Grilled Australian Steaks with BAM's Zip Sauce

Gidday Mate! 


Straight from the land of Oz, we are going to be throwing some juicy, succulent steaks on the barbie (barbecue). On the side, buttery baked potatoes, roasted asparagus, and a tantalizing zip sauce that will knock your socks off.  This dish is a beaut (very favorable)! Give it a burl (try something new)!

I know you are all puzzled by the "Auzzie slang", as it is a very complicated language. My dear Auzzie friend gave me a book called Oz Slang, by Peter Howard to help me through our daily conversations together. A must read! To my dear Auzzie friends this recipe is a tribute to you.


Australia is well known for its beef and in particular Wagyu Beef. 


Wagyu cattle were first introduced into Japan in the 2nd century to provide power for the cultivation of rice. Because of the rugged terrain, migration was slow and restricted. Cattle tended to be isolated in small areas and each area had essentially a closed population. Japan's rugged terrain created isolated pockets in which different breeding and feeding techniques were used. This resulted in distinctly different characteristics, which over the years, led to cattle from the Kobe region, as well as all regions throughout Japan, becoming a standard for the world in terms of flavor and tenderness. Wagyu Cattle were eventually moved to new regions outside the country of Japan to Australia. Wagyu beef is very expensive and is served in many steak houses such as "Ruth Chris" or "Mortons". However for todays meal, I have chosen an Australian Fillet Steak for daddy and Australian Sirloin for the boys from the Park n Shop here in Hong Kong to keep thinks in budget. A special treat for us.

Grilled Australian Steaks with BAM's Zip Sauce: (Serves 4 hungry teenagers or 8 adults)

• 4 large Steak Fillet or T-bone Steaks
•  2 tablespoons olive oil 
• Steak seasoning (or salt and ground pepper to taste)

BAM's Zip Sauce: (For each person, in small dipping bowl, place the following items, mix and serve along side of steaks to dip)

• 1/8 cup soy sauce
•  1/4 clove chopped garlic (small amount)
• 1/4 tsp or less of olive oil
• ground black pepper to taste

Step 1: Rub steaks with olive oil

Step 2: Add Steak seasoning or salt and pepper to taste 

Step 3: Preheat grill medium-High heat

Step 4: Grill steak to requested perfection (rare, medium rare, medium, medium well, or well done) 

Follow these simple rules to cook your steak to perfection...

• Cook on medium to high heat
• Put the steaks on and cover the lid of grill
• Leave the steaks alone for 2 minutes and let the steaks get nice grill marks and well seared before flipping
• Thin steaks will cook faster than thick steaks. Cook steaks for about 2-3 minutes per side a nice medium rare steak.
• In order to test for doneness- DO NOT CUT INTO STEAK- as this will cause the steak to loose all of its juices and dry out, instead use your finger to press down on steak to check for firmness. 

• The Finger Test to Check the Doneness of Meat

  METHOD

  

  Open the palm of your hand. Relax the hand. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. Make sure your hand is relaxed. This is what raw meat feels like. (This is a blue Steak- might still be mooing)

  

  Now gently press the tip of your pinky and your thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it. (Check this out the next time you overcook a piece of meat.)

  

  Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little more. This is what meat cooked to a medium doneness feels like.

  

  Gently press the tip of your middle finger to the tip of your thumb. This is medium rare.

  

  Press the tip of your index finger to the tip of your thumb. The fleshy area below the thumb should give quite a bit. This is what meat cooked to rare feels like. Open up your palm again and compare raw to rare. 

  
  

  
  

Step 5: Take the juicy steaks off the grill and serve with BAM's Zip Sauce, classic baked potatoes, and grilled asparagus. (recipes for Classic Baked Potatoes and Grilled Asparagus is available below)

Medium Rare

Stuffed Portobello Feta Mushrooms- coming soon!

Classic Baked Potatoes: (Serves 4 hungry teenagers or 8 adults)

• 4 large idaho baking potatoes
• 4 pieces of aluminum foil
• 2 tablespoons olive oil
• Salt and pepper

Step 1: Preheat oven to 210 Celsius  (410 F)

Step 2: Cut 4 pieces aluminum foil to approximately 8 x 11 size or large enough to wrap up potato for baking.

Step 3: Place one bake potato on top of foil and add a drizzle of olive oil and salt and pepper (the olive oil and salt combination will help give the potato a firm and crunchy potato skin and a soft delightful potato inside)

Step 4: Wrap up the potato in aluminum foil

Step 5: Put in oven on middle rack and cook for about 1 hour or until fork tender

Step 6: Serve with your favorite toppings (butter, sour cream, chives, salt and pepper to taste)

Grilled Asparagus:

• 1 /2 pound asparagus
• 1 tsp olive oil
• fresh ground pepper to taste

Step 1: Cut off ends off asparagus so that only the tender portion remains. Drizzle with a little oil and cracked fresh pepper. (a little fresh lemon zest of top is also very nice if you like)

Step 2: Grill asparagus on medium high directly on the grill for about 3-4 minutes turning frequently so they do not burn.

Step 3: Take off grill and enjoy 

Okay Mates! Keep practicing your steak grilling skills and you will be a "Bobby Dazzler" (expert) before you know it.