Beer-Soaked Beef Rotisserie Roast with Skillet Corn & Kale Salad

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Cook using a rotisserie or by indirect heat on the barbecue. You can use any Rotisserie Roast: Top Sirloin, Sirloin Tip, Outside or Inside Round, Cross Rib or Prime Rib.
90 Minutes

10 – 12 Servings

1 ½ cups (375 mL) beer (ale or lager)
3 cloves garlic, minced
¾ cup (175 mL) ketchup
⅓ cup (75 mL) balsamic vinegar
⅓ cup (75 mL) brown sugar
3 tbsp (45 mL) Dijon mustard
3 tbsp (45 mL) chili powder
1 tbsp (15 mL) minced fresh rosemary
4 lb (1.81 kg) Beef Rotisserie Roast (e.g. Sirloin Tip, Top Sirloin or Inside Round)
Skillet Corn and Kale Salad (recipes follow)

Combine all ingredients (except beef) in large sealable freezer bag. Pierce roast all over with a fork. Add roast to bag and refrigerate for 12 to 24 hours. Discard marinade.
To cook on a rotisserie, place drip pan with ½ inch (1 cm) water under grill. Using medium-high heat, preheat barbecue to 400°F (200°C). Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.
Cook at constant heat, in closed barbecue, to desired doneness: about 1-1/2 to 2 hours, until thermometer reads 145°F (63°C) for medium-rare; 155°F (68°C) for medium.
Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.
Skillet Corn: In large covered deep skillet or sauté pan, cook 4 cobs of corn (broken in half) in ¼ inch (1 cm) water until just tender; drain. Return to stove and cook until pan is dry; add 2 tbsp (30 mL) butter and season all over with 1/4 tsp (1 mL) dried thyme leaves (if desired) and salt and pepper to taste. Heat, turning cobs often to coat well, until butter is bubbling and begins to brown.
Kale Salad: In large bowl, whisk together ¼ cup (50 mL) vegetable oil, 1 clove garlic, pressed, 2 tbsp (30 mL) red wine or white balsamic vinegar, 1 tbsp (15 mL) EACH Dijon mustard and maple syrup, ¼ tsp (1 mL) EACH salt and pepper. Add 4 cups (1 L) baby kale or torn kale leaves (stems removed), ¼ cup (50 mL) EACH pumpkin seeds and dried cranberries and 1 small apple cut into slices. Toss and serve or let stand up to 1 hour before serving.

No Rotisserie? No Problem. Cook by Indirect Heat: Place roast on grill over drip pan on one side of the barbecue. Turn heat off just under the roast and cook as above.

Teriyaki Surf and Turf Beef Salad

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A fast and flavourful meal, this Teriyaki Surf & Turf Beef Salad can be easily scaled back to serve just two, by dividing the recipe ingredients in half.
15 Minutes

4 Servings

1 can (14 oz/398 mL) pineapple chunks
¼ cup (50 mL) bottled teriyaki sauce
¾ cup (175 mL) instant rice (or 1 cup/250 mL leftover rice)
1 cup (250 mL) frozen peas
¼ cup (50 mL) chopped green onion
¼ cup (50 mL) fresh cilantro
½ cup (125 mL) chopped celery
1 can (106 g) salad shrimp, drained
2 cup (500 mL) thinly sliced cooked roast beef (or 250 g deli roast beef)
½ pkg (6 oz/170 g) Chow Mein noodles

Drain pineapple, reserving juice. Combine pineapple juice with teriyaki sauce.
Cut roast beef into strips and combine with 1/4 cup (50 mL) teriyaki/pineapple mixture in large bowl; cover and let stand.
Prepare instant rice according to package instructions, omitting salt. While rice is hot, place in large bowl and combine with peas, green onion, cilantro, celery and shrimp. Let stand at least 10 minutes (or cover and refrigerate overnight along with beef mixture). Divide rice mixture among 4 serving plates; top with marinated beef strips and Chow Mein noodles.

Slow-Cooker Greek Beef Pot Roast with Garden Orzo Salad

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Make this easy slow-cooker recipe with your favourite Pot Roast: Cross Rib, Blade or Shoulder. If you want to make in the oven, brown and cook the roast in a heavy covered Dutch Oven pot or cast-iron roaster at an oven temperature of 325°F (160°C) for 3 hours or until fork-tender.
480 Minutes

8 Servings

3 ½ lb (1.59 kg) boneless Beef Pot Roast (e.g. Cross Rib, Blade or Shoulder), trimmed
1 tbsp (15 mL) vegetable oil
1 ¾ cup (425 mL) tomato pasta sauce
½ cup (125 mL) sliced pitted Greek Kalamata olives
1 tbsp (15 mL) dried oregano leaves
Garden Orzo Salad (recipe follows)

Brown roast on all sides in hot oil in large skillet. Place roast in 4 or 5-quart (4 or 5 L) slow cooker.
Combine pasta sauce, olives and oregano; pour over roast in slow cooker and turn meat to coat well. Cover and cook on LOW for 8 to 10 hours.
Let roast stand for 15 minutes or more; carve and serve with sauce and Garden Orzo Salad.
Garden Orzo Salad: Cook ½ cup (125 mL) orzo pasta until tender; drain. Toss with 2 tbsp (30 mL) vinaigrette dressing while still warm, in medium sized salad bowl. Add ½ cup sliced red onion, 1 ½ cups (375 mL) halved grape tomatoes, 1 medium cucumber cut into chunks (approx. 2 cups/500 mL), and ½ cup (125 mL) EACH crumbled feta and halved Kalamata olives. Add in 1 clove garlic, finely minced, ¼ cup (50 mL) torn fresh basil leaves and an additional 4 tbsp (60 mL) vinaigrette dressing; toss together to combine; season with salt and pepper to taste. Makes 6 cups (1.5 L).

Beef and Spinach Salad with Candied Pecans

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Try this beef salad recipe for bistro-style dining at home.

4 Servings

1 lb (500 g) Strip Loin or Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick
1 cup (250 mL) low-fat raspberry or balsamic vinaigrette dressing
¼ cup (50 mL) granulated sugar
½ cup (125 mL) pecan pieces
Steak spice, to taste
1 bag washed and trimmed fresh spinach
4 oz (125 g) Roquefort or other blue cheese variety, crumbled

Marinate steak with ½ cup (125 mL) salad dressing in resealable freezer bag 10 to 15 minutes. Discard marinade.
Meanwhile, heat sugar with pecans in heavy frypan over high heat for 2 minutes, stirring constantly, until sugar is melted, golden and syrupy.Immediately remove pan from heat and use 2 forks to scoop out pecans onto waxed paper to cool.
Season steak with steak spice to taste. Grill, broil or pan-fry for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Cover with foil and let stand for 5 minutes. Meanwhile, toss spinach with remaining vinaigrette dressing and divide among plates. Cut steak across the grain into thin slices; place on spinach. Top with crumbled cheese and pecans. Sprinkle with pepper to taste.

Tip: Uncandied pecans can be used, if desired. For a milder taste, use Chevre or fresh goat cheese instead of Roquefort.
Tip: When candy-coating the pecans, watch them carefully since they scorch easily.
An excellent source of Iron (29% RDI) and Zinc (62% RDI).

Beef and Lentil Salad

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Rich in zinc, iron and vitamin B12, this salad works well for a first-class Italian-style country picnic or patio buffet dinner. It’s also good tucked into a pita or tortilla as a wrap for lunches.
20 Minutes

6 Servings

1 tsp (5 mL) coarsely ground pepper
1 tsp (5 mL) Italian seasoning
⅛ tsp (0.5 mL) garlic powder
1 lb (500 g) Beef Grilling Steak (e.g. Rib Eye, Strip Loin or Top Sirloin), 1 inch (2.5 cm) thick
½ cup (125 mL) minced red onion
¼ cup (50 mL) olive oil
¼ cup (50 mL) chopped fresh basil
2 cloves garlic, minced fresh or roasted mashed
2 tbsp (30 mL) red wine vinegar
½ tsp (2 mL) salt
½ tsp (2 mL) dried oregano
¼ tsp (1 mL) pepper
2 cup (500 mL) assorted grilled vegetable chunks (e.g. zucchini, sweet red pepper, asparagus, etc.)
2 plum tomatoes, seeded and chopped
1 can (19 oz/540 mL) lentils, drained and rinsed
1 jar (6 oz/170 mL) marinated artichoke hearts, drained and coarsely chopped

Combine pepper, Italian seasoning and garlic powder in small bowl. Rub mixture over steak; let stand for 15 minutes.
Meanwhile, whisk together oil, red onion, garlic, vinegar, basil, salt, oregano and pepper in large salad bowl. Add grilled vegetables, tomatoes, beans or lentils and artichoke hearts. Gently toss together and season to taste if necessary.
Grill steak over medium-high heat for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F (63°C). Let stand for 5 minutes. Carve into thin slices and serve with lentil mixture.

Good source of iron (20% DV) and an excellent source of zinc (49% DV), 29% DV sodium.

Beef Salad on the Wild Side

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This recipe uses wild rice, ready-made slaw and cheese turn leftover roast beef into gourmet fare.
45 Minutes

6 Servings

1 cup (250 mL) uncooked wild rice or wild rice blend
3 cups (750 mL) sodium-reduced chicken broth
1 ½ cup (375 mL) bagged broccoli slaw (or mixture of small broccoli florets and sliced carrots)
¼ cup (50 mL) walnut pieces (optional)
½ large sweet red pepper, cut into strips
4 green onions, thinly sliced
¾ cup (175 mL) cubed Jalapeño Jack, Havarti or Gouda cheese
3 cups (750 mL) shaved or thinly sliced Cooked Roast Beef, cut into strips
¾ cup (175 mL) fat-reduced honey-Dijon salad dressing
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) curry powder
pepper

Rinse rice with hot water; drain. In medium saucepan, bring broth to a boil. Add rice and return to boil. Reduce heat to low; cover and simmer for 45 to 60 minutes or until most of the broth is absorbed and rice is tender. Drain any remaining liquid and let cool slightly.
Toss together rice, slaw, broccoli, walnut pieces (if using), red pepper, green onions, cheese and beef in large bowl. In 1-cup (250 mL) measure, combine dressing, lemon juice and curry powder; pour over rice mixture and toss gently. Sprinkle with pepper to taste.
Serve while still warm or cover and refrigerate to chill before serving.

Summer Beef and Berry Salad

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This delicious main course salad recipe celebrates the summer’s berry crop. Any remaining beef roast can be used to make a second salad meal or roast beef sandwiches.
60 Minutes

⅔ cup (150 mL) olive oil
⅔ cup (150 mL) white wine vinegar
½ cup (125 mL) raspberry jam
½ cup (125 mL) apricot jam
2 tbsp (30 mL) liquid honey
1 tsp (5 mL) Dijon mustard
2 garlic cloves, minced
Salt and pepper to taste
2 lb (1 kg) Beef Oven or Rotisserie Roast (e.g. Inside Round, Outside Round or Sirloin Tip)
1 large mango, peeled and sliced
2 cup (500 mL) summer berries (raspberries, blueberries or quartered strawberries)
12 cup (3 L) mixed salad greens

Whisk oil, vinegar, raspberry jam, apricot jam, honey, mustard, garlic, salt and pepper in small bowl. Set aside half the mixture to use as the salad dressing. Place the remaining mixture in large sealable freezer bag. Pierce roast all over with fork; add to bag and refrigerate for 8 to 24 hours.
Place drip pan containing 1/2 inch (1 cm) water under grill on one side of barbecue. Preheat barbecue to medium-high heat (400°F/200°C). Discard marinade and insert meat thermometer into centre of roast. Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast.
Cook at constant heat, in closed barbecue, until thermometer reads 145°F(63°C) for medium-rare (about 1 to 1-1/2 hours). Remove roast to cutting board; cover with foil 10 to 15 minutes. Carve into thin slices and toss with mango, berries, salad greens and reserved dressing.

Cook’s Notes: Cook Time is a guideline only and varies with barbecues, roast shape and type. Roasts may be done up to 30 minutes sooner or later than estimated time.
Cook’s Notes: The roast can also be cooked with a rotisserie — see Barbecue Roasting Cooking Lessons for detailed instructions on rotisserie roasting.
A good source of Iron (22% RDI) and an excellent source of Zinc (48% RDI).

The Better Taco Salad

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This pretty salad is a healthy alternative to the traditional nacho platter. Makes eight 1-1/2 cup (375 mL) servings.
15 Minutes

6 Servings

1 onion, chopped
2 cloves garlic, minced
1 lb (500 g) Extra Lean Ground Beef
1 ½ tsp (7 mL) chili powder
pinch salt
2 tomatoes, chopped
½ head iceberg lettuce, shredded
1 cup (250 mL) light-style cheddar cheese, shredded
19 oz (250 mL) can, kidney beans, drained and rinsed
Avocado Dressing (recipe follows)
1 green onion, sliced

Stir-fry onion, garlic, Extra Lean Ground Beef, chili powder and pinch of salt in large non-stick skillet over medium-high heat for 8 to 10 minutes or until beef is browned and completely cooked. Drain if necessary; set aside.
Layer tomatoes in shallow 12 cup (3 L) glass bowl. Follow with a layer of lettuce, cooked ground beef mixture, 3/4 cup (175 mL) cheese and kidney beans.
Top with Avocado Dressing. Garnish with remaining cheddar cheese and green onion.
Avocado Dressing: Mash 1 ripe avocado, peeled and pitted, with potato masher until smooth. Stir in 1 green onion, thinly sliced, 1/4 cup (50 mL) water, 2 tbsp (30 mL) EACH fresh lime juice, low-fat sour cream and 1/4 tsp (1 mL) salt.

Good source of iron (19% DV) and excellent source of zinc (40% DV), 19% DV sodium.

School’s OUT Taco Salad

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A quick dinner doesn’t mean you default to take-out! Stock beef-friendly ingredients in your pantry for satisfying from–scratch suppers in a snap! Sampling tonight:

4 Main course servings

Brown 1 lb (500 g) ground beef with a package of taco seasoning according to package directions; set aside.
Mix 1/2 cup (125 mL) Catalina-style salad dressing with 1 tbsp (15 mL) EACH vegetable oil, salsa, and vinegar; set aside.
In large bowl, combine 1 head iceberg lettuce, shredded, 1 can (19 oz) drained and rinsed black beans, 1/2 cup (125 mL ) shredded cheddar cheese, 1 cup (250 mL) halved grape tomatoes and 2 cubed avocados.
Add reserved ground beef and dressing mixture season with salt and pepper; tossing to coat. Top with some thinly sliced green onions.

Pantry POINTERS: Make Mine Mexican!
Make any vinaigrette-style salad dressing Mexican flavoured by stirring in some ready-made salsa.
When it comes to taco seasoning, think outside the box! These seasonings make a great rub for steaks and work well to flavour ground beef for soups, quesadilla fillings, salad toppers and more.

Pomegranate and Citrus Beef Salad

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Tasty, refreshing and exotic – this recipe is sure to become one of your favourite main-course salads. If pomegranates are not available, use 2 peeled kiwi for the beef marinade and garnish with dried cranberries.
12 Minutes

12 Servings

1 pomegranate
3 dried figs
1 clove garlic
¼ cup (15 mL) white wine vinegar
Salt and pepper
1 lb (500 g) Beef Marinating Steak (Inside Round, Sirloin Tip or Flank), 1-inch (2.5 cm) thick
1 pink grapefruit
8 cup (2 L) mixed baby greens OR bagged salad greens
1 jar (6 oz/170 mL) marinated artichokes, drained and halved
½ cup (125 mL) thinly sliced red or green onion
Citrus Dressing (recipe follows)

Place half the seeds from pomegranate into blender, reserving remaining seeds. Add figs, garlic and vinegar to blender; blend until paste-like. Season with salt and pepper to taste; place in large sealable freezer bag. Pierce beef all over with fork. Add to freezer bag and refrigerate 30 minutes.
Meanwhile cut peel and pith off grapefruit. Separate and reserve sections, collecting and squeezing out juice from membranes; set sections aside and reserve juice.
Discard marinade and grill or broil steak using medium-high heat, 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Slice beef thinly across the grain. Divide salad greens among 4 serving plates; top with beef strips, grapefruit sections, artichoke hearts and onion. Drizzle each with Citrus Dressing and garnish with reserved pomegranate seeds.
Citrus Dressing: Add enough white wine vinegar to reserved grapefruit juice to make 1/2 cup (125 mL). Whisk in 2 tbsp (30 mL) EACH olive oil, liquid honey and chopped fresh mint and 1/2 tsp (2 mL) grainy Dijon mustard; season with salt and pepper to taste.

Chef’s Notes: Although Beef Marinating Steaks normally take 12 to 24 hours to marinate, the powerful natural enzymes in the figs tenderize these steaks in a fraction of the time.
An excellent source of Iron (27% RDI) and Zinc (52% RDI).

Warm Orange Beef Salad

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Experience Asian flavours at home with little effort and time. Top sirloin is a lean cut of beef and turns this salad into a satisfying meal.

5 Servings

1 tbsp (15 mL) canola oil
1 lb (500 g) Beef Top Sirloin Grilling Steak, sliced into thin strips
1 cup (250 mL) sliced mushrooms
½ cup (125 mL) EACH julienned carrot, thinly sliced sweet red or yellow pepper and red onion
Dried chili pepper flakes (optional)
Sauce:
1 tsp (5 mL) grated orange rind
¼ cup (50 mL) orange juice
2 tbsp (30 mL) sodium reduced soy sauce
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) minced ginger root
1 tbsp (15 mL) liquid honey
2 tsp (10 mL) cornstarch
2 cloves garlic, minced
1 tsp (5 mL) sesame oil
1 tsp (5 mL) Asian chili sauce

Sauce: Whisk together orange rind, orange juice, soy sauce, vinegar, ginger root, honey, cornstarch, garlic, sesame oil and chili sauce in small bowl; set aside.
Heat canola oil in large skillet or wok over high heat. Stir-fry beef for 3 to 4 minutes or until brown; transfer to a bowl. Add mushrooms, carrot, peppers, onion and 1-1/2 tbsp (22 mL) water to pan and bring to boil; reduce heat, cover and cook for 2 minutes or until tender-crisp.
Return beef and any juices to pan. Stir in reserved sauce mixture and return to boil; cook, stirring for 1 to 2 minutes or until thickened. Sprinkle with chili pepper flakes (if using). Spoon over individual servings of baby lettuce.

Good source of iron (20% DV) and excellent source of zinc (76% DV).

Taco Ground Beef Salad

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A tasty salad version of the traditional taco-in-the-shell, this recipe makes a great lunch to get kids through their day. Beef’s naturally rich in several key nutrients that help young and old minds alike learn, concentrate and remember better. Their report card, and their teacher, will thank you!
10 Minutes

8 Servings

1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tsp (10 mL) Cajun spice
½ tsp (2 mL) EACH salt and pepper
1 lb (500 g) Extra Lean/Lean Ground Beef Sirloin or Extra Lean/Lean Ground Beef
½ cup (125 mL) olive oil
¼ cup (50 mL) lime juice
2 tbsp (30 mL) salsa
1 tsp (5 mL) grated lime zest
4 cup (1 L) shredded lettuce
2 cup (500 mL) crumbled corn chips
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 tomato, chopped
1 cup (250 mL) shredded Cheddar cheese
1 avocado, diced
¼ cup (50 mL) sour cream
2 green onions, thinly sliced

Heat oil in large non-stick skillet over medium-high heat; add onion, garlic, Cajun spice, salt and pepper. Cook until softened, about 4 minutes. Add beef and cook, breaking up with back of wooden spoon, until crumbly and cooked through, about 6 to 7 minutes. Drain and set aside.
Combine olive oil, lime juice, salsa and lime zest; set aside.
Divide lettuce equally among 8 dinner plates. Scatter corn chips, beans and tomatoes over top and drizzle each with dressing. Divide beef mixture among servings, scattering over salads. Top each with some of the cheese, avocado, sour cream and green onions.

Cook’s Notes: If you don’t have Cajun spice, use ¼ tsp (1 mL) EACH paprika, dried oregano, garlic powder and dried thyme.
Good source of iron (21% DV) and an excellent source of zinc (44% DV), 26% DV sodium.

Summertime Slow-cooker Pulled Beef

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The slow-cooker in summer is the perfect way to keep your kitchen cool. Use it to cook beef pot roast for amazing pulled beef that’s great for topping buns or baked potatoes. Make ahead for the ultimate convenience.
480 Minutes

12 Servings

½ cup (125 mL) Bull’s-Eye® Bold Original barbecue sauce
¼ cup (50 mL) red wine
¼ cup (50 mL) Worcestershire sauce
¼ cup (50 mL) steak sauce
1 onion, cut into wedges
3 cloves garlic, minced
3 lb (1.36 kg) Beef Blade Pot Roast
2 tbsp (30 mL) each cornstarch and cold water

Combine Bull’s-Eye, red wine, Worcestershire and steak sauce, onion and garlic in the slow cooker. Add beef.
Slow cook on LOW for 8 to 10 hours or until beef is fork tender.
Pour cooking juices into saucepan; bring to boil. Combine cornstarch and water; add to pan, stirring until thickened.
Remove twine from beef. Use 2 forks to pull beef into shreds. Add sauce; tuck into buns or serve over baked potatoes.

Eggplant and Beef Caponata

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If you want to skip making the Big Batch Beef, use 1/2 lb (250 g) fresh ground beef, browned with 1 EACH small onion and clove garlic, minced. If you’re looking to change up the flavours, substitute toasted slivered almonds for the pine nuts and diced dried apricots or sliced green olives for the golden raisins.
10 Minutes

6 – 8 Servings

2 tbsp (30 mL) extra-virgin olive oil
1 baby eggplant, (about 6 to 8 oz) cut into cubes
Salt and pepper
1 cup (250 mL) frozen Big Batch Beef (recipe follows)
½ cup (125 mL) barbecue sauce
¼ cup (50 mL) golden raisins
¼ cup (50 mL) toasted pine nuts
¼ tsp (1 mL) hot pepper flakes
¼ cup (50 mL) minced fresh parsley
¼ cup (50 mL) grated Parmesan cheese

Heat oil over medium-high heat in skillet, add eggplant cubes, salt and pepper, to taste. Cook, stirring until golden, about 5 minutes. Add frozen Big Batch beef and 2 tbsp (30 mL) water. Cover and cook, stirring occasionally, until meat is heated through, about 5 minutes. Stir in barbecue sauce.
Reduce heat to medium, stir in raisins, pine nuts and hot pepper flakes. Cover and cook to combine flavours, about 4 minutes.
Stir in parsley and Parmesan cheese. Serve with toasted slices of baguette.

Big Batch Ground Beef: Cook 4 lb (2 kg) Lean or Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Drain and spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Grilled Culotte with Caramelized Shallot and Blue Cheese Compound Butter

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Compound butters are easy to make – flavour them with minced fresh herbs from the garden such as chives, parsley, sage, rosemary and thyme and some minced garlic, shallot or leeks. Good on baked potatoes or steamed corn on the cob, broccoli, cauliflower or asparagus.
10 Minutes

16 1 Cup Servings

½ cup (125 mL) butter, softened + 2 tbsp for cooking
2 shallots, peeled and sliced
1 tsp (5 mL) fresh thyme leaves, minced
Coarse freshly ground pepper
2 tbsp (30 mL) crumbled blue cheese
1 lb (0.45 kg) Top Sirloin Cap Grilling Steak (Culotte), cut 1-inch thick
Coarse salt and pepper

Melt 2 tbsp of the butter in a small skillet over medium heat. Add shallots and cook slowly until they turn a deep golden colour. Add in thyme and pepper; cook and stir until just aromatic, about 1 to 2 minutes. Remove to plate to cool.
Combine the remaining butter, cheese and cooled shallots in medium bowl. Scoop into centre of a piece of parchment paper. Bring edges of paper together and roll up into a log shape; twist ends to seal. Refrigerate for at least 30 to 40 minutes, until firm.
Season steak all over with salt and pepper. Grill over medium-high heat, for 8 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C) . Remove steaks from heat and allow them to stand for 5 to 10 minutes before serving. Slice flavoured butter into coin-shape pieces and use to top grilled steak.

Recipe for compound butter is adapted from a recipe provided from Chef Donna Hann of Certified Angus Beef

Smoky Southern Beef Brisket

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Perfectly suited for a casual gathering, the Southern flavours of smoke and sarsaparilla linger in this relaxed roast! Marinate ahead and then barbecue-smoke for easy hands-off cooking!
300 Minutes

12 Servings

2 heads garlic
1 large onion, sliced
1 can (355 mL) root beer
¼ cup (50 mL) Worcestershire sauce
¼ cup (50 mL) red wine vinegar
¼ cup (50 mL) packed brown sugar
¼ cup (50 mL) liquid honey
1 tbsp (15 mL) dry mustard
1 tsp (5 mL) pepper
½ tsp (2 mL) salt
4 lb (1.81 kg) Beef Brisket Pot Roast (thick Double/Point End/Deckle section) NOT Flat End/First Cut)

Slice off top of garlic heads; wrap in foil and bake in 350°F (180°C) oven until softened, about 50 minutes. Squeeze garlic cloves into large sealable freezer bag; stir in onion, root beer, Worcestershire sauce, vinegar, sugar, honey, mustard, pepper and salt.
Pierce roast all over with fork; add to freezer bag; seal, squeezing out as much air as possible. Refrigerate for 24 hours, turning occasionally.
Transfer marinade into saucepan; add 1 cup water and boil for 3 minutes. Set aside. For 3-burner barbecue, place drip pan under grill in centre of barbecue; add 1/2 inch (1 cm) water to pan. Light remaining 2 burners and heat barbecue to low (225°F/110°C). Seal soaked hardwood chips in foil packet and poke with holes to let smoke escape; place under grill over a lit burner.
Place roast, fat-side up, on grill over drip pan. Maintaining constant temperature, close lid and cook, turning every 2 hours and basting with marinade, for 5 hours.
Remove roast to cutting board; let stand. Meanwhile, boil remaining marinade until thickened and onions are softened, about 20 minutes. Serve with thin slices of warm brisket.

Excellent source of iron, 3.6 mg iron (26% DV).

Wild West Pulled Beef

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This recipe dresses up a packaged fully-cooked Beef Pot Roast that you can buy at the meat counter. Wild West Pulled Beef is a super speedy solution to dinnertime dilemmas!
10 Minutes

2 – 3 Servings

Heat the cooked beef pot roast according to package directions.
Drain sauce into a small saucepan; stir in barbecue sauce, salsa and chili powder. Heat through.
Combine sauce with pieces of beef pulled from the hot roast and serve with rice and toasted flat bread.

Side Dish Suggestion: Serve with rice mixed with corn niblets and chopped bell peppers, a salad of leafy greens (use bagged salad greens for convenience), and slices of Texas Toast Bread.
Side Dish Suggestion: Serve with chunky pan-fried potatoes (available as a fresh, fully cooked product in the refrigerated section of supermarket), seasoned with paprika, salt and cayenne pepper.

BIG Basted Beef Medallions

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Think thick. Use a thick cut steak such as individually-sized Beef Medallions for the best beef on the grill. Both Grilling and Marinating Beef Medallion varieties are available. The leanest options include: Top Sirloin, Sirloin, Inside and Outside Round and Cross Rib.
15 Minutes

8 Servings

1 cup (250 mL) HP® Sauce, Original or Bold
2 cloves garlic, minced
1 tbsp (15 mL) Dijon mustard
2 green onions, thinly sliced
2 lb (1 kg) Sterling Silver Beef Top Sirloin Grilling Medallions, 1-1/2-inch (4 cm) thick
Salt and pepper

Combine HP sauce, garlic, Dijon and green onions in small bowl. Remove 1/2 cup (125 mL) for dipping and set aside.
Season Medallions all over with salt and pepper to taste. Grill in closed barbecue over medium-high heat for 6 to 7 minutes.
Turn Medallions; brush each all over with some basting sauce and grill an additional 6 to 7 minutes for medium-rare (digital instant-read thermometer inserted into centre of each Medallion reads 140°F/60°C). Turn and brush each with more basting sauce. Transfer to cutting board; cover loosely with foil and let stand for 5 minutes before serving with reserved sauce for dipping.

Cook’s Notes: If using Marinating Medallions, pierce meat all over and marinate in half the basting sauce for 8 to 12 hours in the fridge. Discard marinade.
Good source of iron (22% DV) and excellent source of zinc (57% DV), 11% DV sodium.

Top Sirloin Cap Au Natural

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There is nothing quite like a simple meal of barbecued steak with a garden salad and Garlic Smashed Potatoes. Use Grilling Steak such as Top Sirloin, Strip Loin or Tri-tip if you like.
14 Minutes

6 Servings

Coarse salt (like a Maldon sea salt or kosher salt)
Fresh coarsely ground black pepper
Beef Grilling Steak, (e.g. Top Sirloin Cap, Top Sirloin, Strip Loin, Tri-tip, Tenderloin), 1-inch (2.5 cm) thick
Garlic Smashed Potatoes (recipe follows)

Season steaks lightly all over with salt and pepper.
Grill over medium-high heat 8 to 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Let steaks stand for 5 minutes before serving with Garlic Smashed Potatoes.
Garlic Smashed Potatoes: Boil scrubbed 3-inch (8 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 or until crispy and browned.

Barbecued “Five Spiced” Beef Roast

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Asian spices and products have wonderfully unique flavours and aromas. Serve this roast beef recipe with steamed Asian vegetables, rice and a sui choy (napa cabbage) salad.
60 Minutes

4 – 6 Servings

2 lb (1 kg) Sirloin Tip, Inside or Outside Round Oven Roast
1 cup (250 mL) soy sauce
¼ cup (50 mL) liquid honey
2 tbsp (30 mL) EACH minced ginger root and garlic
1 tbsp (15 mL) ground Chinese Five Spice
1 tbsp (15 mL) Sambal Oelek hot pepper condiment (or crushed chiles, to taste

Pierce roast numerous times with fork. In sealable plastic freezer bag, combine remaining ingredients. Add roast to mixture in bag; seal tightly and refrigerate for 12 hours. Remove roast from bag; reserve marinade. Insert meat thermometer into middle of roast.
Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C).
Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast. Cook at constant heat, in closed barbecue, until thermometer reads 155°F (68°C) for medium (about 1 hour).
Remove roast to cutting board; cover with foil for 10 to 15 minutes before carving thinly across the grain.
Meanwhile, bring reserved marinade to a boil; serve as sauce with roast beef.

For a related recipe, try Asian Rotisserie Roast with Tropical Salsa.

Tip: To feed a crowd, use a 4 to 6 lb (2 to 3 kg) Sirloin Tip, Inside or Outside Round Rotisserie Roast and double the amount of marinade ingredients.
A good source of Iron (21% RDI) and an excellent source of Zinc (91% RDI).