food for thought

by michelle

Posts Tagged ‘beef


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Hanger steak is a cut of beef (from the lower belly of a steer or heifer) prized for its flavour and tenderness. In the past it was sometimes known as butcher’s steak because butchers would keep it for themselves. In Mexico it’s known as Arrachera and is generally marinated, grilled and served with a squeeze of lime juice, accompanied by guacamole, salsa and tortillas.

For 1½ kilos (3 lbs) of hanger steak whisk together 3 tablespoons of finely chopped garlic, 3 tablespoons of corn oil, ½ a cup of tequila, ¼ of a cup fresh lime juice, 1 tablespoon of coarse salt, ½ a tablespoon of ground cumin and ½ a tablespoon ground black pepper. Place the steak in the marinade and leave for 1 hour (or up to 24 in the fridge), turning often. When you’re ready to cook the steak heat a heavy (peferably cast iron) pan or griddle until very hot. Cook the steak for 2-4 minutes a side depending how you like your steak. Serve sliced and garnished with coriander (cilantro).

* this marinade recipe comes from Galley Wench on


Written by michelle picker

August 1, 2017 at 5:44 am

Spanish style roast beef + vegetables

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This simple method results in a moist, tender pot roast with a wonderfully tasty sauce.

Season the meat with salt and then coat it with a little flour. In a heavy casserole dish, heat some olive oil and brown the meat on all sides. Add 2 onions cut into wedges and cook them a little before adding 2 tablespoons of red wine vinegar. Cover the pot and turn down the heat, continuing to cook for 10-15 minutes. Add 3-4 cloves of finely diced garlic, 2 tablespoons of finely diced parsley, ¼ of a teaspoon of freshly ground black pepper and ¾ of a cup of beef stock. Continue to cook with the lid on for a further 2 hours, either on a low flame or in a medium oven. I served this with simple roasted potatoes and this mixture of roasted pumpkin, carrots, peppers, mushrooms and red onion with olive oil, garlic, smoky paprika and dry chilli flakes.

Written by michelle picker

November 3, 2011 at 11:42 am

bi bim bap

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This Korean rice dish is traditionally served in heated stone bowls, making the rice crispy around the edges. For my version the ingredients you will need from a Korean or Japanese store are rice (short grain sushi quality), dried sliced Shitake mushrooms, toasted nori strips, black sesame seeds, chilli paste and white miso. Measure the rice into a heavy saucepan (½ a cup per person) adding a little salt and a splash of corn or sunflower oil (or similar). Now boil a kettle of water and during this time stir the rice over medium heat until the oil is well distributed and some of the rice is beginning to turn opaque. Turn down the heat and add 1 cup of boiling water for every ½ cup of rice. Cover the saucepan and cook for 15 minutes then switch off and leave undisturbed until required. Meanwhile, to serve over the rice, place some of the dried sliced Shitake mushrooms in a small saucepan and cover with boiling water. Simmer until soft then add a tablespoon of soy sauce and 2 teaspoons of sugar. Continue to cook until the liquid is absorbed. Now shred or finely slice some carrots and some zucchinis. Each of these should be briefly cooked in a little oil with the addition of a little salt. For protein I have sometimes served this dish with grilled salmon (see my grilled salmon) or strips of omelette flavoured with a little soy sauce and sesame oil. This time it was steak marinated in 2 tablespoons of soy sauce, 3 teaspoons of red wine vinegar, 1 clove of crushed garlic, 2 teaspoons of sesame oil, 2 teaspoons of brown sugar and pepper to taste. This was quickly fried in a hot pan then rested for a minute and sliced. To serve, portion the rice into bowls and arrange all the other ingredients on top. Sprinkle with the toasted nori strips and black sesame seeds. Serve this dish with a sauce made by mixing chilli paste, miso and some sugar with a little hot water, tasting to balance the salt, sugar and heat.

Written by michelle picker

February 24, 2011 at 8:55 am