quoin cattle farm in Bass Strait.
From Our Farm to Your Plate.
With 1200 hectares of land, Quoin Cattle Farm and Tilba Farms are based in the north of the island. The farm is owned and managed by Tom and Jo Youl and their three children Alice, Billy and Georgie. Jo and Tom moved to the farm over 10 years ago and began farming it about 7 years ago. They started with 80 cows and now run over 2400 head including breeding cows, heifers and their progeny. Being grass fed all year round in one of the most pristine environments, the beef has an exquisitely balanced taste, a nice layer of fat, and melts-in-your-mouth buttery softness. All beef produced from the cattle farm is now available for our customers' enjoyment at the Flinders Wharf Larder.
Click here for more about Tom farming Angus Cattle by Meat & Livestock Australia - ‘Simplicity backs Island enterprise’.
Quoin Beef Steaks with Island Chimichurri
Ingredients - Island Chimichurri
100g saltbush
50g samphire
40g karkalla
50g finely diced eschallots
20g chilli finely diced
100ml red wine vinegar
20g sugar
6g salt
A pinch of black pepper
400ml olive oil
Ingredients - Beef Steaks
200g Quoin Beef Steaks
RE-HEAT INSTRUCTIONS
Dry the Quoin beef steak on a paper towel, then massage in a small amount of the chimichurri marinade (optional). Let rest for 30 minutes.
Cook potatoes to your liking (boil, mash or bake). Once cooked, add butter for a burst of flavour.
Lightly salt the steak. Heat BBQ or grill plate until smoking hot and cook the beef for a few minutes on each side for medium to rare. Cook longer if you want it “done” more.
Once the steak has finished cooking, leave it to rest for 5-10 minutes. Add to plate and top with chimichurri.
Serve with potatoes and vegetables or salad.
Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 2
Pairing Suggestions
MAKE AT HOME
Method - Island Chimichurri
1 Dissolve sugar and salt in vinegar using a small saucepan and allow to cool.
2 Finely chop saltbush and roughly chop samphire and karkalla.
3 Combine all chopped ingredients and pour over the vinegar mix. Add black pepper and whisk in olive oil.
4 Taste and adjust seasoning if needed.
Method - Quoin Beef Steaks
1 Dry the Quoin beef steak on a paper towel, then massage in the chimichurri marinade. Leave for 30 minutes.
2 Cook potatoes to your liking (boil, mash or bake). Once cooked, add burnt butter for a burst of flavour.
3 Lightly salt the steak. Heat BBQ or grill plate until smoking hot and cook the beef for a couple of minutes on each side for medium to rare done. Cook longer if you want it “done” more.
4 Once the steak has finished cooking, leave it to rest for 5-10 minutes. Add to plate and top with chimichurri.
5 Serve with potatoes and your choice of steamed or grilled vegetables.
