Steak



Alambre

Instead of carrying the literal meaning, the name now evokes a certain style of grilled meat and a combination of ingredients – carne asada, beef, pork, or chicken, some type of pepper (typically red), onions, and bacon.

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Barbados Pepperpot

When you are in Barbados if you go to any restaurant that lays on a traditional Sunday Bajan buffet, you will find Bajan Pepperpot on the menu. Caribbean soups are often passed down from generation to generation and as with most Caribbean entities, the soup’s diversity is what makes it what it is. Various versions of the revered Pepperpot brew exist.

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BBQ Steak with Chimichurri Sauce

Grilled BBQ steak with chimichurri sauce is a great dish to launch the barbecue season – a vibrant sauce from Argentina which is perfect with barbecued beef. Chimichurri is the quintessential partner to grilled beef in Argentina, where the beef is renowned and where barbecued beef is considered their national dish.

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Beef Noodles with Ginger Pickled Vegetables

Be bowled over by this speedy and tasty bowl full of fresh vegetables protein and satisfying egg noodles. The slippery noodles are coated in sesame oil adding a lovely nuttiness and fragrance, while the meat is drizzled with a flavoursome garlic and ginger dressing that really packs a punch!

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Beef Stew

This is a quick and easy beef stew that can be made on the stove-top, in a casserole, or slow-cooked or an extra rich flavour.

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Bistec A Caballo – Steak with Fried Egg

Bistec a Caballo is a traditional Colombian and Venezuelan dish. It is basically a piece of steak with a tomato and onion sauce, topped with a fried egg. We recommend serving it with white rice and ripe plantain on the side.

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Bistecca Alla Fiorentina – Steak Florentine

Bistecca alla Fiorentina is considered the quintessence of Tuscan steaks, prepared and cooked simply over hot coals to showcase the quality of the beef.

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Bulgogi – Korean BBQ Beef

Bulgogi is traditionally grilled, but pan-cooking has become popular as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat.

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Chilli Con Carne

There are many different versions of chilli con carne. Our version is a spicy stew containing chilli peppers, beef steak, tomatoes and beans. Other seasonings include garlic, onions, and cumin.

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Chivito Steak Sandwich

The star ingredient is a slice of churrasco (grilled, thin sliced beef), which is topped with slices of ham, bacon, lettuce and tomato, melted mozzarella cheese, and a fried egg. Optional toppings include cooked onions, olives, peppers, and pickles. Salsa golf, a mixture of tomato ketchup and mayonnaise that is popular in Argentina and Uruguay, is the perfect condiment for this sandwich.

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Houston’s Hawaiian Marinade

This marinade will take your steaks to a new level of perfection. If you like Houston’s Hawaiian Rib-eye Steaks then this is definitely the copycat recipe for you.

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Jachtschotel – Hunter’s Casserole

Jachtschotel, which translates as “hunter’s dish” is similar to what we call Shepherd’s Pie. in that it consists of layers of meat, potatoes and vegetables. What makes this Dutch hunter’s casserole different are the layers of finely sliced apples. This dish was traditionally made with leftover bits of venison after the end of the hunting season – hence the name – but our version uses easy-to-find beef.

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Kaeng Matsaman – Massaman Curry

The flavouring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chilli and tamarind sauce.

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Lomo Saltado – Peruvian Beef Stir Fry

Lomo Saltado is a popular Peruvian dish and symbolises like no other the fusion of Peruvian ingredients with Asian techniques of preparing food. Mixed with French fries and served with rice. Lomo Saltado can be found in simple restaurants and up-scale places alike.

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Meat Temperatures – Degrees of Doneness

Temperature is a description of how thoroughly cooked a cut of meat is based on the colour, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal, and seafood (especially fish).

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