The Humble Meat and Veg Recipe Leveled Up
Meat and two veg is typically a British term and is a main course served up in the home or pub. I created this recipe to include the ultimate way to cook a steak, crispy spuds and a super flavorful broccoli salad. All the good things in one meal and it will keep the gym junkies and health conscious happy, as it has high protein and relatively low saturated fat.
The Humble Meat and Veg Recipe Leveled Up
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
Australian
Author:
Johnny “Cooked” Austin
Servings
4
This is one of my ultimate steak dinners, as it has bags of flavour, texture and isn't bad for you! You can even slice up the steak and have a banging stir fry.
This is my way to cook the perfect steak as it has everything going for it.
- dry brined for maximum flavour penetration
- seasoned with a complex bbq rub for bags of flavour, but light enough coating so it doesn't overpower the steak
- smoked and grilled over a wood fire
- seared using the Flip Like a Maddog method (FLM) to ensure edge to edge pink centre
- reverse seared to ensure bulk heat when served
Ingredients
Broccoli Salad
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1x full head broccoli with stem removed
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¾ cup peeled edamame
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60g goats cheese crumbled up
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¼ cabbage sliced super thin
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6x mint leaves sliced thinly
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6x capers chopped
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½ cup Green Goddess sauce (mixed in with the capers)
Steak
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4x 40mm thick sirloin steaks
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enough table salt to lightly cover all sides of each steak
-
AlphaBlokes Daddy’s Dust or Backyard BBQ Rub
Roast Spuds
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Approx 2 spuds per person diced
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table salt
-
Chicken & Chips to season
Directions
Broccoli Salad
breakdown broccoli into small pieces then slice thinly
if you have a mandolin, slice the cabbage with this
mix all the salad ingredients except the dressing blended with capers. Bang the salad into the fridge until ready to serve and mix dressing in at the same time
Roast Spuds
Bang the spuds into a pot, cover with water and add ½ tsp salt. Boil them until you can push a fork through with very little resistance
then drain the water and place pot with potatoes back on low heat until all the moisture has been cooked off
its at this point you can place them off to the side and cook in the air fryer approximately 25 mins from the end of your steak cook. When you do finish them off in the air fryer, cook until golden and crispy then season with Chicken & Chips Rub
The Ultimate Steak
minimum of 6 hours, but preferably 24 hours prior, sprinkle table salt on all sides of the steak to dry brine, place on a wire rack and into the fridge. This allows flavour penetration, better crust formation and improve tenderness by denaturing the proteins. Just remember not to go heavy handed with the salt.
depending on your smoker, start it up 2 hours before you plan on eating. My large offset smoker takes approximately 1 hour to fully preheat and get the smoke levels where I want it. I then allow approximately 1-1.2 hours to smoke and sear the steaks.
during this time season the steak with Daddy’s Dust or Backyard BBQ
now once your smoker is sitting at around 120C/250F, bang the steaks on with fat cap facing the hotter side and smoke until your internal temp is 43-44C
then remove and rest on a wire rack loosely covered with foil or butchers paper for 10 mins. During that time stoke up your fire, hot plate etc for searing.
I seared my steaks over the ironbark fire. Flip every 30 seconds, searing each side 2-3 times. Remembering that you should have had the spuds in the air fryer, pull the steaks off and serve with your sides.
Recipe Video
@aussie_qbbq Cooking for family and friends is what it’s all about. My favourite way to cook a steak: - dry brined sirloin and eye fillet for min 6 hours with fine salt - about an hour out from cooking time I fired up the offset smoker with QLD ironbark and @Heat Beads lump charcoal - seasoned the steak lightly with @alphablokespodcast Daddy’s Dust - smoked until internal temp hits 43C - remove and loosely cover, then rest for approx 6-10 mins. In that time I threw preheated ironbark splits on the fire ready for searing - seared each side 2-3 times for 30 seconds at a time - you can make a compound “butter” with tallow, roasted garlic and chives. Then slice and add to the steak as it comes off the fire #reversesear #steak #cooking #familymeal #woodfired ♬ original sound - teeharpo
