Recipes

We love beef! It’s such a versatile staple in every diet, whether you are BBQing, roasting, frying or stewing, beef makes a delicious meal. For some excellent beef recipes, check out the Beef and Lamb website which is where we sourced these beauties.

Recipes

Barbecued rump steak seasoned with rosemary

Ingredients

  • 4 rump steaks
  • 1 tbsp fresh rosemary leaves
  • 2 tsp sea salt flakes

Garlic butter (optional)

  • 90 g softened butter
  • small clove garlic, finely crushed

Instructions

  1. Brush the steaks lightly with oil. Combine the rosemary leaves and sea salt and some freshly ground pepper, rub over both sides of the steaks. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.
  2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
  3. Remove steaks from heat, loosely cover with foil and rest steaks for 2 to 4 minutes before serving. Serve steaks with a small dollop of garlic butter (if using).
To make Garlic butter; Combine butter and garlic in a small bowl. Season with freshly ground pepper. Mix with a spatula until smooth.

Barbecued sirloin steam with semi-dried tomato flavoured butter

Ingredients

  • 4 sirloin steaks
  • 120 g softened butter
  • 6 semi-dried tomatoes, chopped
  • shredded red & white cabbage or cabbage slaw and French dressing to serve

Instructions

  1. Brush the beef steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue to hot before adding the steaks.
  2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
  3. Remove steaks from heat, loosely cover with foil and allow to rest for 2 to 4 minutes before serving. While the steaks are resting, beat the softened butter until smooth. Season the butter with ground pepper and then fold in the semi-dried tomatoes. Serve the steaks with a spoonful of the flavoured butter and a salad of shredded red and white cabbage or cabbage slaw tossed with a little French dressing.

Bushy Creek Farm: Julie’s Top Tips for BEST BBQ Steak

  • Thaw meat totally before cooking.
  • Take steaks out of refrigerator 10 minutes before cooking. This ensures they will cook more evenly and brown better.
  • Oil the steaks, not the BBQ plate. If you want, rub dried or fresh herbs and spices and/or salt and pepper into the steaks. Can squeeze lemon or lime juice over the steak to prevent spices and herbs from burning during cooking.
  • Preheat BBQ to hot.
  • Don’t crowd the meat on the BBQ. If crowded, the steaks release juice and begin to stew, this can make them tough.
  • If marinating, best to refrigerate the beef while it marinates. Before cooking, take out of marinade and wipe excess sauce off the meat, as ‘wet’ meat will not brown well.
  • Use mince to make BBQ beef burgers, brilliant for a quick and tasty meal. Combine the mince with herbs and spices of choice and a little chopped garlic and onion, make patties and BBQ straight away.

Tony and Julie Larsen thank you for your support of Bushy Creek Farm and look forward to supplying you with fresh, quality meat. For more information, please phone 4094 1663 or email info@bushycreekfarm.com.au