
500g rump steak
sea salt
4 bread rolls, split – toasted, if desired
mustard of your choice
mixed leaves
1 cup grated hard cheese – I used a local hard cheese

1              Place onions and a good splash of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 15-20 minutes or until onions soften and caramelise. Remove onions from pan and keep warm.

2              Add another splash of oil and a knob of butter and heat to melt butter. Add mushrooms, cover and cook, stirring, occasionally, for 10 minutes or until mushrooms give up their juices, remove lid and cook, stirring occasionally, for 5 minutes longer or until liquid evaporates. Remove mushrooms from pan and keep warm.

3              Season steak with salt. Increase heat, add another splash of oil and when oil is shimmering, add steak and cook, for 3-4 minutes each side or until cooked to your liking. Remove steak from pan,
cover and let stand for 5 minutes. Just prior to assembly, slice.

4              To assemble, spread top half of each roll (cut side) with
mustard. Top bottom half of each roll with mixed leaves, then onions, mushrooms, steak, cheese and finally top half of roll. Serve immediately.

So tell me, which is favourite steak cut – sirloin, rump, fillet or rib-eye?

Where did the ingredients for this dish come from:
Steak: Mad Butcher – Hastings; Onions: Krismaw Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Rolls: The Love N Oven – Napier; Mixed leaves: The Chef’s Garden
@ Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Cheese: Origin Earth – Havelock North; Store Cupboard Ingredients: butter, mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

Bacon, Fig & Rocket Sandwich

Bacon, Fig & Rocket Sandwich

 

Not Your Usual Steak & Kidney Stew

Not Your Usual Steak & Kidney Stew

Steak and kidney is a winter favourite and whether it’s between sheets of pastry, topped with dumplings or just served over creamy mash, even those who profess not to like offal seem to be able to eat this warming dish. Even my mother who never ate any type of offal enjoyed a good steak and kidney pie!

JR had to go to the butcher to get the dog some bones, so I said to him to get some meat – I really gave no instructions so he came home with among other things marinated something (I never buy pre- marinated meat!) and steak and kidney mix.

Steak and kidney mix is quite handy – it saves you time as you don’t have to cut the meat.

In this version of steak and kidney stew I have given it a Tunisian twist by adding harissa, which spices it up a bit, then thew in chopped coriander at the end to give freshness.

Not Your Usual Steak & Kidney Stew

This could also be cooked in the oven if you prefer – after adding the stock and bringing to simmering, place in a preheated 160°C and cook for 1½-2 hours until beef is tender.

Remember, different brands of harissa vary in heat, so adjust the quantity according to the brand you are using and your taste.

Serves 4-6

1 large onion, sliced
oil of your choice
500g mushrooms, sliced
1 tbsp harissa paste or to taste
600g pre-cut beef steak and kidney mix
2 tbsp seasoned flour
2 cups beef stock
sea salt and freshly ground black pepper

1              Place onion and a good splash of oil in a saucepan, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add mushrooms, mix well to combine, cover and cook,
stirring occasionally, for 8-10 minutes or until mushrooms soften and give up their juices. Stir in harissa and cook for 1 minute.

3              Toss steak and kidney mix in flour to coat. Add to pan and mix well to combine. Add stock, cover, bring to simmering and
simmer, stirring occasionally, for 1½-2 hours or until beef is tender.  Season to taste with a good grind of salt and black pepper. Serve with mashed potatoes or steamed rice or boiled pasta and a green vegetable of your choice or a salad of mixed leaves.

So tell me, do you like to give a twist to traditional favourites?

Where did the ingredients for this dish come from:
Steak & kidney mix: Mad Butcher – Hastings; Onion: Krismaw
Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Harissa: Orcona Chillis ‘n Peppers – Hastings; Store
Cupboard Ingredients:
oil, stock, flour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Steak, Potato & Tomato Salad

Beef, Potato & Tomato Salad

This is a summer take on steak and potatoes with tomatoes –
delicious!

The vinaigrette can be made in advance and the potatoes and steak cooked in advance with assembly just prior to serving.

If cooking in advance remove from the fridge 45 minutes before
assembly, to let everything come to room temperature.

Don’t just keep the tomato dressing for this salad, it is good with pretty much on anything – try it on a roast vegetable salad or use chicken instead of steak and vary the vegetables to suit your tastes and what’s available.

Steak, Potato & Tomato Salad

This salad is best served warm or at room temperature.

Serves 4

500g small potatoes, scrubbed, if necessary
olive oil
sea salt and freshly ground black pepper
2 x 250g steak of your choice – I used sirloin
1 punnet (250g) cherry tomatoes, halved
1 red capsicum, diced
3 stalks celery, thinly sliced
3 green onions, thinly sliced
TOMATO & BALSAMIC DRESSING
1 punnet (250g) cherry tomatoes
1 small red onion, chopped
1 clove garlic, chopped
2 tbsp balsamic vinegar
1 pinch unrefined cane sugar
fresh seasonal herbs, such as parsley, coriander, chives or dill, chopped

1              Boil or microwave potatoes until just tender. Drain and set aside.

2              For the dressing, heat a heavy-based frying pan over a
medium-high heat, add a little oil and swirl to coat base of pan. Add tomatoes and toss for 3-4 minutes or until skins start to blister and tomatoes start to split. Reduce heat, add onion and garlic, cover and cook, stirring occasionally, for 3-4 minutes longer or until onion starts to soften.

3              Transfer tomato mixture to a small bowl (or the jug/
container that comes with some stick blenders), add vinegar and
using a stick blender, puree. Season to taste with salt and black pepper. Set aside until ready to use.

4              Heat a clean heavy-based frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Season steak with salt. Add to pan and cook for 3-4 minutes each side or until cooked to your liking. Remove from pan, cover and set aside to rest for at least 5 minutes.

5              Halve or quarter potatoes and place in a bowl. Add
tomatoes, capsicum and celery and toss gently to combine. Pour over about half the dressing and again, toss gently.

6              Spoon potato mixture on a serving platter or divide between individual plates. Slice steak and arrange on top of salad, add chopped herbs to remaining dressing and drizzle over steak. Scatter with green onions.

Happy cooking and eating.

Recipe by Rachel Blackmore

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