Grab a pan and call your local butcher, it’s time to try some new recipes with Australian beef.

Marry Me Beef

Serves 4

Ingredients:

Method:

Prepare the beef: In a bowl, toss the beef strips with cornflour, smoked paprika, salt and pepper until evenly coated.

Sear the beef: Heat 1 tbsp of sun-dried tomato oil in a large pan over medium-high heat.

Add the beef strips in batches, searing for 2-3 minutes on each side until browned and crispy. Remove the beef from the pan and set aside.

Sauté Aromatics: In the same pan, add another tbsp of sun-dried tomato oil.

Sauté the chopped onion for 2-3 minutes until translucent.

Add the minced garlic and cook for an additional 1 minute until fragrant.

Add sundried tomatoes and cook orzo: Stir in the chopped sun-dried tomatoes.

Add the orzo.

Pour in the chicken stock and bring to a boil.

Reduce heat to a simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.

Finish the dish: Stir in the heavy cream, grated Parmesan, baby spinach, and chopped basil.

Cook for 2-3 minutes until the spinach has wilted, and the sauce is creamy.

Serve: Divide the creamy orzo among serving plates.

Top with the seared beef strips.

Garnish with additional Parmesan and fresh basil.

Porterhouse Steak & Roast Vegetable Salad

Serves 4

Ingredients:

For the dressing

Method:

Preheat oven to 180°C. Cut pumpkin and onions into wedges, and red capsicum into wide strips. Place vegetables onto a baking paper lined oven tray, drizzle with 1 tbsp olive oil and season with salt and pepper.

Roast vegetables for 25–30 mins until tender and golden. Cool slightly.

Allow steaks to come to room temperature for 20 mins. Drizzle with oil and season with a pinch of salt and pepper.

Heat a heavy-based pan or BBQ to high. Cook steaks for 3–5 mins per side, or until cooked to your liking. Transfer to a board, cover loosely with foil, and rest for 5 mins.

Whisk dressing ingredients together and season to taste. Arrange greens on a large platter, top with roasted vegetables, crumbled feta, and nuts. Drizzle with dressing.

Serve steaks with roasted vegetable salad.

Tips:

Steak can also be sliced and tossed through the salad for a one-tray dish.

Source: Australian Beef

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Sunday, 16th January 2028

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