Recipes to Beef Up Your BBQ

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Recipes to Beef Up Your BBQ

Congratulations to the winners and runners up to our #BEEFUPYOURBBQ recipe contest!

We joined forces with Char-Broil for chances to win a Gas2Coal 2.0 BBQ and Beefsteak Club wine.

The brief was simple.

Create a mouth-watering recipe to pair with our Beefsteak Club Malbec.

The competition was fierce, with plenty of delectable dishes to choose from. Instagram influencer and grill master Hilary, of @BBQLads, had the not so easy job of judging the entries.

It was tough. To help pick winners from the reams of tasty recipes, he decided on this criteria to keep in mind while judging:

“I imagined the environment whilst enjoying the recipe, a warm summer evening in a garden with a few friends or family. The guests are casually sitting and talking whilst enjoying a glass of Beefsteak Malbec. I was looking for a recipe that was memorable to guests, perhaps with a little twist, an interesting ingredient or technique that elevated the recipe.”

Thus, the cooks that caught Hilary’s eye… in no particular order:

GRAND PRIZE WINNER – @dani.mack22 (Instagram)

BBQ Brazilian Picanha Steak with Chimichurri

What Hilary had to say: “They had me at Picanha… perfect steak for sharing at a BBQ!”

@dani.mack Pichana

Ask for a top sirloin cap at the butchers. Pat dry and Season well with coarse sea salt and pepper … and then cook placing fat side down on the charcoal grill for 5- 7 minutes searing the steak and then turn and sear for another 3 minutes … steak should have a nice crisp crust but it’s so tender … it’s the fat that gives such a special taste. We love cooking alfresco on the bbq is our favourite way to cook!

For the sauce
2 shallots
I bunch of chives
1 red chilli
1 green chilli
3 plum tomatoes
1bunch corrainder
Chives
Olive oil
Lime juice
Salt and pepper to taste .

Finely chop and mix all the vegetable ingredients together… then slowly stir in the olive oil to bind .
Once the steak has rested and cut you spoon over the steak, serve with a lovely summer salad ( unfortunately we were so eager tucking into this delicious steak … we forgot to take a photo of the steak with the sauce and salad … too busy washing it down with delicious red wine 🍷😂)

GRAND PRIZE WINNER – Karen Weedon (email entry)

Beef it Up Beef & Beetroot Burger

What Hilary had to say: “beetroot is such an underrated ingredient and works well with BBQ”

Ingredients

Best quality BEEF mince

3 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

2 raw beetroots, peeled and grated

2 carrots, peeled and grated

4 spring onions, thinly sliced

1 large free-range egg yolk

3 tbsp finely chopped fresh coriander

sea salt and freshly ground black pepper

Heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables.

In a big bowl mix with the mince, egg yolk, coriander and salt and pepper.

Make and shape into burger patties.

Put on the BBQ!

I added a slice of Monteray Jack cheese, sliced grilled aubergines, caramelised red onions and red peppers to my burger and toasted it with a toasted brioche bun

GRAND PRIZE WINNER – @melcrum19 (Instagram)

Ribeye Steak Burger with scallops and Wasabi mayo

What Hilary had to say: “take my money and hand me one now”

A tasty BBQ steak burger with a difference and perfect for accompanying a delicious bottle of Beefsteak Club Malbec!

My recipe is to use a round sized ribeye steak, seasoned with sea salt and black pepper, BBQ’d to medium-rare, 2 king scallops barbecued for 1
Minute each side, topped with wasabi Mayo (1tsp wasabi paste mixed into 2tbsp of mayonnaise), a sprinkle of sesame seeds, a handful of garden lettuce, 1/ 2 sliced avocado and 1 slice of a beefsteak tomato, build your steak burger and serve in a bbq grilled brioche bun.

Delicious!

RUNNER UP – @carmyb (Instagram)

BBQ Baked Camembert with Chopped Dates

What Hilary had to say: “this is a lovely BBQ dish, perfect with a glass of Malbec”

A simple bbq baked Camembert with chopped dates. The oily deliciousness washes down perfectly with @beefsteakclubwines Malbec.

Opt for a Camembert in a wooden box. Remove wrapping and place back in the box putting the lid underneath. Score the Camembert with a big star and sprinkle chopped dates, I use packet ones already chopped. You may prefer to use a different topping. Parcel up in foil, scrunching the edges and place on the bbq for about 25 minutes until gooey.

Serve with warm flatbread or baguette and caramelised red onion chutney and of course Beefsteak Club Malbec.

RUNNER UP – Chiara Pinto (email entry)

Barbecued Pork Chops

What Hilary had to say: “the spices in here sound wonderful”

We love to pair Beefsteak Club Reserve Malbec with barbecued pork chops, not as classic as steak, but we love how the smokiness of the Reserve complements the smokiness from the grill.

The marinade we use is 1 tsp ground coriander, 1 tsp cumin (we’re Goan we like spice and Malbec can take it!) half a teaspoon of black pepper (to pick out the black pepper notes in the wine), 1tsp smoked paprika (to enhance the smoke from the BBQ) 1tsp kecap manis (sweet soy sauce).

Use 1 tsp of rapeseed oil to bring it together into a paste, massage into chops and leave overnight (or as long as you can bear!)

‘NOW THIS IS NOVEL’ SPECIAL COMMENDATION – @curleejo (Instagram)

Steak Nachos with Black Beans

What Hilary had to say: “a great way to share steak, just make sure everyone has their fair share”

2 cloves garlic
2 tsp cumin seeds
Tin black beans – rinsed
4 spring onions, chopped
Large Bag salted tortillas
250g cheese (I used mozzarella and Monterey Jack)
400g steak of choice
Small Bunch coriander, chopped
Optional Jalapeños

Add oil to a frying pan set directly over the fire. Fry the garlic and cumin seeds for a few minutes. Add the beans and cook for about 8 minutes, squishing them as they cook. Transfer the beans to a bowl with the spring onions and most of the coriander.

Add a third of the Tortillas, to the pan, then a third of the bean mixture, a handful of cheeses and jalapeños, repeat with another two layers. Put the pan onto the grill bars with the lid on, for about 10 minutes until the cheeses melt.

In the meantime cook the steak over the fire, how you like it.

Slice the steaks and pile them on top of the nachos. Sprinkle more jalapeños and coriander. Serve with guacamole, sour cream and a glass of @beefsteakclubwines Malbec 🍷♥️🥩

RUNNER UP – @jimrad (Instagram)

Big Kahuna Burger

What Hilary had to say: “sensational with a slice of pineapple in it!”

Check out my “Big Kahuna Burger”

Two beef patties, grilled pineapple, topped with crispy bacon and ketchup/Mayo mix.

“That is a tasty burger!”

‘NOW THIS IS NOVEL’ SPECIAL COMMENDATION’ – Mhairi – Clare Meek (email entry)

Wine Poached Sausage

What Hilary had to say: “might not make the menu with Alain Ducasse, however, I reckon you’d have Tom Kerridge thinking…”

So, this is a simple BUT delicious recipe we have used for years. You get tinfoil and add a sausage and roll and twist the ends.

I like a flavoured sausage like a mozzarella and a smoked tomato sausage, but you can use whatever you prefer. Then you add some red wine to the foil package and tighten it up. Add it to the BBQ and the sausage cooks but also poaches in the red wine giving it an AMAZING FLAVOUR!

RUNNER UP – Tanner Gibbins-Klein (email entry)

BBQ Steak Kebabs

What Hilary had to say: “a guaranteed crowd-pleaser “

Ingredients:

2 sirloin steak

1 red bell pepper

1 yellow bell pepper

1 red onion

6 cherry tomatoes

1 tbsp Soy sauce

1 tbsp Balsamic vinegar

1 tbsp olive oil

2 tsp smoked paprika

2 tsp ground black pepper

BBQ safe skewers (metal, bamboo or wood – if using bamboo/wood, presoak in water before using)

Method:

Cut sirloin steaks and bell peppers into 3cm cubes

Cut the red onion into wedges (approx. 6 wedges from 1 medium onion)

Slide skewers through cubes of sirloin, pepper, onion and cherry tomato, alternating until the skewer is full (leave some empty space at the bottom to use as a handle)

Make the marinade using soy sauce, balsamic vinegar, olive oil, paprika and black pepper

Use a brush to cover the skewers in the marinade. Leave for 20-30 mins to marinade in the fridge

Cook over direct heat on the BBQ

Use any remaining marinade to baste the skewers while they cook

Serve with any sides you like

Enjoy with a glass of Beefsteak Malbec!

RUNNER UP – @adalef8 (Instagram)

Caramelised Onion Beef Burger

What Hilary had to say: “looks so tasty, her the aubergines, courgettes and halloumi entries looked great too”

The most amazing burger! Caramelised onion beef burger cooked on the BBQ, topped with a blue cheese slice and a drizzle of burger sauce. All inside a brioche bun.

RUNNER UP – @lassiesoflondon (Instagram)

Lamb Ribs with Garlic Yoghurt Dip

What Hilary had to say: “lamb ribs are a golden find, great for BBQ and extra super delicious with garlic yoghurt”

Our recipe (tried and tested!) lamb ribs marinated in garlic, rosemary, lemon juice and salt and the extra trick is to strain plain yoghurt with garlic (with a bit of salt, sugar and lemon juice to taste) as a dipping sauce to serve! Ideal with a 🍷 and some ☀️

BEEFSTEAK CLUB SPECIAL COMMENDATION – @claireabelleh (Instagram)

Marinated BBQ Ribs

This recipe is the perfect mix of sweet and savoury, and pairs perfectly with Beefsteak Club Malbec. The great thing about BBQs is that you can take a really cheap cut of meat like these ribs (£6.50 from our local butcher), marinade them using simple ingredients that can already be found in most houses, and even a BBQ beginner like me can produce a show-stopping, mouth-watering masterpiece that is bound to impress when entertaining.

Rack of ribs
2 tbsp soy sauce
1 tsp English mustard
1 tbsp tomato ketchup
1 tbsp tomato puree
2 tbsp soft dark brown sugar
1.5 tsp smoked paprika

Mix together all of the other ingredients and then smear all over the ribs, leave in the fridge overnight.
Remove from fridge 30 mins before cooking.

We cooked these on indirect heat on the BBQ for on each side for 20 minutes, then transferred to the oven for an hour and a half at 150 degrees, before bringing back to the BBQ to crisper off at heat and left to rest for 10 mins before cutting.

BEEFSTEAK CLUB SPECIAL COMMENDATION – @poppylishe (Instagram)

Succulent Steak Topped with King Prawns & Special Sauce

You can’t beat a BBQ🔥in the Great British Summertime☀️. I’ve made a succulent steak, topped with king Prawns & my special sauce. It’s so easy yet sooo yummy… it’s simple BBQ🔥cooking…

In a pan on the BBQ fry the prawns in a little oil … put to one side while you fry the garlic in butter…add double cream…white wine…Parmesan cheese & chopped coriander… chilli flakes & salt & pepper…then stir in prawns …then serve on your steak 😋

Serves 4
1- 3 tablespoons of unsalted butter
2- 4cloves of garlic .. crushed
3- 1/4 cup of wine
4- 3/4 cup of double cream
5- 1/4 cup of grated Parmesan

Just add Beefsteak Club Malbec 🍷

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