Articles & Recipes

Typically made with pan-fried beef steak and prawns, Surf & Turf – or ‘Beef & Reef’ if you’re Australian - is a perfect partnership between fantastic farm produce and high-quality fresh fish (both of which you’ll find in abundance here at Greendale!).

We asked Exeter-based grill guru, Simon Osmond (catch him on Instagram @bbqdiariesuk) to come up with some tasty BBQ recipe suggestions for our produce, and he didn’t disappoint! Here's the first of his contributions: a tasty Greendale Sirloin steak, cooked using the reverse-searing technique and served up with a tasty chimichurri sauce.

If you’re looking for recipe inspiration, it’s hard to beat a simply-cooked steak. Here, we suggest serving your steaks with hearty sweet potato mash, peppery watercress leaves and a rich, tangy balsamic sauce that brings everything together beautifully.

Made with creamy Devon Blue Cheese, try this richly savoury sauce with a Greendale Ribeye Steak. The sauce takes about 20 minutes to make; if you start making it when the steaks are cooking, you can finish it while they rest. Makes enough sauce for 2 steaks.

This fresh, easy sauce doesn’t require any cooking, so you can make it ahead and refrigerate until needed – take it out of the fridge when you start cooking your steaks (we like it with Greendale Beef Sirloin Steaks and baby potatoes). This recipe will make more than enough for two steaks, leftovers can be stored in the fridge for use with roasts, fish, pasta or jacket potatoes.

This classic sauce will be ready in the time it takes for your just-cooked steaks to rest – just be careful when lighting the alcohol. If you can, use the same pan you used to cook the meat, for extra flavour.

Succulent and tender, this beautifully marbled Tomahawk Steak is one of the largest steaks available -and with its French-trimmed rib bone attached, it's as dramatic-looking at it is delicious. For a really juicy finished result, we recommend that you rest your Tomahawk Steak for at least 10 minutes after cooking.

Say it with steak, and cook that special someone a meal to remember on Valentines Day. Succulent and tender, this Valentines Rib-Eye Steak comes from our locally-pastured animals, and has been carefully ‘butterflied’ into a heart shape by the Greendale master butchers.

Sirloin steak is delicious when griddled quickly. First, pre-heat a griddle pan over a medium-high heat, and brush your steak with a little olive oil (add salt and pepper if you like). When the pan is hot, add your steak and cook for two minutes, then turn it to cook the other side for the same time. If you like it well done, lower the heat slightly and continue cooking and turning regularly. Allow your steak to rest for a few minutes before serving.

We offer a good variety of different beef steaks, including Rib-Eye, Flat Iron, Sirloin and Rump, so you can stock up on supplies for your next barbecue. Here are a few tips for successful barbecued steak.

This warm, hearty salad is quick and easy to put together – perfect for a mid-week meal. The steak and the potatoes can be barbecued for this recipe if wished (for handy tips see our guide Steak – a Barbecue Classic and our recipe for New Potato Skewers

Worcestershire Sauce and garlic add ‘zing’ to this quick, easy-to-prepare marinade, designed to bring out the best in your barbecued beef steaks. You can use a ‘light’ Soy Sauce to keep salt levels down if preferred. Recipe sufficient to marinade 4 steaks.