The great British steak out

Clear some space in the freezer, dust off the fancy steak knives and clear your calendar for the rest of the week – it’s time for us to celebrate Beefeater’s National Steak Week.

Launched to celebrate the 35th Birthday of Beefeater, National Steak Week is about encouraging people to enjoy steak, try varieties of steak they might not have tasted before and share steak meals with family and friends.

Whether it’s a juicy rump, a tender sirloin or a meaty rib-eye, Brits will be piling the cuts high on plates in celebration of what is arguably the nation’s favourite dish.

Derived from the ancient Saxon word ‘steak’, the definition has evolved from its original meaning of simply ‘meat on a stick’. It's fabled that Henry VIII, king of England, was so impressed with the meat that he dubbed it ‘Sir Loin’.

There’s nothing nicer than a fantastically cooked piece of beef with the perfect saucy accompaniment, so here are a few delicious recipes that should tantalise your taste buds between Monday 12th October and Sunday 18th October.

Alternatively, click here for celebrity MasterChef winner and TV presenter Jayne Middlemiss as she describes her favourite ways to prepare, cook and eat succulent steak.

Beefeater Steak with Bourbon and Black Sauce

Ingredients:

300g - Sugar Molasses or Dark Brown Sugar
210ml - Water
1 dsp - Corn flour
2 dsp - Soy sauce
210g - Apple puree
100g - Tomato Puree
75ml - Cider Vinegar
50ml - Bourbon
1clove - Garlic cloves crushed
½ tsp - Salt
Pinch - Chilli Powder

Method:

Mix water and cornflower together
In a pan heat the sugar and crushed garlic
Add all other ingredients including water and corn flour and heat in pan stirring until sauce thickens
Best served with chunky chips, coleslaw and sirloin steak


Beefeater Steak with Brandy and Peppercorn sauce

Ingredients:

1 dsp - Butter
1 dsp - Green Peppercorns
1 tsp - Coarse Black Pepper
100ml - Brandy
400ml - Beef stock
1 tsp - Sugar
1 tsp - Salt
2 dsp - Corn flour
200ml - Double Cream

Method:

Heat pan and melt butter in pan add green peppercorns and black pepper
Add Brandy and heat then add beef stock sugar and salt
Mix corn flour with a little water and add to pan and heat until the sauce thickens
Add cream and heat till sauce starts to simmer
Best served with dauphinoise potatoes, fresh watercress and rump steak


Beefeater Steak with Chimi Churi Sauce

Ingredients:

200g - Extra virgin Olive Oil
15g - Garlic Chopped
5g - Finley Chopped red Chillies
20g - Chopped Parsley
4g - White Wine Vinegar
Juice of 1 lemon

Method:

Combine all ingredients together in a bowl
Season with salt & pepper
Add a dash of sugar then refrigerate for at least 2 hours before serving
Best served with rice and with a rib eye steak

For more information visit nationalsteakweek.co.uk.