Sponsored Recipe ★ McCormick Spicy BBQ Beef Steaks

October 9, 2013 by flyingdrunkenmonkey

McCormick Spicy Beef Steaks - The Flying Drunken Monkey

This post is sponsored by McCormick Australia

McCormick BBQ Lamb Cutlets with Mango Chutney Mayonnaise - The Flying Drunken MonkeyAs I mentioned last week I was sent a wonderful esky full of McCormick products to use and review, to celebrate the start of “BBQ season”. I shared the recipe for BBQ Lamb Cutlets with Mango Chutney Mayonnaise last week and today I’m going to share the recipe for Spicy BBQ Beef Steaks using the Spicy BBQ Marinade in a Bag.

Once again the weather wasn’t really ready for BBQs unfortunately. Plus, the BBQ still wasn’t clean and the backyard is so overrun it looks like a jungle! We really need to sort that out because I can’t wait to start eating dinner outside now that Daylight Savings Time has started.

Our butcher sells rump steaks that are so huge we only need to buy one to feed the 2 and half of us (I count Lily as a half as she normally only eats 3 or so bites of steak). I chucked the steak in the marinade bag in the morning before cooking. These bags are really easy to use, if a little hard to open. But once you’ve sorted that out, you simply trim the meat, add to it the bag, make sure the meat is covered in the marinade then stick it in the fridge. You can do that only 30 minutes before cooking or up to 24 hours before. Obviously, the longer you leave it the more intense the flavours will be.

I simply pan-fried the steaks on the stovetop but they would be excellent on the BBQ. I used the marinade that was leftover as an extra sauce on top of the steaks, it thickened nicely in the pan without having to add anything to it.

I made a simple salad to go with it (mixed lettuce, tomato, cucumber, snow peas, feta and olive oil) and some potato wedges. To make the wedges I just roughly slice potatoes, cover them with oil and a lot of smoked paprika, pop them all in a single layer on a tray then into the oven at about 200C for about 50mins. Easiest chips to make and much healthier than deep-frying them.

Lily used to love spicy foods – at about 9 months old she was sucking chilli tomato sauce off pasta. But because I have a low tolerance for spice we hadn’t cooked much for her and so she no longer has a tolerance for it. Anything with a small amount of spice immediately gets spat out and she refuses to eat it. I think we really need to build her tolerance back up. She therefore didn’t eat any of the steak but I am glad she at least tried it without any coercion.

However, I loved the steaks. As I said I have a very low tolerance for spices and these steaks were probably at the top of my tolerance level – the type where your lips are left tingling without the spice completely overtaking the meal. The flavours were beautiful – nice and smoky, and really added to the steak. I was able to eat all of my steak, plus Lily’s few pieces and I even ate the leftovers for lunch the next day. Unfortunately, Mr Monkey wasn’t able to try it as he had had dinner at work, and I ate his leftovers! But I know he’d love these and as I have another bag of the marinade we’ll have to try it again soon. Perhaps on a night when Lily is not home or with some non-marinated steaks or sausages for Lily.

McCormick Spicy BBQ Beef Steaks

Disclaimer: This is a paid post. I was also sent the products as stated. As always, all opinions are my own.

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