SIMPLY STEAKS Your FREE guide to making delicious dishes with Scotch Beef PGI steaks.
FABULOUS FAST FOOD Steaks make satisfying and delicious meals any day of the week. They are quick to cook which makes them perfect for a tasty mid-week supper or a weekend treat when you don t want to spend too long cooking. If you re using a marinade, it can be prepared in the morning so when you re ready to eat, the meal is ready to cook in minutes. There are a variety of cuts to choose from and often one steak can be used in place of another, just ask your butcher or refer to this guide. There is a steak for every occasion. COMPLETE ASSURANCE Scotch Beef PGI is well known for its outstanding quality and exceptional taste. When you see the Scotch Beef label and PGI* logo, this guarantees that the products have been reared to very high standards of animal husbandry and welfare in Scotland s natural environment. Make sure it s Scotch Beef PGI you buy, just look for the label. For more recipe ideas visit www.scotchbeefandlamb.com *Protected Geographical Indication
MORE CHOICE The Sirloin Tasty and tender, a classic steak perfect with an accompanying sauce. The Fillet Lean, succulent and tender, meltingly soft to taste suits quick cooking in a very hot pan. The Rump Also known as Popeseye, Aitch Bone or Heuk Bone, this cut is full of flavour and delicious served sliced over salad or vegetables. The Minute Also known as frying steak, this is quick, versatile and very tasty the original fast food, it s perfect in a sandwich but also great in a stir-fry. The Ribeye The chef s favourite, well-marbled, tender and flavoursome. Delicious with a rich, blue cheese dressing or peppercorn sauce. The T-Bone Sirloin on the bone with fillet attached to the underside. Take care when cooking, as the fillet will cook more quickly than the sirloin. The Featherblade Also known as Flat Iron, it comes from under the animals shoulder blade. It has a bit of texture and a lot of flavour. It works fairly hard so it is best served rare. The Thick Skirt The butcher s steak because he often took it home. Also known as Onglet or Hanger Steak, it has lots of texture and flavour. It must be cooked very quickly and served rare. The Bavette It is part of the Flank and like thick skirt it has a full, rich flavour and must be cooked very quickly and served rare, and sliced across the grain.
COOKED TO PERFECTION Your guide to cooking the perfect Scotch Beef PGI steak. Remove steaks from the fridge at least 15 minutes before cooking as this will enhance their tenderness after cooking. Always preheat the grill or pan before starting to cook the steak. Rub the steak with oil on both sides and then season it with salt and black pepper. Try using groundnut oil as an alternative to other oils as it can withstand high temperatures without burning. Don t over handle the steak. Try to limit the turning to only once - halfway through cooking. Finally, allow the meat to rest for 3 minutes after cooking. RARE Seared outside, 2 1 / 2mins each side 75% red centre Internal temp: 30-51 C MEDIUM / RARE Seared outside, 3-4 mins each side 50% red centre Internal temp: 57-63 C MEDIUM Seared outside, 4 mins each side 25% pink centre Internal temp: 63-68 C MEDIUM / WELL 5 mins each side Slight hint of pink Internal temp: 72-77 C WELL DONE 6 mins each side 100% brown throughout Internal temp: 77 C+ Timings are approximate based on a 1" thick sirloin steak, pan fried.
THE TOUCH TEST The easiest way to test how cooked your steak is, is to press on the meat with your fingertips. Press on the meat here and there while it cooks, and compare the feeling of the meat with the following finger test. You ll get better with practice. RAW Open the palm of your hand. Relax the hand. With your other index finger push on the fleshy area between the thumb and the base of the palm. This is what raw meat feels like. RARE Press the tip of your index finger to the tip of your thumb. The fleshy area below the thumb should give quite a bit. This is what rare meat feels like. Open up your palm and compare raw to rare. MEDIUM / RARE Gently press the tip of your middle finger to the tip of your thumb. Feel the flesh beneath the thumb. This is what medium rare meat feels like. MEDIUM Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little more. This is what medium cooked meat feels like. WELL DONE Gently press the tip of your pinky and thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like.
ASIAN BEEF NOODLE SOUP SERVES: 4 PREP: 20 mins COOK: 15 mins Fillet 250g fillet of Scotch Beef PGI (cut from the narrow end), thinly sliced 600ml beef stock 2 tbsp light soy sauce 2 tbsp chilli sauce 2cm piece ginger peeled and cut into matchsticks 2 carrots peeled and cut into matchsticks 100g tight white button mushrooms, sliced 2 heads pak choi, thinly sliced Fresh sweetcorn cut from 1 cob 2 bundles rice noodles (about 100g) 4 spring onions, shredded 2 tsp toasted sesame oil 1 tbsp toasted sesame oil to serve METHOD 1. Into a large broad-based pan pour the stock, soy sauce, chilli sauce and ginger and bring to the boil. 2. Add the carrots and mushrooms and cook for 2 minutes; add the corn and noodles and pak choi and simmer for 3 minutes. Then add the beef slices and shredded onion and heat through to just cook the beef. Stir in the sesame oil and serve the soup in bowls with some sesame seeds sprinkled over each. Nutrition, per serving: 223 kcals, protein 16.4g, fat 6g, carbs 26.2g, sugar 4.3g, salt 1.5g
SZECHUAN STYLE FILLET SERVES: 2 PREP: 10 mins COOK: 10 mins Fillet 2 Scotch Beef PGI fillet steaks (150g each) 2 tbsp groundnut or sunflower oil 150g shiitake mushrooms, thinly sliced 1 orange, peel and pith removed and cut into segments FOR THE MARINADE 2 tbsp light soy sauce 1 tbsp fine cut orange marmalade 1 tbsp clear honey Juice of 1 orange 1 tbsp Shaoxing rice wine ½ tsp Szechuan pepper, crushed Watercress and cucumber salad to serve METHOD 1. Make the marinade by mixing all those ingredients together. Put the steaks in the marinade and turn them to coat thoroughly and rub in the Szechuan pepper. 2. Heat a deep non-stick saute pan or wok until the oil is just beginning to smoke (don t allow to burn!). Shake excess marinade from the steaks and sear in hot oil for 2 minutes on each side (for medium/rare), then add the remaining marinade mixture, turning the steaks until coated in the sticky sauce. Remove the meat to 2 warm plates and spoon over the sauce from the pan. Steam the mushrooms in the traces of sauce left in the pan with 3 tbsp water added, until soft and aromatic. Spoon around the steaks. 3. Dress the finished dish with watercress, slivers of cucumber and the orange segments. No salad dressing will be needed. Nutrition, per serving: 434 kcals, protein 35.7g, fat 22.4g, carbs 22.5g, sugar 17.3g, salt 0.8g
RIBEYE STEAK WITH GREEN PEPPERCORN SAUCE SERVES: 2 PREP: 10 mins COOK: 15 mins Ribeye OR Sirloin 2 x Scotch Beef PGI ribeye or sirloin steaks, approx 200g each 25g unsalted butter 2 to 3 tbsp green peppercorns from a jar of green peppercorns in brine 1 to 2 tbsp brandy 1 clove garlic, crushed with a little salt 2 tsp Dijon mustard 100ml whipping cream 1 tbsp finely chopped parsley Nutrition, per serving: 593 kcals, protein 49g, fat 40.2g, carbs 3.3g, sugar 1.8g, salt 3.3g
METHOD 1 2 STEP Guide BY STEP Lightly salt the fatty edges of the steaks and sear those edges by holding the two steaks together with tongs and placing on a very hot frying pan until browned and exuding some fat. Manoeuvre the steaks, still together, till the edges are brown all around, then in the rendered fat sear the two separate steaks on both sides until done to your liking. Set the steaks aside in a warm place while you make the sauce. If you want to save washing up, blot up any excess fat from the pan with kitchen paper and re-use it, alternatively you can use a small pan to make the sauce. 3 4 Melt the butter in the pan until it is foaming. Add the drained peppercorns and crush slightly with the back of a wooden spoon. Add the garlic. 5 6 Add the brandy and salt and stir together to deglaze the pan, then stir in the mustard and cream. 7 Continue to cook, stirring, until you achieve a nicely thickened sauce that will coat the back of a spoon. 8 Stir in the parsley. Serve the steaks on warmed plates with the sauce spooned over or on the side.
BEEF SATAY SERVES: 4 PREP: 10 mins COOK: 15 mins Sirloin OR Ribeye 600g Scotch Beef PGI ribeye or sirloin steak, trimmed of all fat and sinew 24 bamboo satay sticks, soaked in water FOR THE MARINADE 2 tsp grated fresh ginger 1 clove garlic, crushed 1 tbsp dark soy sauce 1 tbsp clear honey 1 /2 tsp dried chilli flakes 2 tsp sesame oil Juice and finely shredded zest of ½ lime FOR THE DIPPING SAUCE 160ml canned coconut milk 4 tbsp crunchy peanut butter 1 tsp chopped red chilli 1 tbsp soy sauce Juice of half lime 1 tbsp finely chopped spring onion 1 tbsp chopped coriander leaves METHOD 1. Mix together all the marinade ingredients in a bowl big enough to hold the steak. Slice the steak into long strips, 1cm wide and tip into the marinade, making sure all is well coated. Set aside while you prepare the dipping sauce. 2. Put all the sauce ingredients, except the lime juice, into a small saucepan but don t heat yet. Chop up the onion and coriander and set aside. 3. Set the grill to its highest setting. Thread the beef in wiggly shapes onto the soaked skewers. If you are serving rice, start cooking it now, then when the grill is ready, grill the skewers in a single layer, turning two or three times until they look browned and sticky, brush with remaining marinade when turning. 4. Gently heat the pan with the sauce ingredients, stirring constantly until melted, thickened and hot, do not boil. Remove from the heat and stir in the lime juice. Taste, and if you d like it saltier, add a little more soy sauce, a couple of drops at a time. Transfer to a serving bowl. Nutrition, per serving: 229 kcals, protein 38.1g, fat 8.6g, carbs 24.9g, sugar 3.2g, salt 0.8g
BEEF STIR-FRY SERVES: 4 PREP: 20 mins COOK: 15 mins Sirloin OR Minute 300g Scotch Beef PGI sirloin steak, trimmed of fat and sliced into thin strips 2 cloves garlic, finely chopped 2 tbsp groundnut oil 3 spring onions, diagonally sliced 1 red pepper cut into thin strips 80g tenderstem broccoli 1 large carrot cut into matchsticks 80g sugarsnap pea, sliced lengthwise 1 tbsp finely chopped ginger 1 tsp finely chopped red chilli 100g bean sprouts, rinsed and drained 100g chestnut or oyster mushrooms, sliced 3 tbsp light soy sauce and 3 tbsp water 1 extra tbsp groundnut oil 5 tbsp oyster sauce Plain boiled brown basmati rice METHOD 1. Sprinkle the chopped garlic over the steak slices and set aside. 2. Heat the oil in a wok or non-stick pan and fry the onions, carrot, and broccoli for 2 minutes while stirring. Add the red pepper and sugar snap peas and stir-fry for a minute before adding the chopped ginger and chilli, followed by the bean sprouts and mushrooms. Toss all together and then add the soy sauce and water. Shake the pan then put on a lid and steam the vegetables for 2 or 3 minutes until tender, but still with a little bite. 3. Heat another pan, add the oil and when shimmery hot toss in the garlic beef and stir-fry for a minute till brown, then add the oyster sauce and stir to coat the beef. Remove from the heat. 4. Serve a nice big pile of vegetables on each plate, topped with the succulent glazed beef slices and some rice if you like. Nutrition, per serving: 535 kcals, protein 33.7g, fat 16.7g, carbs 62.5g, sugar 6.5g, salt 1.5g
WARM RUMP STEAK SALAD SERVES: 2 PREP: 10 mins COOK: 15 mins Rump 350-400g piece Scotch Beef PGI rump steak, trimmed of excess fat 200g new potatoes, halved if large 100g French beans, trimmed 2 spring onions 2 tomatoes a handful of mixed salad leaves FOR THE SALAD DRESSING 2 tsp Dijon mustard 1 tsp honey a pinch each salt and black pepper 1 tbsp red wine vinegar 2-3 tbsp extra virgin olive oil Warm crusty bread to serve METHOD 1. To prepare the salad, wash and dry the leaves and slice the onion and tomatoes. 2. Whisk together all the ingredients for the salad dressing. 3. Boil the potatoes for about 10 minutes until almost tender then throw in the beans and cook for about 4-5 minutes until just tender but with a little bite remaining. Drain well and set aside. 4. While the potatoes are cooking, preheat a griddle pan or grill until very hot. Lightly season the steak then press onto the griddle for about 3-4 minutes (for medium/ rare) on each side, or until done to your liking. Rest the steak in a warm place for a few minutes for the fibres to relax and the steak to be its most tender before slicing. 5. Arrange the salad on 2 plates, toss the warm potatoes and beans with half the salad dressing and divide between the plates. Top with slices of the steak, a little more dressing and a sprinkle of spring onion. Serve with chunks of bread to mop up the juices and dressing. Nutrition, per serving: 428 kcals, protein 42g, fat 19.5g, carbs 22g, sugar 6.7g, salt 1.5g
Minute TERIYAKI MINUTE STEAKS SERVES: 2 PREP: 15-20 mins (including marinating) COOK: 8-10 mins 2 Scotch Beef PGI minute steaks (80-100g each) 100g buckwheat, or fine egg noodles FOR THE SALAD 2-3 radishes thinly shredded 50g mange tout thinly shredded 30g pea shoots 2 spring onions, shredded 1 carrot, grated 1 tsp finely shredded ginger FOR THE SALAD DRESSING 2 tsp sweet red chilli sauce 1 tsp tamari or light soy sauce 1 tbsp rice vinegar 1 tbsp toasted sesame oil FOR THE TERIYAKI SAUCE 1 tbsp light brown sugar 2 tbsp mirin 2 tbsp sake (or vodka) 2 tbsp soy sauce METHOD 1. Put all the salad ingredients into a large bowl, then mix together the dressing ingredients ready to dress the salad when the steaks are cooked. Prepare the noodles as per the packet instructions. 2. Mix together all the ingredients for the teriyaki sauce. Pat the steaks with kitchen paper until dry (do not season them, that is what the sauce is for) and preheat a non-stick pan. When the pan is good and hot, sear the steaks for a minute or less each side, then remove to a warm plate while you make the sauce. 3. Reduce the heat then pour the teriyaki sauce into the pan, swirling the pan around to keep the sauce moving while the sugar dissolves and it all becomes bubbling and glossy. 4. Briefly return the steaks to the pan, turning them in the sauce to coat then transfer them to warm plates while you let the sauce become syrupy. 5. Dress the salad and toss it well to evenly distribute the lovely coloured ingredients and flavours. 6. Serve the steaks with the sauce together with the noodles and salad. Nutrition, per serving: 417 kcals, protein 27g, fat 13.6g, carbs 52g, sugar 14.4g, salt 2.4g
The Bavette is part of the flank, cut from the long, flat abdominal muscles of the animal. It has long coarse fibres and also works very hard. Because of this it has a full, rich flavour, but must be cooked very quickly and served rare, sliced thinly across the grain.
STEAK WITH POTATO WEDGES AND ROAST TOMATOES SERVES: 6-8 PREP: 40 mins (including marinating) COOK: 15 mins Bavette OR Thick Skirt 1.2kg piece Scotch Beef PGI Bavette steak, stripped of membrane and excess fat (ask the butcher to do this for you) FOR THE MARINADE Leaves from 2 sprigs rosemary, finely chopped Finely grated zest of a small lemon 2 tbsp lemon juice 1 clove garlic, finely chopped 1 /2 tsp salt 2 tbsp olive oil FOR THE POTATOES 6 large potatoes, scrubbed and each cut into 8 wedges 3-4 tbsp sunflower oil 1 1 /2 tsp mustard powder 1 1 /2 tsp smoked paprika 1 /2 tsp salt 1 tbsp finely chopped rosemary 6-8 small bunches vine cherry tomatoes Soured cream to serve METHOD 1. Mix together all the marinade ingredients in a small bowl then brush over the bavette steak, rubbing it well into all the crevices. Set aside to marinate for 20-30 minutes. Get the griddle pan ready (or alternatively, this would work on the BBQ) and set the oven to 210C. 2. Parboil the potato wedges in fast boiling water for about 5 minutes, drain thoroughly and then toss with the oil, mustard, paprika, salt and rosemary and tip onto a large baking tray in a single layer. Place into the hot oven for about 30 minutes. After 15 minutes turn over the wedges with a spatula. Add the tomatoes to the baking tray for the last 10 minutes of cooking or until the tomato skins are beginning to split and the potatoes are well browned, crisp and tender. 3. Once the Griddle pan is very hot (or the BBQ is at its maximum heat), pat the steak with kitchen paper to absorb any excess moisture then place in the griddle pan or place it on the BBQ until sizzling and brown on one side (about 7 minutes) then turn it over to brown on the other side for a further 5-7 minutes. If the steak is still undercooked and feels too soft to the touch, turn and cook for another couple of minutes on each side. The whole process should take about 15-20 minutes and the steak should be rare to medium/ rare. Don t overcook it or it will become tough. Remove the steak to a board, cover with foil to allow it to rest for 5 minutes before carving. 4. When you are ready, carve the meat diagonally against the grain. Pile it up onto a warm serving dish for people to help themselves along with the potato wedges, tomatoes and a bowl of soured cream. Nutrition, per serving: 591 kcals, protein 50g, fat 30.5g, carbs 31g, sugar 2.5g, salt 1g
Minute steak ROCKET SALAD WITH MINUTE STEAK SERVES: 2 PREP: 10 mins COOK: 1-2 mins 2 Scotch Beef PGI minute steaks or extra thin sirloin steaks (80-100g each) Salt and pepper 1 /2 tbsp olive oil FOR THE SALAD 1 bag wild rocket salad leaves (approx. 80g) 1 /2 small red onion, very finely shredded 2 small peppers, finely sliced (yellow or green peppers) FOR THE SALAD DRESSING 1 tbsp lemon juice 1 tbsp seeded mustard 2 tbsp good quality olive oil A little salt and freshly ground black pepper 25g Parmesan or Grana Padano cheese METHOD 1. Put all the salad ingredients into a serving bowl. Whisk together all the dressing ingredients, except for the cheese, ready to dress the salad when the steaks are done. 2. Brush the steaks with a little oil now, then cook on a preheated griddle pan or under a very hot grill, for 1 minute or less until done to your liking. 3. Serve the steak, cut into 3-4 slices piled onto the dressed salad and shave the cheese over the top and add a twist of lemon zest or juice. Enjoy with some crusty warm bread. Nutrition, per serving: 306 kcals, protein 26g, fat 19.8g, carbs 6.5g, sugar 5.2g, salt 1.7g www.scotchbeefandlamb.com Quality Meat Scotland The Rural Centre, Ingliston, Newbridge, EH28 8NZ T: 0131 472 4040 E: info@qmscotland.co.uk www.qmscotland.co.uk QM2717_01/15