Thursday, 18 April 2013

Great British Beef week with Asda

To celebrate British Beef Week (22nd April) Asda have been preparing by putting on some special offers and some tips courtesy of Jim Viggars, butcher and now meat buyer for the store. Asda are running a great offer on a selection of the Butcher's Selections steaks at 2 for £7 and I have also asked for a recipe to share. A rather tasty looking steak salad.
Steak & caramelised onion salad
A healthier alternative to steak and chips and perfect for celebrating Great British Beef Week

Serves 4, ready in 45 minutes

  • 2 baking potatoes
  • 4tbsp olive oil
  • 16 vine-ripened cherry tomatoes
  • 2 large onions, halved and sliced
  • 2 level tsp soft brown sugar
  • 2tsp balsamic vinegar
  • 1 The Butcher’s Selection 21 day matured sirloin steak (535g)
  • 1tbsp cider vinegar
  • 1 level tsp Coarse Grain Mustard
  • 1/2 level tsp clear honey
  • 90g bag mixed salad leaves

Cooking Instructions:
  1. Preheat the oven to 220c/200c fan/gas 7. Line a baking tray with baking paper. Cut the potatoes into 1.5cm cubes, pat dry with kitchen paper, put in a bowl with 1tbsp of the oil and toss until coated. Spread on the tray and cook for 35-40 minutes until crisp and golden
  2. Put the tomatoes on a tray and bake with the potatoes for the last 5-10 minutes until the skins burst
  3. Meanwhile, fry the onions in 1tbsp of the oil over a low heat for 20 minutes, stirring often, until soft and golden. Add the sugar and balsamic vinegar and cook for 5-10 minutes until caramelised
  4. Griddle or grill the steak for 2 minutes on each side or until medium. Leave to rest for 5 minutes, then slice thickly
  5. Whisk the rest of the oil with cider vinegar, mustard and honey. Season and toss with the leaves. Put on a serving plate with the steak and vegetables. Serve immediately

As next week is also St George's day I will be trying some of the range and will be posting my finds. See below for an early heads up on the of English buys!

  1. Beef is incredibly versatile so choose a cut, which suits your meal and budget. For a Sunday Roast I like a good topside joint, for a stew I'd go for a braising steak, but for a steak dinner there's nothing better than a nice sirloin steak – there are so many options available so why not try something different
  2. Before cooking your beef it is important to let it stand at room temperature, so take it out of the fridge 20 minutes before cooking – this means it will be even juicier when you eat it
  3. Beef can be cooked at varying temperatures; when I'm cooking a beef roasting joint I put it on a higher heat for the first 30 minutes and then lower the temperature for the remaining cooking time for the perfect roast
  4. Once your beef roast has been cooked you must let it rest for approximately 15/20 minutes - wrap it loosely in foil and put it to one side while you cook your accompaniments. Letting it rest means it will loose less juice when you cut it and it will be even more tender and juicy
  5. If eating steak, choose one with a longer maturation time, our Butcher's Selection steaks are now matured for 21 days meaning the beef is even more tender and flavoursome
  6. When cooking steak, brush it with either rapeseed or sunflower oil (not olive oil) and then season with black pepper and a little salt – simple, but ever so tasty
  7. If you are cooking steak then start by heating a griddle pan or heavy frying pan until very hot - do not add oil to the pan as this will create a lot of smoke
  8. Using tongs, (not a fork as this may pierce the meat), gently lower the steak into the hot pan, keeping it away from you as it may spit
  9. Leave your steak without turning for 2 -2 1/2 minutes so that the surface caramelises, then turn once and leave undisturbed for 2 minutes for rare, 3 minutes for medium, 4-5 minutes for well done
  10. For the ultimate summer steak dinner why not accompany with a caramelised onion salad? It's a healthier option to steak and chips, but just as tasty!
Raise a toast to St George’s Day with these Extra Special bevvies;
Gentleman Jack Beer, Whitechapel Porter Ale and Golden Ale. Three cheers for English beers and ales!
£1.79 each or 3 for £5
Enjoy some truly English produce with this crumbly Chosen by you Blue Stilton, sourced from the ‘Long Clawson Dairy’ in Leicestershire.
Get the family round for British bangers with these succulent Extra Special Pork, West Country Cheddar and Plum Chutney sausages.
There’s nothing more quintessentially English than a roast dinner. The Butcher’s Selection Slow Roast Easy Carve Beef is perfect. Grab yourself a British bargain!
£7.50 per kg
Support the nation’s fave breakfast buddy, the crumpet. Asda’s Chosen by you Crumpet Soldiers fit snugly inside your toaster and break into four perfect strips, so no more burnt fingers!


  1. Great recipe! I look forward to trying it out! Really enjoyed this post, and your others here. I work for a new social blogging site called, and was just wondering if you would be interested in sharing your posts there with us? it wouldn't affect your blog in any way, and I know our community would love to read through your work. Let me know what you reckon!

    All the best,


  2. Oh really delicious and cool recipe!
    Now I´m following you in Bloglovin´and GFC
    I hope our follow me back

  3. this looks absolutely divine must try it out very soon love steak

  4. The salad sounds brilliant - I adore steak but I'm normally useless at cooking it...

  5. all sounds fab - we love beef in our house!

  6. I never knew you need to let beef stand and get to room temp before cooking. Maybe that's why my steaks are sometimes so dry! Thanks for the recipe.

  7. Now i'm hungry and its only 9.40 am

  8. love steak in our house!

  9. I like the idea of steak in a salad.

  10. So nice info here. Thank you! It is great to learn something new everyday... and I love beef

  11. It looks and sounds great.You would'nt believe it was British!!



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