How to: create 4 versatile dishes with Silver Fern Farms Grass-fed Beef

Two packs of delicious Silver Fern Farms Grass-fed Beef, so many fabulous options.

Prepare your Silver Fern Farms cut of grass-fed beef, then build a meal using different flavour profiles and textures.

Base recipe: Silver Fern Farms New York Strip Steaks
Remove the Silver Fern Farms New York Strip Steaks from the fridge and packaging. Season with freshly cracked pepper and 1 teaspoon olive oil.

Allow to rest at room temperature for 10 minutes. Salt the meat just prior to cooking.

Heat a pan over a medium-high heat and cook the steaks for 3–4 minutes on each side. Transfer to a plate, cover lightly and rest for 5 minutes.

Recipe 1: Black Pepper Beef and Noodle Bowls
Cut the steaks into cubes and thread on to skewers and sear on a medium-high heat for a few minutes, then rest for five minutes.

Add some cooked vermicelli noodles to a  bowl, together with salad ingredients, such as baby cucumbers, julienned carrots, cos lettuce and red onion.

Whip up a quick Asian-inspired dressing using lime juice, fish sauce and sweet chilli sauce. Drizzle over the salad and top with the beef skewers.

For a further flavour injection, prepare a simple satay sauce by blending cashew coconut butter, soy sauce, ginger, rice wine vinegar, kecap manis and garlic.

Add texure with toppings such as roasted cashew, mint, chilli, fried shallots, plus a lime wedge for freshness.

Recipe 2: New York Strip Steak Sliders with Snow Pea Slaw and Horseradish Mayo
Thinly slice the rested steaks. Make up a flavoursome mayo by adding horseradish sauce and apple cider vinegar and season well.

Mix the horseradish mayo through shredded white cabbage, spring onions, snowpeas and parsley.

Slice warm brioche buns through the top and fill with tender meat slices, coleslaw and drizzle with extra horseradish mayo.

Base recipe: Silver Fern Farms Eye Fillet Steak
Remove the Silver Fern Farms Eye Fillet Steaks from the fridge and packaging. Season with freshly ground pepper and 1 teaspoon of olive oil. Allow to rest at room temperature for 10 minutes. Salt the meat just prior to cooking.

Heat a pan over a medium-high heat and cook the steaks for 3–4 minutes on each side. Transfer to a plate, cover lightly and rest for 5 minutes.

Recipe 1: Fresh Vegetable and Eye Fillet Spring Rolls
Slice cooked eye fillet steaks very thinly against the grain.

Create long strips of cucumber using a vegetable peeler and use them to wrap up slices of steak along with a medley of fresh veges and herbs, such as avocado carrot, radish, mint and coriander, for a fresh take on spring rolls.

Mix soy sauce, mirin, fresh chilli and lemon juice together for a spicy dip.

For a herby dipping sauce, blend coriander, garlic, mirin, rice wine vinegar rice bran oil and sesame oil. Add a pinch of chilli, if you like it hot.

For added texture, sprinkle toasted sesame seeds and chopped peanuts over the spring rolls.

Recipe 2: Seared Eye Fillet Tataki
Create some umami magic to complement thin slices of tender tasty eye fillet with a dressing made of tahini, soy sauce and rice vinegar – add a little wasabi for some zing.

Fresh summer veges, such as blanched thinly sliced green beans, shaved fresh asparagus and podded soy beans are a beautiful green addition to the plate.

Drizzle the dressing over the beef and for extra texture and flavour, sprinkle over some Japanese togarashi powder –  a tasty blend of spices.

To learn more about Silver Fern Farms Grass-fed beef, visit their website here.