Angus Beef Recipes

Taste the difference with these mouth watering easy Angus Beef receipes:

  • Easy Roast Angus Beef with Vegetables
  • Angus Beef Steak with Garlic Butter and Mash
  • Grilled Angus Beef Salad with Avocado and Creamy Dressing

Easy Roast Angus Beef with Vegetables 



1.5 kg quality Certified Angus Beef (sirloin or topside)
2 medium onions
2 carrots
2 sticks celery
1 bulb garlic
1 small bunch fresh thyme and rosemary
olive oil
sea salt
freshly ground black pepper
1 teaspoon of mustard powder
Good splash of Worcester sauce

Cooking time: 1h 05m (plus resting time of half hour)
Serves: 6-8


To prepare your beef:

Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/ gas 9. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil. Drizzle the beef with olive oil, Worcester sauce and season well with salt and pepper, sprinkle on the mustard powder and rub it all over the meat. Place the beef on top of the vegetables.

To cook your beef:
Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.

When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings.



Angus Beef Steak with Garlic Butter and mash

steak mash

3/4 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef Certified Angus Beef sirloin steaks
salt and pepper to taste
10 large sized potatoes peeled

Cooking time: Half hour


  1. Boil and cook the potoato. When cooked add butter and mash until smooth.
  2. Preheat an grill for high heat.
  3. In a small saucepan, melt 1/2 cup butter over medium-low heat with garlic powder and minced garlic. Set aside.
  4. Sprinkle both sides of each steak with salt and pepper.
  5. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Grilled Angus Beef Salad with Avocado and Creamy Dressing



1 1/2 pounds skirt steak, cut into 4- to 6-inch pieces
8 cups mixed salad greens
2 large tomatoes, cut into wedges
1 cup red onions, thinly sliced
1/2 cup pimento-stuffed green olives
1/4 cup fresh lime juice
1 tablespoon minced garlic
1 tablespoon chili powder
1 medium ripe avocado, coarsely chopped
3/4 cup water
1/4 cup fresh lime juice
1 garlic clove, peeled
1/2 teaspoon salt


1. Combine marinade ingredients in small bowl. Place steaks and marinade in resealable plastic bag, and turn steaks to coat. Close bag securely, and marinate in refrigerator 6 to 24 hours.
2. Remove steaks from marinade, and discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
3. Meanwhile, place dressing ingredients in blender container. Cover, and process until smooth. Cover, and set aside.
4. Carve steaks diagonally across the grain into thin slices. Season with salt, as desired. Arrange salad greens on serving platter. Top with tomatoes, onions, olives and steak slices. Drizzle with half the dressing. Serve with remaining dressing, as desired.