This is a very fine and delicious part of beef which has longer fibres and is tender and juicy. It fits perfectly into beef tartare and also great for various medallions, grilled kebabs, stewing and cooking.
Grilled beef kebob Ingredients 600g mock tender roast 250g zucchini 350g onion 2 tablespoons olive oil 2 tablespoons red wine vinegar 2 teaspoons creamy horseradish 200g Greek yogurt Salt 1 handful of fresh basil leaves Method Mix yogurt and horseradish together and add salt to taste. Then let it cool. Skewer diced beef, zucchini wheel and onion wedge one by one. Mix olive oil with vinegar and then drizzle prepared kebobs from all sides. Leave them soak for a while. Grill the kebobs from all sides until done. It takes about 6 to 8 minutes. Serve them with basil and chilled dip.
Beef terijaki Ingredients 350g mock tender roast ½ red onion ½ salad cucumber ½ lime juice 2 tablespoons marinade terijaki 1 handful of fresh coriander Salt 6 leaves of Little Gem salad 1 chili pepper Method Tenderize meat, cut into thin strips and marinate into terijaki sauce. Mix chopped cucumber with lime juice and chopped coriander, add salt to taste. Heat a non-stick frying pan, put the prepared meat once heated and roast for about 2 to 3 minutes (depending on how roasted meat you like). In one half of roasting turn the meat over to roast it evenly from both sides. Once done, put the meat on a salad leaf and serve with cucumber mixture sprinkled with chopped onion and chili pepper.