BIG Barbecued Beef Ribs

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Not for sissy’s, this gooey beef rib recipe offers rib-eating satisfaction from ear to ear and are great for dramatic presentation.
135 Minutes

3 – 4 Servings

Salt and pepper
1 rack Beef Grilling Back Ribs (about 7 ribs long), approx 3 lb (1.5 kg)
½ cup (125 mL) barbecue sauce
2 cloves garlic, minced
1 onion, diced
1 can (14 oz/398 ml) tomato sauce
⅓ cup (75 mL) maple syrup
⅓ cup (75 mL) red wine vinegar
¼ cup (50 mL) tomato paste
2 tbsp (30 mL) minced canned chipolte peppers
2 tbsp (30 mL) Worcestershire sauce

Season ribs with salt and pepper and grill over medium-high heat for 5 to 10 minutes, turning occasionally until browned all over. Place on a thick sheet of foil on a baking sheet. Thin barbecue sauce with 2 to 3 tbsp. water and pour over ribs. Over-wrap with another sheet of foil and crimp up edges to make a foil pouch. Roast in 250°F (120°C) oven for 2 to 3 hours until meat is fork tender.
Meanwhile sauté garlic and onion in a bit of vegetable oil until softened. Stir in remaining ingredients and bring to a simmer. Remove from heat. Reserve approximately 1 cup (250 mL) of sauce for dipping.
Brush ribs all over with the remaining sauce. If desired, grill briefly to set the sauce. Serve ribs with the reserved sauce for dipping.
Time Saver Tip: Use a bottled smokey flavoured barbecue sauce instead of making one from scratch.

Cook’s Notes: • Beef Grilling Back Ribs, also known as Beef Spare Ribs, come from the Prime Rib Premium Oven Roast – don’t confuse them with Beef Short Ribs. You can ask them to be cut for you at the meat counter and you may need to order them a day or two in advance. • Small cans of chipolte peppers can be found in the Mexican section of grocery stores. This hot chile is actually a smoked jalapeno. It adds a spicy smoky flavour to dishes. Use sparingly in sauces, marinades and dressings. You can freeze what’s leftover.
A good source of Iron (23% RDI) and an excellent source of Zinc (71% RDI).

Barbecue Beef Brisket

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Technically, you should use a pit or home smoker to smoke beef brisket (sometimes for up to 18 hours), but it can be smoked indirectly as in this recipe, using a covered charcoal or gas grill.
300 Minutes

8 Servings

4 lb (2 kg) Beef Brisket Pot Roast
1 tsp (5 mL) Freshly ground black pepper
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) dry mustard
2 tsp (10 mL) dried oregano
1 tsp (5 mL) dried sage
½ tsp (2 mL) cayenne pepper
5 cloves garlic, minced
1 piece of ginger root (1-inch/2.5 cm), minced
½ cup (125 mL) ketchup
¼ cup (50 mL) molasses
¼ cup (50 mL) red wine vinegar
¼ cup (50 mL) tomato paste

Pierce roast numerous times with fork. Rub with pepper. Place in 9 x 13 inch (3.5 L) glass baking pan; set aside.
In small saucepan, heat oil over medium heat; add mustard, oregano, sage, cayenne, garlic and ginger. Cook, stirring for 4 minutes; stir in 1 cup (250 mL) water, plus remaining ingredients. Bring to boil; reduce heat to medium-low and simmer for 15 minutes. Remove from heat; let cool. Pour over meat; cover and refrigerate for 1 to 2 days, turning meat occasionally.
Remove meat from marinade. Boil marinade for 5 to 10 minutes; set aside. Place drip pan under grill on one side. On side without drip pan, light burner or small pile of charcoal briquettes. Preheat barbecue to low heat 225°F (110°C). Add ½-inch (1 cm) water, beer or wine to pan. Add pre-soaked hardwood chips to coals occasionally during cooking. (For gas barbecue, seal soaked chips in foil packet and poke with holes to let smoke escape; place under grill on side with lit burner).
Place roast, fat-side up, on grill over pan. Close lid. Maintain constant temperature and cook, turning every 2 hours, basting with marinade occasionally, for 5 to 6 hours, until meat thermometer inserted into middle of roast reads 150°F (65°C). Remove roast to cutting board; tent with foil for 10 minutes. Cut into thin slices across the grain. Can be served on buns with remaining marinade or barbecue sauce, horseradish and grilled vegetables.

Tip: There may be a pink “smoke ring” on the meat when it’s perfectly cooked – don’t assume it’s underdone.
Excellent source of iron (33% DV) and zinc (91% DV).

Beef Medallions with Chimichurri Sauce

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Beef Medallions are creative new steak cuts that cook to perfection. Each Medallion is portion-sized to fit perfectly on the plate. If using Grilling Medallions in this recipe, skip the marinating step and simply brush with some of the sauce when grilling.
12 Minutes

4 Servings

3 cup (750 mL) lightly packed fresh parsley leaves (approx 1 bunch)
2 cloves garlic, minced
¼ tsp (1 mL) hot pepper sauce
⅛ tsp (0.5 mL) salt
Pinch of freshly ground black pepper
¼ cup (50 mL) olive oil
1 tbsp (15 mL) fresh lemon juice
1 lb (500 g) Beef Marinating Medallions (Sirloin Tip, Inside Round or Eye of Round), 1 inch (2 cm) thick (approx 2 Medallions)

Combine parsley, garlic, hot pepper sauce, salt and pepper in food processor or blender until parsley is finely chopped. With motor running, gradually blend in olive oil and lemon juice until mixture resembles pesto. (Make-ahead: Chimichurri Sauce can be prepared up to 12 hours in advance and kept refrigerated for up to 2 days.)
Set aside 3 tbsp (45 mL) of sauce and reserve; cover and refrigerate. Pierce meat numerous times with fork. Place in sealable freezer bag with the remaining sauce; marinate in refrigerator for 12 to 24 hours. Discard marinade.
Grill Medallions using medium-high heat, 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Serve each Medallion with a spoonful of reserved sauce or Chimichurri Salsa (recipe follows).
Chimichurri Salsa: Add 1 large plum tomato, diced and 2 tsp (10 mL) chopped fresh cilantro (if desired) to the reserved portion of Chimichurri Sauce.

Cook’s Notes: Chimichurri Sauce is a lively pesto-like, parsley sauce that is used like ketchup in Argentina. Here, it serves as a flavourful marinade and lively condiment.

Beef Stir-Fry Barbecue Style

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With a barbecue wok you can take this beef stir-fry recipe outside to the grill!
10 Minutes

4 Servings

⅓ cup (75 mL) hoisin sauce
2 tbsp (30 mL) salad dressing
2 tsp (10 mL) Asian chili sauce
1 lb (500 g) Beef Grilling Steak (e.g. Rib, Top Sirloin or Strip Loin), trimmed and cut into 1/4-inch (5 mm) thick strips
4 cup (1 L) mixed stir-fry vegetables (e.g. snow peas, slivered sweet yellow pepper, red onion and carrot)

Combine hoisin sauce, salad dressing and chili sauce. Toss 2 tbsp (30 mL) of the sauce mixture with beef strips. For even more flavour, marinate meat in the sauce for an hour or two.
Preheat barbecue to medium-high. Coat inside of barbecue wok with cooking spray. Place on the grill and close lid; heat for 5 minutes. Add beef strips to wok and cook over high heat for 1-2 minutes, stirring occasionally. Add vegetables and cook with the lid closed, for 8 minutes, stirring occasionally.
Transfer to a large serving platter or bowl; toss with remaining sauce. Serve with cooked vermicelli-style noodles.

A good source of Iron (21% RDI) and an excellent source of Zinc (67% RDI).

Beef Steak with Smoked Salmon Roulade

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Smoked salmon has long been a favourite in the Eastern provinces. Resourceful Easterners find unique ways to use this delicacy as here in this beef roulade.
30 Minutes

4 – 6 Servings

1 ½ lb (750 g) Inside Round Marinating Steak, cut into 3/4 inch (2 cm) thick
4 oz (125 g) light spreadable cream cheese
4 oz (125 g) thinly sliced smoked salmon
2 green onions, finely chopped
Pepper to taste

Pound meat with a tenderizing meat mallet to a thickness of 1/2 inch (1 cm).
Spread with cream cheese to within 1/4 inch (0.5 cm) of edge. Sprinkle with green onions and pepper. Cover completely with smoked salmon slices. Starting with long side, roll up like a jelly roll. Tie tightly in several places with butcher’s twine, or hold together with metal skewers.
Grill over medium-high heat for 30 to 35 minutes, turning approximately every 8 minutes to brown all sides. Cook until an digital instant read thermometer inserted into the centre of the roll reads at least 145°F(63°C).
Remove from grill and let stand tented with foil for 5 minutes. Place seam-side-down remove string and slice into slices.

14% DV iron and 67% DV zinc.

Barcelona Roast Beef

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Enjoy this delicious roast beef as sandwiches or serve as roast beef dinner buffet with a variety of side salads.
75 Minutes

10 – 12 Sandwich Servings

1 medium orange
¼ cup (50 mL) minced onion
¼ cup (50 mL) cider vinegar
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) crushed dried rosemary
½ tsp (2 mL) EACH salt and pepper
½ tsp (2 mL) ground cumin
2 ½ lb (1.13 kg) Boneless Top Sirloin, Inside Round or Rib Rotisserie/Oven Roast
⅓ cup (75 mL) mayonnaise

Combine grated zest and juice of 1 orange, onion, vinegar, garlic, rosemary, salt, pepper and ground cumin in large sealable freezer bag. Remove 1/4 cup (50 mL) of the marinade and set aside. Pierce roast all over with fork and add to bag; seal and refrigerate for 30 minutes or up to 8 hours.
Prepare barbecue: Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat grill to medium-high 400°F (200°C). Remove roast from marinade; discard used marinade. Pat roast dry with paper towel and season all over. TO COOK WITH ROTISSERIE: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. TO COOK WITHOUT ROTISSERIE: Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast.
Insert meat thermometer into centre of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 145°F(63°C) for medium-rare, about 1-1/4 to 2 hours. MEANWHILE, combine the reserved marinade with the mayonnaise to make the sandwich topping.
Remove roast to cutting board; tent with foil and let stand for 10 to 15 minutes. Thinly slice roast beef and prepare sandwiches (see below) or serve simply as sliced beef with some of the sandwich topping.

Barcelona Beef Sandwiches: Cut Italian rolls in half. Top base of each roll with 3 oz (90 g) thinly sliced cooked Barcelona Beef. Top each with some of the sandwich topping, baby spinach leaves, crumbled Gorgonzola cheese and thin slices of pear or peeled oranges. Serve sandwiches with any extra sandwich topping as a dipping sauce.

Grilled Beef Club with Southwestern Mayo

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This updated club sandwich is dressed up with a lively spice rub and matching Special Sauce. The toasted bun can be topped off with a prepared pesto sauce and some crumbled feta if desired. For a recipe short-cut, substitute some of your favourite smokey barbecue sauce instead of making the spice rub.
15 Minutes

4 Servings

1 lb (500 g) Beef Grilling Steak (Top Sirloin, Rib Eye, Strip Loin or Tenderloin), 1 inch (2.5 cm) thick
1 tsp (10 mL) Southwestern Spice Rub (recipe follows)
1 tbsp (15 mL) vegetable oil
½ lb (250 g) sliced mushrooms (about 3 cups/750 mL)
1 medium onion, thinly sliced
3 cloves garlic, minced or thinly sliced
Salt and pepper to taste
4 large foccacia, onion or panini buns, split and grilled
4 Leaf lettuce, tomato slices, Monterey Jack or provolone cheese slices
SOUTHWESTERN SPECIAL SAUCE:
⅔ cup (175 mL) mayonnaise
½ tsp (2 mL) chili powder
½ tsp (2 mL) ground cumin
2 tsp (4 mL) ketchup or barbecue sauce

Southwestern Special Sauce: In small bowl, combine mayonnaise, chili powder, cumin and ketchup; set aside.
Coat outside of steak with Spice Rub; grill over medium-high heat for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Remove form gill; cover and let stand 10 minutes.
Meanwhile heat oil in large skillet over medium heat; cook onions, mushrooms and garlic 3 minutes or until softened. Season with salt and pepper to taste; keep warm.
To serve, spread cut side of buns with Special Sauce. Cut steak across the grain into thin slices. Layer bottom of buns with lettuce, tomato, cheese, steak slices and warm mushroom mixture. Top with remaining bun halves and cut in half to serve.
Southwestern Spice Rub: Combine 1 tbsp (15 mL) chili powder, 1tsp (5 mL) EACH ground cumin, coriander and granulated sugar, 1/2 tsp (2 mL) salt, 1/4 tsp (1 mL) coarse black pepper and 1/8 tsp (0.5 mL) cayenne pepper. Store in sealed container.

Spice-Rubbed Beef and Mediterranean Pasta Salad

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For a more straightforward presentation, use the steak whole, grilling for 12-14 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest for 5 minutes, carve into thin slices and toss with salad ingredients; serve on salad plates.
10 Minutes

8 – 10 Servings

2 tbsp (30 mL) hot pepper sauce
2 tbsp (30 mL) minced fresh thyme
1 clove garlic, minced
1 tbsp (15 mL) chili powder
2 lb (1 kg) Beef Strip Loin or Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick, cut into cubes
Salad:
3 cups (750 mL) large pasta shapes such as Scoobi Doo, penne or rigatoni (preferably whole wheat)
3 plum tomatoes, quartered
1 EACH sweet red and yellow pepper, seeded and cut into chunks
1 clove garlic, minced
¼ cup (50 mL) extra-virgin olive oil
1 cup (250 mL) EACH snow peas and green and yellow beans, trimmed and blanched
¼ tsp (1 mL) EACH salt and pepper
2 green onions, thinly sliced
½ cup (125 mL) crumbled feta cheese
Lemon wedges

Combine hot sauce, half the thyme the garlic and chili powder in medium bowl to make smooth paste. Add beef cubes and stir to coat. Thread cubes onto 10 soaked wooden skewers; cover and refrigerate for 15 to 20 minutes.
Salad: Meanwhile, cook pasta according to package directions; drain and transfer to large bowl. Meanwhile, toss together tomatoes, red and yellow peppers, garlic and 1 tbsp (15 mL) of the oil on parchment paper-lined rimmed baking sheet; season with salt and pepper. Broil or grill in grilling basket, turning occasionally, until tender-crisp, about 15 minutes. Set aside.
Grill beef skewers, over medium-high heat for about 5 minutes per side.
Add blanched snow peas and green and yellow beans to pasta. Add green onions, feta cheese, and remaining thyme and oil; toss together. Season to taste with a squeeze of lemon juice. Serve with beef skewers or remove beef from skewers and toss with pasta salad.

Excellent source of iron (25% DV), vitamin C (88% DV) and zinc (61% DV), 12% D).

Grilled Beef Roulades

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

6 Servings

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

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

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

Beef Steak and Berry Salad

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

4 Servings

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

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

Pineapple-Glazed Beef Miami Ribs

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

4 Servings

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

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

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

Grilled Beef Medallions with Goat Cheese

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

4 Servings

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

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

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

Thai Beef Satay

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

4 Main course servings

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

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

Makes 4 main course or 24 appetizers servings.

Gourmet Grilled Beef Kabobs

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

6 Servings

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

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

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

Tuscan Beef Kabobs with Quinoa Tabouli

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

6 Servings

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

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

Indian Beef Kabobs

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

8 – 10 Servings

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

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

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

Beef and Orange Kabobs

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

4 Servings

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

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

Glazed Beef Kabobs with Easy Asian Eggplant

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

4 Servings

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

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

Korean Beef Kabobs

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

4 Servings

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

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

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

Moroccan-Style Beef Brochettes

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

4 Servings

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

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

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