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    Recipes — beef sirloin steak

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    Evil Cousin Double-IPA Flat Iron Bowl

    As concepted by Chefs Jeff Hanak and Carlos Sanchez at True Aussie's San Francisco Chef Immersion. Recipe has not been tested in our kitchens.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    Double IPA
        •    ¼ cup olive oil
        •    2 tbsps olive oil
        •    1 cup kimchee
        •    4 eggs, poached
        •    Sliced green onion
        •    ¼ cup diced onion
        •    1 tbsp minced garlic
        •    2 cloves garlic, minced
        •    Sesame seeds, toasted
        •    Salt and pepper, to taste
        •    2 bunches flowering broccoli
        •    1 pound Australian grassfed beef top sirloin
        •    2 cups dry long-grain rice, preferably basmati
        •    One 22-ounce bottle Heretic Brewing Company Evil Cousin


    1. Marinate the steak in the double IPA, olive oil, garlic, and salt and pepper to taste. Remove it from the marinade and sear the beef to rare; let it rest before slicing.
    2. In a pot, sauté garlic, onion, and rice together until coated. Add 3 ½ cups water and a pinch of salt and bring to a simmer. Cover and steam until tender. Remove from heat and let the rice sit for 20 minutes. Fluff before serving.
    3. Assemble each bowl with 1 cup steamed rice, 4 ounces sliced steak, ¼ cup kimchee, ¾ to 1 cup broccoli, and top each with a poached egg. Garnish with sesame seeds and green onion, as desired.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/evil-cousin-double-ipa-flat-iron-bowl/#

    Strip-Steak Sandwiches

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    4 crusty rolls, split
        •    1 tbsp chopped mint
        •    2 tsps chopped capers
        •    1 tbsp fresh lemon juice
        •    2 tsps chopped oregano
        •    1/2 tsp crushed red pepper
        •    1 tbsp finely grated lemon zest
        •    2 tsps finely chopped rosemary
        •    2 medium tomatoes, thinly sliced
        •    3 tbsps finely chopped flat-leaf parsley
        •    Sea salt and freshly ground black pepper
        •    1 cup pitted green olives (6 ounces), finely chopped
        •    1 3/4 pounds New York strip steaks, cut 1 inch thick
        •    1/2 cup plus 2 tablespoons olive oil, plus more for brushing


    1. Preheat a grill. In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, rosemary, crushed red pepper, 1 tablespoon of sea salt and 1/2 teaspoon of pepper. Rub the mixture all over the steaks and let stand for 10 minutes.
    2. Meanwhile, in a small bowl, mix the olives with the parsley, oregano, mint, capers, lemon juice, 1/2 teaspoon of pepper and the remaining 1/2 cup of olive oil.
    3. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over moderately high heat, turning them occasionally, about 10 minutes for medium-rare meat. Let the steaks rest on a cutting board for 10 minutes, then thinly slice them crosswise.
    4. Meanwhile, brush the cut sides of the rolls with olive oil and grill until toasted, about 1 minute. Spoon half of the olive relish on the rolls and top with the sliced steak and tomatoes. Sprinkle lightly with salt and spoon the remaining relish on top. Close the sandwiches and serve.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/strip-steak-sandwiches#spotim-comments

    Marinated Flat Iron and Roasted Vegetables

    As concepted by Chef Olivier Desaintmarten at True Aussie's Chef Immersion in Philadelphia. Recipe has not been tested in our kitchens.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 24


    For the Marinade:

        •    2 tbsps lime zest
        •    to taste kosher salt
        •    2 ounces wild honey
        •    1 tbsp ground cumin
        •    10 cloves minced garlic
        •    4 ounces (1/2 cup) olive oil
        •    1/4 cup chopped fresh mint
        •    4 ounces (1/2 cup) soy sauce
        •    1 tbsp coarsely ground black pepper
        •    2 ounces (1/4 cup) apple cider vinegar
        •    3 ounces (1/3 cup) Jack Daniel's® Whiskey

    For the Flat Iron and Vegetables:

        •    Lime wedges
        •    2-1/4 lb. (2 qt.) thick cut red onion wedges
        •    2-1/2 lb. red, yellow and orange mini bell peppers
        •    9 lb. Australian Beef Flat Iron Steaks (about 16 ounces each)
        •    6 lb. trimmed organic multi-color baby carrots with tops, halved vertically


    1. Whisk all marinade ingredients in large bowl until combined.

    2. Place steaks in single layer in two separate hotel pans. Pour ¾ cup marinade over beef in each pan. Cover and hold in cooler 1 hour or up to 24 hours.

    3. Add vegetables to remaining marinade in bowl; toss well to coat.

    4. Grill steaks on medium-high grill 10-12 min. or until medium-rare (145 degrees F), turning occasionally. Arrange vegetables on rack; grill until onions are tender and peppers and carrots are slightly charred.

    5. Rest steaks 5-10 min. before slicing and serving with vegetables and fresh lime wedges.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/marinated-jack-daniels-flat-iron-and-roasted-vegetables/#

      Healthy Low-Carb Chicken or Beef Fajitas

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 4


          •    2 tbsps. oil
          •    1 tsp. chili powder
          •    1/4 cup lime juice
          •    1/4 cup soy sauce
          •    2 large bell peppers (sliced)
          •    1 medium onion (sliced), or 15 medium scallions (green onions)
          •    1.5-2 lbs. skirt steak (or other beef or chicken easily cut into strips)


      1. Combine the soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of tablespoons aside to toss with the vegetables.

      2. Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it —you want to create a lot of short fibers, not a few long ones.) Even better: have the butcher at your local market cut the meat for you—yes, they will do it!

      3. If you're cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If you're grilling, marinate the meat and veggies separately. Even a few minutes helps, up to 2 hours is great.

      4. If you are using a grill, heat the grill until it's hot. Make sure the grill is clean and wipe it down with oil. Then drain the marinade from the meat and vegetables and grill them—it will only take a few minutes. I like to use a vegetable grill topper or basket for the vegetables.

      5. For cooking in a skillet (preferably regular or cast iron, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to the skillet to heat through.

      6. Serve with salsa, sour cream, cilantro (if desired) and guacamole. If low-carb tortillas are available, that is a nice addition, but a fork works fine.

      This great family recipe is thanks to Very-Well-Fit Recipes at https://www.verywellfit.com/fajitas-chicken-or-beef-2242166?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

      Mexican Beef Bowl

      This simple Mexican Beef Bowl is a favourite for  a healthy and super quick family dinner. Using lean beef strips makes it simple and it all comes together in less than 15 minutes! Easy peasy.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 4


          •    600g lean beef strips
          •    30g packet taco seasoning
          •    2 x 250g microwave brown rice and quinoa
          •    400g can black beans, drained, rinsed
          •    200g pre-packed coleslaw
          •    1 large avocado, diced
          •    2 vine-ripened tomatoes, diced
          •    Coriander sprigs, light sour cream, lime wedges, to serve


      1. Place beef in a large snap lock bag, add taco seasoning, seal and rub to coat.
      2. Preheat a large lightly oiled char-grill pan or barbecue over medium-high heat. Cook beef, in batches, for 1-2 minutes or until browned and cooked through. Set aside on a plate loosely covered with foil.
      3. Prepare brown rice and quinoa according to packet instructions.
      4. Divide rice and quinoa, beans and coleslaw between bowls. Top with beef, avocado and tomatoes. Serve with your choice of coriander sprigs, sour cream and lime wedges.


          •    Slice your own beef strips using rump, sirloin or porterhouse steak.

          •    Use any beans of your choice in the bowl– black-eyed beans, cannellini beans, red kidney beans, four bean mix.

          •    For the kids, serve with hard or soft taco shells.

      This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/mexican-beef-bowl/#