Char Grilled Scotch Fillet
David Longmuir

Ingredients:

• Thick Scotch Fillet

Marinade:

• 1/2 cup lemon juice
• 1/2 cup chopped spring
• 1/4 cup extra virgin olive oil
• 1/4 cup chopped coriander
• 2 or 3 sprigs rosemary
• 1/4 cup chopped thyme 2 cloves garlic, crushed
• Plenty of sea salt and black pepper
• 2 tablespoons Oyster sauce
• 2 tablespoons Mirin
• 1/2 tablespoon Seasame Oil
• 2 table spoons kecap manis

Very simple. Combine ingredients in a large bowl first then add the
thick cut scotch fillet (1½” thick) and marinate for at least 2 hours.

Grill 3 mins each side for rare.

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BBQ Beef Salad Thai Style by Ben O'Donoghue from Great BBQ Challenge          Serves 4

This recipe is perfect for a nice summers day bbq or just as good as a cold night in healthy evening meals. It got lovely clean fresh flavour and a good chilli hit.

INGREDIENTS
400g Sirloin Or Rump
2 bunchs Spring Onions
1 bunch Watercress
1 bunch Coriander
3 sticks Lemongrass
3 Finely Sliced Red Chilli's (Seeds And All)
4 Finely Sliced English Shallots
3 Limes
5 tablespoons Fish Sauce
Steamed Jasmine Rice (To Serve - Optional)
 Method
Peel and wash the spring onions, trim of the root and just trim the tops.
Slice finely on the diagonal and place in a bowl with the finely slice chilli, English shallots, washed and chopped coriander and the peeled and thinly slice lemongrass and the watercress.
Season the beef with a good amount of salt and pepper and on a hot bbq cook the meat to your liking.
I prefer to cook the meat to medium/ medium well as I think you get more flavour from the meat into the salad.
Once the meat is cooked allow the meat to rest while you dress the salad.
Squeeze the juice of three limes into the spring onion salad and then the fish sauce.
Toss this to combine the flavour.
Then slice the meat finely removing the fat and add to the salad toss and serve with steamed rice.
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BEEF STROGANOFF

700g round Steak
1 cup Mushrooms sliced
2 ½  cups Sour Cream
1 pkg Onion/Mushroom Dry Soup
1 can Cream of Mushroom Soup
3-4 Beef Stock cubes (optional)
1/4  cup Flour
1/4  cup Water
1 tsp Garlic Salt
1 tsp Salt
1 tsp Pepper
Egg Noodles

Cut round steak into 1/4 inch cubes.
Mix flour, garlic, salt, pepper in small bowl and add meat making sure to coat well.
Put into crock pot. Add remaining ingredients and mix well. Cover.
Cook on high for 2-4 hours or on low for 4-6 hours.
When you have about 15 minutes remaining start cooking the noodles.
When you have about 5 minutes remaining add one cup sour cream (more or less to taste)
to the meat mixture and recover.
Serve over the noodles.
 serves 4

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BEEF CASSEROLE ITALIAN-STYLE

750g Blade or Chuck Steak, trimmed and cubed
2 tbs Plain Flour
Salt and freshly ground Black Pepper to taste
3 tbs Olive Oil
2 large Onions, sliced
1 clove Garlic, crushed
2 tbs Tomato Paste
425g can Tomatoes
1 cup Dry White Wine
1/2 cup Beef Stock
1 tbs chopped fresh Basil
1 Bay Leaf
1/2 each Red and Green Capsicum, chopped

Dust steak in combined flour and seasonings. Shake off excess.
Heat 2 tbs oil in a frying pan. Add meat. Brown well. Transfer to a casserole dish.
Add remaining oil to same pan. Saute onion and garlic until onion is tender.
Stir in tomato paste, tomatoes, wine and stock.
Pour over meat with basil and bay leaf.
Cook, covered, at 180°C for 1 hour or until meat is tender.
Mix through capsicum. Return to oven and cook for a further 10-15 minutes.
Serve with pasta and crusty bread.

Serves 4

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Penang Beef Curry

This Malaysian curry combines coconut milk, peanut butter and fragrant Thai basil.

Ingredients
¼ cup thick coconut cream (from the top of a 400ml can of coconut milk; put the milk aside)
1 tbsp red curry paste
2 tbsp crunchy peanut butter
1 tbsp fish sauce
1 tbsp brown sugar
600g rump steak, sliced into thin strips
1 cup Thai basil leaves

Method
Heat the coconut milk cream in a frying pan over high heat for five minutes, stirring often, until
the cream bubbles. Add red curry paste and cook for 2-3 minutes, stirring constantly, until well combined. Add crunchy peanut butter, fish sauce and brown sugar and cook for another 2-3 minutes, stirring constantly.

Add remaining coconut milk. When the mixture boils, add sliced steak, cover and cook over
medium heat for 5 minutes, stirring a few times.  Stir through Thai basil leaves.

Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilli and lime leaf. Serves four.

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Beef sausages served on caramelised spring onions and barbecued vegetables.
 
Serves: 4
Preperation Time: 10 minutes
Cooking Time: 15 minutes
 
Ingredients:
8    beef sausages

1 tblsp   olive oil

1 bunch   spring onions, trimmed to 8cm

2 cloves   garlic, finely sliced

1 tblsp   brown sugar

1/2    lemon, juiced

3    roma tomatoes, quartered

1    sweet potato, finely sliced

1 bunch   rocket leaves

1 tblsp   balsamic vinegar

1 tblsp   virgin olive oil 
 
Directions:

1.   Place sausages on a preheated BBQ plate, turning occasionally until cooked through.
2.   Meanwhile, add the oil to a pan, place on the BBQ, cook spring onions and garlic until browned. Add brown sugar and lemon juice, cooking until caramelised and sticky.
3.   Lightly coat tomatoes and sliced sweet potato in oil, season and place on BBQ. Cook until tender.
4.   Place washed rocket leaves on plates, top with tomatoes and sweet potato. Mix together vinegar, oil, salt, pepper and drizzle over salad. Top with beef sausages and caramelized onions.