Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney
/What pairs better with summer than grilling up delicious food? Not much, in my opinion! Whether you’re grilling poolside or garden side, there’s nothing like being outdoors and getting in some of those golden summer rays.
For my summer menu, I have a ton of Australian Grassfed beef recipes planned. I really love Aussie Grassfed beef because it’s naturally lean and the protein is not only high-quality, but it’s also an excellent source of iron and zinc, which help to keep energy levels up and promote a healthy immune system.
When you eat better, you feel better, and that’s what I truly wanted to encompass with this recipe. I decided to marinate Aussie Grassfed beef strip steak in some delicious Thai flavors, like ginger, chilies, and kaffir lime leaves, and pair all of that goodness with slow-cooked green beans, tomato chutney, and an herb salad. How much more balanced can your plate get in flavor, texture, and nutrition?
I love Australian Grassfed beef because it is 100% grass-fed and finished. The cattle are free to graze on Australian’s open, natural grasslands, delivering a consistent delicious eating quality, which is super important when you put so much work into your grilling menu. To learn more, check out the True Aussie Beef and Lamb website.
Stay tuned for more Aussie Grassfed recipes! I am so looking forward to sharing them with you.
Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney
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Time: 1 Hour, 30 Minutes plus extra time for marinade
Serves 4-6
Ingredients
Steak
Extra virgin olive oil
Juice of 1 lemon and sliced lemon rind
6 cloves garlic, peeled and smashed
4 tsp fresh ginger, minced
12 fresh bird’s eye chilies, thinly sliced
A handful of thyme sprigs
2 kaffir lime leaves, thinly sliced
1 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp light brown sugar
Freshly ground black pepper
2 pounds Aussie Grassfed Beef strip steak, cut into 4 evenly sized steaks
Kosher salt
Grilling Supplies
1 cup hickory wood chips, optional
Green Beans
2 cups extra-virgin olive oil
10 cloves garlic, peeled and smashed
1 pound green beans, trimmed
½ tsp kosher salt
Tomato Chutney
¼ tsp cumin seeds
¼ t tsp coriander seeds
1/8 tsp ground fennel seeds
1 tsp brown mustard seeds
1 tsp yellow mustard seeds
3 tbsp extra-virgin olive oil
½ small yellow onion, finely chopped
1 medium shallot, minced
6 cloves garlic, minced
¼ tsp red chili flakes
1/8 tsp orange zest
1 tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp tomato paste
1 tbsp packed light brown sugar
2 tbsp sherry vinegar
12 oz roma tomatoes, blanched, and crushed
Herb Salad
½ cup flat-leaf parsley leaves
½ cup mint leaves
½ cup chives, roughly chopped
½ cup tarragon leaves
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon high-quality (light-colored) vinegar
1 teaspoon extra-virgin olive oil
Directions
In a medium mixing bowl, combine ¼ cup olive oil, lemon juice and rind slices, garlic, ginger, bird’s eye chilies, thyme sprigs, kaffir lime leaves, soy sauce, fish sauce, brown sugar, and ½ tsp freshly ground black pepper.
Place the Aussie Grassfed Beef steaks in a resealable plastic bag. Pour over the marinade and make sure it’s evenly distributed. Transfer steaks to the fridge and marinate overnight.
Once the steaks have marinated, blot them dry with a paper towel and remove any remnants of ginger, garlic, or thyme. Discard the marinade. Season each Aussie Grassfed Beef steak with 1 tsp olive oil, ½ tsp salt, and ¼ tsp freshly ground black pepper. Transfer the steaks to rest in the fridge while you prepare the green beans and chutney.
Add wood chips to a medium bowl and cover with water until they’re fully submerged. Set aside.
For the green beans, heat 2 cups of olive oil in a large heavy pot or Dutch oven over very low heat for 5 minutes. Add garlic and cook until softened, about 2 minutes. Stir in the green beans with salt and cook for 6 minutes, until the beans have brightened along the edges. Cover and cook until the beans are very tender, about 1 hour. Using tongs, transfer green beans to a platter and keep warm.
While the green beans cook, toast the spices for the chutney: Heat a small skillet over medium heat and add cumin, coriander, fennel, brown mustard seeds, and yellow mustard seeds. Cook, shaking the pan occasionally, until the spices are fragrant and toasted, about 1-2 minutes. Set the spices aside.
Heat 3 tbsp olive oil in a large saucepan over medium heat. Stir in onion, shallot, and garlic and cook until softened, about 3-4 minutes. Add the toasted spices, chili flakes, orange zest, salt and pepper, and cook, stirring frequently for about 1 minute. Stir in the tomato paste and sugar and cook until the sugar dissolves, about 1 minute. Add the vinegar and stir to combine. Stir in the tomatoes and reduce heat to low. Cook, stirring often, until the flavors combine, about 25 minutes. Transfer to a bowl and keep warm.
Preheat a charcoal grill over medium-high heat for 15 minutes. Once the coals are very hot, add drained wood chips directly over the coals. Immediately add the steaks over direct heat and cover the grill. Cook steaks for 5 to 7 minutes on each side until they reach an internal temperature of 120 degrees. Transfer steaks to a platter and allow them to rest for 10 minutes. Then, cut the Aussie Grassfed Beef steaks against the grain into ¼-inch thick slices.
While the steak rests, prepare the salad by adding the parsley, mint, chives, and tarragon to a medium bowl. Toss the herbs with salt, pepper, and vinegar until well combined.
To serve, arrange the Aussie Grassfed Beef steak slices on plates and dollop with tomato chutney. Serve with green beans and salad on the side.
If you loved this recipe, you will also love my recipes for: Steak with Cilantro Mayo and Tomatillo Salsa, Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce, and Flat Iron Steak with Yellow Squash and Tomatoes.
