Grilled Beef Roulades

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Serve as appetizers or with a couscous or pasta side salad for a light balanced meal. Roulades can be made ahead, grilling just before serving. Trim up a Strip Loin Roast to substitute for the Tenderloin if you like.
3 Minutes

6 Servings

1 lb (0.45 kg) Beef Tenderloin Premium Oven Roast, centre cut OR Strip Loin Premium Oven Roast, trimmed
⅓ cup (75 mL) Filippo Berio® Olive Oil
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) French’s® Dijon Mustard
2 green onions, finely chopped
3 cloves garlic, minced
½ tsp (2 mL) EACH salt and pepper
24 asparagus spears
1 sweet red pepper, sliced into 12 strips

Place beef in freezer for 1 hour or until firm enough to slice easily. Whisk olive oil with vinegar, mustard, green onions, garlic, salt and pepper. Slice roast across the grain into 1/3-inch (8 mm) thick slices. Toss with olive oil mixture in shallow baking dish. Let stand for 15 minutes.
Trim asparagus to same length as pepper strips. In large pot of boiling salted water, blanch asparagus for 2 minutes; drain and cool slightly. Wrap each beef slice around asparagus spears and one red pepper strip, overlapping the meat slightly. Secure the rolls with toothpicks.
Grill beef rolls, on lightly oiled hot grill, turning often, for 5 to 6 minutes or until heated through, well-marked and cooked to preferred doneness.

Makes 12 bundles or 6 servings.
A good source of iron (20% DV) and excellent source of zinc (41% DV), (18% DV) sodium.

Beef Steak and Berry Salad

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More than just leafy greens, this beef steak salad recipe has substantial staying-power, built on economical Marinating Steak that’s been grilled and cut into thin slices.
10 Minutes

4 Servings

⅓ cup (75 mL) olive oil
⅓ cup (75 mL) white wine vinegar
¼ cup (50 mL) raspberry jam
¼ cup (50 mL) apricot jam
1 tbsp (15 mL) liquid honey
½ tsp (2 mL) grainy Dijon mustard
1 clove garlic, minced
Salt and pepper
1 lb (500 g) Beef Marinating Steak (e.g. Inside Round, Outside Round or Sirloin Tip), cut ¾ inch (2 cm) thick
1 medium mango, peeled and sliced into wedges
1 cup (250 mL) quartered strawberries
6 cup (1.5 L) mixed salad greens

Combine oil, vinegar, raspberry jam, apricot jam, honey, mustard, garlic and salt and pepper to taste in 1 cup (250 mL) glass measuring cup or bowl. Place half in sealable freezer bag; set aside remaining mixture as dressing.
Pierce steak several times with fork. Add steak to bag; seal tightly and refrigerate, turning occasionally, for 12 to 24 hours.
Discard marinade. Place steak on greased grill over medium-high heat; close lid and cook for 6 to 10 minutes, turning at least twice, for rare to medium-rare doneness 145°F (63°C). Remove from heat, tent with foil and allow to rest for 5 minutes. Slice diagonally across the grain. Toss with mango, strawberries, salad greens and reserved dressing.

Pineapple-Glazed Beef Miami Ribs

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A sticky Hawaiian-style glaze gives the beef ribs a spicy-sweet flavour in this recipe.
25 Minutes

4 Servings

2 cup (500 mL) unsweetened pineapple juice
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) packed brown sugar
2 cloves garlic, sliced
1 ‘ (2.54 cm) ginger root, peeled and thinly sliced
½ tsp (2 mL) dried thyme
Pinch hot chili pepper flakes
2 lb (1 kg) Beef Miami or Korean-cut Short Ribs

Combine pineapple juice, soy sauce, sugar, garlic, ginger, thyme and chili pepper flakes in large sealable freezer bag. Add ribs, turning to coat with marinade. Place on plate and refrigerate for at least 8 hours or up to 24 hours. Reserving marinade, remove ribs and set aside.
Bring marinade to boil in medium saucepan over high heat. Reduce heat to medium; boil for 15 to 20 minutes or until reduced to about 1 cup (250 mL).
Grill ribs using medium-high heat for 6 to 10 minutes, turning often and basting with reduced marinade, until browned and tender. Serve with grilled sliced pineapple if desired.

Cook’s Notes: Miami or Korean-style ribs are thinly sliced beef short ribs. Ask your butcher to cut beef short ribs crosswise into 1/4-inch (5 mm) thick slices.
A good source of Iron (21% RDI) and an excellent source of Zinc (71% RDI).

Braised Beef Short Ribs

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When it comes to favourite recipes, these slowly braised beef short ribs in a rich herb-orange flavoured sauce served with lots of creamy mashed potatoes are the quintessence of comfort food.
120 Minutes

6 Servings

3 lb (1.5 kg) boneless beef short ribs
2 tbsp (25 mL) olive oil
2 onions, chopped
3 cloves garlic, finely chopped
1 tsp (5 mL) dried rosemary
1 tsp (5 mL) thyme leaves, crumbled
1 tsp (5 mL) salt
½ tsp (2 mL) freshly ground black pepper
1 ½ cup (375 mL) beef stock (approx.)
1 cup (250 mL) canned diced tomatoes, including juice
2 tbsp (25 mL) Worcestershire sauce
3 strips orange peel (3-inch/8 cm in long)

Pat short ribs dry with paper towels. Heat 1 tbsp (15 mL) of the oil in Dutch oven or large saucepan over medium-high heat; brown short ribs, in batches and adding more oil as needed, until browned on all sides. Transfer to plate.
Add onions, garlic, rosemary, salt and pepper to pan; cook over medium heat, stirring often, for 5 minutes or until softened.
Add stock, tomatoes with juice, Worcestershire sauce and orange peel. Return beef and accumulated juices to pan; bring to boil. Cover and reduce heat; simmer for 2 hours, adding additional stock to keep beef covered while braising, until beef is fork-tender.

Tip: For convenience and maximum flavour, make this recipe ahead. Refrigerate, covered, for up to 2 days. Skim fat before reheating.
Adapted from: 300 Best Comfort Food Recipes by Johanna Burkhard (2002)
A good source of Iron (16% RDI) and an excellent source of Zinc (62% RDI).

Port Glazed Beef Steak with Poached Pears and Blue Cheese

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Live a little luxury with this special recipe for two, featuring Beef Grilling Medallions.
20 Minutes

2 Servings

1 tbsp (15 mL) butter
1 large clove garlic, crushed
½ cup (125 mL) port
¾ cup (175 mL) canned condensed beef broth
1 tbsp (15 mL) dried cranberries
1 medium pear, firm but ripe, peeled, cored and sliced in half
2 Beef Grilling Medallions or Tenderloin Steak, 1-inch (2.5 cm) thick
½ tsp (2 mL) coarsely ground pepper
2 tbsp (25 mL) crumbled blue cheese, (stilton, Roquefort or gorgonzola)

Melt butter in skillet over medium heat; sauté garlic 2 to 3 minutes, until softened. Add port and broth; bring to boil. Reduce heat to medium, add pear halves and cranberries. Cover and cook just until tender, turning and basting occasionally, for 10 to 15 minutes. Remove pear halves, cover and set aside. Continue to cook sauce uncovered for 3 to 4 minutes until reduced to 1/3 cup (75 mL).
Meanwhile season Medallions with pepper. Heat lightly oiled skillet over medium-high heat; cook Medallions 5 to 7 minutes for, turning at least twice for medium-rare doneness 145°F(63°C). Remove to warm plate and cover.
Add port sauce to hot skillet, scraping up any browned bits from pan; boil over medium-high heat for 2 to 3 minutes or until syrupy. Spoon some sauce onto warm serving plate; top with half pear, remaining sauce and some crumbled cheese.

Make Ahead: Sauce can be made ahead of time and pear halves may be poached and reheated (Step 1). Just before mealtime, cook Medallion and de-glaze pan with port wine sauce (Steps 2 & 3).

Pepper Rubbed Oven Roast Beef with Onion Purée

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This delicious easy roast beef recipe comes with a sauce that is thickened with puréed onion instead of cornstarch or flour.
120 Minutes

13 Servings

1 tsp (5 mL) EACH fresh ground pepper and salt
½ tsp (2 mL) dried thyme
1 clove garlic, minced
2 tbsp (30 mL) Dijon mustard
3 lb (1.5 kg) Beef Oven Roast, (e.g. Sirloin Tip, Eye of Round, or Inside Round)
Onion Purée (recipe follows below)

Combine pepper, salt, thyme, garlic and mustard; rub all over roast. Place roast, fat side-up, on rack in roasting pan. Insert oven-safe meat thermometer into centre of roast, avoiding fat.
Place in 450°F (250°C) oven for 10 minutes. Reduce heat to 275°F (140°C); cook until thermometer reads 155°F (68°C) for medium, about 2-¼ to 2-¾ hours.
Remove roast to cutting board; cover with foil for 15 minutes, while making the Onion Purée.
Carve roast across the grain into thin slices. Serve with Onion Purée.
Onion Purée: Drain all but 2 tbsp (30 mL) fat from roasting pan (if necessary). Add 2 tbsp (30 mL) olive oil (if necessary), 2 onions (cut into wedges), ½ tsp (2 mL) EACH salt and pepper; cook over medium-high heat until onions are softened, about 5 to 10 minutes., Meanwhile, whisk together 1-½ cups (375 mL) sodium-reduced beef stock with 1 tbsp (15 mL) EACH horseradish and Dijon mustard. Add to roasting pan. Bring to boil, stirring to bring up any browned bits from the bottom of the pan. Reduce heat and simmer until slightly thickened, about 5 minutes. Transfer to blender; blend until applesauce like. Makes 2 cups (500 mL) sauce.

Good source of iron (20% DV*) and excellent source of zinc (63% DV), 19% DV sodium. *DV = Daily Value

Grilled Beef Medallions with Goat Cheese

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In Quebec, cottage-industry cheeses are just one of the many regional treasures. The thick-cut Beef Medallions in this recipe make it easy to enjoy this steak-house experience at home.
10 Minutes

4 Servings

16 oz (500 g) Beef Tenderloin or Grilling Medallions/Steak (1-inch/2.5 cm thick)
1 tbsp (15 mL) balsamic vinegar
½ cup (125 mL) whipping cream
½ tsp (2 mL) minced garlic
3 tbsp (45 mL) crumbled fresh goat cheese (e.g. Chevre)
¼ tsp (1 mL) dried basil leaves (or 1 tsp/5 mL chopped fresh basil)
1 small fresh tomato, seeded and finely diced
1 small green onion, white part only, chopped
1 tsp (5 mL) chopped fresh parsley
Salt and pepper
Olive oil

Brush steaks with vinegar; set aside.
Bring cream and garlic to boil in small saucepan; reduce heat to low and simmer until volume reduces by half. Remove from heat; stir in cheese with wooden spoon until completely blended. Stir in basil, tomatoes, green onion and parsley. Season with salt and pepper to taste; keep warm.
Brush meat with oil and grill over medium-high heat for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Serve with warm sauce.

Tip: The sauce can be made ahead, kept covered and refrigerated until ready to use. To reheat, stir over low heat until warmed throughout.

Thai Beef Satay

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Pretty on picks, this recipe for Thai Beef Satay is a favourite and is great as an appetizer or as a light dinner. Serve with peanut, plum or Thai chili sauce for dipping. For a short-cut, ask the meat counter staff to cut the beef steak into strips for you. Try this wonderful blend of flavours on beef kabobs, too.
6 Minutes

4 Main course servings

3 tbsp (45 mL) peanut butter
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) brown sugar
½ tsp (2 mL) minced garlic
½ tsp (2 mL) ground ginger
¼ tsp (1 mL) crushed red chili pepper
1 lb (500 g) Beef Top Sirloin, 1-inch (2 cm) thick, cut into 24 strips

Soak wooden skewers in water for at least 10 minutes to prevent charring. Meanwhile, in medium bowl, whisk together peanut butter, soy sauce, lemon juice, brown sugar, garlic, ginger and chili pepper. Whisk in 2 tbsp (30 mL) water until smooth.
Stir in beef strips until coated. Let stand at room temperature for up to 15 minutes.
Thread strips loosely onto twenty-four soaked wooden skewers. Broil or grill for 3 to 4 minutes each side.

Makes 4 main course or 24 appetizers servings.

Gourmet Grilled Beef Kabobs

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Colourful kabobs are so pretty to bring to the table and such an easy way to serve up meat and veggies. If you wish to cook the beef longer than the veggies (or visa versa),you can string the veggies and meat on separate kabob skewers.
15 Minutes

6 Servings

2 tbsp (30 mL) vegetable oi
2 tsp (10 mL) lime juice
1 tsp (5 mL) rice wine vinegar
½ tsp (2 mL) ground cumin
½ tsp (2 mL) paprika
½ tsp (2 mL) granulated sugar
1 clove garlic, minced
¼ tsp (1 mL) chili flakes (optional)
1 lb (0.45 kg) 1 inch-thick Grilling Steak (Top Sirloin, Tenderloin or Striploin) cut into 1 inch cubes
2 sweet yellow peppers, cut into 1 inch (2.5 cm) chunks
⅔ cup (150 mL) red onion, cut into 1 inch (2.5 cm) chunks
Peanut Sauce ( recipe follows)

Combine oil, juice, vinegar, cumin, paprika, sugar, garlic and 2 tbsp (30 mL) water in a zipper-type freezer bag. Place beef pieces in the bag, seal and squeeze around to mix; refrigerate for 1 or up to 4 hours.
Thread vegetable and steak chunks alternately onto soaked bamboo skewers; brush kabobs all over with any remaining marinade.
Grill kabobs over medium heat for 5 minutes per side. Serve with Peanut Sauce.
Peanut Sauce: In small saucepan combine 1/2 cup low sodium beef broth, 1/3 cup peanut butter, 1/4 cup skim milk, 1 tbsp low-sodium soy sauce, 1 clove garlic (minced), 2 tsp granulated sugar and 1 tsp rice wine vinegar. Bring to a simmer over medium heat, cook, stirring occasionally for roughly 5 minutes or until sauce is slightly thickened. Remove from heat.

Cook’s Notes: . For a peanut-free recipe, soy nut butter can be substituted for peanut butter in the sauce. Chunks of zucchini can substitute for some of the yellow pepper if desired
Good source of iron (16% DV), excellent source of zinc (46% DV).

Tuscan Beef Kabobs with Quinoa Tabouli

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Kabobs are so easy to serve – they look so pretty when you bring them to the table and meat and veggies come together as one! You’ve got to serve beef kabobs more often!
10 Minutes

6 Servings

3 tbsp (45 mL) minced fresh herb leaves (e.g. thyme, rosemary and chives)
Zest of half a lemon
2 cloves garlic, minced
¼ cup (50 mL) olive oil, divided
1 lb (0.45 kg) Top Sirloin Grilling Steak, cut into 1-inch cubes
1 EACH, medium zucchini, red and yellow sweet pepper, cut into chunks
Salt and pepper
Quick Quinoa Tabouli, recipe follows (optional)

Combine herbs, zest, garlic and 2 tbsp. oil in sealable plastic bag. Add beef cubes and seal bag. Refrigerate for at least 1 or up to 12 hours.
Toss zucchini and peppers with remaining 2 tbsp oil. Thread onto soaked wooden skewers alternately with beef cubes. Season all over with salt and pepper.
Grill kabobs over medium-high heat (400F/200C), turning once, for about 10 minutes or until beef is cooked to medium (160F/71C). Serve with Quinoa Tabouli if desired.
Quinoa Tabouli: Place 1 cup quinoa, ½ tsp salt and 1-1/4 cups water in a medium sauce pan. Bring to boil; reduce heat to low and cover with lid. Cook for 10 minutes or until water is absorbed. Spread out on baking sheet; cool. Meanwhile, in large bowl combine 2 tbsp lemon juice, 1 clove garlic, minced and 3 tbsp extra virgin olive oil. Remove ¼ cup of the quinoa and set aside. Toss the remaining quinoa with 3 cups mixed diced vegetables such as cucumber, tomato (seeded) and green onion. Stir in ¼ cup EACH minced fresh Italian parsley and mint. Season with salt and pepper to taste.

Indian Beef Kabobs

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Inspired by the fare at Vancouver’s famous Vijs restaurant, these kabobs are best grilled over charcoal in the great outdoors. A word of caution: the amazing aroma from your grill might turn your gathering into a neighbourhood block-party!
10 Minutes

8 – 10 Servings

¼ cup (50 mL) canola oil
¼ cup (50 mL) red wine
2 tbsp (30 mL) molasses
2 tbsp (30 mL) ketchup
2 tsp (10 mL) minced garlic
2 tsp (10 mL) minced ginger-root
1 tsp (5 mL) curry powder
½ tsp (2 mL) ground cumin
¼ tsp (1 mL) cinnamon
¼ tsp (1 mL) pepper
4 Top Sirloin Cap or Strip Loin Grilling Steaks, cut into 1-inch cubes
Salt
Cucumber Mint Sauce (recipe follows)
Matching Veggie Kabobs (recipe follows) (optional)
Naan bread (optional)

Combine canola oil, wine, molasses, ketchup, garlic, ginger-root, curry powder, cumin, cinnamon and pepper in a large sealable freezer bag. Add beef cubes.
Marinate for 30 to 60 minutes in the refrigerator. Discard marinade and thread meat onto soaked wooden skewers. Season lightly with salt.
Grill in closed barbecue over medium-high heat for 4 to 5 minutes on both sides.
Serve with Cucumber Mint Sauce, Matching Veggie Kabobs and Naan bread (if desired).
Cucumber Mint Sauce: Combine 1 cup Greek-Style yogurt, 1/2 cup finely chopped cucumber, 1/4 cup chopped fresh mint, 2 tbsp minced onion or shallot and juice of 1/2 a lime. Season with salt and pepper to taste.
Matching Veggie Kabobs: Marinate chunks of sweet peppers, zucchini and whole baby mushrooms in your favourite salad dressing. Grill on soaked bamboo sticks until fork tender.

Serving Suggestion: Nibble kabob right off the stick or place one onto Naan bread along with a grilled veggie kabob. Fold bread over and grasp kabobs while you pull out the sticks – Voilà – You’ve got a whole dinner in-hand!

Beef and Orange Kabobs

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Curry paste and orange combine to create a sweet and spicy beef recipe.
10 Minutes

4 Servings

1 navel orange
1 container (175 g) plain yogurt
1 tbsp (15 mL) curry paste
1 lb (500 g) Beef Grilling Kabobs or Top Sirloin Grilling Steak, cut in 1½ inch (4 cm) cubes
1 green pepper, seeds removed and cut into chunks
3 onions, quartered

Grate ½ tsp (2 mL) rind from the orange, then peel it. Slice the orange across the segments to give wheel shapes. Mix together the grated orange rind, yogurt and curry paste. Set aside 2 to 3 tbsp (30 to 45 mL) of yogurt mixture in a small dish.
Place the beef cubes into the remaining yogurt mixture, stir and refrigerate for 10 minutes. Thread the steak, green pepper, onion quarters and orange slices alternately onto skewers.
Grill or broil for 10 to 15 minutes, turning occasionally and basting with the yogurt set aside earlier. Serve on a bed or rice or with salad.

Glazed Beef Kabobs with Easy Asian Eggplant

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Here is an easy dine-in option that features your favourite take-out flavours. Make with Beef Kabob Cubes or your favourite Grilling Steak: Top Sirloin, Tenderloin, T-bone, Porterhouse, Rib, Rib Eye, Strip Loin, Wing or Tri-tip.
15 Minutes

4 Servings

¼ cup (50 mL) hoisin sauce
¼ cup (50 mL) soy sauce
¼ cup (50 mL) ketchup
1 tbsp (15 mL) maple syrup
1 tbsp (15 mL) minced fresh ginger-root
1 tbsp (15 mL) garlic
1 lb (0.45 kg) Kabob Cubes or Beef Grilling Steak (e.g. Top Sirloin, Strip Loin, etc), 1-inch (2.5 cm) thick, cut into kabob cube pieces.
½ tsp (2 mL) Chinese five-spice powder
Salt and pepper to taste
3 small (mini) eggplants, sliced ½-inch (1 cm) thick
Toasted sesame seeds (optional)

Combine hoisin, soy sauce, ketchup, maple syrup, ginger-root and garlic. Divide mixture into 2 equal portions.
Season beef cubes all over with Chinese five-spice powder and salt and pepper to taste; thread onto skewers. Grill over medium-high heat 6 to 8 minutes, turning at least twice for medium-rare doneness, basting with 1 portion of the sauce mixture near end of cooking. Discard any remaining sauce that was used to baste the meat.
Meanwhile, place eggplant slices on grill in single layer; with clean basting brush, lightly baste upper side with the reserved second portion of sauce. Grill 2 minutes; turn and baste lightly. Cook 2 to 3 minutes until just softened; transfer to serving bowl and drizzle with any remaining eggplant basting sauce. Serve with beef kabobs; garnishing with sesame seeds (if desired).

Korean Beef Kabobs

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Stewing Beef on the barbecue – who would have thought you could do that! You have to try this recipe to believe it!
8 Minutes

4 Servings

¼ soy sauce
1 green onion, chopped
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) sherry
2 tbsp (30 mL) cornstarch
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) grated ginger root
1 tsp (5 mL) sesame oil
1 tsp (5 mL) sweet Asian chili sauce
1 lb (500 g) Beef Stewing Cubes, trimmed

Combine soy sauce, onion, garlic, vegetable oil, sherry, cornstarch, brown sugar, ginger root, sesame oil and chili sauce in large sealable freezer bag. Add beef.
Marinate in refrigerator for 30 to 60 minutes. Discard marinade and thread meat onto soaked wooden skewers.
Grill in closed barbecue over medium-high heat (400°F/200°C) for 4 to 5 minutes on both sides or until browned but slightly pink inside.

A good source of Iron (21% RDI) and an excellent source of Zinc (62% RDI).

Moroccan-Style Beef Brochettes

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With these Moroccan-Style Beef Brochettes, you get a delicious all-in-one dinner recipe, packed with the powerful protein that lean Canadian beef provides along with the goodness of grains and grilled veggies.
10 Minutes

4 Servings

2 cloves garlic, minced
2 green onions, thinly sliced
¼ cup (50 mL) minced fresh cilantro
Grated rind and juice of 1 lemon
2 tbsp (30 mL) mild curry paste
4 tsp (20 mL) olive oil
1 tbsp (15 mL) minced ginger root
Pinch salt
1 lb (0.45 kg) Top Sirloin Beef Grilling Steak (1 inch/2.5 cm thick), trimmed and cut into 1 inch (2.5 cm) cubes
1 cup (250 mL) whole wheat couscous
1 EACH sweet red and green pepper, seeded and cut into 1 1/2 inch (4 cm) chunks
½ cup (125 mL) low-fat plain yogurt

Combine 1/2 cup (125 mL) water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, ginger root and salt. Remove about 1/2 cup (125 mL) and set aside. In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes.
Meanwhile, prepare couscous according to package directions, using 1 1/4 cups (300 mL) water; stir in 1/4 cup (50 mL) of the reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade.
Grill or broil brochettes using medium-high heat for 5 minutes per side or until medium-rare. Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled brochettes with couscous and dipping sauce.

Bright Idea: For the quickest fix, make this meal using store-made fresh beef kabobs, marinating the entire meat and veggie kabobs as directed in the recipe above.
Excellent source of iron (31% DV) and zinc (61% DV), 11% DV sodium.

Grilled Hawaiian Beef Kabobs

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Beef kabobs are a great grill option when you have a gathering – the work can all be done in advance, the grilling is fuss-free and the serving is simple. This recipe for Grilled Hawaiian Beef Kabobs makes lots of extra sauce that’s nice for dipping.
7 Minutes

4 Servings

1 cup (250 mL) steak sauce
2 tbsp (30 mL) liquid honey
2 tbsp (30 mL) frozen orange juice concentrate, thawed
1 lb (0.45 kg) Beef Grilling or Marinating Steak, 1 inch (2.5 cm) thick, cut into 1 inch (2.5 cm) cubes
2 sweet red peppers, seeded and cut into 1 1/2 inch (4 cm) chunks
14 oz (398 mL) can pineapple chunks
Chopped chives

Combine steak sauce, honey and orange juice concentrate in sealable freezer bag. Set aside 1/2 cup (125 mL).
Add meat to bag, seal and toss meat to coat. Refrigerate for 30 minutes. Discard marinade from beef. Alternately, thread beef, red pepper and pineapple chunks onto skewers.
Grill kabobs, over medium-high heat, about 5 minutes per side or until medium-rare, basting with reserved marinade near end of cooking. Garnish with chives. Serve skewers with remaining marinade for dipping.

Good source of iron (23% DV) and excellent source of zinc (60% DV), 23% DV sodium.

Canadian Beef Kabobs

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A maple-y marinade recipe gives these beef kabobs a Canadian accent — even more so if you substitute Canadian whiskey for the orange juice.
8 Minutes

4 Servings

¼ cup (50 mL) cider vinegar
2 cloves garlic, minced
2 tbsp (30 mL) maple syrup
2 tbsp (30 mL) chopped green onions
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) orange juice or whiskey
½ tsp (2 mL) ground cloves
½ tsp (2 mL) EACH salt and pepper
1 lb (0.45 kg) Beef Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick, cut into 1-inch (2.5 cm) cubes
2 oranges, peeled and cut into large chunks

Combine vinegar, garlic, maple syrup, onions, oil, orange juice, cloves, salt and pepper in large sealable freezer bag. Set aside 2 tbsp (30 mL) for basting.
Trim beef cubes if necessary. Add to freezer bag; seal and refrigerate for 20 to 30 minutes. Discard marinade. Thread steak and orange chunks alternately onto metal or soaked wooden skewers.
Grill on lightly oiled grill over medium-high heat, or broil, for 4 to 5 minutes per side or until browned but still pink inside.

Tip: Use Beef Grilling Cubes or store-prepared beef kabobs for a time saver.

Beef Kabobs with Peanut Sauce

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Healthy goes gourmet with these pretty protein-packed kabobs! APPETIZER BITES: Just before the guests arrive, cook beef cubes and veggies on a foil-lined baking sheet under the broiler for about 8 minutes — pierce each beef cube with a toothpick along with 1 veggie wedge and place on platter to serve.Sprinkle with some toasted sesame seeds to dress them up (if desired).
15 Minutes

6 Servings

3 tbsp (45 mL) canola oil
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) chopped fresh parsley
1 tsp (5 mL) ground cumin
1 tsp (5 mL) coriander
1 tsp (5 mL) cinnamon
1 tsp (5 mL) hot pepper flakes (or to taste)
½ tsp (2 mL) garlic powder
½ tsp (2 mL) ground ginger
1 ½ lb (750 g) Beef Top Sirloin or Strip Loin Grilling Steak, 1 inch (2.5 cm) thick, cut into cubes
Peanut Sauce (recipe follows)
1 red onion, cut into chunks
2 sweet yellow peppers, cut into chunks

Combine oil, vinegar, parsley, cumin, coriander, cinnamon, hot pepper flakes, garlic powder and ginger in large sealable freezer bag or bowl. Add beef cubes and toss well coat. Seal or cover and refrigerate for 30 minutes or up to 12 hours.
Meanwhile, prepare Peanut Sauce and set aside, refrigerating if held for more than 1 hour.
Thread beef cubes, onion and yellow and green peppers alternately onto soaked wooden skewers. Grill over medium-high heat on lightly oiled grill, turning once, for about 5 minutes per side for medium-rare. Serve with Peanut Sauce for dipping.
Peanut Sauce: In medium saucepan, combine 1 clove garlic (minced), 1/2 cup (125 mL) EACH crunchy peanut butter and reduced-sodium chicken broth, 1 tbsp (15 mL) reduced-sodium soy sauce, 2 tsp (10 mL) fresh lemon juice and 1 tsp (5 mL) EACH garlic-chili sauce and granulated sugar. Bring to boil over medium-high heat, stirring often. Reduce heat and simmer, stirring, for about 1 minute or until sauce thickens slightly. Stir in 1/4 cup (50 mL) coconut milk and cook, stirring until heated through. Serve warm.

Meat Manpower: Save time by having the helpful staff at the meat counter cut your steaks into kabob cubes for you.
Cook! Dietitians of Canada 2011. Published by Robert Rose Inc.

Grab-And-Go Tortillas

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Believe it or not, roast beef is the perfect start to a speedy ‘grab and go’ meal like this one! Use a small Beef Oven Roast (try a Quick Roast such as Top Sirloin, Sirloin Tip or Inside Round) or use a Grilling Steak instead if you like.

8 – 10 Servings

Cooked roast beef, (see Notes)
1 avocado, sliced
1 red onion, sliced and marinated (see Notes)
2 tomatoes, chopped
10 small tortillas
cilantro leaves (optional)
sour cream (optional)

Carve cooked roast into super thin slices, cutting it across the grain. Arrange on platter.
Assemble Tortillas by layering sliced roast beef on warmed tortilla along with avocado slices, marinated onion and chopped tomato. Top with cilantro leaves and a dollop of sour cream (optional).
To Cook Roast Beef: Season roast all over and place in shallow roasting pan. Insert ovenproof thermometer into centre of roast.Oven-sear by placing uncovered in preheated 450°F oven for 10 minutes. Reduce heat to 275°F. Cook until thermometer reads 145°F for medium-rare or 160F° for medium doneness.

Tip: To marinate onion, heat a vinaigrette dressing to simmering and toss with onion slices to coat; refrigerate in dressing.
Tip: Beef Quick Roasts are roasts cut in a small size that cook in under an hour — they make the perfect sized slices for the tortilla. They are roughly the size of Pork Tenderloin, and can be cooked in the oven or on the barbecue by indirect heat.

Herb Crusted Beef Petite Tender

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Petite Tender can be cooked whole like a small tenderloin roast or cut cross-wise into filet-style steaks.
30 Minutes

4 Servings

1 tbsp (15 mL) chopped fresh parsley
1 tsp (5 mL) dried thyme
1 tsp (5 mL) paprika
2 cloves garlic, minced
1 Petite Shoulder Tender Beef Oven Roast (approx 500 g)
Kosher salt and coarse pepper
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) Dijon mustard

Combine parsley, thyme, paprika and garlic in small bowl; set aside.
Rub beef all over with salt and pepper. Heat oil over medium-high heat in heavy skillet; add beef and cook, turning, until golden brown all over.
Brush roast all over with Dijon mustard. Coat all over with reserved herb mixture, pressing mixture. Place pan with roast in preheated 350°F (180°C) oven for 15 to 20 minutes for medium-rare doneness or until digital instant-read thermometer inserted into thickest part of beef reads 145°F(63°C).

Petite Shoulder Tender is a small quick-cooking roast that’s good for family of 2 to 3. It is one of the most tender roasts available at a moderate price with great flavour.