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