A balmy evening and a hot barbecue – can you name a better combination? Here are some of our favourite meat recipes, plus tips on cooking it to perfection
Rainbow Beef Salad
Serves: 2
Prep: 5 minutes (plus resting time)
Cook: 6 minutes (plus resting time)
2 x 250g sirloin steaks, fat trimmed
Thumb-sized piece ginger, grated
1 garlic clove, grated
2 limes, juiced
2 tbsp cooking oil (or The Groovy Food
Company Organic Extra Virgin Olive
Oil Cooking Spray)
1 tbsp low-salt soy sauce
3 red bird’s eye chillies, finely chopped
4 small gem lettuces
12 radishes, thinly sliced
3 carrots, peeled and sliced
½ cucumber, cut into ribbons using
a peeler
3 spring onions, sliced
1 large avocado, sliced or diced
½ tbsp mixed sesame seeds
1. Let the steak rest for 1 hour out of the fridge before cooking. Before you start, make the salad dressing by mixing together the garlic, ginger, soy sauce, lime juice, olive oil spray and chopped chillies in a bowl.
2. Put the steaks on the barbecue and cook for 3 mins on each side (this should give you medium rare steaks, so you can adjust cooking time to suit your preferences). Once cooked, cover and rest for 5 mins.
3. Place the vegetables and avocado on a sharing plate or in a large bowl, slice the steaks and lay on top of the salad. Drizzle the dressing and any resting juices over the salad and garnish with the sesame seeds and any leftover chillies.
Recipe from the Groovy Food Company (groovyfood.co.uk)
Shallot and Lamb Flatbreads
Serves: 4 - 6
Prep: 15 minutes plus marinating
Cook: 10 minutes
600g lamb leg steaks, cut into bite
sized pieces
2 tbsp olive oil
1 lemon, zest and juice
3 cloves garlic, crushed
2 tsp dried oregano
6 shallots, peeled and quartered
through the root
Salt and freshly ground black pepper
To serve:
6 flatbreads, wraps or pitta bread A tub of tzatziki Some slices of tomato and cucumber You also need 6 skewers to thread the kebabs onto. If using wooden ones, soak them in water for an hour so they don’t burn on the grill.
1. Add the lamb to a bowl and mix together with the olive oil, lemon zest and juice, garlic and oregano. Season with a good grind of salt and pepper, stir well and cover with cling film. Leave to marinate in the fridge for a couple of hours or longer if you have time.
2. When you are ready to cook, heat a barbecue until it’s really hot. You can also cook these inside on a cast iron griddle, preheated on the hob until smoking-hot.
3. Thread the lamb and shallot quarters onto the skewers and grill for about 8-9 minutes, turn
