March: Recipes of the Month!

March 11, 2024   Recipes

We know a thing or two about perfectly prepared meats. Whether it be a burger or steak, you can trust we’re giving you ahe good stuff.

Below are two recipes we can’t wait to sit down and enjoy! We hope you will, too!

GARLIC AND ONION BURGERS

The secret is refrigerating the meat after adding the other ingredients.
Use ground round or sirloin for the best results.

Prep Time: 10 mins
Cook Time: 10 mins

INGREDIENTS

  • 2 pounds ground beef

  • 1⁄2 cup minced onion

  • 3 cloves garlic, minced

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon Italian seasoning

  • 1 teaspoon salt

  • 1⁄2 teaspoon ground black pepper

DIRECTIONS

  1. Mix ground beef, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper together in a large bowl until well combined. Cover and refrigerate for 2 to 4 hours.

  2. When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove beef mixture from the refrigerator and form into six 1/2-inch-thick patties.

  3. Cook on the preheated grill until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

The Perfect Steak

Cook Time: 4 minutes
Resting Time: 7 minutes

INGREDIENTS

  • 2 sirloin steaks about 2cm-2.5cm thick, taken out of the refrigerator 1 hour before cooking.
  • 1 1⁄2 tbsp sunflower oil
  • 1⁄2 tsp salt
  • 1⁄2 tsp black pepper
  • 1 tbsp unsalted butter you can use salted butter if you prefer it, but remember, you’ve already seasoned the steak.
  • 4 cloves garlic peeled and lightly squashed
  • 2 sprigs fresh thyme optional

INSTRUCTIONS

  1. For medium-rare – Heat a medium-sized heavy-bottomed frying pan over a high heat.
  2. Drizzle the oil over the steaks and sprinkle on the salt and pepper – massage the oil, salt and pepper into both sides of the steaks.
  3. Place the steaks in the pan and cook for 3 minutes, turning every minute.
  4. Turn down the heat (you can turn it off if you’re using a cast iron pan, as the heat will be retained) and add in the butter (you can also add in the garlic and fresh thyme here, if using).
  5. Cook for a final minute (so it’s 4 minutes altogether), basting the butter over the steaks several times during cooking.
  6. Remove the steaks from the pan and place on a warm (not hot) plate or a board. Leave to rest for 5 minutes (you can rest the steak for up to 10 minutes before it starts to get too cool). Then serve. NOTE: Drizzle over any leftover pan juices, or use them as the base for a delicious steak sauce.
«