Flame grilled steak with garlic and chili

Itʼs the flame grilled, juicy rare goodness seasoned with garlic and chili that makes this steak the knock-out dish at any barbecue. But how should we go about preparing this pristine piece of meat? Simply follow brilliant Chef Phoebe Wood.

• 1/2 cup (125ml) extra virgin olive oil 2 onions, thinly sliced
• 2 garlic cloves, finely chopped 1 tbsp tomato paste
• 1/2 tsp smoked paprika
• 1 tsp baharat (Middle Eastern spice mix) 2 tsp brown sugar
• 1/2 tsp Aleppo pepper or chili flakes 1 1/2 tbsp currants
• 2 tsp red wine vinegar
• 500g zucchini, thinly sliced lengthways
• 2 x 300g T-bone beef steaks, at room temperature 1 small garlic clove
• 1/3 cup dill sprigs, plus extra to serve Juice of 1/2 lemon

1. For the onions, heat 1/4 cup (60ml) oil in a large non-stick frypan over medium-low heat. Add onion, garlic and a pinch of salt flakes and cook, stirring occasionally, for 20 minutes until very soft and light golden. Add tomato paste, paprika, baharat, sugar, pepper, currants and red wine vinegar. Cook, stirring occasionally, for 2-3 minutes until caramelized.

2. Place zucchini in a bowl and drizzle with 2 tsp oil. Preheat a char grill or barbecue over high heat. Cook zucchini for 1-2 minutes each side until softened and charred. Transfer to a serving dish.

3. Season steaks on both sides and drizzle with 1 tbs oil. Add to chargrill or barbecue and cook for 2-3 minutes on each side for medium-rare, or until cooked to your liking. Set aside for 10 minutes to rest.

4. While the steak is resting, use a mortar and pestle to grind garlic and a pinch of salt flakes to a paste. Add dill and roughly grind, then stir in lemon juice and remaining 35ml oil. Spoon dill mixture over the zucchini to coat well.

5. Thickly slice steaks and spoon over caramelized onion. Scatter with extra dill sprigs. Serve immediately with garlicky dill zucchini and hummus alongside. Now what's for dessert?


Vanilla and mango fro-yo

Now that we have devoured a big juicy steak, itʼs time for something sweet.

• Flesh of 1 large mango, roughly chopped
• 1/3 cup (75g) caster sugar

Yogurt Sorbet
• 1 cup (220g) caster sugar
• 1/4 cup (90g) runny honey 750g Greek-style yoghurt 2 tsp vanilla bean paste Finely grated zest of 1 lime

Candied Macadamias
• 150g macadamias, toasted
• 1/3 cup (120g) runny honey

1. Place mango and sugar in a small saucepan over medium heat and bring to a simmer.

2. Cook for 7-8 minutes until thickened and mango is soft.

3. Transfer to a small food processor and whiz until smooth.

4. Chill for 1 hour or until completely cool.

5. Meanwhile, for the yoghurt sorbet, place sugar, honey and 1 cup (250ml) water in a small saucepan over medium heat.

6. Bring to a simmer and cook for 3-4 minutes until sugar has dissolved and mixture has thickened slightly. Chill for 1 hour or until cooled completely.

7. Place yoghurt, vanilla, lime zest and cooled sugar syrup in a bowl and whisk to combine.

8. Transfer to an ice cream machine and churn for 1 hour-1 hour 15 minutes until thickened.

9. Transfer to a bowl and freeze for 1 hour or until almost firm. Add mango puree and swirl to combine.

10. Quickly transfer to a piping bag fitted with a 2cm star nozzle.

11. Freeze for 20 minutes if needed to firm again.

12. Meanwhile, for the macadamias, line a small baking tray with baking paper. Place macadamias on the prepared tray.

13. Heat honey in a small saucepan over medium heat. Cook for 4 minutes or until dark golden.

14. Pour over nuts and sprinkle with sea salt flakes. Cool completely.

15. Roughly break up, place in a clean small food processor and process until finely chopped.

16. To serve, pipe yoghurt sorbet into cups and top with crushed macadamia. Alternatively, place yoghurt sorbet in a container in the freezer instead of a piping bag, and scoop into cups to serve. And who do we have to thank for this delicious recipe? Why none other than GEORGINA ESDAILE.

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