Recipes: Donald Russell
Bahn Mi - Vietnamese inspired rare steak sandwich (pictured above)
4 Donald Russell Sirloin SteaksSalt and pepper
2 tbsp sunflower oil, plus enough to coat the steaks
2 tsp white wine vinegar
1 tsp brown sugar
1⁄4 red chili, deseeded and finely chopped
1 shallot, sliced
4 sprigs fresh parsley leaves, chopped
40-60g fresh salad leaves, e.g. rocket, pea shoots and watercress 2 large ciabatta loaves, toasted, cut in half and opened lengthways 1⁄4 cucumber, cut into ribbons
1 small carrot, peeled and cut into ribbons
4 sprigs fresh coriander leaves
Allow the steaks to come to room temperature, pat them dry with kitchen paper and brush them all over with sunflower oil.
Heat a large, heavy-bottomed frying pan or griddle over a high heat. Cook the steaks on one side for 1-2 minutes, turn and cook for a further 1-2 minutes, until nicely coloured on the outside but still rare inside.
Season with salt and pepper and remove to rest in a warm place on a rack, covered with foil, for at least 5 minutes.
BBQ Beef Back Ribs
Serves 4-6
3 Beef Back Racks (whole)
3 tsp salt
Pepper
2 cloves Garlic (crushed)
3 tbsp Lemon Juice
3 tbsp Olive Oil
1Ž2tsp Chilli Powder
BBQ Glaze
2 tbsp Tomato Ketchup
1 tbsp Worcestershire Sauce
2 tbsp Molasses, Honey or Golden Syrup
1 tsp Tabasco
First, pat the racks dry with kitchen paper and cut down between the bones, but not all the way through. Rub the salt all over the racks. Combine the garlic, lemon juice, oil and chilli and brush the mixture over the racks. Cover with foil and leave to marinade in the fridge.
Now prepare the BBQ glaze by combining all the ingredients. Set aside.
Before you cook the racks, allow them to come to room temperature. Barbecue the racks on a gas or charcoal grill over a medium heat for approx. 60-90 minutes. During the last 15-20 minutes, regularly brush the glaze onto the ribs (e.g. every 4 or 5 minutes).
Once cooked, remove from the grill and cover with foil. Leave in a warm place to rest for 10-15 minutes before serving.
Chef's tip
If the weather is too bad for a BBQ, you can cook the ribs in an oven instead. Cook at 180°C/350°F/Gas 4 for 60-75 minutes, and brush the glaze onto the ribs during the last 15-20 minutes as above.
Serve with baked potatoes and sour cream.
Picanha Steak with Chilli, Mango and Lime
Make sure the meat is at room temperature and pat it dry with kitchen paper. In a blender, blitz together 1 fresh mango, 1-2 red chilies, 1-2 tbsp raw cane sugar, and the zest and juice of 1 lime. Add salt and black pepper to taste.
Get your barbecue, griddle or frying pan smoking hot, and brush the steak with oil. Cook the fatty side first – you'll get a delicious smoky flavour as the fat drips on the coals. Follow the 60/40 rule, searing the first side for 60% of its total cooking time, and the remainder on the second side, turning only once. Thisshould take about 15-20 minutes altogether. Use 'the press test' to check it's done. When pressed lightly with your finger, the steak should feel comparable to the fleshy heel of your thumb when you bring the tips of your thumb and middle finger together.
Wrap in foil and sit it at the cooler edge of the BBQ to rest for 25-30 minutes – the longer the better – for the meat to relax and become tender, with evenly distributed juices throughout. Baste with warm melted butter.
Serve sliced across the grain with the fresh mango sauce on the side, and a good glass of red in your hand.
Not easily available at your local butchers, Picanha can be ordered from Donald Russell as 'Tafelspitz' – the cut which Hungarian immigrants brought to Brazil, sparking the popularity of Picanha as a cut. Simply call 01467 629666 or go to www.donaldrussell.com to have this delicious and unusual steak cut delivered conveniently frozen, direct to your door on a day that suits you.