Serves 2 people (with extra mexican salsa verde) 

 

Time to prep 30 minutes

 

Ingredients:

1 x grass-fed bavette steak 

200 tinned tomatillos

1 clove garlic

50g coriander leaf and stalk

1 medium onion charred

1 tsp roasted cumin seeds

1 tsp oregano, dry

60g lime juice, freshly squeezed

5g salt, maldon

1 jalapeno charred; stalk removed

 

Method:

Preheat the BBQ to high heat.

Season the bavette steak with salt and a light drizzle of oil. Set aside.

For the salsa, char the onion and jalapeno on the bbq.

Then blend the tinned tomatillos, charred onion, charred jalapeno, garlic, coriander, roasted cumin seeds, oregano, lime juice, and salt until smooth.

Place the bavette steak on the hot grill and cook for 3-4 minutes per side for medium-rare, or adjust to your preferred doneness.

Remove the steak from the BBQ and let it rest for 5 minutes.

Slice the bavette steak thinly against the grain and serve with the fresh tomatillo salsa.

Ingredients:

50g hoisin sauce

10g balsamic vinegar

40g Gochujang paste

3g grated garlic

10g sesame

6 whole large spring onions

1 tsp olive oil

Pinch salt

 

Method:

• Set up your BBQ for indirect cooking
• In a mixing bowl and using a wooden spoon mix the balsamic vinegar, sesame, Gochujang paste, garlic and hoisin
• Take half of the mixture and pour over the lamb chops reserving the other half for cooking
• Lightly oiling the spring onions place onto the BBQ and start to slowly cook
• Lay out the lamb chops directly over the hot coals, turning every 3-4 minute’s ensuring not to burn
• Lay out the spring onions on a plate
• Brush the remaining marinade over the lamb chops and place them onto to plate with the spring onions

Ingredients:

1kg baby back ribs
1 tbsn salt
1 tsp freshly cracked black pepper

 

West London Sour mop BBQ sauce

2tbsn light soy sauce
150ml malt vinegar
200g brown sugar
1 tbsn smoked paprika
150ml Fentimans ginger beer

Method ...

Makes 4

Ingredients:

4 x grass fed burgers
4 x Burger buns   
grated Gruyere cheese
Few leaves coriander

Carrot kimchi (make 24hrs in adance for best results)

1 small shallot
1 small garlic clove
1 tbsn peeled ginger
1 tbsn gochugaru (Korean chilli flakes)2 tbsn red wine vinegar
2 tbsn chopped coriander stalks
1 tbsn sugar
2 tbsn water
1 carrot peeled into ribbons

Gochujang mayonnaise

1 tbsn Gochujang paste
Juice ½ lime
100g mayonnaise

Method:

Matt created this recipe for a special drop of beef we sourced for June Steak Club. Matt chose this sauce to put on the a serving plate and layered it with thin strips of Tri Tip steak. The fresh and zingy flavours of the sauce complemented the beef perfectly. Use with chicken, fish, vegetables or whatever you like.

Ingredients: 

2 chicken burger patties

1 avocado

1 lime

4 slices smoked streaky bacon

1 beef tomato

4 little gem lettuce leaves

2 brioche burger buns