STEAKS

YOUR PERFECT GUIDE TO COOKING STEAKS

FREE GUIDEFrom your

expert local butcher

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STEAKS

CONTENTSCUTS .......................................................................6

COOKING ..............................................................8

SCOTCH LAMB STEAKS WITH SPICY COUSCOUS ...................................12

SCOTCH BEEF KEBAB .......................................14

SCOTCH BEEF WITH BROCCOLI STIR-FRY .....16

SCOTCH BEEF STEAK WITH PEPPERCORN SAUCE ..............................18

QUICK SCOTCH BEEF THAI GREEN CURRY .. 20

SCOTCH LAMB AND TZATZIKI PITTA ............. 22

SCOTCH BEEF FILLET STEAK WITH PUY LENTILS ............................................ 24

CRISPY SCOTCH BEEF IN BEER BATTER ........ 26

SPICED SCOTCH LAMB WITH SPINACH ........ 28

SIDES ................................................................... 30

LEFTOVERS ........................................................ 34

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Busy lives call for tried and tested, quick and easy recipes. Scotch Beef PGI and Scotch Lamb PGI steaks are the perfect solution when you need to make it quick, fresh and nutritious.From delicious mid-week meals to a speedy fix after a busy day, there are recipes to treat yourself to or share with family and friends.

Your butcher is a knowledgeable and highly skilled member of the Scotch Butchers Club and will be able to advise and supply the ideal steak cut prepared just as you want it.

INDONESIAN CHILLI LAMB

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When you see the Scotch Butchers Club logo in your local butcher you can buy, cook then enjoy eating Scotch Beef PGI and Scotch Lamb PGI with confidence.They source from selected quality assured, high welfare farms and belong to a club of expert butchers ensuring the very best for you.

Their expertise, knowledge and craftmanship will enable you to make an informed choice and provide inspiration to try something different – it might just become a new favourite. Ask for recommendations on cuts or cooking – it’s their specialist subject and they take pride in making sure you’re happy.

Locally Sourced and Quality Assured You can be sure when you buy Scotch Beef PGI and Scotch Lamb PGI that it is the genuine article.

Sourced from trusted farms in Scotland, produced with care at every step and supported by world-leading quality assurance schemes - from farm to processor. Animal welfare is a priority in our standards which are supported by independent audits.

Visit our new and improved website scotchkitchen.com for more information and recipe inspiration.

QUALITY

“Scotch Beef and Scotch Lamb are renowned for outstanding quality and exceptional taste.”

BEEF STIR-FRY

THE BEST

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Beef CutsSirloin – Classic, tasty and tender with good marbling (see page 7). Perfect with a creamy peppercorn sauce.Ribeye – The chef’s favourite, well-marbled, tender and flavoursome. Delicious with a rich, tangy sauce.Minute – Comes from a variety of cuts (flank, loin or rump). Quick, versatile and tasty – the original fast food. Perfect in a sandwich or stir-fry. Rump – Also known as Popeseye in Scotland, rump has both texture and flavour.Featherblade – Named because it resembles the quill of a feather. When trimmed out and cut with the grain (the direction of visible fibres), it is lean, with a bit of texture and lots of flavour.

Fillet – Lean, succulent and tender, meltingly soft to taste – suits quick cooking in a very hot pan.Hanger – A cut from the flank with lots of texture and big flavour. It must be cooked very hot and quick and served rare to medium rare. Bavette – Similar to hanger (from the flank) it has a full, rich flavour and needs very quick cooking. Best cut across the grain.T-bone – Sirloin on the bone with fillet attached to the underside. Take care when cooking as the fillet will cook faster than the sirloin.

Lamb CutsLeg steaks (gigot) – Perfect for quick cooking, steaks can be grilled/pan fried whole or cut into strips for a stir-fry.Shoulder steaks – Ideal diced, marinated and skewered for the BBQ or grill.

Chump (rump) and loin steaks - A quick cook cut. The loin can be very lean.

CUTS

MarblingA well-marbled steak is more flavoursome.The thin streaks of pale fat “flecked” between the red fibres of the muscle are known as marbling. It has a beneficial effect on the juiciness and flavour of a steak, helping to keep moisture in the meat, melting as it cooks. Marbling in meat varies between breeds of cattle as well as individual cuts, ribeye is generally a well marbled cut.

TONIGHT

facebook.com/scotchkitchen @Scotch_Butchers thescotchkitchenFor more inspiring ideas visit scotchkitchen.com

Here are a selection of Scotch Beef PGI and Scotch Lamb PGI steak cuts, some well-known, others may be new to you. For more information ask your butcher or visit scotchkitchen.com

COOKING

COOKING The best way to cook a great steak: on the grill, barbecue, in a frying pan or griddle pan with the surface searingly hot, the hotter the better, this will form a perfectly seared exterior.

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TOP TIPS• Remove steaks from the fridge

at least 15 minutes before cooking to allow the meat to come to room temperature. This will enhance their tenderness after cooking.

• Always preheat the grill or pan before starting to cook the steak.

• Pat with kitchen paper to ensure steaks are dry before rubbing with oil on both sides and then season with salt and black pepper. Try using groundnut oil as an alternative to other oils as it can withstand high temperatures without burning.

Don’t over handle the steak when cooking. Try to limit turning to only once – halfway through cooking. Finally, allow the meat to rest for at least 3 minutes after cooking.

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The easiest way to test how cooked your steak is, is to press on the meat with your fingertips. Press on the meat here and there while it cooks and compare the feeling of the meat with the following finger test. Practice makes perfect!

BLUE 1 MIN EACH SIDE

100% brown throughout Internal temp: 77°C+

Seared outside, 25% pink centre Internal temp: 63–68°C

Seared outside, 50% red centre Internal temp: 57–63°C

Seared outside, 75% red centre Internal temp: 30–51°C

Seared outside, 100% red centre Internal temp: 10–29°C

RARE 2½ MINS EACH SIDE

MEDIUM 4 MINS EACH SIDE

WELL DONE 6 MINS EACH SIDE

MED/RARE 3 – 4 MINS EACH SIDE

Timings are approximate, based on a 2.5 cm thick sirloin steak.

YOUR WAYCOOKING

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RUMP STEAK SALAD

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INGREDIENTS4 Scotch Lamb PGI rump steaks (150g each)250g couscous75g sultanasGrated zest from ½ lemon400 ml vegetable or chicken stock (at boiling point)1 tbsp harissa paste*1 tbsp olive oil2 tbsp coriander leaves, roughly choppedYogurt and a wedge of lemon to serve

*If you don’t have harissa use tomato purée and chilli sauce

QUICK & EASY

SCOTCH LAMB STEAKS WITH SPICY COUSCOUSSERVES: 4 PREP: 5 MINS COOK: 10 MINS

METHOD1. Prepare the couscous by tipping

it into a heat-proof bowl with the harissa, sultanas, lemon zest and pour over the hot stock, stirring with a fork. Cover and leave for 10 minutes while the stock is absorbed.

2. Season the lamb steaks and rub them with the oil, heat the pan and cook the meat over a high heat turning often to cook evenly, for about 8 minutes in total. Allow the meat to rest for 5 minutes or so.

3. Stir the couscous again and break up any lumps with a fork. Sprinkle some chopped coriander over the couscous and serve with the steaks, a small bowl of yogurt and a wedge of lemon to squeeze over.

Lamb is a rich source of nutrients. A ‘source of ’ or ‘rich source of ’ are approved health claims under the EU health claim regulation (Regulation (EC) No 1924/2006). Find out more at scotchkitchen.com/nutrition-health

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NUTRIENT RICH

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INGREDIENTS600g Scotch Beef PGI bavette or sirloin steak, trimmed and chopped into 3cm cubes 2 tsp allspice2 tsp smoked paprika2 tsp garlic granules1 tsp celery salt ½ tsp grated nutmeg

80 ml rapeseed oil2 peppers, chopped into 3cm chunks 2 red onions, chopped into 3cm chunks250g couscous15g fresh coriander, finely chopped Sea salt and black pepper

METHOD 1. To make the kebabs, in a large

bowl mix the allspice, smoked paprika, garlic granules, celery salt, nutmeg and rapeseed oil together. Season with a pinch of salt and black pepper.

2. Add the beef chunks and mix well - ideally let the marinated beef rest for 2 - 3 hours before cooking.

3. Thread the beef and vegetables on to the skewers alternating pieces of beef and vegetables until all the ingredients are used.

4. Grill on a medium to high heat for 12 minutes. Turn the kebabs once while grilling.

5. While the kebabs are cooking make the couscous following the on-pack instructions. Mix through the chopped coriander and season to taste.

6. Serve the couscous in a bowl or plate and lay the kebabs on top.

TIP 8 x wooden or metal skewers. If using wooden skewers soak in water for 40 minutes ahead of cooking.

SCOTCH BEEF KEBAB SERVES: 4 PREP TIME: 20 MINS COOK: 12 MINS

QUICK & EASY

QUICK & EASY

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SCOTCH BEEF AND BROCCOLI STIR-FRY SERVES: 4 PREP: 5 MINS COOK: 25 MINS

QUICK & EASY

INGREDIENTS600g lean Scotch Beef PGI rump steaks, thinly sliced30 ml rapeseed oil - plus extra to fry the steaks, approx 1tsp1 large red onion, thinly sliced 1 large clove garlic, thinly sliced 15g piece fresh ginger, peeled and thinly sliced 1 tsp Chinese five spice powder20 ml light soy sauce2 tsp oyster sauce (or substitute with a dessert spoon of Worcestershire sauce)20g tomato purée Juice of 1 lemon 50 ml sherry or white wine (or substitute with 25 ml white wine vinegar) 150g tenderstem broccoli, thinly sliced

METHOD1. Heat the oil in a wok and fry the

red onion, garlic and ginger for a couple of minutes.

2. Add the five spice, soy sauce, oyster sauce, tomato purée, lemon juice and wine or sherry. Cook for a minute then transfer to a bowl.

3. Put the broccoli into a bowl, cover with boiling water and leave for 10 minutes.

4. Heat the remaining oil in a wok. Add the rump steaks and cook for 6 - 7 minutes until browned.

5. Drain the broccoli and add to the wok along with the red onion mix. Heat gently for a few minutes until heated through.

6. Serve with rice or noodles.

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HIGH IN PROTEIN

Beef is naturally rich in protein. A ‘source of ’ or ‘rich source of ’ are approved health claims under the EU health claim regulation (Regulation (EC) No 1924/2006). Find out more at scotchkitchen.com/nutrition-health

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QUICK & EASY

Lightly salt the fatty edges of the steaks and sear by holding the two steaks together with tongs and placing on a very hot frying pan until browned and exuding some fat.Manoeuvre the steaks, still together, till the edges are brown all around, then in the rendered

fat sear the two separate steaks on both sides until done to your liking.Set the steaks aside in a warm place while you make the sauce.If you want to save washing up, blot up any excess fat from the pan with kitchen paper and re-use it, alternatively you can use a small pan to make the sauce.

SCOTCH BEEF STEAK

WITH PEPPERCORN SAUCE SERVES: 2 PREP: 10 MINS COOK: 15 MINS

INGREDIENTS 2 Scotch Beef PGI ribeye or sirloin steaks, approx 200g each25g unsalted butter2 - 3 tbsp green peppercorns from a jar in brine

1 - 2 tbsp brandy1 clove garlic, crushed with a little salt 2 tsp Dijon mustard100 ml whipping cream1 tbsp finely chopped parsley

Melt the butter in the panuntil it is foaming.

Add the brandy and stir together to deglaze the pan,

then stir in the mustard and cream.

Continue to cook, stirring, until you achieve a nicely thickened sauce that will coat the back of a spoon.

Add the drained peppercorns and crush slightly with the back

of a wooden spoon. Add the garlic.

Stir in the parsley. Serve the steaks on warmed plates with the

sauce spooned over or on the side.

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STEP BY STEP

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QUICK & EASY

QUICK SCOTCH BEEF THAI GREEN CURRY SERVES: 2-3 PREP TIME: 10 MINS COOK: 15 MINS

METHOD1. Heat the oil in a wok or shallow

pan and stir-fry the steak for 2 minutes to brown, then remove to a plate and set aside.

2. Add the curry paste and 1 tbsp of the coconut milk and stir over a gentle heat for 2 minutes before stirring in the remaining coconut milk. Bring almost to the boil then add the steak and chilli, if using, simmer for another 2 minutes. Add the contents of the herb sachet and cook 3 minutes more.

3. Finally stir in the spinach, fish sauce and lime juice until the spinach is wilted.

4. Remove from the heat, spoon over the coconut cream, if using, sprinkle with torn coriander leaves and a couple of chilli slices.

5. Serve with plain boiled rice and some Thai prawn crackers if you like.

INGREDIENTS400g Scotch Beef PGI sirloin steak, trimmed and cut into thick strips2 tbsp groundnut oilThai Green Curry Kit (including: Thai green curry paste, coconut milk and herbs)1 green chilli, finely sliced (if you like it hot)

Handful of baby spinach leaves1 tbsp Thai fish sauceJuice of ½ a lime2 tbsp coconut cream to finish (optional)Lime wedges to serve

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SCOTCH LAMB AND TZATZIKI PITTA SERVES: 4 PREP: 10 MINS COOK: 15 MINS

QUICK & EASY

INGREDIENTS 600g Scotch Lamb PGI leg steaksJuice of 1 medium orangeJuice of 1 limeJuice of 1 lemon30 ml soy sauce1/2 tsp chilli flakes1/2 tsp ground cumin1/2 tsp garlic powder1/2 tsp ground ginger 1/2 tsp ground black pepper 1 little gem lettuce, shredded1 red onion, thinly sliced4 pitta breads120g reduced fat Greek yogurt1/3 cucumber peeled, deseeded and grated1 tsp dried mint4 kebab skewers

METHOD1. Chop the lamb steaks into

chunks and put into a bowl.2. Pour the orange and lime juice

over the lamb along with the soy sauce.

3. Sprinkle over the chilli, cumin, garlic and ginger and mix well.

4. Allow to marinate for 10 minutes or longer if you have time.

5. Remove the lamb from the marinade and divide between the skewers.

6. Grill or BBQ for 15 minutes – turning as they cook.

7. For the tzatziki – mix the dried mint, cucumber and yogurt in a bowl and mix well.

8. Grill the pittas – split in half, divide the lettuce and red onion between the pittas.

9. Top with the lamb, pour over the lemon juice and serve alongside the tzatziki.

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MIDWEEK

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SPECIAL

SCOTCH BEEF FILLET STEAK WITH PUY LENTILS AND TOMATO CONFIT SERVES: 2 PREP TIME: 15 MINS COOK: 30 MINS

QUICK CONFIT TOMATOES2 vines of cherry tomatoes100ml rapeseed oil1 tbsp honeyJuice from one lemonSeasoning

(plus extra for the confit)

TIPYou can buy tomatoes preserved and bottled in oil.

METHOD1. Cook the lentils in unsalted

boiling water for about 30 minutes or until tender then drain.

2. Meanwhile heat the oil in a shallow pan, fry the shallot for a minute or two before adding the aubergine, stir quickly so that the aubergine takes up the oil evenly and cook gently for about 8 minutes until the vegetables start to soften then add the courgette and mushrooms and cook for a further 4 or 5 minutes until all are tender. Remove from the heat and add to the drained lentils once they are ready.

3. Whisk together all the dressing ingredients and stir into the lentil mixture.

4. For the tomatoes, heat the oil with the honey and lemon juice, season well. Once the oil is warm place the tomatoes in and cook on a low heat for about 10 minutes. Skim off any residue from the surface.

5. While the tomatoes are cooking, heat a griddle pan over a high heat, lightly rub the steaks with a little oil and seasoning and place on the griddle, reduce the heat to medium and allow about 2 minutes each side for rare or 3 for medium.

6. Serve each steak sliced in half, on top of the lentils with a spoon of the tomato confit and some baby salad leaves or lightly steamed fine French beans.

INGREDIENTS2 Scotch Beef PGI fillet steaks (150g each), lightly seasoned100g puy lentils1 shallot, finely diced1 small aubergine, cut in small dice1 medium courgette, cut in small dice6 chestnut button mushrooms, thinly sliced2 tbsp olive oil plus extra for the steaks

FOR THE DRESSING2 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 1 tsp honey, 1 small garlic clove (crushed), 1 tbsp coriander leaf (finely chopped)Baby salad leaves and fine French beans to serve

SPECIAL

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CRISPY SCOTCH BEEF IN BEER BATTER SERVES: 2 PREP: 10 MINS COOK: 15 MINS

INGREDIENTS450g Scotch Beef PGI rump steak100g self-raising flour2 tsp mustard powder150 ml beer or lager1 tsp fine sea salt and pepperVegetable oil for deep fryingTomato ketchup to serve

METHOD 1. Trim the steak of all fat and

slice into 1cm strips. In a shallow bowl mix 1 tbsp flour with the mustard and a little salt and pepper.

2. Put the remaining flour and salt in a small mixing bowl, make a well in the centre and gradually whisk in the beer to make a smooth batter.

3. Heat a pan with about 5-6cm of oil to 180°C. Toss the steak slices into the mustard flour and shake off any excess, then dip each slice into the batter and cook in the hot oil for about 3 minutes until crisp and golden brown, not more than 5 or 6 pieces at a time.

Remove with a slotted spoon and drain on a baking tray lined with plenty of kitchen paper. Keep them warm while you cook the rest, making sure that the oil reaches 180°C before adding the next batch.

4. Serve in a bowl freshly lined with absorbent paper and a pot of ketchup for dipping.

SPECIAL

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ENTERTAINING

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SPECIAL

SPICED SCOTCH LAMB WITH SPINACHSERVES: 4 PREP TIME: 10 MINS COOK: 20 MINS

INGREDIENTS4 Scotch Lamb PGI leg steaks (120g each)2 tbsp tomato purée1 mild red chilli and 1 clove garlic, peeled or 2 tbsp chipotle chilli paste500g baby new potatoes200g baby spinach leaves30g butter or 2 tbsp olive oilSalt and pepper

METHOD1. In a small bowl mix the tomato

purée with the chilli and garlic, both grated on a fine grater and season with a pinch of salt. Spread this paste all over the steaks and set aside while you cook the potatoes in boiling water.

2. Preheat the grill to a high setting and cook the steaks for about 3-4 minutes on each side or until done to your liking.

3. When the potatoes are thoroughly cooked, drain well and shake the pan hard so that the potatoes split and release some steam. Squash them slightly with a fork. Add the butter or oil and return to the heat, add the spinach to the potato pot a handful at a time until it has wilted, season and serve with the spicy lamb.

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PAPRIKA POTATOESServes: 2-34 medium potatoes, peeled and cut into 2cm cubes1 tbsp vegetable oil1 tsp paprika or sweet smoked paprikaSalt

Tip the diced potatoes onto a baking tray, sprinkle with the oil and salt and toss through with your hands. Shake to spread the potatoes into a single layer and dust with the paprika. Cook in a hot oven for 15 minutes until tender and golden.

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SIDES

ON THE SIDE

The best steak is often the simplest, here are some accompaniments to go with your beef or lamb steak dishes. For more recipes and ideas, visit scotchkitchen.com

CARAMELISED ONIONS Delicious with beef steaksServes: 43 medium red onions, peeled and finely sliced25g unsalted butter2 tbsp olive oilPinch of saltGood pinch of sugar

Fry the onions in the butter and oil and over a gentle heat until transparent and soft (6 minutes) then sprinkle on the salt and sugar and continue cooking, stirring from time to time until golden and sticky and beginning to crisp at the edge.

CREAMY PESTO A speedy steak sauceServes: 22 tbsp half fat crème fraîche2 tbsp semi-skimmed milk1 tbsp red or green pesto from a jar4 olives, pitted and chopped1 tbsp fresh basil, roughly chopped

While the cooked steaks are resting, use the same pan and add the crème fraîche, milk and pesto and heat gently for a minute. Stir through the olives and fresh basil.

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LAMB LEG STEAK SKEWERS

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ROSEMARY AND LIME BUTTER Great with lamb steaks Serves: 225g butter, softened2 tsp fresh rosemary leaves, chopped1 lime, grated zest

Mix the butter with the rosemary and lime zest. Place a spoonful of butter onto cooked steaks.

THYME AND GARLIC BUTTER Try with beef or lamb steaks Serves: 225g butter, softened2 tsp fresh thyme leaves, chopped2 cloves roasted garlic

Mix the butter with thyme and roasted garlic. Place a spoonful of butter onto cooked steaks.

SIDES

TOMATO SALSA A fresh accompaniment with steak dishes Serves: 42 tomatoes, chopped½ onion, finely chopped¼ cucumber, chopped1 tsp white wine vinegar1 tsp olive oil1 tsp lemon juice

Mix all the chopped ingredients together. Add the vinegar, oil and lemon juice. If you like it hot, add a sprinkle of fresh chillies or chilli flakes.

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MINT SAUCE Always great with lamb Serves: 2A large handful of fresh mint leaves1 tbsp sugar½ tsp salt75ml cider or malt vinegar

Finely chop the mint and scrape it into a small bowl, sprinkle the sugar and salt onto the mint and squash it all together firmly with the back of a spoon to make all the juices run from the mint into the sugar. Add the vinegar and stir together well.

FRESH

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Portion too big? Here’s a few simple ideas to use up any steak leftovers:

Chilli wraps – slice the steak thinly and fill the wrap with red and yellow pepper slices, mild chilli mayo (chilli sauce and mayonnaise) and crunchy strips of romaine lettuce or mixed salad leaves.

Steak and veggie pasta bake – leftover steak sliced thinly, a jar of ratatouille and some cooked pasta shells or spirals. Mix all together and top with grated cheese and bake until piping hot all the way through.

Sandwiches – make a decadent sandwich with beef or lamb leftovers, finely slice the steak and simply add a dollop of creamy horseradish and crispy lettuce to go with beef steak. Mustard (wholegrain, Dijon or English) mixed with a little mayonnaise and sliced tomatoes work with leftover lamb steak.

Soup – Add chopped beef or lamb steak to a basic soup made with vegetables and broth mix, perfect for lunches.

Lunch in a jar - see scotchkitchen.com for the beefy noodle recipe.

GO FURTHER BEEFY NOODLE JAR

BEEF AND BARLEY SOUP

STEAK SANDWICH

LEFTOVERS