Amano Beef Dish

Here at I AM Co. one of our favourite things to do is enjoy visiting the great cafes around the country. We’re so spoilt to have such an amazing range of cafes serving some hugely delicious, healthy food from a wide variety of cultures. Some of these cafes have been generous enough to share some of our favourites with you….

Amano is about sharing their passion for food with their guests. They stay true to their  belief in provenance and sharing only seasonal, sustainable and local produce from New Zealand growers and farmers.

Serves 4


  • 4 x 250g Beef steaks
    2 x Heirloom tomatoes
    Tomato recipe
    Basil dressing
    Black pepper and garlic aioli
    Pickled garlic
    Salt and pepper to season


  • 500g cherry tomatoes – halved
    15g parsley leaves – chopped
    5g oregano leaves – chopped
    10g basil leaves – chopped
    2 garlic cloves – minced
    3g salt
    2g black pepper – Ground
    40g olive oil
    30g sherry vinegar

Chop all herbs and mix with all other ingredients.

Basil Dressing:

  • 30g basil leaves – chopped
    45g parsley leaves – chopped
    30g anchovy paste
    1 garlic clove – minced
    100g olive oil
    50g canola oil
    20g red wine vinegar
    4g salt
    25g shallots – peeled and finely diced

Combine shallots and vinegar and leave to macerate for at least 30 minutes.
Mix all the remaining ingredients together followed by the shallots and vinegar.

Black Pepper & Garlic Aioli:

  • 500g canola oil
    12g garlic – minced
    3 egg yolks
    55g white wine vinegar
    40g dijon mustard
    salt to taste
    5g pepper

Using a food processor, place the egg yolks, garlic, vinegar, mustard and pepper in the processor bowl. Turn the food processor on and add the oil in a slow steady stream.
Season to taste with the salt.

Pickled Garlic:

  • 6 garlic cloves
    100g rice vinegar
    10g sugar

Thinly slice the garlic and blanch in a pot of boiling water for 30 seconds. Combine the vinegar and sugar in a pot and put over a medium heat until the sugar has dissolved. Allow to cool. Once the vinegar mix has cooled, pour over the blanched garlic and set aside for at least two hours before using.


Remove the meat from the fridge, let the meat rest for 30 mins bringing back to room temprature, season the steak with salt and pepper (to taste) cook evenly both sides for the desired temperature. Again let the meat rest after cooking for 10mins before slicing for serving.

Connect with Amano:

66 – 68 Tyler Street, Brotomart, Auckland.


If you have an absolute favourite dish from a NZ cafe we’d love to hear from you – we will try our utmost to feature it on the blog! Email us at [email protected]