Our Recipes

This delicious beef steak recipe can be enjoyed served with grilled vegetables or it can be sliced thinly, tossing slices with greens to make a main-dish salad, using the hot marinade sauce as the dressing.

Chopped pistachio nuts make a unique crusted rub that contrasts with the tenderness of Beef Tenderloin. Let the chimichurri stand at room temperature while preparing the beef to allow the flavours to infuse into the oil.

By Tara Omidvar, @madeofsugarandsaffron, Khoresh Bamieh or okra stew is a dish originating in the south of Iran. It’s a hot and flavourful dish with lots of garlic. Okra, beef and tamarind are the main ingredients. Like many other Iranian stews, there are different versions of this stew as well. Some cooks add split peas and some make it without tamarind. This version is the one that Tara’s grandmother taught her. The sourness that tamarind provides to this dish can’t be replaced with any other ingredient. As with every other Iranian stew, this dish is always served with saffron rice. You can also serve Shirazi Salad (see Tip), fresh herbs and/or pickled vegetables as accompaniments.

Pretty on picks, this recipe for Thai Beef Satay is a favourite and is great as an appetizer or as a light dinner. Serve with peanut, plum or Thai chili sauce for dipping. For a short-cut, ask the meat counter staff to cut the beef steak into strips for you. Try this wonderful blend of flavours on beef kabobs, too.

This rub works great with thick, tender and juicy steak cuts from the top sirloin, rib or strip loin.  The resulting sweet, savoury and charred flavours bring out the best in your beef and work beautifully with bold red wines and dark craft beers like black lagers, porters and stouts - a perfect pairing to summer evenings at home with family and friends.

Satisfying casseroles like this recipe for Stuffed Beef Cabbage Rolls are always a welcome choice when planning make-ahead meals for the freezer.