With Father’s Day coming up on Sunday 4 September, you may be looking for some ideas for a celebratory meal to honour that special man in your life.
Why not choose a beef recipe packed full of flavour and goodness?
Our three selected recipes offer something for everyone — from hearty steaks with a spicy tomato topping to a Korean BBQ beef recipe through to steak marinated in beer, combining two of your dad’s or partner’s loves!
Choose grass-fed beef
We’re going to go one step further and suggest you opt for our grass-fed beef for these recipes, the most natural way to eat meat healthily and ethically.
Grass-fed beef derives from animals that are free to roam and, as the name suggests, eat a pure grass diet, just as they would in the wild.
This is in stark contrast to mass-produced beef where the animals are kept in confined spaces and pumped full of hormones to stimulate growth and antibiotics to counteract diseases that spread in such conditions.
They will also be fed grain, which is not a natural feed for cows and results in meat that’s less healthy to eat (1).
It’s true to say that both grain and grass-fed beef is nutritious. Beef is a meat packed full of vitamins B3, B6 and B12, along with minerals like iron, zinc and selenium.
There’s also a healthy dose of protein, essential for building and repairing tissues and in hormone and enzyme production.
But grass-fed beef wins hands down because it’s higher in vitamins A and E and other antioxidants, so should be your first choice when it comes to healthy and nutritious meat.
And grass-fed beef contains less fat than grain-fed beef, with significant differences in the make-up of fatty acids.
For example, grass-fed beef contains around five times the amount of omega-3 fatty acids, which counteract inflammation in the body and are great for brain and heart health.
What about paddock to plate?
You may have heard the phrase “paddock to plate” (also known as “paddock to table”) and wonder exactly what it means.
It refers to reducing the distance from paddock to plate and ensuring that every step is carefully monitored. This means less stress for the animal and fresher, healthier meat for you to enjoy.
This is exactly our approach here at Provenir. Not only do our grass-fed animals enjoy as free and natural a life as possible, but the distance between paddock to plate is also kept to a minimum. Provenir’s supply chain is 100% owned and operated by us and is purposed designed to give the end consumer the best and most tender beef possible.
We do this by using a mobile abattoir system on the farms where the animals are reared. This significantly reduces stress to the animals, ensures full traceability and means there are fewer food miles involved too.
What’s grass-fed and grass-finished beef?
Grass-fed beef often refers to animals that are raised on grass-fed pastures, this doesn’t guarantee the cattle’s diet is 100% grass-fed though, sometimes farmers or the abattoir supplement the cattle’s diet with grain.
All Provenir beef is entirely grass-fed, that is grass-fed and grass-finished beef. We are selective with the farmers we choose to work with to ensure that all cattle are only grass-fed, so you can rest assured that you’re getting the most natural and nutritious meat to enjoy.
Tomahawk steaks with charred tomato chermoula
This chunky steak has an irresistible combination of chunky tomato topping, flavoured with spices cumin, coriander seeds and paprika, while zesty lemon and fresh herbs offer a lively contrast.
Serve with a full-bodied red wine for that celebratory touch.
Tomahawk Steaks with Charred Tomato Charmoula
Ingredients
- 1 Provenir Grass-fed Tomahawk steaks
- 1/2 cup Flat-leaf parsley (finely diced)
- 6 Tomatoes (Plump tomatoes, cored and halved lengthwise)
- 1 1/2 teaspoons Cumin Seeds
- 1 1/2 teaspoons Coriander seeds
- Cayenne Pepper
- 1/2 cup Coriander (finely diced)
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 1 1/2 teaspoons Sweet paprika
- Salt and pepper
- Olive oil
Instructions
- Season the steaks generously with salt and pepper and let stand at room temperature for 45 minutes.
- Meanwhile, light a grill. Brush the tomatoes with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred, about 8 minutes. Transfer to a work surface to cool, then cut into 1/2-inch dice and transfer to a bowl.
- In a small skillet, toast the cumin and coriander seeds over moderately high heat, tossing, until fragrant, about 2 minutes. Transfer to a mortar or spice grinder and let cool, then grind into a powder. Add the spices and 1/2 cup of olive oil to the tomatoes along with the parsley, cilantro, lemon zest, lemon juice, paprika and cayenne. Season the charmoula with salt and pepper.
- Grill the steaks over moderate heat, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 71°, about 35 minutes. Remove from the heat and let rest for 10 minutes.
- Carve the steaks off the bone, then thickly slice the meat against the grain. Transfer to a platter, spoon the charmoula on top and serve.
Korean beef bulgogi
Thin slices of beef cooked on a super hot pan results in a distinctive Korean BBQ flavour that will tempt the whole family’s tastebuds.
Serve with plain steamed rice and kimchi (spicy pickled cabbage) to complete this authentic Korean meal.
Korean Beef Bulgogi
Time
- Preparation: 3 h 45 min
- Cooking: 15 min
- Ready in: 4 h
Ingredients
- 1 Provenir rib eye steak
- 1/2 small Pear
- 1 1/4 cup Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Sesame oil (ideally toasted sesame oil)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 1 tablespoon Gochujang ((Korean red pepper paste))
- 2 tablespoons Vegetable oil
- 2 stalks Spring onions (thinly sliced)
- 1 teaspoon Sesame seeds (toasted)
Instructions
- Remove the bone from the steak and wrap steak in plastic wrap, and place in the freezer for 20-30 minutes. Unwrap and slice across the grain into 1cm thick slices.
- In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a large sized ziplock bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
- Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Beer marinated porterhouse steak
Marinating your steak in hoppy beer really draws out the flavour and is sure to be a hit. The sriracha and blue cheese crumbles add some intriguing dimensions to this recipe, ensuring it bursts with flavour.
Green salad and fries are the perfect accompaniments to this delicious dish.
Beer Marinated Grilled Porterhouse Steak
Time
- Preparation: 5 h
- Cooking: 10 min
- Ready in: 5 h 10 min
Ingredients
- 1 Provenir Grass-fed Porterhouse Twin Pack
- 4 cloves Garlic (minced)
- 2 can Local IPA (Select a IPA from your local brewery)
- 2 teaspoon Sriracha
- Salt and pepper
- Olive oil (for pan)
Toppings
- 1/2 Spanish Onion (red onion)
- 1 table Butter
- 1/2 cup Blue cheese (crumbed)
- 2 handful Rocket Lettuce (fresh)
Instructions
- In a small bowl, mix together the beer, minced garlic, and sriracha. Place the steak in a seal-able freezer bag and pour the beer mixture over the steak. Seal the bag, pushing out excess air from the bag, and place in the refrigerator for at least 4 hours, do NOT marinate overnight.
- Take the porterhouse steak out of the refrigerator, remove from the bag, season with salt and pepper, and place on a plate to come to room temperature, about one hour.
- Saute the onions over medium heat until just softened. Turn off the heat and let the onions sit in the pan while you grill the steak.
- Lightly oil the grates of the grill with olive oil. Heat the grill to HIGH.
- Brush the steak lightly with olive oil. Place on the grill, close the lid, and cook for 5 minutes. Turn down the grill only if it flares up. After 5 minutes, turn the steak with a pair of long tongs, and cook for 5 more minutes for medium (71 degrees C).
- Remove from the grill to a clean plate and let rest for 5-10 minutes while you reheat the onions over medium-high heat. Top the steak with the onions, blue cheese, and arugula.
A true paddock to plate butcher
Whatever your dad’s or partner’s style, one of our beef recipes will be sure to tempt him.
Source your meat from Provenir, a true paddock to plate butcher. Find a Provenir retailer near you or have your grass-fed beef delivered from our online beef butcher store.
Based just outside Geelong, Victoria, we deliver grass-fed beef to Geelong, Melbourne, Sydney, Hobart, Brisbane and other areas across eastern Australia . Just check your postcode to know if we deliver fresh and healthy grass-fed beef straight to your door!
References
1. ‘Grass-Fed vs. Grain-Fed Beef — What’s the Difference?,’ Healthline website, 4 December 2019.
https://www.healthline.com/nutrition/grass-fed-vs-grain-fed-beef
