Mark Soderstrom joins our resident chef and the head chef from the Stag Hotel - Peter Milosevic for another fine cook-up on the Barbeque. When times are tight it's great to know how to make the most of budget cut meat, so today Pete shows Mark how to turn a Blade Steak into a mouth watering gourmet dish.



Mark Soderstrom joins our resident chef and the head chef from the Stag Hotel - Peter Milosevic for another fine cook-up on the Barbeque. When times are tight it's great to know how to make the most of budget cut meat, so today Pete shows Mark how to turn a Blade Steak into a mouth watering gourmet dish.

Marinated Blade Steak Recipe

Blade steak - as many as you require per person
Marinade - red wine, garlic, rosemary

Method
1. To make marinade combine red wine, a clove of garlic and rosemary.
2. Leave steak in the marinade for 20 minutes to an hour maximum.
3. Place the steak on the hotplate and cook for three minutes either side, for medium rare.

Char-grilled Vegetable Salad
• Red capsicum
• Field mushrooms
• Asparagus spears
• Bulgarian Cheese
• Olive Oil (drizzle)
• Salt & Pepper to taste

Method:
1. Char-grill the vegetables on the grill for a couple of minutes each side.
2. Peel the burnt skin from the capsicum.
3. Place ingredients straight into a bowl.
4. Mix vegetables with Bulgarian cheese, olive oil, salt and pepper.

Serve Blade steak on top of Char-grilled Vegetable Salad and drizzle with olive oil - Enjoy!