Szechwan Beef

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Want a secret recipe for healthy eating? Pick ingredients that pack in a nutrient punch like the powerful protein you get with beef. Compared to an equal serving of chicken breast, lean beef packs in over twice the iron, six times more B12 and over 7 times more zinc.
16 Minutes

6 Servings

3 green onions
2 cups (500 mL) sugar snap peas, trimmed
2 sweet red peppers, cut into chunks
2 tbsp (30 mL) hoisin sauce
2 tsp (10 mL) rice vinegar
2 tsp (10 mL) minced fresh ginger root
2 tsp (10 mL) minced garlic
1 lb (500 g) Beef Top Sirloin Grilling Steak, 3/4-inch (2 cm) thick
½ tsp (2 mL) Chinese five-spice powder
Sesame Noodles (recipe follows)
½ cup (125 mL) unsalted roasted peanuts, chopped

Slice green onion tops; set aside. Cut remaining onion sections into 2-inch (5 cm) lengths; toss together with peas, peppers, hoisin, vinegar, ginger root and garlic on large rimmed foil-lined baking sheet. Set aside.
Rub beef all over with Chinese five-spice powder. Grill over medium-high heat for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Cover with foil; let rest for 10 minutes, before thinly slicing.
Meanwhile, broil vegetables for 5 to 8 minutes, stirring occasionally, until lightly charred. To serve, mound Sesame Noodles on plates; top with broiled vegetables and beef slices. Sprinkle with peanuts.
Sesame noodles: Cook 1 pkg (375 g) whole wheat linguine according to package directions. Drain and toss with the reserved sliced green onion tops, 1 tsp (5 mL) sesame oil and 1/2 tsp (2 mL) red pepper flakes.

Excellent source of iron (38% DV), fibre (37% DV) and zinc (71% DV), 13% DV sodium.

Strip Loin Medallion Surf & Turf

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Grilled beef steak and shrimp — an easy but elegant surf and turf recipe.
20 Minutes

4 Servings

1 tsp (5 mL) black pepper
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) sugar
½ tsp (2 mL) curry powder
½ tsp (2 mL) celery salt
½ tsp (2 mL) garlic salt
¼ tsp (1 mL) salt
1 ½ lb (0.68 kg) Strip Loin Grilling Steaks or Medallions, each 6 oz (185 g)
12 large fresh prawns/shrimp (optional), shells removed and tails on

Combine seasonings in small bowl. Rub steaks all over with seasoning mixture; refrigerate for 30 minutes. If serving prawns as part of meal, soak 4 bamboo skewers in water for 30 minutes.
Broil or grill steaks using medium-high heat, for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Transfer to platter; tent with foil and let stand for 5 minutes.
Meanwhile, thread 3 prawns onto each skewer and broil or grill for 2 minutes per side, turning only once. Serve each steak with a skewer of prawns.

Excellent source of iron (36% DV) and zinc (77% DV).

Carne Asada Tri-Tip with Salsa

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Understood literally as grilled beef, Carne Asada is practically a Mexican staple. This rendition is simple, with a bold sauce and a fresh corn salsa to accessorize. Find dried ancho chili powder in the spice section of major grocers.
25 Minutes

6 Servings

¼ cup (50 mL) steak sauce
4 cloves garlic, minced
1 tsp (5 mL) EACH ground coriander, cumin and oregano
½ tsp (2 mL) dried ancho, chipotle or regular chili powder
¼ tsp (1 mL) salt
2 lb (0.91 kg) Beef Tri-tip Oven Roast (or Top Sirloin Oven Roast)
Fresh Corn Salsa (recipe follows)

Combine steak sauce, garlic, coriander, cumin, oregano, chili, salt and pepper, and 1 tbsp water; pour half into large resealable freezer bag, reserving the remainder as basting sauce. Pierce beef all over with fork; place into bag and refrigerate for 1 hour or up to 24 hours.
Place roast on greased grill over medium heat 400°F (200°C); close lid and cook, turning occasionally and basting with reserved sauce, for 20 to 30 minutes or until digital instant-read thermometer reads 145°F(63°C) when inserted into centre of roast. (NOTE: Move roast to cooler part of grill if it begins to overbrown.)
Remove to cutting board; tent with foil and let stand at least 10 minutes before carving thinly across the grain. Serve with Fresh Corn Salsa and some extra steak sauce for dipping.
Fresh Corn Salsa: While meat cooks, grill 1 cob corn, husked, half sweet red pepper, seeded and half sweet onion, sliced in thick rounds. Grill with lid closed until tender and slightly charred, 10 to 15 minutes. Cut corn kernels off cob into bowl. Dice red pepper and onion; add to corn. Stir in 1 can (19 oz) black beans, drained and rinsed, 1/3 cup chopped fresh cilantro, 3 tbsp EACH olive oil and lime juice and 1/4 tsp salt.

5 mg iron (36% DV), 6 g fibre (25% DV), 62 µg folate (28% DV). Very High in iron, fibre and folate. Very high in iron, fibre and folate.

Carne Asada

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Buy the Inside Skirt Marinating Steak (not the Outside version) for the most tender option and ask that the silverskin membrane be trimmed off. If you can’t find Skirt Steak a Flank Steak is a good substitute. Serve Skirt Steak sliced thinly with Fresh Tomato Salsa tucked into warmed tortillas or with a side of steamed rice and chili-spiced kidney or pinto beans.
6 Minutes

6 Servings

4 cloves garlic, minced
2 limes, juiced
¼ cup (50 mL) olive oil
2 tbsp (30 mL) vinegar
1 tsp (5 mL) ground cumin
½ tsp (2 mL) chipolte chili powder
½ tsp (2 mL) granulated sugar
1 handful fresh herbs such as cilantro, basil, oregano and/or parsley, minced
2 lb (0.91 kg) Skirt Marinating Steak
Coarse sea salt and ground black pepper
Fresh Tomato Salsa (recipe follows)

Combine garlic, lime juice, oil, vinegar,cumin, chili powder, sugar and herbs in large resealable freezer bag. Pierce steak all over with fork; place into bag and refrigerate for 1 to 12 hours.
Remove steak from marinade and pat dry with paper towel; discard marinade. Season all over with salt and pepper.
Cook steak on lightly oiled grill over medium heat (400°F/200°C); close lid and cook, for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Remove to cutting board; tent with foil and let stand about 5 minutes before carving into thin slices across the grain. Serve with Fresh Tomato Salsa.
Fresh Tomato Salsa: In medium bowl, combine 2 medium tomatoes, (seeded and diced), 1 small avocado (diced), 1/2 onion (minced), 2 cloves garlic (minced), 1 jalapeno pepper (seeded and diced), juice from 1 lime, 2 tbsp olive oil and handful of fresh herbs such as oregano, basil and/or cilantro (chopped). Season with some granulated sugar, salt and pepper to taste.

TIP: Since Skirt Steak is thin, a marinade time as little as 1 hour still gives great flavour and tenderness. Skirt Steak can also stand up to an aggressive marinade for up to 24 hours without getting mushy — click here to see our test results.

Grilled Beef Burritos with Monterey Jack

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Kids will love to make their own dinner, working their way through the «burrito assembly line! ”You’ll love the fact that each burrito has all 4 of Canada Food Guide food groups represented!
10 Minutes

12 Servings

1 ⅓ lb (0.6 kg) Canadian Lean Ground Beef Chuck (or Ground Sirloin or Lean Ground Beef)
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
2 tbsp (30 mL) chopped fresh parsley
1 egg
½ cup (125 mL) bread crumbs
3 oz (85 g) Canadian Monterey Jack, grated (or Cheddar, Mozzarella or Gouda)
Salt and pepper
12 whole wheat tortillas
Toppings:
4 oz (114 g) Canadian Monterey Jack, grated
¼ cup (50 mL) sour cream
1 tomato, diced
8 lettuce leaves

Combine ground beef, chili powder, cumin, parsley, egg, bread crumbs and Monterey Jack in a bowl. Season with salt and pepper to taste.
Divide mixture into 10 to 12 portions and form into sausage shapes.
Place on greased grill over medium-high heat; close lid and cook, turning frequently, until digital instant-read thermometer inserted lengthwise into each ground beef sausage reads 160°F (71°C), about 10 minutes.
Briefly warm tortillas on grill to soften. Top with beef, Monterey Jack, sour cream, diced tomato and lettuce. Roll and serve.

Find more cheese recipes and subscribe to a free cheese magazine at allyouneedischeese.ca
Good source of calcium,186 mg calcium (17% DV).

Beef Top Sirloin Tostada

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With lean grilled beef and market-fresh veggies, this crispy crunchy main-course salad has all the satisfaction of a nacho platter with a fraction of the fat and a BIG boost of nutrients. Using oven-toasted whole wheat flour tortillas as the tostada base is a healthier choice than traditional fried corn tortillas.
15 Minutes

8 Servings

1 lb (500 g) Beef Top Sirloin Grilling Steak, about 1-inch (2.5 cm) thick
8 7-inch (18 cm) whole wheat flour tortillas
Pinch salt and pepper
¼ cup (50 mL) vegetable oil
½ cup (125 mL) chopped red onion
2 cloves garlic, minced
2 cups (500 mL) quartered mushrooms
2 cups (500 mL) grape tomatoes, halved
2 cups (500 mL) fresh or thawed corn kernels
1 cup (250 mL) shredded lettuce
2 tbsp (30 mL) minced fresh coriander or parsley
Marinade/Dressing:
1 tbsp (15 mL) grated lime rind
¼ cup (50 mL) lime juice (about 2 limes)
2 tbsp (30 mL) minced fresh coriander or parsley
1 tbsp (15 mL) chili powder
4 large cloves garlic, minced

Marinade/Dressing: In bowl, combine lime rind, lime juice, coriander, chili powder and garlic. Set aside 3 tablespoons (45 mL) into a large bowl for dressing. Rub remaining mixture over both sides of steak. Cover and refrigerate for at least 30 minutes or up to 4 hours. Meanwhile, toast tortillas (see Cook’s Notes).
Pat steak dry; season with salt and pepper. Grill over medium-high, for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest before slicing.
Meanwhile, heat 1 tbsp (15 mL) of the oil in large skillet over medium-high heat. Add onion and garlic; cook until onion is softened, about 4 minutes. Add mushrooms; cook until all liquid is released, about 5 minutes. Reduce heat to medium; add tomatoes and corn. Cook, stirring just until softened, about 5 minutes.
Meanwhile, whisk remaining oil into reserved marinade to complete the dressing. Thinly slice steak; add to dressing along with mushroom mixture, lettuce and coriander, tossing gently to coat. Pile 1/2 cup (125 mL) beef mixture on each tortilla to serve.

Cook’s Notes: To oven toast tortillas, spray both sides of tortillas with cooking spray; place in single layer on a baking sheet. Bake in 350°F (180°C) oven for 10 minutes or until crisp and lightly browned.
Good source of iron (20% DV) and excellent source of zinc (42% DV), 17% DV sodium.

Miso Beef and Romaine Lettuce

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A de-lightful dinner doesn’t have to be difficult! Rub a steak with miso in the morning and make the simple salad to pair with it that night.

1 lb (500 g) thick Beef Grilling Steak (e.g. Bottom Sirloin Flap, Strip Loin or Rib Eye), trimmed
2 tbsp (30 mL) miso paste
Dressing:
1/3 cup (75 mL) vegetable oil
3 tbsp (45 mL) fish sauce
3 tbsp (45 mL) lime juice
1 tsp (5 mL) miso paste
1/2 tsp (2 mL) chili flakes
1/2 tsp (2 mL) granulated sugar
Salt and Pepper
Salad: Torn romaine leaves, thinly sliced seeded sweet red pepper, orange wedges, peanuts and cilantro leaves

1. Rub: steak all over with miso paste. Wrap in plastic wrap; refrigerate 8 hours or overnight. Wipe off paste and grill to medium-rare; let stand for 5 minutes.

2. Meanwhile, whisk together: fish sauce, lime juice, vegetable oil, 1 tsp (5 mL) miso paste, chili flakes and sugar. Season with salt and pepper to taste.

3. Toss with: romaine, red pepper, orange wedges, peanuts and cilantro leaves. Slice beef steak and top salad.

Pantry Pointers
Miso Paste: The magic of miso is FLAVOUR! This condiment is a pantry staple in Japanese cuisine. Made from fermented soybeans, its rich sweet-salty nuttiness blends perfectly with beef’s big flavour. Find miso in the sushi section at the grocery store and keep refrigerated. Try it in marinades, dressings and mixed into bold beef burgers!
Fish Sauce: This is a savoury tangy seasoning that’s big in Thailand, often taking the place of salt. Made from anchovies, it is the secret weapon in killer stir-fries. Use just a splash to brighten dressings, sauces and marinades. Find it in the Asian section at your grocers. It will keep forever in the fridge.

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.

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.

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).

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).

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).

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).

Ginger Beef Roast with Orange and Cantaloupe Salad

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This recipe is perfect for a patio party – it serves many and the beef roast cooks unattended on the barbecue while you enjoy yourself.
60 Minutes

10 – 12 Servings

½ cup (125 mL) vegetable oil
½ cup (125 mL) teriyaki sauce
½ cup (125 mL) EACH finely chopped ginger-root and onion
Grated orange zest and juice of 1 large orange (4 tsp/20 mL zest + 3/4 cup/175 mL juice)
2 tsp (10 mL) hot Asian chili sauce
2 tsp (10 mL) chopped garlic
2 tsp (10 mL) sesame oil
4 lb (2 kg) Beef Rotisserie Roast (Sirloin Tip, Inside Round or Cross Rib)
16 cup (4 L) mixed salad greens
4 cup (1 L) Salad ingredients: chopped cucumber, cantaloupe chunks, sweet pepper chunks
Citrus Salad Dressing (recipe follows)

Combine vegetable oil, teriyaki sauce, ginger root, onion, orange zest and juice, chili sauce, garlic and sesame oil in large sealable freezer bag. Remove 1 cup (250 mL) of the marinade and set aside to use in Citrus Salad Dressing. Pierce roast all over with fork and add to bag; seal and refrigerate for 12 to 24 hours. Discard marinade; pat roast dry with paper towelling.
Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). Cooking with rotisserie: Insert spit rod lengthwise through centre or roast; secure with holding forks and place over drip pan. Cooking without rotisserie: Place roast on grill over drip pan that is moved to one side; turn off heat under just the roast.
Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat in closed barbecue until thermometer reads 155°F (68°C) for medium (about 30 minutes per lb/500 g). Remove roast to cutting board; tent with foil for 10 to 15 minutes to allow temperature to rise an additional 5°F (3°C). Toss salad greens and ingredients with Citrus Dressing and spoon onto individual plates. Carve roast thinly across the grain; place on top of salad.
Citrus Salad Dressing: In small jar with lid, shake together 1/3 cup (75 mL) olive oil, 1/3 cup (75 mL) cider or white wine vinegar and 1 cup (250 mL) of the reserved marinade; season with salt and pepper to taste. Makes 1-1/2 cups (350 mL).

Tip: If using a Premium Rotisserie Roast, marinate for only 1 to 2 hours, just for flavour. You can substitute orange segments, mango or peaches for the cantaloupe if desired.
A good source of Iron (23% RDI) and an excellent source of Zinc (78% RDI).

Flaming BBQ Beef Fajitas

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By grilling the beef steak, vegetables and flat-breads, this entire fajita recipe is cooked in the great outdoors. For cold-weather cooking, pan-fry or broil steak and veggies instead of firing up the grill. See the Cook’s Notes for tips on marinating. You can add an extra sweet pepper for a veggie boost if you wish.
11 Minutes

4 Servings

1 lime
½ cup (125 mL) finely chopped pickled jalapeno peppers plus 2 tbsp (30 mL) reserved juice
2 tbsp (30 mg) Worcestershire sauce
2 garlic cloves, minced
1 lb (500 g) Beef Marinating Steak (Flank, Inside Round or Sirloin Tip), 3/4-inch (2 cm) thick
1 EACH onion and sweet red pepper, cut into strips
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) chili powder
½ tsp (2 mL) ground cumin
4 Greek pitas

Combine finely grated peel and juice from lime, jalapenos and their reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours.
Discard marinade; grill steak using medium-high heat, 6 to 8 minutes, turning at least twice for medium-rare doneness 145°F(63°C). Let stand for 5 minutes; slice thinly across the grain. Meanwhile, toss vegetables with oil, remaining garlic and seasonings; grill in grilling basket using medium-high heat for 5 minutes, stirring occasionally.
Tuck steak and vegetables into warm pitas and top with some salsa.

Cook’s Notes: Day Ahead Marinating: Eliminate lime and pickled jalapeno juice from the marinade and marinate for up to 24 hours. Dress cooked fajitas with a squeeze of fresh lime juice when serving. Make Ahead Marinating: Pop Marinating Steak in a sealable freezer bag with the lime peel, jalapenos, Worcestershire and garlic; freeze. When you want your fajita meal, thaw overnight in the fridge and dress cooked fajitas with a squeeze of fresh lime juice when serving. If using a Grilling Steak, such as Top Sirloin, marinate for just 15 to 30 minutes.

Jamaican Jerk Beef Wraps with Avocado Salsa

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This makes a great patio supper and is perfect for a party. The salsa is best in the summer, made with flavourful garden-fresh tomatoes. If using a Premium Rotisserie Roast such as Prime Rib, reduce the marinating time to 2 to 4 hours, just long enough to develop flavour.
120 Minutes

12 Servings

⅓ cup (75 mL) minced onion
⅓ cup (75 mL) vegetable oil
1 tbsp (15 mL) fresh lime juice or cider vinegar
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) minced garlic
1 tsp (5 mL) ground allspice
1 tsp (5 mL) dried thyme leaves
1 tsp (5 mL) hot pepper sauce
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) nutmeg
½ tsp (2 mL) EACH salt and pepper
½ tsp (2 mL) chili pepper flakes
4 lb (2 kg) Beef Rotisserie Roast (e.g. Sirloin Tip, Cross Rib or Inside Round)
6 large warm flour tortillas
Avocado Salsa (recipe follows)

Combine onion, oil, lime juice, brown sugar, garlic, allspice, thyme, hot pepper sauce, cinnamon, nutmeg, salt, pepper and chilli flakes in large sealable freezer bag. Remove 2 tbsp (30 mL) of the marinade and set aside to use in salsa. (For spicier salsa, reserve 3 tbsp/45 mL) Pierce roast all over with fork and add to bag; seal and refrigerate for 12 to 24 hours. Discard marinade and pat roast dry.
Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). Cooking with rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place over drip pan. Cooking without rotisserie: Place roast on grill over drip pan that is moved to one side; turn off heat under roast.
Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat in closed barbecue until thermometer reads 155°F (68°C) for medium (about 30 minutes per lb/500 g). Remove roast to cutting board; tent with foil for 10 to 15 minutes. Carve thinly across the grain. Place slices along centre of lightly grilled tortillas. Top with Avocado Salsa.

Avocado Salsa: Gently combine 2 EACH medium tomatoes, (seeded and chopped), and avocados, peeled and chopped. Stir in 2 tbsp (30 mL) EACH fresh lime juice and reserved marinade, 1 tsp (5 mL) minced garlic and 1/2 tsp (2 mL) hot sauce. Season with salt and pepper to taste. Makes approx. 2-1/2 cups (625 mL)
Excellent source of iron (26% DV) and zinc (78% DV), 10% DV sodium.