The festive season is fast approaching with Christmas and New Year just around the corner, which means it’s time to gather together and feast on delicious food. Meat & Livestock Australia, together with 7 Top Thailand Chefs, have launched “The Great Steak Escape” campaign to offer hungry culinary adventurers the opportunity to indulge in the unforgettable flavours and pure natural goodness of Australian beef at home.
It’s a chance to cook up the taste of down under with the help of easy-to-follow secret recipes, prepared by some of the best beef loving Chefs in Thailand. It’s the perfect way to treat your family and friends to mouth-watering and fun festival-style dishes that will leave them all wanting the celebrations to never end.
- Flat Iron Steak
No matter whether you are throwing a fancy black-tie affair or a small family dinner, Flat Iron Steaks is the recommended beef cut for home cooking from Chef Pam – Pichaya Utharntharm, owner of SMOKED restaurant, it’s quick and easy to prepare and super delicious. Flat Iron Steak, also known as oyster blade steak, is the cut from the shoulder of the cow that takes centre stage in this delicious yet super simple recipe, this cut is extremely tender, well-marbled, and flavorful making it great for grilling. Just add fresh thyme, garlic, pepper, and olive oil. You can enjoy it with your significant other or a group of family and friends, it’s guaranteed to please everyone.
Get the recipe and instructions: Flat Iron Steaks
- BlackPepper Steak with Green Pepper Corn Sauce by Chef Art
Black Pepper Steak with Green Pepper Corn Sauce is a great dish suitable for any casual dining party. Chef Art – Supamongkon Supapipat, the first chef to bring the chef table experience to Thailand, shares his secret green peppercorn sauce to delight beef lovers, he believes that no steak is complete without a delicious green peppercorn sauce. Chef Art uses Australian Beef tenderloin, which is the most tender cut of beef, and it is located within the loin and combines it with his sauce made of shallots, green peppercorns, butter, cognac, beef broth, cornstarch, crushed peppercorns, and heavy cream which all come together to create the yummiest sauce.
Get the recipe and instructions: Black Pepper Steak with Green Pepper Corn Sauce
- Fat Beef Fried Rice with Australian Wagyu Striploin Steak
To create a simple dinner for a special family occasion you can’t go wrong with this easy homemade classic combination of Fat Beef Fried Rice with Australian Wagyu Striploin Steak which is the signature dish at Flat Marble restaurant. Chef Aum – Peechaya Sukviboon, Flat Marble’s owner, uses Australian Wagyu striploin which is a well-marbled boneless cut of beef from the hindquarter of the cow, near the tenderloin, this tasty fried rice recipe combines soy sauce, rice vinegar, sugar, and salt and pepper for seasoning. You can be sure that all your family will be impressed with your homemade dish and will be asking for more.
Get the recipe and instructions: Fat Beef Fried Rice with Australian Wagyu Striploin Steak
- Tenderloin Truffle
This elegant Australian Tenderloin dish is topped with truffle, making it the perfect indulgence for a special occasion or celebration. It may take some time to prepare all the ingredients, but it is well worth waiting for. This cut is naturally tender and buttery, it’s sure to impress your dinner companions and yourself. Chef Eak – Apichit Puangkajorn, the head chef of Sexy Cow Prime Steak & Seafood, has adjusted the recipe for easy home cooking by beef lovers by using just 9 ingredients to make this superb restaurant-quality dish, they are Australian tenderloin, parma ham, black truffle, truffle oil, cream, salt, black pepper, salted butter, fresh sage.
Get the recipe and instructions: Tenderloin Truffle
- Fried Rice Beef Kebab Turkish Style
Australian Beef adds even more flavour to this easy Turkish fried rice dish – a timeless culinary classic. The cooking method brings together an assortment of spices and herbs such as onion, garlic, ground black pepper, salt, oregano, thyme, paprika peppers and olive oil with the tasty Australian tenderloin unleashing a sweet aroma that compliments every flavourful bite. This delicious dish is the highlight of Fat Lamb Mediterranean Halal Restaurant, owned by Chef Yakup, the winner of Iron Chef, it is so easy to prepare and cooks in about 45 minutes, making it perfect for a cozy dining experience at home.
Get the recipe and instructions: Fried Rice Beef Kebab Turkish Style
- Sando Australian Rib-Eye
Take your taste buds to Japan and Australia at the same time with the hearty flavours of this nourishing Sando Australian Ribeye from Mad Beef with a shortcut recipe from Chef Cher Attakanwong, the owner of MAD BEEF restaurant. Delicious and filling, this Japanese–inspired sandwich is assembled by cutting the crusts off the bread, spreading Sukiyaki Mayo sauce on the tender juicy ribeye steak, which is cut from the rib section of the cattle with the bones and outer ligaments cut away. This cut has a unique soft texture that is different from other beef cuts, it has deep marbling, lots of flavour, and every bite is deliciously tender.
Get the recipe and instructions: Sando Australian Ribeye
- Panang Curry Striploin Beef
If you love Thai food, you must not miss this dish for your New Year celebrations from “Market Café by Khao”, an authentic Thai restaurant in partnership with the Michelin-starred ‘Khao restaurant’ located at the Hyatt Regency Bangkok Sukhumvit. Panang Curry Striploin Beef is a red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavour and captivating aromatic chili paste that perfectly compliment the tender and juicy grilled Australian striploin. This dish is a celebration of flavours, making it the perfect meal to mark the end of the year.
Get the recipe and instructions: Panang Curry Striploin Beef
Secret Top Chef tip for the perfect grilled steak is to rest the beef after cooking, this will help keep the juices locked in. Resting meat after cooking is essential for tender, juicy results every time, it allows the beef cut to reabsorb and distribute the juices that have been constricted during the cooking process. If you were to cut a beef right off the grill, you’ll notice that the internal juices immediately run out of it, leaving you with a dry and tough final product. So, remember to be like a Top Chef…rest first, then enjoy.
To find out more about The Great Steak Escape and what the 7 participating Chefs and restaurants are offering, visit www.thegreatsteakescape.com/th