Great Tasting, Easy To Cook BBQ Beef Recipes From Around The World

A Personal Selection Of Tried & Tested Recipes For You To Enjoy

Invite some friends and family around and throw these babies on the grill, grab an ale, and you're in for a great day.

As I come across other good recipes I'll add them to the page so subscribe to the blog or check back every now and again.

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The BBQ Beef Recipes

Asian Flavoured Beef Roast

The recipe is an absolutely amazing, yet simple dish. It is adapted from a recipe put out by the Two Fat Ladies and is perfect to do in a hooded barbeque, or the oven if you prefer.

As you'll see below the choice of chillies for this recipe is up to you - it alls depends how hot you like it !

Place the sealed meat in a roasting pan and pour the vegetable and coconut mixture over the meat, then add the lime juice.

Cook at 180°C for about 40-50 minutes.

Place the meat on a serving dish, pour the source over it and garnish with the remaining coriander.

Serve immediately and carve.

Coffee Spice-Rubbed T-bones with Smoky Tomato/Red Chilli Salsa

makes 4-6 serves

Roasted coffee beans can be just as intense and flavor packed as the fresh spices I use in barbecue rubs, like cumin and peppercorns.

Ground with a whole pack of spices, coffee adds richness and a toasty bitterness to this rub, my new favorite for beef and lamb. And roasted coffee and smoky paprika together have as much jolt as a double espresso.

The Rub

• 1/4 cup mild chilli powder
• 1/4 cup finely ground espresso-roast coffee beans (it's not the same but instant will work too)
• 2 tablsp smoked paprika (sweet)
• 2 tablsp dark brown sugar
• 1 tablsp mustard powder
• 1 tablsp salt
• 1 tablsp freshly ground black pepper
• 1 tablsp dried oregano
• 1 tablsp ground coriander
• 2 teasp ground ginger

• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 teasp smoked paprika (hot)
• 3 ripe large tomatoes, diced
• 1 small red onion, halved and thinly sliced
• 1 serrano chile, seeded and finely chopped
• 1/4 cup chopped fresh coriander leaves
• 2 teasp honey
• Salt and freshly ground black pepper

• 6 T-Bone steaks
• Salt and coarsely ground black pepper

Season the steaks with salt and pepper and then ub 2 tablsp of the coffee rub onto one side of each steak.

Grill the steaks rub side down, until lightly charred and crusty, 4 to 5 minutes. Turn the steaks over, reduce the heat to medium or move to a cooler part of the grill, close the grill hood, and grill until medium-rare, 8 to 10 minutes more.

Remove the steaks from the grill and let rest for 5 minutes.

Serve immediately, topped with tomato salsa.

Pepper Steak With Horseradish Sauce

makes 4 serves

Pepper Steak

• 4 sirloin steaks
• 3 tablsp freshly cracked black pepper
• 1 teasp flaked sea salt

Horseradish Sauce

• 3 tablsp liquid beef stock (normal stock, not the liquid concentrate)
• 2 tablesp brandy
• 1 tablsp horseradish cream (every supermarket has this - Masterfoods even make one)
• 4 tablsp cream
• 1/2 teasp brown sugar

Mix the salt and pepper and then rub it into both sides of the steaks, pressing it in.

Pre-heat the grill plate to high and give it a light oil.

Make the sauce by putting the stock and brandy in a small saucepan and bringing it to the boil over the wok burner.

Turn off the heat and stir in the cream, horseradish and sugar.

Grill the steak to your preference and let it rest for 5 minutes.

In that time, heat the sauce through and then serve the steak and pour the sauce over.

Sichuan Pepper Beef with Five Spice Sauce

Makes 2 serves

This makes for a fast, easy and delicious meal - think of it as a sort of Chinese comfort food.

• 2 pieces rump steak, enough for 2 people
• 2 tablsp peanut oil
• 1 red cayenne chilli, deseeded and chopped
• ½ onion, chopped
• 1/2 cup chopped broccoli
• 1/2 cup chopped snow peas
• 1/2 cup chopped carrots
• 1/2 cup chopped baby corn
• 300ml beef stock stock
• 1 tablsp light soy sauce
• 1 tablsp cornflour blended with 2 tablsp cold water
• 1 spring onion, finely sliced
• Salt and ground white pepper

Marinade

• 1 tablsp rice wine
• 2 teasp of ground Sichuan pepper
• 1 teasp dark soy sauce
• 1/2 teasp Chinese five-spice powder
• 2 garlic cloves, crushed & finely chopped

Mix all the marinade ingredients in a bowl and marinate the beef for as long as possible, overnight is best.

Start heating the stock in a saucepan.

Grill the steak over high heat for 2-3 minutes each side, and then aside to rest and keep warm.

Heat a wok over high heat and add the oil.

Add the red chilli and onion and stir fry for less than 1 minute the add the rest of the vegetables and stir fry for 1 minute.

Add the stock (it needs to be hot) and mix well. Season with light soy sauce. Bring to the boil, add the blended cornflour and stir well.

Add the spring onion, season to taste and serve meat and vegetables with jasmine rice.

Herb & Cheese Stuffed Roast Beef

Makes 6 serves

Add a festive touch to a special roast by stuffing a scotch fillet with ricotta, lemon zest, chives and oregano.

• 1kg scotch fillet
• ¾ cup good, firm ricotta cheese
• 1 egg yolk
• 2 tablsp roughly chopped fresh oregano
• 1 tablsp roughly chopped chives, plus extra chopped chives to garnish
• 2 teasp finely grated lime zest
• 2 tablsp olive oil
• freshly ground black pepper
• sea salt

Slice off any excess fat or sinew from the meat.

Now slice a pocket into the beef lengthways, being careful not to cut all the way through.

Season the meat on both sides with salt and pepper.

In a bowl mix together the ricotta, egg yolk, oregano, chives and lime zest and then stuff this evenly inside the pocket you created.

Roll the beef so as to completely close the pocket, and tie securely with butchers string.

Preheat your hooded BBQ to 180°C (355°F).

Heat the oil in a heavy based frying pan and sear the fillet over a medium to high heat. Turn the beef to seal and brown it evenly all over.

Transfer to a roasting pan and roast for 40 minutes, or until done to your liking.

Remove from oven, loosely cover with aluminium foil and let it rest for 15 minutes before serving and garnishing with chopped chives.

Note: This is one of the best cold meats you could ever have - if you want to try this instead of eating it hot, refrigerate it until required, then slice and serve garnished with chives.