Five Ways to Serve Steak This Summer

Looking for some inspiration on how to serve your steak this summer? Here's 5 simple serving suggestions that add an extra element to your dish whilst letting the quality of the meat shine through. Find your favourite steaks here.

Steak with miso & Soy

Ingredients:

• 1 tbls. Miso paste
• 2 tbls. Balsamic
• 2 tbls. Honey
• 1 tbls. Light soy
• 2 tbls. Kecap Manis

• Whisk the ingredients together into a smooth sauce then brush the steak pre cooking, grill the steak to your liking, then slice thinly and serve with rice noodles, finely sliced ginger, spring onions and slithers of red chili and drizzle the remaining sauce over the steak.

Steak 'natural'

Ingredients:

• Sea salt
• Black pepper
• Unsalted butter
• Unwaxed Lemon
• Parsley
• Shallot

To serve:

• Season the steak liberally with sea salt then grill to your liking; finish with a generous knob of butter, sprinkling of cracked black pepper, a squeeze of lemon and a petit salad of parsley and finely chopped shallot.

Steak with ripe tomatoes & horseradish

Ingredients:

• Sea salt
• Black pepper
• Vine ripe cherry tomatoes
• Spring onion finely sliced
• Loose yoghurt
• Horseradish cream
• Unwaxed Lemon
• Olive oil
• Sugar

To serve:

• Season the steak liberally with sea salt then grill to your liking; for the salad simply cut the tomatoes in half and season with salt and pepper, then add a splash of olive oil and a little lemon juice and sliced spring onions.
• For the dressing stir a little creamed horseradish through the yoghurt, finish with a squeeze of lemon and a pinch of sugar.
• Slice the steak against the grain and serve with the salad.

Steak with blue cheese salad

Ingredients:

• Sea salt
• Black pepper
• Roquefort or Gorgonzola cheese
• Mixed salad leaves
• Shallot finely diced
• Dijon mustard
• Sherry vinegar
• Cold pressed Rapeseed oil

To serve:

• Season the steak liberally with sea salt then grill to your liking.
• For the dressing whisk together 1 tbls. vinegar with 3 tbls. oil, a teaspoon of mustard, a splash of water, then fold through the shallot.
• Slice the steak against the grain and serve with the salad leaves dressed with the vinaigrette and nuggets of blue cheese.

Steak with a quick red wine sauce

Ingredients for the sauce:

• A few thyme leaves
• 2 tsp. red onion marmalade
• 2 tsp. red wine vinegar
• 250ml full bodied red wine
• 250ml rich beef stock
• 10 g cold, diced butter
• 1 tsp. corn flour mixed with a little cold water (optional)

Method for the sauce:

1. Add vinegar, marmalade and boil together.
2. Add the red wine and reduce to a syrup.
3. Add the beef stock and simmer, reducing by half then thicken slightly with a little cornflour.
4. Slowly whisk the cold butter into the sauce until fully emulsified.

Ingredients to serve:

• 4 banana shallots peeled and 2 king oyster mushrooms cut in half wrapped in foil with a teaspoon of duck fat or oil and a pinch of salt, then bake for 45 minutes @180°C.
• Bunch fresh watercress.

To serve:

• Season the steak liberally with sea salt then grill to your liking.
• Remove shallot and mushroom from foil then sear over a high heat to caramelise, serve with the sliced steak, red wine sauce and a fresh peppery watercress salad.