Recipes Keywords: steak

Wagyu Sirloin, Goats Cheese, Walnut and Fig Salad

Main courseServes 2

A seriously indulgent salad, this Wagyu Sirloin, Goats Cheese, Walnut and Fig dish from East Yorkshire based Warrendale Wagyu is sure to win over even the most ardent meat eater. Using their award-winning sirloin steak alongside goats cheese and juicy figs, makes a deliciously decedent dinner to enjoy this summer. For more recipe inspiration and to buy their range online visit warrendale-wagyu.co.uk

Tomahawk Steak with Chimichurri Sauce

Main courseServes 2-3

Created by Yorkshire chef Steph Moon, as part of Yorkshire Rapeseed Oil’s Chefs' Collection, this Tomahawk Steak with Chimichurri Sauce recipe is the perfect treat night recipe! Thanks to the marbling, the Tomahawk steak is full of flavour and easy to prepare, whilst the chimchurri sauce, originating from Argentina, add a delicious kick! For more recipe inspiration visit yorkshirerapeseedoil.co.uk

Sirloin Steak with Microgreens Salad

Main courseServes 2

Few things in life are better than a really great British steak and a salad is a great accompaniment in the hot weather. This mixed microgreens salad from the team at West Yorkshire based salad growers WS Bentley is tasty and unique with sweet, slightly spicy and peppery flavours, and can be knocked up in just a few minutes. For more recipe inspiration visit their website www.wsbentley.co.uk  

Yorkshire Blue Beef with Yorkshire Blue and Whiskey Sauce

Main courseServes 4

# Heat 1 tablespoon oil in griddle pan, cook steaks but keep underdone, take out and keep warm. # Put in chopped shallots and cook slowly, do not colour. # Add whiskey and flambé. # Extinguish by adding white wine and reduce by a third. # Add chicken stock and reduce by half. # Add double cream and reduce. # Take from the heat, put diced cheese into sauce and allow to melt. # Meanwhile cut potatoes into quarters diced. # Fry in 1 tablespoon oil and 1oz butter until cooked and golden brown, when cooked, remove most of fat, and rubbed thyme and season. # At the same time melt 1oz butter. # Sweat crushed garlic, add green beans and reheat, season. # Serve the steaks over the green beans. # Pour the sauce over the steaks and potatoes.

Beef with Yorkshire Blue

Main courseServes 4

# Heat 1tbsp oil in griddle pan, cook steaks, keep underdone, take out and keep warm. # Put in chopped shallots and cook slowly, do not colour. # Add Whiskey and flambé. Extinguish by adding white wine and reduce by 1/3. # Add chicken stock and reduce by 1/2. Add double cream and reduce. # Take from the heat, put diced cheese into sauce and allow to melt. # Meanwhile cut potatoes into 1/4's diced. Fry in 1tsbsp oil and 1oz butter until cooked and golden brown, when cooked, remove most of fat, add rubbed thyme and season. # At the same time melt 1oz butter. Sweat crushed garlic, add green beans and reheat, season. # Serve the steaks over the green beans. Pour the sauce over the steaks and potatoes around.

Recipe specially created by Brian Turner

Yorkshire Rib Eye Steak

Main courseServes 4

Pumpkin and Wensleydale mash

# Peel, wash and cut the potatoes. Boil until soft. Drain well. # Peel and de-seed the pumpkin half. Cut into pieces and boil until soft. Drain well. # Mix the potato and pumpkin in a pan and reheat slightly until any excess moisture has been removed. # Mash the potato mix, season with salt and pepper and add approximately 40g butter and 40ml double cream. Mix well to make a nice light mash. # Grate 200g Wensleydale cheese and add to the mash. Leave some cheese to sprinkle over the mashed potato on the plate.

The steaks

# Season the 4 steaks with salt and pepper. # Add a tablespoon of oil to a very hot pan and then place the steaks in it, frying at full heat until they are golden brown, then turn the steaks over and repeat. # Add 50g butter to the pan and cook the steaks for a further minute. # Remove from the pan then place on a tray and finish in the oven at 180°C for 4-9 minutes depending on how you like your steak. Alternatively cook under a hot grill.

Sautéed carrots and squash with mustard grain tarragon sauce

# Peel and slice the carrots then cook in salted water until they are al dente. Check the seasoning and serve with some finely chopped parsley. # Peel the squash and slice. Sauté in a pan with some chopped sage, butter and salt and pepper. # Using the pan with the steak juices inside, add a glass of red wine and reduce down until there is hardly any juice left, approximately 2 tablespoons. # Next add 1/4 pint of beef stock. If you do not have time to make your own this can be purchased from a supermarket as a fresh stock or failing that a stock cube will do! # Reduce again, and by this time your steaks will have been removed from the oven and any excess juices from the tray should be added to the sauce as the steaks rest. # Add a couple of tablespoons of double cream to enrich the sauce, 2 tablespoons of whole grain mustard for the main flavour and 2 tablespoons of chopped fresh tarragon leaves. # Boil for 30 seconds or so until a thick, herby, creamy mustard sauce is obtained. # Season if necessary.

To serve

# Put the steaks on 4 warmed plates. # Place the mashed potato on the plate, sprinkling the excess Wensleydale cheese over the top and pour the sauce around. # Place the squash and carrots on to the plate and serve.

Grilled Steak with Chimichurri Sauce

Main courseServes 6

# Mix all the marinade ingredients together and rub into the meat. # Put this in a plastic bag or covered bowl and into the fridge for anything between 1-24 hours nearer 24 is better! # Take the meat out of the fridge well before cooking, to allow it to come back up to room temperature. # For the sauce, coarsely chop the herbs, and pound together in a pestle and mortar until well mixed, with some of the olive oil to loosen. # Add the rest of the ingredients, including the rest of the oil and season well to taste. # If there's lots of marinade, wipe the excess off and bring the bbq or griddle pan to smoking hot. # Cook the steak to your liking, and make sure you let the meat rest for at least 10 minutes after cooking, just on a carving board, loosely covered in some foil will do it.

Shibden Mill Inn’s Steak and Ale Pie

Main courseServes 6

Preheat the oven to 220°C/420°F/Gas Mark 7. Pour flour into a bowl and season well. Coat the meat with the seasoned flour. Heat half the butter and all the duck fat in a pan and add the meat & mustard seeds. Sear all over until golden brown for about 10 minutes. Add the vegetables, herbs, ale and stocks. Bring to a boil, then cover with a lid and gently simmer for 1 hr or until tender. When cooked, season, add the remaining butter and pour into a pie dish.Brush the edge of the dish with the beaten egg. Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg and cream, place on a tray. Bake in the oven for 30 mins until the pastry is golden brown on top.