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Beef cheek recipes

The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.

La fettina


You'll need

6 Scotch fillet steaks (about 150gm each) 60 gm butter, coarsely chopped 1 tbsp each sage and rosemary, finely chopped 80 ml (1/3 cup) olive oil 12 thin slices Asiago d’Allevo (about 300gm; see note) 1 bunch each of chicory and silverbeet, coarsely chopped 1 garlic clove, finely chopped For drizzling: extra-virgin olive oil

Method

  • 01
  • Pound each steak between two pieces of plastic wrap with a meat mallet to 5mm thick, set aside until required.
  • 02
  • Combine butter and herbs in a small saucepan over medium heat, stir until melted, season to taste, set aside and keep warm.
  • 03
  • Preheat a char-grill over high heat, drizzle steak with half the olive oil, season to taste and grill, turning once, until cooked to your liking (3-5 minutes for medium-rare). Top each with two slices of Asiago d’Allevo, set aside to rest and keep warm.
  • 04
  • Meanwhile, blanch chicory and silverbeet in batches in boiling salted water until tender and bright green (2-3 minutes; see cook’s notes p186), drain well. Heat remaining olive oil in a large frying pan over high heat, add garlic, sauté until fragrant (20-30 seconds), add greens, sauté until hot and season to taste. Serve hot with steak and melted herb butter.
Note Asiago d’Allevo is a semi-hard cow’s milk cheese available from select delicatessens.

This recipe is from the August 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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