So you know how to cook the perfect steak, but want a little something extra? From chimichurri to rendang, to crying tiger, a pinch of salt and pepper soon won't cut it anymore.
27 Jun 2018 - 9:18 AM  UPDATED 14 Jul 2020 - 1:10 PM

Everyone from Heston to Uncle Joe from down the road has their own thoughts on how to cook the perfect steak. But we all have to admit that the "simple seasoning of just a pinch of salt and pepper" gets a bit boring after a while! Don't worry, though, we are here to help. From chimichurri to rendang to crying tiger, we have all the ways that you too can upgrade your steak! 

Steak fajitas

The greatest steak fajitas are the kind you can hear sizzling. The steak here is couched by peppers and served with a battery of condiments and sides to really make it a whole meal. 

Marinka's quick rendang

Sure, true rendang is stewed for hours, but you can still take the flavours and kick your steak game up a notch! 

Marinka's rendang

Vietnamese steak tartare

If you're not one for a cooked steak, we've got a twist on a steak tartare for you. In this recipe, traditional French steak tartare, which is made with minced beef and served raw with egg yolk and seasoning, is given a Vietnamese makeover with the addition of Asian herbs and seasoning and dressed with a signature Vietnamese nuoc mam cham.

Skirt steak with chimichurri

Chimichurri is a herbaceous South American sauce that can do double duty as both marinade and condiment! Have it on hand for any barbecue, and use it with any meat you like! 

Skirt steak with chimichurri

Chargrilled sirloin with lemongrass and chilli sauce

This is steak and three veg with a difference - packed with Vietnamese flavours, this is a great dinner to whip up on a weekday night. Just make sure to make extra sauce - we guarantee you're going to want to enjoy it mixed in with rice after you're done. 

Chargrilled sirloin with lemongrass and chilli sauce

Sirloin steaks with Cafe de Manilla butter

There's nothing quite like a slab of Café de Paris butter melting over a hot steak. This Filipino twist substitutes spicy shrimp paste for the usual anchovies.

Crying tiger

The Thai name for this dish, "seua rong hai", literally translates to ‘crying tiger’ – the hot dipping sauce is supposed to bring tears to your eyes. Don’t be too scared, however; it’s actually not that hot. The ground toasted rice added to this sauce gives it a wonderful texture. Bonus tip: make more, and serve it as a dressing on your favourite steak salad! 

Wagyu steak with wasabi and tosa joyu

If you're into a buttery piece of marbled wagyu, then why not try some light Japanese flavours? Where a recipe for creamy or buttery Western sauce might weigh down or overwhelm a good piece of wagyu, the tang of wasabi and the light umami of this Japanese tosa joyu (soy dipping sauce) are a perfect match. 

Onglet steak with biryani spices

Biryani is usually all about the rice, but did you know that the spice mix pairs especially well with meat, too? Use the mix as a dry rub on your steak, and then barbecue as per normal! Our tastebuds are watering just thinking about it! 

Braai time: onglet steak with biryani spices

Peter Kuruvita's Coastal Kitchen airs 8:30pm, Wednesdays on SBS Food and later on SBS On Demand. Visit the program page for recipes, videos and more.

Noor’s Rohingyan beef curry

The kitchen is where Rohingyan women made a name for themselves and when it comes to beef curry, my mum's is second to none!

Beef bulgogi

Thin slices of tender marinated beef wrapped in crispy lettuce cups - this is a simple and healthy Korean classic that's great for entertaining. 

Hue beef noodle soup (Bún bò Huế)

Hue is famous for its spicy beef noodle soup, known to the locals as 'bun bo Hue'. This recipe will make more broth than you need but any excess can be stored for 3 days in the refrigerator or frozen for up to 3 months.

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