Our organic steaks all come from our organic grassland farm in Berwickshire where all our livestock are free-ranging. The steaks are prepared by our expert butchers on the day of order.
All of our beef steaks taste great in a variety of dishes due to their excellent marbling so, this month we’ve curated some of our favourite Peelham Farm recipes.
This Argentine twist on the classic steak and potatoes provides lots of flavour and is a superb weekend treat or midweek staple. We love how well the chimichurri sauce complements our succulent organic fillet steak, but you can equally choose our organic frying steak if you want something slightly different.
250g Peelham Farm Organic Fillet Steak
2 large diced sweet potatoes
100g chopped parsley
Juice and zest of 1 lemon
1 large, crushed garlic clove
2 tbsp white wine vinegar
2 tbsp dried oregano
3 tbsp olive oil
2 pickled jalapenos
1 chopped bell pepper
25g finely chopped green onion
1 tbsp smoked paprika
Firstly, put the diced sweet potato into a microwable bowl with 2 tbsps of water then cover loosely and microwave for 10 minutes until tender. Then place a large skillet on medium high heat.
While the sweet potato is in the microwave, mix 1 tbsp olive oil, lemon zest and juice, garlic, vinegar, ¾ of the parsley and oregano with salt and pepper, then brush half over the steaks. Heat a griddle pan until very hot and cook the steak for approx. 2 minutes either side, depending on your tastes. Once cooked, move to a plate, cover with foil and leave to rest for 5 minutes allowing the meat to relax.
Once the sweet potato has cooked, add the remaining 2 tbsps of olive oil, the bell pepper, paprika, salt, pepper and the sweet potato to the skillet. Stir until the sweet potatoes brown after approx. 5 minutes. Then, add the green onions, the remaining parsley and the jalapenos and cook for a further 2 minutes.
To serve, first place your sweet potato hash then slice your steak and place on top, drizzling the remaining chimichurra over it.
This Asian inspired dish is great if you’re looking to be a bit more adventurous with your steak. With the light miso sauce, the supreme taste of the steak is not wasted but this is definitely an interesting recipe if you enjoy flavours from the Far East.
250g Peelham Organic Fillet Steak
2 tbsps olive oil
1 tbsp miso paste
juice 1 lemon
1 tbsp hot chilli sauce
1 tbsp mirin
175g tenderstem broccoli
300g long grain rice
500ml cold water
1 tbsp soy sauce
Firstly for the rice, heat a medium pan and add the rice and water. Then cover and cook on a high heat for 15 minutes.
Now in a small bowl; mix the mirin, lemon juice, chilli sauce and, of course the miso paste. Rub the fillet steaks with a small amount of olive oil and season. Then rub approx 1 tbsp of the miso sauce over each steak and rub into both sides.
Heat a griddle pan until extremely hot, add a splash of oil and then cook the steaks briefly on both sides. We recommend cooking for two minutes either side but feel free to alter this depending on your own tastes. Once cooked; move to a plate, cover with foil and leave to rest for 5 minutes allowing the meat to relax.
Whilst the meat is resting, blanch the broccoli in a medium pan for two minutes and drain. Then, place in a bowl and toss with the soy sauce.
After the rice has cooked for 15 minutes, turn the heat to low and simmer the rice until all the water has been absorbed (approx. 4 minutes). Then take off the heat and fluff up the rice grains.
To serve, place the fluffed rice first and then lie the broccoli on top. Next slice the steak, place on top and drizzle over the extra sauce.