Steak ‘n Egg Salad

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Take a break from cooking supper with this simple assembly-meal. Use Naturegg™ ready-cooked eggs and a grilled steak leftover from a previous dinner. You can hard cook eggs ahead or purchase convenient Naturegg™ Omega 3 Hard Boiled Egg Snack Packs in the deli at your grocers.

6 Servings

1 romaine lettuce heart, torn into pieces
1 Boston bibb lettuce, torn into pieces
1 cooked Top Sirloin Grilling Steak (seasoned and basted with barbecue sauce), thinly sliced
2 Naturegg™ Omega 3 Hard Boiled Egg Snack Packs, or 3 hard cooked eggs, cubed or sliced
2 avocados, pitted, peeled and cubed (sprinkled with lemon juice)
15 grape tomatoes, halved
¾ cup (175 mL) feta cheese, crumbled
Homestyle Vinaigrette Dressing (recipe below)

Arrange the lettuces onto a large platter or large shallow salad bowl. Arrange sliced steak, eggs, avocado, tomatoes and cheese over top in rows.
Drizzle dressing over top and serve right away.
Homestyle Vinaigrette Dressing: In a jar with lid, combine 1/2 cup (125 mL), 3 tbsp (45 mL) red wine vinegar, 1 tbsp (15 mL) EACH lemon juice and maple syrup, 1 tsp (5 mL) EACH Worcestershire sauce and Dijon mustard, minced clove garlic and salt and pepper. Cover and shake to combine thoroughly.

Recipe courtesy of eatineatout.ca.

Teriyaki Temptation Marinated Beef Steak

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Explore some of the flavours of the world’s cuisines right in your own back yard with Teriyaki Temptation or one of the other marinade marvels.
10 Minutes

5 Servings

¼ cup (50 mL) Worcestershire sauce
¼ cup (50 mL) soy sauce
1 tbsp (15 mL) rice vinegar
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) liquid honey
1 tsp (5 mL) garlic powder
1 tsp (5 mL) sesame oil
½ tsp (2 mL) ground ginger
1 green onion, sliced
1 lb (500 g) Grilling or Marinating Steak, 1-inch (2.5 cm) thick

Combine Worcestershire sauce, soy sauce, vinegar, oil, honey, garlic powder, sesame oil, ginger and green onion in a zipper-type plastic bag.
Pierce meat all over with fork. Place in bag with marinade; refrigerate for 30 minutes (for Grilling Steaks) or from 4 to 8 hours (for Marinating Steaks).
Pat steak dry. Grill, broil or pan-fry using medium-high heat, turning at least twice, for 10 to 12 minutes for medium-rare doneness 145˚F (63˚C).

Source of iron (13% DV) and excellent source of zinc (46% DV), 3% DV sodium.

Hail-to-Caesar Beef Steak Salad

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This is a kid-friendly recipe for a beef steak Caesar salad that the whole family will enjoy — easy to make and flavourful! If you don’t feel like making the Caesar dressing, you can substitute 1 cup (250 mL) of your favourite store-bought light Caesar dressing.
6 Minutes

6 Servings

¼ cup (50 mL) barbecue sauce
2 tbsp (30 mL) balsamic vinegar
1 lb (500 g) Beef Strip Loin Grilling Steak, about 3/4 inch(2 cm) thick
¼ cup (50 mL) vegetable oil
¼ cup (50 mL) light mayonnaise
⅓ cup (75 mL) grated Parmesan cheese
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
2 cloves garlic, minced
1 tsp (5 mL) Worcestershire sauce
Salt and pepper
1 head romaine lettuce, torn into bite-size pieces (about 10 cups /2.5 L)

Combine barbecue sauce and balsamic vinegar in shallow bowl. Add steak, turning to coat. Marinate for 15 minutes.
Meanwhile whisk together oil, mayonnaise, 2 tbsp (30 mL) Parmesan cheese, lemon juice, Dijon mustard, garlic, Worcestershire sauce, and salt and pepper to taste in large bowl.
Pat steaks dry with paper towel; season as desired with salt and pepper. Discard marinade. Grill on greased grill over medium-high heat with lid closed about 6 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Transfer to cutting board and tent with foil; let stand for 5 minutes. Meanwhile, toss lettuce with dressing and remaining Parmesan; divide among 6 plates. Slice steak into thin slices and place steak strips on salads.

Cook’s Notes: This makes a super simple Caesar dressing that avoids the use of raw eggs and is a budget alternative to store-bought dressings. It’s flavourful enough for adults but still has kid-appeal.
Makes: 10 cups (2.5 L) salad and 1 cup (250 mL) dressing
A good source of iron (20% DV) and excellent source of zinc (46% DV), 10% DV sodium.

Bistro Beef Steak Sandwich with Horseradish Spread

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Use a steak knife when serving this open-faced sandwich or carve each steak into thin slices to serve. Serve with a side salad of baby greens dressed with balsamic vinaigrette.
6 Minutes

4 Servings

¼ cup (50 mL) dry red wine
2 tbsp (30 mL) olive oil
½ tsp (2 mL) dried thyme
1 clove garlic, minced
½ tsp (2 mL) coarsely cracked black pepper
¼ tsp (1 mL) granulated sugar
4 Flat Iron Grilling Steaks, 4 to 6 oz (125 to 175 g) each
coarse sea salt or kosher salt to taste
Horseradish Spread:
¼ cup (50 mL) sour cream or mayonnaise
2 tbsp (30 mL) prepared horseradish
2 tbsp (30 mL) chopped green onion or fresh parsley
4 thick slices of baguette or focaccia

Combine wine, olive oil, thyme, garlic, pepper and sugar in large zipper-type freezer bag. Pierce steaks all over with fork; add to marinade and refrigerate for 4 to 8 hours.
Meanwhile make Horseradish Spread by combining sour cream, horseradish and onion in bowl; season with salt to taste. Cover and refrigerate.
Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel; season with salt. Lightly oil the grill preheated to medium-high 400°F (200°C); grill for 6 to 8 minutes, turning at least twice, for medium-rare 145˚F (63˚C). Remove from heat; tent loosely with foil and let stand 5 minutes.
Meanwhile lightly grill slices of bread on one side. Spread grilled side of each bread slice with 1 tbsp (15 mL) of the horseradish spread. Top each with either whole or thinly sliced steaks.

* For optimal tenderness: Pierce steaks all over with fork; marinate refrigerated for 4 to 8 hours. Discard marinade and pat steaks dry; season and cook to medium-rare at most.

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For the healthiest version of this recipe, use whole wheat pita and lean beef cuts. The secret to tender marinating steak is to cook the beef only to medium and to slice it across the grain as thinly as possible.
12 Minutes

6 Servings

¼ cup (50 mL) red wine or cranberry juice
3 cloves garlic, minced
3 tbsp (45 mL) mild curry paste
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) olive oil (optional)
1 tsp (5 mL) Worcestershire sauce
1 ½ lb (750 g) Beef Marinating Steak (Flank or Sirloin Tip)
Salt and pepper
3 pita breads, halved
Cucumber slices
Cucumber yogurt sauce (such as tzatziki)

Combine wine, garlic, curry paste, vinegar, olive oil (if using) and Worcestershire sauce in large sealable freezer bag. Pierce steak several times with fork. Add steak to bag and seal tightly; refrigerate, turning occasionally, for 8 to 24 hours.
Discard marinade. Season steak with salt and pepper to taste. Place on greased grill, over medium-high heat; close lid and cook for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Remove from heat; cover and let stand 5 minutes.
Slice steak into thin strips diagonally across the grain. Tuck slices into warm pita halves along with cucumber slices and yogurt sauce.

Beef Steak Diane

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This recipe for Beef Steak Diane is a steak-house classic that’s guaranteed to impress!
25 Minutes

4 Servings

2 tbsp (30 mL) butter
1 lemon, cut into 6 wedges
1 lb (500 g) Beef Grilling Medallions (Strip Loin, Rib Eye, Top Sirloin), 1-inch (2.5 cm) thick or 4 Beef Tenderloin Steaks
2 shallots or green onions, chopped
1 tbsp (15 mL) chopped fresh parsley
1 tbsp (15 mL) tomato paste
1 tbsp (15 mL) Worcestershire
1 tbsp (15 mL) steak sauce
1 tbsp (15 mL) sherry
¼ cup (50 mL) cognac or brandy
Salt and pepper to taste

Melt butter in skillet over medium heat. Using fork, rub lemon around side and bottom of pan, squeezing juice into butter.
Add Add Medallions to butter and sear on both sides. Add onions, parsley, Worcestershire and steak sauce; cook Medallions for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Add sherry and season sauce with salt and pepper to taste.
Microwave cognac in 1-cup (250 mL) microwaveable glass measure on High for 30 seconds or until warm. Carefully ignite with match. While flaming, pour over Medallions. Serve Medallions immediately with sauce. Garnish with remaining lemon wedges.

Cook’s Notes: You can use any 1-inch (2.5 cm) thick Grilling Steak that has been cut into 4 portions instead of Grilling Medallions.
A good source of Iron (24% RDI) and an excellent source of Zinc (46% RDI).

Tandoori Marinating Steak with Roasted Curried Cauliflower

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This exotic recipe is made with simple market-fresh ingredients. You can use a Tri-tip or your favourite Marinating Steak such as: Flank, Sirloin Tip, Inside or Outside or Eye of Round.

1 cup (250 mL) plain yogurt
2 cloves garlic, minced
1 small onion, minced
1 tbsp (15 mL) minced gingerroot
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) hot curry powder
1 tsp (5 mL) chili powder
1 tsp (5 mL) salt
2 lb (0.91 kg) thick-cut Marinating Steak (e.g. Flank, Sirloin Tip or Inside Round)
Roasted Curried Cauliflower (recipe follows)
Bombay Dipping Sauce (recipe follows)

Combine yogurt, garlic, onion, gingerroot, lemon juice, curry powder, chili powder and salt in large zipper-type freezer bag.
Pierce steak all over with fork. Place in freezer bag with yogurt mixture; refrigerate for 8 to 12 hours to marinade.
Discard marinade. Pat steak dry with paper towel; season lightly with salt and pepper. Grill over medium-high heat, turning with tongs at least twice. Cook to medium-rare doneness, until thermometer inserted sideways into steak reads 145°F (63°C).

Curried Roasted Cauliflower: Break 1 medium-sized head of cauliflower into large florets (about 8 cups/2 L). Toss with ¼ cup (50 mL) olive oil, 2 tsp (10 mL) curry powder and ½ tsp (2 mL) EACH chili powder and coarse salt, ¼ tsp (1 mL) coarsely ground pepper. Roast in single layer on lined rimmed baking sheet in 425°F (220°C) oven, stirring occasionally, until softened and golden, 15 to 20 minutes. Toss with 1/4 cup (50 mL) toasted pine nuts and 2 tbsp (30 mL) drained capers and chopped parsley (optional). Makes 8 cups (2 L).
Bombay Dipping Sauce: Combine 1/3 cup (75 mL) mayonnaise, 2 tbsp (30 mL) EACH vinegar and mango chutney, 1 tbsp (15 mL) minced green onion or chives and 1 tsp (5 mL) EACH curry powder and minced garlic.

Barbecued Beef Flank Steak “Parisienne”

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This easy open-face beef sandwich recipe is a variation of the French classic baguette à l’échalottes.
12 Minutes

8 Servings

1 cup (250 mL) red wine
1 shallot, minced
2 garlic cloves, crushed
1 sprig of fresh thyme (or ½ tsp/2 mL dried)
1 bay leaf
Salt and fresh ground pepper to taste
1 ½ lb (750 mL) Flank Marinating Steak
2 French baguettes (14 inches/35 cm long), cut in half lengthwise
½ cup (125 mL) Dijon mustard
4 oz (115 g) Brie cheese, thinly sliced
¼ cup (50 mL) broken walnut pieces, optional

To prepare marinade: Combine red wine, shallot, garlic, thyme, bay leaf, salt and pepper in large resealable freezer bag. Pierce steak numerous times with fork. Add steak to bag; seal tightly and refrigerate for 12 hours.
Remove steak from bag and reserve marinade. Pat steak dry; place on preheated greased grill and sear on both sides. Reduce heat to medium; close lid and cook steak, for about 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Remove steak from heat; let sit for 10 minutes. Meanwhile, bring reserved marinade to a full boil for 1 minute; discard thyme sprig and bay leaf. For optimum tenderness, slice steak as thinly as possible, on a 45-degree angle to the cutting board.
To make sandwiches, cut baguette halves in half and spread with mustard, top with sliced steak and cheese. Grill baguettes just until cheese melts. Sprinkle with walnut pieces, if desired. Serve immediately with heated marinade and grilled tomatoes and pommes frites, if desired.

For a related recipe, try Middle Eastern Beef and Steak Pockets (an alternate sandwich idea with Middle Eastern flavours).
An excellent source of Iron (26% RDI) and Zinc (60% RDI)

Pan-Seared Steak with Chili-Maple Sauce

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Bistros serve up fancy foods fast at affordable prices. Bring the bistro home with this pan-seared steak featuring Bottom Sirloin Tri–tip – it tastes like a million but won’t break the bank.
10 Minutes

4 Servings

1 ½ lb (0.68 kg) Beef Bottom Sirloin Tri-tip Grilling Steak
¾ tsp (5 mL) Chinese five-spice seasoning
Salt and pepper
2 tsp (10 mL) butter
2 tsp (10 mL) vegetable oil
1 tbsp (15 mL) Asian chili-garlic sauce
¼ cup (50 mL) maple syrup
1 ½ cups (375 mL) sodium-reduced chicken broth
1 tsp (5 mL) cornstarch
2 green onions, thinly sliced

Season steaks all over with Chinese five spice powder and salt and pepper to taste.
Heat butter and oil over medium-high heat in large stainless steel or cast iron skillet. Add steaks. Sear and cook for 6-12 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Remove from pan and set aside.
Return skillet to medium-high heat. Add broth, maple syrup and chili-garlic sauce; bring to boil, scraping up any browned bits from bottom of pan. Meanwhile, mix cornstarch with 2 tsp (10 mL) water; whisk into sauce and cook until thickened, about 2 minutes. Stir in green onions. Serve drizzled over steaks.

Iron (30% DV), zinc (112% DV), niacin (62% DV), 18% DV vitamin D, 15% DV sodium.

Beef Round Steak Done Right

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Lots of folks ask us how best to grill Round Steak. We like ours steeped and finished with a flavourful BIG Baste. Make Round Steak Done Right all summer long with a few pantry additions to jazz up the basic recipe (see variations below).
15 Minutes

8 Servings

1 cup (250 mL) steak sauce
2 cloves garlic, minced
1 tbsp (15 mL) Dijon mustard
2 green onions, thinly sliced
2 lb (1 kg) Beef Inside or Outside Round Marinating Steak, 1-1/2 inches (4 cm) thick
Salt and pepper

Combine steak sauce, garlic, mustard and onions in large sealable freezer bag. Remove 1/4 cup (50 mL) EACH for basting and dipping.
Pierce steak all over; add to bag and refrigerate for 8 or up to 12 hours. Discard marinade. Pat steak dry with paper towel; season with salt and pepper to taste.
Grill over medium-high heat, brushing with reserved basting sauce, for 14 to 16 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Transfer to cutting board, cover loosely with foil and let stand for 5 minutes before carving on an angle into thin slices. Serve with reserved dipping sauce.

Chipotle Big Baste: Add 1/3 cup (75 mL) salsa and 1 tbsp (15 mL) minced canned chipotle peppers in adobo sauce.
Coulis-Style Big Baste: Add 1/4 cup (50 mL) of your favourite fruit jam and 2 tbsp (30 mL) fruit juice, such as apple or orange.
Honey Ginger Big Baste: Add 2 tbsp (30 mL) liquid honey and 2 tsp (10 mL) minced fresh ginger.
Good source of iron (22% DV) and excellent source of zinc (57% DV), 11% DV sodium.

Maple Beef Steak Toasts

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Crisp garlic toasts are topped with sweet and spicy beef – this Maple Beef Steak Toast recipe is perfect for an easy appetizer or buffet. Spicy chutney packs a flavour punch.
10 Minutes

24 Servings

⅓ cup (75 mL) maple syrup
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) apple cider vinegar
1 tsp (5 mL) hot pepper flakes
4 large cloves garlic, minced, divided
1 lb (500 g) Beef Flank or Sirloin Tip Marinating Steak, 1 inch (2.5 cm) thick
1 baguette (350 g), thinly sliced on diagonal
¼ cup (50 mL) butter
¾ cup (175 mL) light mayonnaise
⅓ cup (75 mL) mango chutney
Parsley leaves or chopped chives

Combine maple syrup, soy sauce, vinegar, hot pepper flakes and 1/2 of minced garlic together in large sealable freezer bag. Pierce steak with a fork all over; add to bag with marinade. Refrigerate for 8 to 12 hours.
Remove steak from marinade, discarding marinade. Grill over medium-high heat for 10 to 14 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let stand 5 minutes.
Meanwhile, melt butter with remaining garlic over low heat in skillet or in microwave; brush on both sides of bread. Place on bread on baking sheets and broil on both sides until just golden brown; keep warm. Thinly slice steak diagonally across the grain to yield about 24 slices. To assemble drape beef over warm toasts and top with a small spoonful of mayonnaise and a dab of chutney. Garnish with parsley or chives.

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.

Greek Beef Salad Wrap

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Value-priced marinated beef steak becomes marvelous with the addition of Greek seasonings, feta cheese, Kalamata olives and a tangy salsa. Roll into a flour tortilla for the ultimate portable recipe.
10 Minutes

4 Servings

¼ cup (50 mL) olive oil
3 tbsp (45 mL) lemon juice
1 cloves garlic, crushed
¼ tsp (1 mL) crushed dried rosemary
¼ tsp (1 mL) oregano
⅛ tsp (1 mL) EACH salt and pepper
1 lb (500 mL) Beef Marinating Steak (e.g. Inside Round, Sirloin Tip or Flank), ¾ inch (2 cm) thick
4 large flour tortillas
Greek Salsa (recipe follows)
Thick yogurt or light sour cream, crumbled feta cheese and/or sliced Kalamata olives

Combine oil, lemon juice, garlic, rosemary, oregano, salt and pepper in large sealable freezer bag. Pierce steak numerous times with fork. Add to bag; seal tightly and refrigerate, turning occasionally, for 12 to 24 hours. Discard marinade.
Grill or pan-fry steak over medium-high heat for 6 to 10 minutes, turning at least twice for medium-rare 145°F (63°C). Remove and tent with foil and allow to rest for 5 minutes. Slice thinly across the grain.
Mound slices in centre of each tortilla. Garnish with Greek Salsa, yogurt, feta cheese and/or olives. Roll up each tightly, tucking in bottom edge.

Greek Salsa: In small bowl, combine 1 tomato, seeded and finely chopped, ⅓ cup (75 mL) EACH finely diced cucumber and sweet green pepper, 1 green onion, chopped, 1 tbsp (15 mL) EACH minced fresh dill and red wine vinegar, ¼ tsp (1 mL) dried oregano, and salt and pepper to taste.
Cook’s Notes: Cook a big steak so the leftovers can be used to make this yummy wrap.
Excellent source of iron (34% DV) and zinc (59% DV), 16% DV sodium.

Jamaican Jump Up Marinated Beef Steak

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Explore some of the flavours of the world’s cuisines right in your own back yard with the Jamaican Jump Up.
10 Minutes

5 Servings

¼ cup (50 mL) steak sauce
¼ cup (50 mL) strong-brewed coffee
3 tbsp (45 mL) balsamic vinegar
3 tbsp (45 mL) dark rum
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) minced ginger root
1 tbsp (15 mL) fresh thyme
2 cloves garlic, minced
½ tsp (2 mL) ground allspice
¼ tsp (1 mL) EACH ground sea salt and pepper
1 lb (500 g) Grilling or Marinating Steak, 1-inch (2.5 cm) thick

Combine steak sauce, coffee, vinegar, rum, oil, ginger root, thyme, garlic, allspice, salt and pepper in a zipper-type plastic bag.
Pierce meat all over with fork. Place in bag with marinade; refrigerate for 30 minutes (for Grilling Steaks) or from 4 to 8 hours (for Marinating Steaks).
Pat steak dry. Grill, broil or pan-fry using medium-high heat, turning at least twice, for 10 to 12 minutes for medium-rare doneness 145˚F (63˚C).

Source of iron (12% DV) and an excellent source of zinc (46% DV), 2% DV sodium.

Autumn Beef Steak with Mulling Spices

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Here’s a beef recipe that embraces the flavours of the harvest and pickling season.
75 Minutes

4 Servings

1 tsp (5 mL) vegetable oil
1 lb (500 g) Blade or Cross Rib Simmering Steak, cut into 4 equal pieces
Salt and pepper
1 can (28 oz/796 mL) diced tomatoes
1 small white onion, thinly sliced into rings
1 small green pepper, cut into strips
2 stalks celery, chopped
¼ cup (50 mL) vinegar
¼ cup (50 mL) ketchup
2 tbsp (30 mL) packed brown sugar
¼ tsp (1 mL) ground cinnamon
⅛ tsp (0.5 mL) ground cloves
2 tsp (10 mL) cornstarch

Heat oil over medium-high heat in Dutch oven or stockpot. Season steaks with salt and pepper and brown on both sides.
Combine remaining ingredients, except cornstarch; pour over steak. Simmer, covered on stove top or in a 325°F (160°C ) oven for 1 ¼ hours or until fork tender. Remove steak from pan and set aside. In small cup, mix cornstarch with 1 tbsp (15 mL) cold water until smooth. Heat sauce on stovetop over medium heat. Gradually stir in cornstarch mixture; stir and boil for 1 to 2 minutes or until thickened. Season to taste. Return steak to pan. Serve with rice, couscous or mashed potatoes.
Mix cornstarch with 1 tbsp (15 mL) cold water in small cup until smooth. Heat sauce on stovetop over medium heat. Gradually stir in cornstarch mixture; stir and boil for 1 to 2 minutes or until thickened. Season to taste. Return steak to pan. Serve with rice, couscous or mashed potatoes.

Slow-Cooker Method: Combine all ingredients except cornstarch and cook covered for about 5 hours on high or 8 hours on low. Thicken sauce on stovetop as above.
Time Saver Tip: Substitute 2 cups (500 mL) prepared chili sauce combined with ½ cup (125 mL) water for tomatoes, vinegar, ketchup, sugar, cinnamon, and cloves.
An excellent source of Iron (30% RDI) and Zinc (88% RDI)

Bistro Beef Steak with Roasted Vegetables

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Making a bistro-style meal is easier than you think. It’s the simple sauce and great Canadian beef that make this sophisticated recipe so delicious! Use a cast-iron or heavy stainless steel skillet to pan-sear the steak.
40 Minutes

4 Servings

1 ½ lb (750 g) new potatoes, quartered
1 red onion, cut into wedges
3 tbsp (45 mL) olive oil
1 tsp (5 mL) dried thyme
Salt and pepper
2 cups (500 mL) mushrooms, halved
1 lb (500 g) Beef Top Sirloin Grilling Medallions or Steak, 1 inch (2.5 cm) thick
2 cups (500 mL) chicken broth
2 cloves garlic, minced
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) minced fresh parsley

Toss potatoes and onion with 2 tbsp (30 mL) of the olive oil, thyme and salt and pepper to taste in large roasting pan. Roast in 450°F (230°C) oven for 20 minutes. Stir in mushrooms; roast vegetables until tender, about 20 minutes.
Meanwhile, heat remaining oil in large heavy skillet over high heat. Season steak with salt and pepper to taste; cook for about 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove from pan; keep warm.
Stir broth and garlic into hot skillet; cook over medium-high heat until reduced by half, about 8 minutes. Stir in Dijon and parsley. Season with salt to taste. Toss 1/2 cup (125 mL) of sauce with roasted vegetables. Serve with steak and remaining sauce.

Excellent source of iron (39% DV) and zinc (74% DV), 27% DV sodium.

Mucho Mexican Marinated Beef Steak

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Explore some of the flavours of the world’s cuisines right in your own back yard with Mucho Mexican or one of the other marinade marvels listed here.
10 Minutes

5 Servings

½ cup (125 mL) steak sauce
¼ cup (50 mL) vegetable oil and pizza sauce
1 tbsp (50 mL) minced chipotle peppers in adobe sauce
1 green onion, sliced
1 lb (500 g) Grilling or Marinating Steak, 1-inch (2.5 cm) thick

Combine steak sauce, oil, pizza sauce, chipotle peppers and green onion in a zipper-type plastic bag.
Pierce meat all over with fork. Place in bag with marinade; refrigerate for 30 minutes (for Grilling Steaks) or from 4 to 8 hours (for Marinating Steaks).
Pat steak dry. Grill, broil or pan-fry using medium-high heat, turning at least twice, for 10 to 12 minutes for medium-rare doneness 145°F(63°C).

Source of iron (13% DV) and an excellent source of zinc (46% DV), 2% DV sodium.

Beef Steak Dippables

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This recipe is a bit like a summer version of fondue — serving steak like this as a nibbler is a great way to make it stretch! Steak can be grilled ahead, cutting into cubes when you’re ready to serve. NOTE: Canadiana and Bombay Dips also work well as a marinade for Beef Kabobs.

2 Strip Loin or Tenderloin Grilling Steaks, 1-inch thick
Coarse salt and pepper
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) minced fresh herb leaves (predominantly mild herbs such as chives and parsley and some stronger herb leaves like rosemary or sage)
Anchovy or miso paste
Lemon wedge
Marinated mushrooms, roasted peppers, chunks of feta or blue cheese, pitted olives or large capers(optional)
Horseradish, Canadiana and/or Bombay Dip (recipes follow)

Season steaks all over with salt and pepper. Grill in closed barbecue over medium-high heat for 3 to 4 minutes per side for medium-rare.
Meanwhile on cutting board mix olive oil with minced herbs and a dab of anchovy or miso paste.
Flip the cooked steak on the smeared board a couple of times to lightly coat with the herb mixture. Let stand 5 minutes. Squeeze a bit of fresh lemon juice over steak and cut into bite-sized cubes.
Serve on picks along with olives, marinated mushrooms, etc (if desired) and Dip (recipes below).

T-Bone Beef Steaks with Pistou

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Serve grilled T-Bone beef steaks with boiled new potatoes. The Pistou recipe is the French version of Italian pesto sauce.
10 Minutes

4 Servings

2 cloves garlic, finely chopped
⅓ cup (75 mL) packed fresh basil leaves
⅓ cup (75 mL) freshly grated Parmesan cheese
1 tbsp (15 mL) tomato paste
1 tbsp (15 mL) olive oil
Salt and pepper
4 T-Bone Grilling Steaks, 1/2 inch(1 cm) thick
2 lb (1 kg) boiled mini new potatoes

Chop garlic and basil in food processor, pulsing for 10 to 20 seconds. Add Parmesan and tomato paste and pulse for 10 seconds to mix in. With motor running, add olive oil until smooth paste is formed. Season with salt and pepper to taste. Set aside.
Season steaks with salt and pepper. Grill or broil steaks using medium-high heat for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Serve steaks with basil mixture, hot boiled potatoes and steamed vegetables.

Prairie-Style Barbecued Beef Steak

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For a taste of the wild west, use flavourful yet economical marinating beef steaks in this rye-based marinade recipe for Prairie-Style Barbecued Beef Steak.
10 Minutes

4 Servings

¼ cup (50 mL) rye whiskey, brandy or apple juice
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) vegetable oil
2 cloves garlic, minced
2 tsp (10 mL) brown sugar
1 tsp (5 mL) chili powder
1 tsp (5 mL) dried thyme
1 tsp (5 mL) coarsely crushed black peppercorns
1 ½ lb (750 g) Beef Marinating or Tri-Tip Grilling Steaks, 3/4 inch (2 cm) thick (approx 4 steaks)

Combine whiskey, soy sauce, oil, garlic, sugar, chili powder, thyme and peppercorns in sealable freezer bag. Add steaks to bag and refrigerate for 8 to 12 hours.
Discard marinade. Grill over medium-high heat for 8 to 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Serve with grilled vegetables and mashed potatoes.

Tip: Just half the recipe if you’re cooking for two.
A good source of Iron (24% RDI) and an excellent source of Zinc (102% RDI)