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Epic Rib-Eye Steak - (Makes 4 servings)

Ingredients:

1 1/4 lb. piece of rib-eye steak (2-inches thick), fat removed

4 sprigs fresh rosemary

4 cloves garlic

12 oz. mixed mushrooms

1 (23 oz.) jar white beans

1.  Place a large non-stick frying pan on a medium-high heat.  Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good color on the outside, but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs.

2.  Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms.   When the steak's done, remove to a plate and cover with aluminum foil.

3.  Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly.

4.  Pour in the beans and their juice, add 1 tablespoon of red wine vinegar, and simmer for 5 minutes, then adjust seasoning, if needed.

5.  Sit the steak on top and pour over any resting juices.  Slice and serve at the table, finishing with a little extra-virgin olive oil, if you like.

Ginger Shakin' Beef - (Makes 2 servings)

Ingredients:

10 oz. strip loin steak (3/4 inch thick)

1 1/2 inch piece fresh ginger root

1 tablespoon white miso paste

2 teaspoons liquid honey

2 bok choy (8 oz.)

1.  Pull the fat off the strip loin, finely slice the fat, and place it in a cold non-stick frying pan.  Put on a medium-high heat to crisp up while you peek and matchstick the ginger, then add that to crisp up, too.

2.  Cut off the sinew, then dice the steak into 1 1/4 inch chunks and toss with the miso until well coated.

3.  Scoop the crispy fat and ginger out and put aside, then add the steak chunks to the pan.  Cook for 4 minutes, tossing regularly, then drizzle in the honey and 1 tablespoon of red wine vinegar.  Toss for 1 minute more until shiny and sticky.

4.  Meanwhile, halve the bok choy, cook in a pan of boiling water for 1 minute so they retain a bit of crunch, then drain well and plate up.  Spoon over the steak and sticky juices from the pan, and finish with reserved crispy bits.

Italian Seared Beef - (Makes 2 servings)

Ingredients:

1 tablespoon pine nuts

8 oz. sirloin steak

2 teaspoon green pesto

1 1/2 oz. arugula

1/2 oz. Parmesan cheese

1.  Put a large non-stick frying pan on a high heat, toasting the pine nuts as it heats up, tossing regularly and removing when golden.

2.  Cut the fat off the sirloin, finely chop the fat, and place in the pan to render and crisp up while you cut the sinew off the sirloin, then season it with sea salt and black pepper.  Place between two sheets of parchment paper and bash to 1/2 inch thick with a rolling pin, also tenderizing the meat.

3.  Scoop out and reserve the crispy bits of fat, then sear the steak in the hot pan for 1 minute on each side, until golden, but still blushing in the middle.  Remove o a board.

4.  Spread pesto over a serving platter.  Thinly slice the steak at an angle, then plate up.  Pile the  arugula on top, then scatter over the pine nuts and reserved crispy fat, if you like.  Mix the steak resting juices with 1 tablespoon of extra-virgin olive oil and drizzle over.  Shave over the Parmesan, tossing before serving.

Bangin' Beef Stew - (Makes 4 servings)

Ingredients:

4 mixed-color peppers

1 teaspoon ground allspice

1 1/4 lbs. lean stewing beef

10 fresh bay leaves

8 cloves garlic

1.  Preheat the oven to 325 degrees F.  Place a large shallow casserole pan on high heat.  Seed the peppers and chop into fingers, then place in the pan with 1 tablespoon of olive oil, a pinch of sea salt and black pepper, and the allspice.

2.  Chop the beef a similar size and stir into the pan with the bay leaves.  Crush in the unpeeled garlic through a garlic crusher and fry for 2 minutes, tossing regularly.

3.  Add 2 tablespoons of red wine vinegar and 2 cups of water to the pan.  Cover, then cook in the oven for 2 hours, or until dark and sticky.  Loosen with a splash of water, if needed, mix up, taste, adjust season, if needed and serve.

Quick Steak Stir-Fry - (Makes 2 servings)

Ingredients:

4 cloves garlic

1 1/2 inch piece of fresh ginger root

12 oz. asparagus

2 (4 1/2 oz.) beef tenderloin steaks

2 tablespoons black bean sauce

1.  Peel and very finely slice the garlic and ginger.  Put into a large cold non-stick frying pan with 1 tablespoon of olive oil, and place on a medium heat, stirring regularly.  Once crisp and lightly golden, scoop out of the pan and put aside, leaving the garlicky oil behind.

2.  Line up the asparagus spears and trim off the woody ends, then add the spears to the hot pan.  Season the steaks with sea salt and black pepper, add alongside the asparagus, and turn the heat up to high.  Cook 3 minutes, turning everything regularly.

3.  Toss in the black bean sauce and 1 tablespoon of red wine vinegar for 1 minute, this will give you medium-rare steaks.  Alternatively, cook to your liking.  Slice the steaks, dish up, then scatter over the crispy garlic and ginger.

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