Garlic and Thyme BBQ Steaks with Chickpea and Capsicum Couscous Salad

Ingredients

4 Bone-in Beef blade steaks

 

Marinade

2 soft ripe Roma (or similar) tomatoes, roughly chopped
2 cloves Garlic, peeled
1 tsp Thyme leaves
2 TBS Sherry vinegar
1 TBS Capers
1 TBS Olive oil

Chickpea and Capsicum salad

1 cup Couscous
1 tsp Turmeric
1 red Capsicum – diced
400g Chickpeas, drained and rinsed
100g baby Spinach
Shredded mint leaves and
Pomegranate seeds to serve

Steps

Place steaks in a single layer in a dish

Blend tomato, garlic, thyme, vinegar, capers, olive oil and some freshly cracked black pepper in a blender. Blend until smooth. Pour this marinade over the steaks, leave for 30 minutes. Bring 3 cups water to the boil in a medium saucepan, add the couscous and turmeric. Simmer 8-10 minutes or until tender – and then drain, cool slightly and combine with the salad ingredients. Preheat a propane BBQ to medium and cook steaks for 3 minutes each side. Serve with the salad, sprinkled with mint and pomegranate.

Hawaiian Style Lamb Po-Ke Bowl

Ingredients

600g Lamb rump trimmed

Marinade
2 TBS Soy sauce + extra for drizzling
2 cloves Garlic – crushed
1/2 tsp Sesame oil
1/2 tsp Chilli flakes + extra to serve
1 Cup brown rice
1 green Capsicum – diced to 1 cm pieces
250g Cherry tomatoes (halved)
1 Avocado – 1.5 cm diced or sliced
2 Spring onions – finely sliced + extra to serve
1/2 cup chopped Coriander
Juice of 1 Lemon

Lemon wedges to serve
Steps

  1. Combine soy, garlic, sesame oil and chilli flakes in a bowl large enough to hold the lamb. Coat the lamb thoroughly with the marinade and marinate for at least 1 hour – or overnight if possible.
  2. Wash the rice and cook according to the packet instructions.
  3. When ready to cook – preheat a BBQ for 10 minutes; or get it to temperature (if using charcoal). Using a probe or meat thermometer; cook until the internal temperature reaches 55C. Transfer the lamb to a plate and cover with foil to rest for around 10-15 minutes; then slice into 2 cm pieces.
  4. Place the rice into a large bowl and add Capsicum, Tomato, Avocado, Spring onion and Coriander. Drizzle with the Lemon juice and 1-2 teaspoons of Soy sauce. Stir gently and divide into the serving bowls..
  5. Top the bowls with the lamb, sprinkle with the extra Spring onion and Chilli flakes and serve with Lemon wedges on the side.

 

Aussies = we just LOVE our lamb

Aussies eat around 627 Kg of lamb in their lives. In 2013; we ate 220,000 tonnes – that’s more than the weight of the entire Sydney Opera House! Meat and livestock Australia conducted a poll of 1118 Australians, 70% reported that they believed that lamb was our national meat. And 50% of the Australians polled said that they cooked a lamb roast or lamb chops, once per week.

In 2014 – our national flock was estimated to be 73.1 million head – tipped to rise to 77 million by 2020. Lamb has changed over the years, with new cuts like backstrap, driven by interest from immigrants like the Greeks, Arabians and Persians.

Marketers are focusing on revisions of the traditional lamb consumer message – in a push to improve consumption from a spring only theme; to a year round message.

Cuts – for meat’s tougher times

In the now record beef high price period, beef’s secondary cuts are becoming far more attractive to consumers. Secondary cuts are cuts that have been traditionally associated with slow cookers. But there’s a range that some may have overlooked?

These lesser-known cuts have been enjoyed by Europeans and South Americans for generations and go by the name of: Onglet, Flat iron, Skirt or Flank steak. Take a few extra minutes and ask at your local smaller butcher.

Onglet is well known and popular across Europe. It is best cooked fast (& hot); with a long rest afterwards. Flat iron – is another surpise and comes from the Oyster blade. Once all of the silverskin and gristle is removed – it is delicous and tender (and often well marbled) – and might just give Scotch fillet a run. Best slow charcoal grilled on the BBQ. Grill it to medium – then cut across the grain for a truly amazing taste experience.

And Flank – known in France as Bavette; also needs a good slow char-grill – best enjoyed medium rare to rare. As you can see there is a whole world of taste outside the traditional T-bone or Rump steak?

 

We spend $46 week on meat….

A new national survey conducted by Galaxy Research, has reported that the average Australian family spends $46 week on cook at home meat. We are still a nation of meat-lovers; spending to $378 Million per week. The breakdown shows that 47% of Australians prefer chicken, 31% beef and 14% lamb.

About half of those canvassed said that they were likely to use slow cookers for cheaper cuts.Aussies are still looking for value without having to compromise. Nine out of ten of those surveyed indicated that Aussie grown meat was important to them.

Beef prices – 25% increase in the past 12 months

Sources monitoring meat prices have noted that beef has risen by as much as 25% in recent times. As a result butchers have noticed a drop in beef sales, as consumers attempt to maximise the value in their meat spend dollar. The Meat and Livestock Association says Australia’s beef consumption has dropped by around 3 Kg per annum.

This has triggered a swing towards the cheaper protein sources – like chicken and pork. ┬áThe Australian Bureau of statistics reports beef prices averaging $19.34 per kilogram, compared to $5.30 per kilogram for chicken.

A stand-out – where butchers have noticed an anomaly is in the ┬ásales of cabinet displayed dry-aged beef; where customers will accept prices to $60 per kilogram. These high quality meats also have a “story” and a location that customers can appreciate and will pay more for.