Port-Glazed Beef Steak with Poached Pear

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YUM! Need we say more about this recipe? Beef Medallions are cut from traditional steaks, perfectly portioned to fit neatly on the plate. No need to cut them down to size to serve.
20 Minutes

2 Servings

1 tsp (5 mL) soft margarine or butter
1 large clove garlic, crushed
½ cup (125 mL) port
1 cup (250 mL) sodium-reduced beef broth
1 tbsp (15 mL) dried cranberries
1 firm but ripe pear, peeled, cored and halved
2 Beef Strip Loin Grilling Medallions, ½ inch (5 cm) thick (6 oz/175 g each)
½ tsp (2 mL) pepper
Pinch of salt
1 tbsp (15 mL) crumbled blue cheese (Stilton, Roquefort or Gorgonzola)

Melt margarine in medium skillet over medium heat; cook garlic for 2 to 3 minutes. Add port and beef broth; bring to boil. Reduce heat to medium. Add cranberries and pear halves; cover and cook for 10 to 15 minutes or just until tender, turning and basting occasionally. Remove pear halves; cover and set aside.
Season steaks with pepper and salt. Heat lightly oiled nonstick skillet over medium-high heat; cook steaks for 5 to 7 minutes, turning at least twice for medium-rare 145°F (63°C). Remove steaks to warm plate and cover.
Add reserved port sauce to hot skillet to de-glaze pan; cook over medium-high heat, uncovered, for 5 minutes until reduced to about 1/3 cup (75 mL) and syrupy. Spoon some sauce onto plates; top with steaks and pear halves. Drizzle with remaining sauce. Top each with crumbled cheese.

Excellent source of iron (24% DV) and zinc (89% DV), 20% DV sodium.

Balsamic-Beer Beef Flank Steak

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This delicious beef steak recipe can be enjoyed served with grilled vegetables or it can be sliced thinly, tossing slices with greens to make a main-dish salad, using the hot marinade sauce as the dressing.
10 Minutes

6 Servings

1 ½ lb (750 g) Flank Marinating Steak (or Inside Round, Outside Round, Sirloin Tip)
½ cup (125 mL) beer (either ale or lager) or sherry
1 small onion, finely chopped
2 cloves garlic, minced
¼ cup (50 mL) ketchup
1 tbsp (15 mL) chili powder
2 tbsp (30 mL) balsamic vinegar
4 tsp (20 mL) grainy or Dijon mustard
½ tsp (2 mL) EACH salt and pepper

Combine beer, onion, garlic, ketchup, chili powder, vinegar, mustard, salt and pepper in large sealable freezer bag.
Pierce steak several times with fork; place in bag with marinade. Marinate in refrigerator for at least 12 hours.
Remove meat from marinade and pat dry. Grill over medium-high heat for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C) ; remove from heat and allow to rest 5 minutes. Meanwhile, transfer marinade to small saucepan and boil for 5 minutes until slightly thickened. To serve, slice steak in thin strips across the grain and top with sauce, if desired.

A good source of Iron (16% RDI) and an excellent source of Zinc (64% RDI)

Zippy Western Beef Steak

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Here’s a quick version of a slow-simmer recipe favourite. Combine Beef Fast-fry Steaks with chili sauce, add seasonings and veggies, and serve up a hearty meal in less than 20 minutes.
15 Minutes

4 Servings

1 lb (500 g) Beef Fast-fry Steak
⅛ tsp (1 mL) salt and pepper
1 jar (285 mL) chili sauce
1 onion, sliced
1 sweet green pepper, seeded and cut into strips
1 tbsp (15 mL) prepared horseradish (optional)
1 tsp (5 mL) dry mustard

Season steaks to your liking and brown on both sides in large lightly oiled non-stick skillet over medium-high heat.
Meanwhile, combine chili sauce, onion, green pepper, horseradish (if using) and mustard; pour over meat.
Cover and bring to boil. Reduce heat to low and simmer for 10 to 15 minutes. Season to taste.

Cook’s Notes: For a true slow-simmer meal, you can use Beef Blade or Cross Rib Simmering Steak, adding ½ cup (125 mL) water to the pan and simmering, covered, for at least 1-¼ hours on stove top or in 325°F (160°C) oven.
Good source of iron (23% DV) and excellent source of zinc (68% DV), 49% DV sodium

Bourbon Peppercorn Beef Steak

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Use thick-cut Beef Grilling Medallions for the ultimate steak-house experience at home. A packaged peppercorn sauce is a gourmet short-cut to this Peppercorn Steak recipe.
15 Minutes

6 Servings

1 ½ lb (750 g) Beef Grilling Medallions or Steak, 1-inch (2.5 cm) thick
Steak seasoning to taste
1 34 g pkg Green Peppercorn or 4-Peppercorn sauce mix
¼ cup (50 mL) bourbon

Rub steak all over with seasoning; broil or grill for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove to platter and tent loosely with foil.
Meanwhile, prepare sauce mix according to package directions. Gradually whisk in bourbon. Simmer for 5 minutes, stirring occasionally.
Pour sauce over steak and serve with sautéed vegetables (e.g. assorted wild mushrooms, green beans and red onions) and garlic mashed potatoes.

Good source of iron (19% DV) and excellent source of zinc (68% DV), 11% DV sodium.

Greek Beef Steak Sandwich

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This hearty speedy beef sandwich recipe is best eaten with a knife and fork. 4 Minutes

4 Servings

1 lb (500 g) Beef Fast-Fry Minute Steak, cut in four pieces
1 tsp (5 mL) garlic powder
1 tsp (5 mL) black pepper
½ cup (125 mL) low fat yogurt
¼ cup (50 mL) light mayonnaise
½ cup (125 mL) diced cucumber
½ cup (125 mL) diced tomato
2 tsp (10 mL) dried oregano
¼ tsp (1 mL) salt
4 to 8 Boston or butter lettuce leaves
2 Greek-style pita bread, (no pocket pita), halved
Crumbled feta cheese and sliced black olives (optional)

Sprinkle both sides of steak with garlic powder and pepper.
Mix yogurt, mayonnaise, cucumber, tomato, oregano and salt together; set aside.
Fry steaks in large non-stick or lightly oiled skillet over medium-high heat until medium. Cover pita with lettuce; top each steak and spoon sauce on top. Sprinkle with cheese and olives, if desired.

Tip: For a different version, toss torn greens with sauce and thin slices of cooked steak and wrap in pitas or tortillas or serve as a salad.

BBQ Beef Steak with Saucy Mushrooms

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Cook sliced onions with the mushrooms or add cooked bacon pieces for additional flavour to this steak recipe.
10 Minutes

4 Servings

1 lb (0.45 kg) Grilling Steaks (Top Sirloin, Rib Eye, Strip Loin or Tenderloin), cut ¾ – 1 inch (2–2.5 cm) thick
1 tsp (5 mL) steak spice
½ lb (250 g) mushrooms, sliced
¼ cup (50 mL) green pepper, diced
½ cup (125 mL) barbecue sauce

Rub steak seasoning on both sides of steak. Grill or broil steak about 10-12 minutes, turning at least twice for medium-rare doneness 145°F (63°C).
Meanwhile, in medium skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; cook and stir mushrooms 3 to 4 minutes or until lightly browned. Stir in green pepper and barbecue sauce and heat until warm.
Serve mushrooms with steak, baked potatoes and corn.

Tip: Mix leftover steak, cooked onions or mushrooms with barbecue sauce and heat to warm; wrap in warm tortillas or spoon onto hamburger buns.

Moroccan Rubbed Beef Steak

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Explore some of the flavours of the world’s cuisines right in your own backyard. Any extra rub can be stored covered and refrigerated for up to 2 to 3 days. Try some of the other global flavour options listed here too.
10 Minutes

5 Servings

2 tbsp (30 mL) paprika
2 tbsp (30 mL) ground coriander
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) chopped fresh mint
1 tsp (5 mL) brown sugar
½ tsp (2 mL) ground allspice
½ tsp (2 mL) sea salt
¼ tsp (1 mL) freshly ground pepper
1 lb (500 g) Beef Grilling Steak (e.g. Top Sirloin, Rib Eye, Strip Loin), cut 1-inch (2.5 cm) thick

Combine paprika, ground coriander, cumin, mint, brown sugar, allspice, salt and pepper in small bowl.
Rub meat all over with seasoning; grill or refrigerate several hours to develop flavour.
Grill broil or pan-fry using medium-high heat, for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).

Curry in a Hurry: Combine 3 tbsp (45 mL) curry paste, 2 tbsp (30 mL) vegetable oil, 1 tbsp (15 mL) chopped fresh cilantro and 1 clove garlic, minced in small bowl. Rub meat all over and grill as above.
Spanish Special: Combine 1 tbsp (15 mL) EACH smoked paprika and chopped fresh rosemary, 1 clove garlic, minced, 1 tsp (5 mL) ground sea salt and 1/2 tsp (2 mL) ground pepper. Rub meat all over and grill as above. Finish grilled steaks with a squeeze of lemon.
Excellent source of iron (26% DV) and zinc (49% DV), 8% DV sodium.

Glazed Beef Medallions with Mushrooms

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This classic combination of steak and mushrooms is ready in minutes. With a little forward thinking, you can use Marinating Medallions and marinate before cooking (see Cook’s Notes).
15 Minutes

10 Servings

¾ cup (175 mL) barbecue sauce
2 tbsp (30 mL) fresh lemon juice
4 cloves garlic, minced
3 green onions, thinly sliced
1 tsp (5 mL) crumbled dried rosemary
1 ½ lb (750 g) assorted mixed mushrooms (such as button, crimini, portabello, shiitake or oyster)
1 sweet onion, cut into wedges
Salt and pepper
2 tbsp (30 mL) butter
1 ½ lb (750 g) Beef Strip Loin Grilling Medallions (about six), 1 inch (2. 5 cm) thick

Combine barbecue sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup (50 mL) for basting.
Cut mushrooms and into large chunks, keeping oyster mushrooms whole. Toss with onion, and salt and pepper to taste. Pan-fry in butter in nonstick skillet over medium heat for about 12 minutes or until slightly caramelized and liquid has evaporated. Stir in remaining barbecue sauce mixture; heat through.
Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Brush with reserved sauce occasionally. Let stand for 5 minutes. Serve each topped with pan-fried mushrooms.

For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
Cook’s Notes: If using Marinating Medallions, pierce meat all over and marinate in 1/4 cup (50 mL) of the basting sauce for 8 to 12 hours in fridge. Discard sauce used to marinate and grill as above, skipping the basting step.
Excellent source of iron (25% DV) and zinc (69% DV), source of vitamin D (10% DV), 14% DV sodium.

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Classic Beef Swiss Steak

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The rich beefy flavour of Blade Steak combines with zippy steak sauce to create this slow-simmer comfort food classic recipe.
60 Minutes

4 – 6 Servings

1 ½ lb (750 g) Beef Blade or Cross Rib Simmering Steak
Salt and pepper to taste
1 medium Spanish onion, sliced
1 EACH small sweet red and green pepper, cut into strips
½ cup (125 mL) red wine
½ cup (125 mL) tomato juice
1 bottle (172 mL) steak sauce
1 lb (500 g) whole baby new potatoes or regular red potatoes, cut into 2 inch (5 cm) chunks

Season steak with salt and freshly ground pepper to taste.
Heat a large lightly-oiled deep skillet over medium-high heat. Brown steak on both sides; remove from pan and set aside. Add onion and peppers; cook for 4 to 5 minutes, until softened. Stir in wine and tomato juice, scraping up browned bits from pan. Stir in steak sauce and bring to boil; add potatoes and return steak to pan.
Reduce heat; cover and simmer for 60 to 90 minutes, or until beef and potatoes are tender.

Tip: If desired, omit red wine and use extra 1/2 cup (125 mL) tomato juice instead.

Easy Asian Beef Steak

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This simple recipe allows the beef to tenderize and cook while you enjoy time with family or guests.
75 Minutes

4 Servings

1 ½ tsp (7 mL) vegetable oil
1 lb (500 g) Blade or Cross Rib Simmering Steak
¾ cup (175 mL) orange juice
3 tbsp (45 mL) soy sauce
3 tbsp (45 mL) ketchup
1 ½ tbsp (23 mL) ginger root, grated
¼ tsp (1 mL) dried chili pepper flakes
1 ½ tsp (7 mL) cornstarch

Heat oil over medium-high heat in medium ovenproof skillet; brown steak, about 2 minutes on each side. Meanwhile, mix orange juice, soy sauce, ketchup, ginger root and chili peppers; pour over steak. Cover and simmer in 325°F (160°) oven for 1-1/4 hours or until tender.
Remove steak to cutting board. Place skillet over medium heat; mix cornstarch with 1 tbsp (15 mL) water until smooth; stir into skillet and bring to boil for 1 minute.
Slice steak into strips; serve with sauce.

Tip: For a more exotic flavour, substitute fish sauce for soy; vary the chili peppers to taste.

Cedar-Planked Steak with Charred Garden Salsa

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Cooking steak on a cedar plank imparts an interesting wood-smoke flavour and a burnished golden crust. It’s a simple alternative to using a smoker and a nice change from basic barbecued steak. Here, the marinade doubles as the base for the fresh salsa – just be sure to remove what you need for the salsa before using the remainder to marinate the meat.
25 Minutes

4 – 6 Servings

1 bottle (425 mL) barbecue sauce
¼ cup (50 mL) lemon juice
2 tbsp (30 mL) prepared horseradish
6 sprigs fresh rosemary, leaves only and coarsely chopped
1 Top Sirloin or Flank Marinating Steak, about 1-1/2lb (750 g)
Sea salt and freshly ground pepper
1 can or bottle of beer (approx.440 mL)
Vegetable oil
Charred Garden Salsa (recipe follows)

Marinade/Dressing: In large resealable freezer bag, combine barbecue sauce, lemon juice, horseradish and rosemary. Measure out 1/2 cup and set aside for the Salsa. Pierce steak all over; place in bag with marinade. Seal and refrigerate for 2 hours or up to 24 hours
Plank: Soak plank for at least 2 hours in enough beer and warm water mixture to cover, weighing down with heavy jars to submerge. Heat plank in closed barbecue over medium-high heat until plank crackles and smokes, about 3 minutes. Brush top side with oil.
Remove steak from mariande and pat dry with paper towel; discard used marinade. Season all over with salt and pepper and place on plank.
Cook in closed barbecue,without turning until digital instant-read thermometer reads 145°F (63°C)for medium-rare, about 15 minutes. Remove steak with plank and let rest for 10 minutes before carving across the grain into thin slices.
Serve with Charred Garden Salsa.

Charred Garden Salsa: Alternately thread 2 cups grape tomatoes and 8 cloves garlic (peeled) onto soaked wooden skewers. Brush the skewered vegetables, plus 4 ears of fresh corn (husked), 4 green onions (trimmed)and1 sweet red and 1 sweet yellow pepper (cut into chunks) all over with oil; season with salt and pepper. Grill over medium-high heat in closed barbecue, starting with corn, until charred all over, turning occasionally. Let cool slightly. Cut kernels from cobs. Coarsely chop remaining vegetables. Combine with reserved barbecue sauce mixture. Serve with steak.

Weeknight Beef Steak & Garlic Smashed Potatoes

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There is nothing quite like a simple meal of barbecued beef steak with Caesar salad and potatoes. If you are budget-minded and can plan ahead, make this recipe with Beef Marinating Steaks and marinate for 8 to 12 hours.
12 Minutes

4 – 6 Servings

¾ cup (175 mL) soy sauce
¼ cup (50 mL) packed brown sugar
1 garlic clove, minced
1 tbsp (15 mL) minced fresh ginger root
1 ½ lb (750 g) Beef Grilling Steak or Medallions (e.g. Rib Eye, Top Sirloin or Strip Loin), 1-inch (2.5 cm) thick
Garlic Smashed Potatoes (recipe follows)

Combine soy sauce, sugar, garlic and ginger root in large sealable freezer bag. Pierce steak all over with fork; add to bag and marinate for 15 minutes.
Discard marinade. Pat steak dry with paper towelling. Grill or broil using medium-high heat for 12 to 14 minutes, turning at least twice, for medium doneness 145°F(63°C).
Let stand for 5 minutes; slice thinly across the grain to serve.

For a related recipe, try Beef Medallion with Chimichurri Sauce (an alternate medallion recipe with Argentinean flavours).
Garlic Smashed Potatoes: Boil scrubbed 3-inch (7.5 cm) new potatoes until just tender. Drain and cool slightly. Flatten each potato slightly with your hand, keeping potatoes intact. Brush generously with your favourite salad dressing and season with some minced garlic, salt and pepper. Grill about 3 minutes per side, until crispy and browned.

Vietnamese Flank Beef Steak with Noodle Salad

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Barbecued Flank Steak shines in sandwiches and salads like this one! Pick up an extra steak when shopping and throw two on the grill – use one in this recipe with fresh veggies and serve the second, next night, in an open-face steak and Cheddar melt sandwich.
10 Minutes

8 Servings

2 cloves garlic, minced
1 shallot, finely chopped
5 tsp (25 mL) packed brown sugar
4 tsp (20 mL) vegetable oil
1 tbsp (15 mL) EACH fish sauce and soy sauce
¼ tsp (1 mL) pepper
1 ½ lb (0.68 kg) Beef Flank Marinating Steak
Sauce:
½ cup (125 mL) cold water
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) fish sauce
1 Thai chili, thinly sliced
Noodle Salad (recipe follows)

Combine garlic, shallot, brown sugar, oil, fish sauce, soy sauce and pepper in large resealable freezer bag. Pierce steak all over with fork; place in bag and refrigerate for 8 hours or up to 24 hours.
Place steak on greased grill over medium-high heat 400°F (200°C); close lid and grill for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove from heat. Tent with foil; let stand 5 minutes before slicing across the grain.
Sauce: combine water, lime juice, sugar, fish sauce and chili; splash over Noodle Salad and toss to combine. Serve with steak.

Noodle Salad: Cook 8 oz (250 g) fine rice vermicelli according to package instructions. Place in shallow bowl or platter along with 3 cups shredded lettuce, 3 cups fresh bean sprouts and 12 fresh mint sprigs, half english cucumber, julienned, 1 tomato, cut into wedges (optional). Top with 1/2 cup chopped roasted peanuts.
2.8 mg iron (20% DV), 63 µg folate (28% DV). Excellent source of folate and high in iron.

Asian Grilled Beef Steak Salad

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This nutrient-rich main course salad features lean beef and a delicious NO-fat dressing. This recipe from HeartSmart™: The Best of HeartSmart™ Cooking by Bonnie Stern and the Heart and Stroke Foundation is just one of the cookbook’s lean beef features. You can substitute any thick-cut Beef Marinating or Grilling Steak or Medallions for the flank steak.
10 Minutes

6 Servings

½ bunch fresh cilantro, including roots, stems and leaves
2 cloves garlic, chopped
1 tbsp (15 mL) minced ginger root
2 tbsp (30 mL) EACH hoisin sauce, soy sauce and fresh lemon juice
1 tsp (5 mL) hot Asian chili paste
1 lb (500 g) Beef Flank Marinating Steak
Citrus Dressing (recipe follows)
10 cup (2.5 L) mixed salad greens
1 large English cucumber, thinly sliced
½ cup (125 mL) coarsely chopped fresh cilantro or parsley
¼ cup (50 mL) chopped fresh mint
¼ cup (50 mL) chives or green onions

Prepare marinade by combining the half bunch cilantro, garlic, ginger root, hoisin sauce, soy sauce, lemon juice and chili paste in food processor; blend until smooth consistency.
Pour into large sealable freezer bag along with meat; press out any excess air. Refrigerate for 1 hour or up to 12 hours.
Discard marinade. Pat steak dry with paper towel and grill over medium-high heat for 8 to 10 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Let stand for at least 10 minutes before carving into thin slices on diagonal.
Arrange salad greens on flat dish. Arrange cucumber on top and sprinkle with cilantro, mint and chives. Place steak slices on top and drizzle with Citrus Dressing.

Citrus Dressing: Combine 1/3 cup (75 mL) EACH granulated sugar and water in small saucepan. Cook over high heat a few minutes until sugar dissolves. Remove from heat; stir in 1/3 cup (75 mL) shredded carrot, 2 tbsp (25 mL) EACH rice or cider vinegar and orange juice, 1 tbsp (15 mL) EACH fresh lemon juice and soy sauce, 1 clove garlic (minced) and 1/2 tsp (2 mL) hot Asian chili paste. Cool.
From HeartSmart™: The Best of HeartSmart™ Cooking. Copyright © 2006 by the Heart and Stroke Foundation of Canada and Bonnie Stern Cooking School Ltd. Published by Random House Canada.
Excellent source: zinc (59% DV), vitamin A, niacin, folate and vitamin B12. Good source iron (20% DV), vitamin C, rib.

Greek-Style Grilled Beef Steak and Couscous Salad

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This unique warm main-course salad recipe is bursting with flavour and the goodness of Canadian Beef. If you’re really time-pressed, use a prepared vinaigrette-style Greek dressing for the scratch made marinade and salad dressing. You can substitute any chopped fresh green herb for the parsley – maybe some new chives from your garden?
15 Minutes

6 Servings

2 lemons
⅓ cup (75 mL) olive oil
1 tsp (5 mL) dried oregano
1 ½ lb (750 g) Beef Marinating Steak (e.g. Eye of Round, Sirloin Tip or Flank), 1 inch (2.5 cm) thick
1 cup (250 mL) couscous
1 cup (250 mL) crumbled feta cheese
1 small tomato, seeded and diced
½ cup (125 mL) diced cucumber
½ cup (125 mL) sliced pitted black olives
⅓ cup (75 mL) diced red onion
3 tbsp (45 mL) chopped fresh parsley
2 tbsp (30 mL) chopped fresh mint
Salt and pepper

Grate lemon peel finely and squeeze lemon juice. Set half the peel and 3 tbsp (45 mL) of the juice aside. In large sealable freezer bag, combine remaining lemon peel and juice, 3 tbsp (45 mL) of the olive oil and oregano. Pierce steak numerous times with fork. Add steak to bag; seal and refrigerate for 12 to 24 hours. Discard marinade.
Bring 1 cup (250 mL) water to boil in medium saucepan. Remove from heat and stir in couscous; cover and let stand for 5 minutes. Fluff with wooden spoon. Stir in remaining oil and reserved lemon peel and juice. Let cool slightly. Gently stir in feta, tomato, cucumber, olives, onion, parsley and mint; season with salt and pepper to taste.
Meanwhile, barbecue or broil steak for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Slice into ¼ inch (5 mm) thick slices and serve warm with couscous salad.

Cook’s Notes: You can substitute any chopped fresh green herb for the parsley.
Good source of iron (24% DV) and excellent source of zinc (52% DV).

Beef Steak Sandwich with Balsamic Mushrooms and Chèvre

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Steak and mushrooms are always in style. This bistro-style sandwich version of the classic combination goes beyond the basic “meat and potatoes” meal. You can substitute Strip Loin or any Grilling Steak for the Fast-fry Steak, but you’ll find the Fast-fry is quicker to cook and easier to eat in a sandwich recipe.
15 Minutes

4 Servings

2 tbsp (30 mL) olive or vegetable oil
4 cup (1 L) sliced assorted mushrooms (i.e. button, shiitake, portobello, cremini), about 4 oz (125 g)
2 cloves garlic, minced
1 cup (250 mL) sliced onion
¼ cup (250 mL) balsamic vinegar
1 lb (500 g) Beef Fast-fry or Strip Loin Grilling Steak
Salt and pepper
Grainy Dijon mustard
2 large crusty rolls, split open
½ cup (125 mL) crumbled chèvre cheese
Arugula or watercress leaves

Heat oil in heavy skillet over medium heat; cook mushrooms, garlic and onion, stirring occasionally, until onion softens and water from mushrooms cooks off. Stir in balsamic vinegar; cook, stirring for 3 to 5 minutes or until vinegar is absorbed. Season with salt and pepper to taste; set aside.
Rub steak with salt and pepper to your liking. Grill or pan-fry over medium-high heat on lightly oiled grill or pan for 6 to 8 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Tuck inside rolls that have been brushed inside with mustard.
Toss mushroom mixture with chèvre cheese and top sandwiches. Garnish with arugula. Cut to make 4 sandwiches.

For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
Cook’s Notes: If using a Grilling steak, cook a 1-inch (2.5 cm) steak for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C).
Excellent source of iron (30% DV) and zinc (64% DV), 12% DV sodium.

Mexican Beef Steak Quesadillas

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Made with beef fast-fry steaks, these quesadillas are super fast and easy. You can’t go wrong with this quesadilla recipe — kids of all ages love them. In summer, you can prepare the quesadilla on the grill (see Grill Option).
15 Minutes

4 Servings

4 Beef Fast-fry Steaks, about 12 oz (375 g)
½ tsp (2 mL) EACH salt and pepper
2 tbsp (30 mL) fresh lime juice (about 2 limes)
1 ½ cup (375 mL) shredded Monterey jack cheese
1 cup (250 mL) frozen corn, thawed
¼ cup (50 mL) salsa
1 jalapeño pepper, seeded and minced
½ tsp (2 mL) hot sauce
4 large flour tortillas

Rub steaks all over with salt and pepper. Pan-fry over medium-high heat for 2 to 3 minutes per side or until cooked through. Drizzle with lime juice and set aside.
Combine cheese, corn, salsa, jalapeño and hot sauce; Spread ½ cup (125 mL) of mixture evenly over one half of each of the 4 tortillas. Cut steaks into strips, sprinkle over cheese mixture. Fold over tortilla half to form a half-moon. Assemble 3 more quesadillas in the same manner. Place on baking tray.
Bake in 400°F (200°C) oven about 10 minutes or until cheese melts, turning halfway through cooking.

Grill Option: First, cook steaks by grilling over medium-high heat for 2 to 3 minutes per side. Assemble Quesadillas as above. Grill assembled Quesadillas over low heat for 2 minutes per side or until toasted and cheese is melted.
Excellent source of iron (34% DV) and zinc (66% DV), 41% DV sodium.

Grilled Beef Steak Sandwich with Melted Onions

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This delicious lean beef sandwich recipe is an excellent source of zinc and iron. Serve the Grilled Beef Steak Sandwich with Melted Onions open faced if desired.
10 Minutes

4 Servings

3 tbsp (45 mL) olive oil
2 tbsp (30 mL) red wine vinegar
4 cloves garlic, minced
½ tsp (2 mL) salt and hot pepper flakes
1 lb (500 g) Beef Inside Round or Sirloin Tip Marinating Steak/Medallions
1 sweet onion (e.g. Vidalia), sliced
1 whole wheat or regular baguette, quartered and halved lengthwise
½ bunch arugula, trimmed

Combine 2 tbsp (30 mL) oil, vinegar, garlic, salt and hot pepper flakes in sealable freezer bag. Set aside 2 tbsp (30 mL) of marinade. Using fork, pierce meat all over; add to marinade in bag. Refrigerate for 8 to 12 hours.
Remove steak from bag and pat dry with paper towel. Discard used marinade. Grill steak over medium-high heat, about 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let steak rest on carving board for 10 minutes.
Meanwhile, pan-fry onion in remaining oil over medium heat in non-stick skillet for 10 minutes or until softened and golden. Toss with reserved marinade.
Slice steak thinly on the diagonal. Drape slices of steak on each baguette bottom piece. Top each with warm onions and arugula.

Excellent source of iron (31% DV) and zinc (74% DV), 27% DV sodium (651 mg).

Charred Beef Steak and Veggies with Orzo Pasta

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For an easy way to entertain, bring dinner to the table in this all-in-one platter presentation. This recipe is as beautiful to behold as it is to eat.
20 Minutes

4 Servings

½ cup (125 mL) sodium-reduced chicken broth
¼ cup (50 mL) liquid honey
2 tbsp (30 mL) olive oil
½ tsp (2 mL) EACH dried Italian herb seasoning, salt and pepper
2 sweet red peppers cut into chunks
2 cups (500 mL) mushrooms, halved
1 small zucchini, thinly sliced
1 lb (500 mL) Beef Top Sirloin Grilling Steak, about 1-inch (2.5 cm) thick
1 cup (250 mL) frozen corn kernels
1 ½ cups (375 mL) dried orzo pasta
2 green onions, thinly sliced
½ cup (125 mL) thinly sliced oil-packed sun-dried tomatoes
¼ cup (50 mL) grated Parmesan cheese

Whisk together chicken broth, honey, olive oil and Italian seasoning in bowl. Season with generous pinch of each salt and pepper. On large rimmed parchment paper-lined baking sheet, toss red peppers, mushrooms and zucchini with half the broth mixture. Set remaining broth mixture aside.
Season beef with remaining salt and pepper; place on top of vegetables. Place under broiler about 3 inches (8 cm) from heat; broil until lightly charred, about 7 minutes. Remove from oven; toss vegetables and turn beef over. Return to oven and broil for 7 minutes. Remove steak and let rest. Stir corn into vegetables; broil until vegetables are charred and softened, about 5 minutes.
Meanwhile, cook orzo according to package directions; drain and toss with remaining broth mixture, green onions, sun-dried tomatoes and Parmesan cheese. Spoon onto warm deep platter; top with charred mixed veggies. Thinly slice beef across the grain and arrange over veggies.

For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
Bright Idea: This recipe uses the oven broiler, to sear thick-cut steak and colourful veggies to perfection – all at the same time, in just one pan. Now that’s easy!
Excellent source of iron (41% DV) and zinc (86% DV), very high source of fibre, 36% DV sodium.