Argentinean BBQ Beef with Chimichurri Sauce

Wednesday, 29 May 2013 2:16:28 pm Australia/Brisbane

Serves 10

Beef Marinade

  • 750g beef rump, cut into 5cm cubes
  • 1tsp paprika
  • 2ea garlic cloves, grated
  • 2tsp dried oregano
  • 2tsp flaky salt
  • ¼tsp black pepper
  • 90ml olive oil

Combine all ingredients well and marinate for at least 40 minutes.

Chimichurri Sauce

  • 60ml olive oil
  • 60ml red wine vinegar
  • 1ea garlic clove, roughly chopped
  • 3Tbsp parsley, roughly chopped
  • 2tsp marjoram or oregano
  • 1tsp thyme
  • ¼tsp chilli flakes
  • ½tsp cumin, ground
  • ½tsp paprika
  • 1ea tomato, seeds removed and roughly chopped
  • 1ea stem of green onion, white and green part, roughly chopped
  • ¼tsp black pepper
  • 1 ½tsp flaky salt

Place all of the ingredients in a blender or food processor and blend to form a smooth sauce like consistency.Cover and leave to stand for at least 30 minutes at room temperature before serving.

To Cook

Pre-heat a bbq to a high heat.Skewer the meat onto metal skewers.Place the meat onto the bbq and for about 3 minutes a side.  We are aiming for medium rareOnce cooked, remove the meat from the skewers and drizzle the Chimichurri sauce over the top.  Serve with rice if you wish.  You can also serve the meat on the skewers.Recipe courtesy of Urban Graze (

Posted in Beef By Noel Gurney

Roasted Tuscan beef capsicums

Monday, 26 November 2012 9:23:46 pm Australia/Brisbane

Serves: 4
Preparation time: 40 minutes
Cooking time: 30 minutes


  • 500 g beef mince
  • 2 tsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 cup beef stock
  • 400 g can diced tomatoes
  • 2 tsp Tuscan seasoning or dried basil
  • ⅓ cup kalamata olives, pitted, roughly chopped
  • 1 small bunch flat leaf parsley, roughly chopped
  • 4 large capsicums1 cup grated cheddar
  • ½ cup dried breadcrumbs salad and tomato relish to serve


Place beef mince in a bowl and mix in a little oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince.

Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince and then remove.

Add oil to frypan, add onion and garlic, cook until onion is soft. Return mince to frypan and add stock, tomatoes, Tuscan seasoning or basil, olives and parsley.

Bring to the boil, reduce heat and simmer for 30 minutes or until thick.Preheat oven to 200'C. Cut capsicums in half, and remove seeds and membranes as thoroughly as possible.

Brush capsicums lightly with a little oil and fill each with mince mixture.

Place capsicums side-by-side in baking dish, cook uncovered for about 20 minutes or until capsicum skin begins to wrinkle and the filling is hot. Sprinkle with combined cheese and breadcrumbs, cook a further 10 minutes. Serve with salad and relish.


Use red, green and yellow capsicums for a colourful dish.Recipe courtesy of Jackeroo "the free range farmer"

Posted in Beef Vegetables By Noel Gurney

Sweet Chilli Beef Ribs

Monday, 22 March 2010 11:40:52 am Australia/Brisbane

Beef spare ribs for 4½ cup sweet chilli sauce1 tablespoon soy sauce¼ cup rice wine2 gloves of garlic, crushed1 teaspoon grated ginger2 tablespoons finely chopped coriander leavesCombine the above ingredients and marinate ribs in a covered container, at least 4 hours and preferably overnight.Cook ribs in a preheated bbq, using indirect heat, for approx. 30 mins or until browned.

Posted in Beef By Noel Gurney

Home Made Beef Burgers

Monday, 22 March 2010 11:38:56 am Australia/Brisbane

  • 1kg minced beef
  • 1 cup breadcrumbs
  • 2 finely chopped onions
  • 2 eggs

Choose your seasoning, we like:

  • Sweet chilli sauce and Thai seasoning to taste and salt & pepper Or
  • Berenberg tomato sauce and / or Worchestershire sauce

Combine all ingredients thoroughly and roll into 3/4 tennis ball size patties. Allow to sit for an hour or so if you have time and then press burger patties flat on a preheated hotplate, turning a few times until cooked through. Serve on Bap or similar soft rolls with choice of salad. For a great taste, melt cheese slices on the burger patties towards the end of cooking and lightly toast the insides of the bun on the BBQ hotplate.

Posted in Beef By Noel Gurney

Hints For Cooking Steak on the BBQ

Monday, 22 March 2010 10:53:58 am Australia/Brisbane

Only turn once and allow the steak to “rest” for the a few minutes before serving

  • Rare: depends on thickness, but generally a few minutes each side – the meat should feel “really soft” when you press it with the back of the tongs.
  • Medium rare: when moisture is visible, turn the steak, cook other side until moisture is visible – should feel “soft” when you press it with the back of the tongs.
  • Medium: the meat should feel “springy” when you press it with the back of the tongs.
  • Medium well: the meat feels “firm” when you press it with the back of the tongs.
  • Well done: the meat feels “very firm” when you press it with the back of the tongs.

REMEMBER – your meat will keep cooking in it’s own heat once removed from the BBQ to rest. So always slightly under-cook and it should turn out exactly the way you want it to.

Posted in Beef By Noel Gurney

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