Barbecue brilliance

The temperature is rising and the sun is finally making appearances for stints lasting longer than 10 minutes, which can mean only one thing: it’s finally time to dust down your barbecue and dig out your tongs, because barbecue season is upon us.

For something different this summer, why not try your hand at barbecuing some new cuts of beef and lamb? We’ve worked with Quality Standard beef and lamb to round-up the latest and tastiest in beef and lamb cuts, so you can impress your butcher and your guests with your meaty knowledge.

Whatever cut you go for, make sure you’re using Quality Assured meat. Beef and lamb carrying the Quality Standard Mark, available from your local butcher or supermarket, is guaranteed to be the most succulent and tender. It also guarantees that your meat has been responsibly farmed and is traceable back to the farm it came from!

Choosing your cut

PICANHA With all eyes on Brazil this summer, the picanha steak (pronounced pik-an-ya) is the most prized cut of meat in the country and definitely one to try. The picanha is taken from the rump cap and is wonderfully succulent and tender. For a melt-in-the-mouth eating experience, picanha steaks should always be cut across the grain. They’re also perfect for the barbecue, along with more popular or traditional beef cuts such as the sirloin and rump. Try barbecuing picanha steaks and serving with a lime, tomato and anchovy salsa (recipe below), or just sprinkle with seasoning for a simple yet equally delicious barbecue experience.

LAMB CHUNKIES When barbecuing with delicious in-season lamb, lamb cutlets work really well. But if you’re looking to really mix things up, give lamb chunkies a go. They’re cut from the shoulder and are perfect for marinating, as they’ll hold in all of the rich, delicious flavours really well.

FLAT IRON A really popular cut of meat we are seeing dominate the most contemporary restaurant menus is the Flat Iron. This cut is from the shoulder of the animal, packed with plenty of flavour, and best cooked rare or medium rare. . This cut is perfect for the BBQ and is great for experimenting with different flavours. So why not try adding a homemade date infused BBQ sauce (recipe below) to draw out those distinctive rich flavours.

LAMB BREAST Lamb breast is from the belly of the Lamb and considered one of the most economical cuts. Lamb breasts are full of flavour and usually need to be slow cooked, making them the perfect cut for delicious marinades. If you are looking to introduce some new and more adventurous flavours to your alfresco dining, why not marinade the breast in Caribbean spices (recipe below) which is sure to be a hit with your family and friends.

Barbecued Steaks with Lime, Tomatoes and Anchovies

Serves 4

Preparation time: 25 minutes, plus marinating time

Cooking time (Based on a 2cm/¾-in thick steak):
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side

Ingredients

• 4 x 175g/6oz lean picanha steaks
• Grated zest and juice of 1 lime
• Salt and freshly milled black pepper
• 15ml/1tbsp olive or rapeseed oil
• 3 medium plum tomatoes, skinned, deseeded and roughly chopped
• 2 spring onions, finely chopped
• 1 garlic clove, peeled and finely chopped
• 1 x 30g can anchovies in oil, drained and finely chopped
• 60ml/4tbsp water
• Extra lime wedges, to garnish

For the Black Bean Salsa:

• 100g/4oz canned black beans, drained and rinsed
• 2 small ripe tomatoes, skinned, deseeded and diced
• ½ yellow pepper, deseeded and diced
• 1 small red onion, peeled and finely chopped
• 1 small red chilli, deseeded and finely chopped
• 1 small handful freshly chopped coriander
• Juice of 1 lime

Method

1. Place the steaks in a large, non-metallic shallow dish. Add the lime zest and juice and seasoning. Coat the steaks on both sides. Cover and leave to stand for 10 minutes.
2. Meanwhile, heat the oil in a non-stick frying pan on the hob or barbecue and cook the tomatoes, spring onions, garlic and anchovies for 1-2 minutes. Add the water and simmer for 2-3 minutes or until the sauce thickens. Remove and set aside.
3. To make the salsa; combine all the ingredients in a bowl and season.
4. Cook the steaks on a preheated grill or prepared barbecue according to your preference.
5. Serve the steaks with the sauce and the salsa.

TIP Canned black beans are available from larger supermarkets in the health food section. Canned red kidney beans may be used as an alternative.

Flat Iron Steaks with Date Infused Barbecue Sauce

Serves: 4
Time to prepare: 10 minutes
Cooking time: 50 minutes

Ingredients

• 4 x 175g/6oz lean flat iron steaks
• Salt and freshly milled black pepper

For the date infused BBQ Sauce:

• 60ml/4tbsp olive or rapseed oil
• 1 small onion, peeled and finely chopped
• 4 garlic cloves, peeled and finely chopped
• 60ml/4tbsp tomato ketchup
• 150ml/1/4 pint good, hot vegetable stock
• 15ml/1tbsp runny honey
• 5ml/1tsp cayenne pepper
• 4 stoned dates, finely chopped
• Juice of 1 lemon

Method

1. Heat the oil in a small saucepan and gently cook the onion and garlic for 10 minutes. 
2. Add the ketchup, stock, honey and cayenne pepper. Simmer for 5-8 minutes until thickened.
3. Add the dates and simmer for a further 15 minutes, stirring occasionally. Remove from the heat, add the lemon juice and seasoning, stir gently and set aside. Divide the sauce into two bowls.
4. Place the flat iron steaks on a chopping board, season and brush on both sides with the contents of one bowl of sauce. Cook on a prepared barbecue or under a preheated moderate grill for 3-4 minutes on each side (medium rare) or 5-7 minutes on each side (for medium). Cover with foil and leave to rest for 5-10 minutes.
5. Serve the steaks with the fresh sauce and accompaniments.

Slow Cooked Breast of Lamb with Caribbean Spices

Serves: 6
Time to prepare: 15 minutes
Cooking time: 2 hours 20 minutes

Ingredients

• 900g – 1.3kg/2-3lb lean boneless lamb breast (unrolled)
• 2 small onions, peeled and quartered
• 2 scotch bonnet peppers, deseeded and halved
• 4 garlic cloves, peeled 10ml/2tsp ground allspice
• 1 X 15g pack fresh thyme leaves
• 100ml/3 1/3 floz dark soy sauce
• 50ml dark rum
• 5ml/1tsp salt
• 45ml/3tbsp brown sugar

Method 

1. To prepare the marinade; put all the ingredients into a blender or food processor and blend until smooth.
2. Place the lamb breast on a chopping board and make several slashes on each side with a sharp knife. Transfer to a shallow dish. Using rubber or disposable gloves rub the marinade over the lamb on both sides. Cover and marinate in the refrigerator overnight.
3. Preheat the oven to Gas mark 2, 150°C, 300°F. Remove the lamb from the marinade and transfer to a roasting rack in a foil-lined roasting tin. Cover with foil and roast slowly for 1 hour 40 minutes, or until the lamb is tender.
4. Finish off the lamb on a prepared barbecue or under a preheated moderate grill for 10 minutes, turning once. Slice the lamb into strips and serve with prepared roasted vegetables.

Hugh Judd is the Foodservice Project Manager of the Quality Standard Mark for Beef & Lamb. For more information and recipes visit www.simplybeefandlamb.co.uk