Grilled Hawaiian Beef Kabobs

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Beef kabobs are a great grill option when you have a gathering – the work can all be done in advance, the grilling is fuss-free and the serving is simple. This recipe for Grilled Hawaiian Beef Kabobs makes lots of extra sauce that’s nice for dipping.
7 Minutes

4 Servings

1 cup (250 mL) steak sauce
2 tbsp (30 mL) liquid honey
2 tbsp (30 mL) frozen orange juice concentrate, thawed
1 lb (0.45 kg) Beef Grilling or Marinating Steak, 1 inch (2.5 cm) thick, cut into 1 inch (2.5 cm) cubes
2 sweet red peppers, seeded and cut into 1 1/2 inch (4 cm) chunks
14 oz (398 mL) can pineapple chunks
Chopped chives

Combine steak sauce, honey and orange juice concentrate in sealable freezer bag. Set aside 1/2 cup (125 mL).
Add meat to bag, seal and toss meat to coat. Refrigerate for 30 minutes. Discard marinade from beef. Alternately, thread beef, red pepper and pineapple chunks onto skewers.
Grill kabobs, over medium-high heat, about 5 minutes per side or until medium-rare, basting with reserved marinade near end of cooking. Garnish with chives. Serve skewers with remaining marinade for dipping.

Good source of iron (23% DV) and excellent source of zinc (60% DV), 23% DV sodium.

Canadian Beef Kabobs

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A maple-y marinade recipe gives these beef kabobs a Canadian accent — even more so if you substitute Canadian whiskey for the orange juice.
8 Minutes

4 Servings

¼ cup (50 mL) cider vinegar
2 cloves garlic, minced
2 tbsp (30 mL) maple syrup
2 tbsp (30 mL) chopped green onions
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) orange juice or whiskey
½ tsp (2 mL) ground cloves
½ tsp (2 mL) EACH salt and pepper
1 lb (0.45 kg) Beef Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick, cut into 1-inch (2.5 cm) cubes
2 oranges, peeled and cut into large chunks

Combine vinegar, garlic, maple syrup, onions, oil, orange juice, cloves, salt and pepper in large sealable freezer bag. Set aside 2 tbsp (30 mL) for basting.
Trim beef cubes if necessary. Add to freezer bag; seal and refrigerate for 20 to 30 minutes. Discard marinade. Thread steak and orange chunks alternately onto metal or soaked wooden skewers.
Grill on lightly oiled grill over medium-high heat, or broil, for 4 to 5 minutes per side or until browned but still pink inside.

Tip: Use Beef Grilling Cubes or store-prepared beef kabobs for a time saver.

Beef Kabobs with Peanut Sauce

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Healthy goes gourmet with these pretty protein-packed kabobs! APPETIZER BITES: Just before the guests arrive, cook beef cubes and veggies on a foil-lined baking sheet under the broiler for about 8 minutes — pierce each beef cube with a toothpick along with 1 veggie wedge and place on platter to serve.Sprinkle with some toasted sesame seeds to dress them up (if desired).
15 Minutes

6 Servings

3 tbsp (45 mL) canola oil
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) chopped fresh parsley
1 tsp (5 mL) ground cumin
1 tsp (5 mL) coriander
1 tsp (5 mL) cinnamon
1 tsp (5 mL) hot pepper flakes (or to taste)
½ tsp (2 mL) garlic powder
½ tsp (2 mL) ground ginger
1 ½ lb (750 g) Beef Top Sirloin or Strip Loin Grilling Steak, 1 inch (2.5 cm) thick, cut into cubes
Peanut Sauce (recipe follows)
1 red onion, cut into chunks
2 sweet yellow peppers, cut into chunks

Combine oil, vinegar, parsley, cumin, coriander, cinnamon, hot pepper flakes, garlic powder and ginger in large sealable freezer bag or bowl. Add beef cubes and toss well coat. Seal or cover and refrigerate for 30 minutes or up to 12 hours.
Meanwhile, prepare Peanut Sauce and set aside, refrigerating if held for more than 1 hour.
Thread beef cubes, onion and yellow and green peppers alternately onto soaked wooden skewers. Grill over medium-high heat on lightly oiled grill, turning once, for about 5 minutes per side for medium-rare. Serve with Peanut Sauce for dipping.
Peanut Sauce: In medium saucepan, combine 1 clove garlic (minced), 1/2 cup (125 mL) EACH crunchy peanut butter and reduced-sodium chicken broth, 1 tbsp (15 mL) reduced-sodium soy sauce, 2 tsp (10 mL) fresh lemon juice and 1 tsp (5 mL) EACH garlic-chili sauce and granulated sugar. Bring to boil over medium-high heat, stirring often. Reduce heat and simmer, stirring, for about 1 minute or until sauce thickens slightly. Stir in 1/4 cup (50 mL) coconut milk and cook, stirring until heated through. Serve warm.

Meat Manpower: Save time by having the helpful staff at the meat counter cut your steaks into kabob cubes for you.
Cook! Dietitians of Canada 2011. Published by Robert Rose Inc.

Tandoori Roast Beef

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This beef recipe is delicious hot or cold served with flatbread and a salad of greens tossed with apple slices, shredded cucumber and slivered red onion.
75 Minutes

10 Servings

1 cup (250 mL) plain yogurt
2 cloves garlic, minced
1 small onion, minced
1 tbsp (15 mL) minced ginger root
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) hot curry powder
1 tsp (5 mL) chili powder
1 tsp (5 mL) salt
4 lb (2 kg) Beef Rotisserie or Oven Roast (e.g. Sirloin Tip, Inside or Outside Round)
Cumin-Scented Dressing (recipe follows)

Combine yogurt, garlic, onion, ginger, lemon juice, curry powder, chili powder and salt in large sealable freezer bag. Pierce roast all over with fork. Place in bag with marinade; seal bag, squeezing gently to massage marinade into beef. Refrigerate for 12 to 24 hours. Discard marinade.
Place drip pan containing ½ inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C). 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 off burner 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 145°F (63°C) for medium-rare, about 1-½ hours. Remove roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices across the grain. Serve with Cumin-Scented Dressing.

Cumin-Scented Dressing: Combine ¾ cup (175 mL) EACH mayonnaise and ranch dressing, and 1-½ tsp (7 mL) ground cumin. Refrigerate 1 to 2 hours for flavours to develop.
Good source of iron (22% DV) and an excellent source of zinc (90% DV), 18% DV sodium.

Asian Rotisserie Roast Beef with Tropical Salsa

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Beef Rotisserie Roasts are ideal for no-fuss barbecue roasting recipes. These boneless roasts, ranging in size from 4 to 13 lb (2 to 6 kg), are barbecue-ready – carefully cut and tied to promote even cooking and easy rotation on the rotisserie. Perfect for outdoor entertaining, these roasts can be cooked on the spit or right on the grill using Indirect Heat.
120 Minutes

16 Servings

½ cup (125 mL) soy sauce
½ cup (125 mL) rice vinegar
¼ cup (50 mL) liquid honey
1 tbsp (15 mL) Asian chili sauce
2 tsp (10 mL) sesame oil
2 tsp (10 mL) minced ginger root
4 lb (2 kg) Beef Rotisserie or Premium Rotisserie Roast
Tropical Salsa (recipe follows)

Combine soy sauce, vinegar, honey, chili sauce, sesame oil and ginger root in large sealable freezer bag or bowl. Pierce roast numerous times with long fork and add to bag; seal tightly and refrigerate for 2 to 4 hours for Premium Rotisserie Roast or 12 to 24 hours for Rotisserie Roast. Discard marinade.
Place drip pan under grill; add ½ 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. Cooking without rotisserie: Place roast on grill over drip pan moved to one side. Turn off burner under roast.
Insert meat thermometer into middle of roast, avoiding spit rod (if using). With constant heat and closed barbecue, cook over drip pan until thermometer reads 155°F (68°C) for medium (about 30 min per lb/500 g). Remove to cutting board; tent with foil for 10 to 15 minutes or cover and refrigerate for up to 3 days to serve later. Cut into thin slices across the grain. Serve with Tropical Salsa.

Tropical Salsa: In blender, purée 1 mango, peeled and pitted. Stir in ½ cup (125 mL) crushed pineapple, 1 tbsp (15 mL) EACH chopped fresh mint or coriander, granulated sugar and rice vinegar and 1-½ tsp (7 mL) Asian chili sauce. Season with salt and pepper to taste.

Herb and Mustard “Plastered” Beef Rotisserie Roast

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The sweetness of crisp apples and the heat of jalapenos in the quick-and-easy salsa recipe, pair beautifully with grilled beef.
60 Minutes

6 Servings

2 lb (1 kg) Boneless Premium Rotisserie Roast (Prime Rib or Top Sirloin)
¼ cup (50 mL) grainy or plain Dijon mustard
3 large cloves garlic, finely minced
1 tsp (5 mL) EACH: Worcestershire sauce and dried rosemary, oregano and thyme (or 1 tbsp/15 mL each fresh)
½ tsp (2 mL) freshly ground pepper
Apple Onion Salsa (recipe below)

Insert rotisserie rod lengthwise through centre of roast so that it is balanced; secure with holding forks. In small bowl, combine remaining ingredients to make a thick, spreadable paste. Set roast on spit rod over large bowl or pot; coat roast with mustard paste. Insert meat thermometer into centre of roast, avoiding spit rod.
Place roast over drip pan in barbecue preheated to medium-high 400°F (200°C). Close lid; cook 45 to 55 minutes until thermometer reads 155°F (68°C) for medium. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.
Remove to cutting board; cover with foil for 10 to 15 minutes. Slice thinly across the grain. Serve with Apple Onion Salsa.

Apple Onion Salsa: In medium bowl, combine 1 large McIntosh apple, cored and finely diced, 1 Roma tomato, seeded and diced, 1/3 cup (75 mL) chopped green onion, 2 tbsp (30 mL) EACH: apple cider vinegar and chopped cilantro or parsley, 1 tbsp (15 mL) horseradish, 3 to 4 tsp (15 to 20 mL, or to taste) finely minced fresh or pickled jalapeno peppers, 1 clove garlic, finely minced and salt and pepper to taste. Mix well; let stand 30 minutes. Taste before serving; add herbs or seasonings, if needed. Makes about 1-3/4 cups (425 mL).
Tip: An evenly shaped boneless premium oven roast (Top Sirloin, Rib Eye or Prime Rib) can be substituted for a rotisserie roast.

Barbecued Roast Beef with Chow-Chow Relish

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Serve barbecued roast beef as part of a buffet with salads and this retro-style easy fresh homemade pickle. No need to rush to the table as the beef is perfect served al fresco this way.

16 Servings

4 lb (2 kg) Beef Oven or Rotisserie Roast
2 cups (500 mL) barbecue sauce
Chunky Chow-Chow Relish (recipe follows)

Pierce roast all over with fork. Place in large sealable freezer bag with barbecue sauce; refrigerate for 8 to 12 hours. Discard marinade after use. (If using Premium Rotisserie/Oven Roasts marinate only for 1 to 2 hours or simply rub all over with some of the sauce).
Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place over drip pan. To Cook without Rotisserie: Place roast on grill over drip pan that is moved to one side; turn 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 145°F(63°C) for medium-rare doneness, about 40 to 50 minutes per kg (20 to 25 minutes per lb). Transfer to cutting board; cover with foil and let stand for up to 30 minutes. Carve into thin slices to serve.

Chunky Chow-Chow Relish: Cook 2 cups (500 mL) EACH cauliflower florets and coarsely chopped carrots in pot of boiling salted water until tender, about 4 minutes. Drain well; place in bowl. Stir in 1 sweet green pepper (coarsely chopped), 1/2 cup (125 mL) EACH chopped red onion and barbecue sauce, 2 tbsp (30 mL) EACH vinegar and minced fresh parsley and 1 tsp (5 mL) prepared hot mustard. Cover and refrigerate for up to 1 week. Makes 4 cups (1 L).
Good source of iron (16% DV) and excellent source of zinc (53% DV), 5% DV sodium.

Grilled Prime Rib Beef Roast for Two

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A small prime rib beef roast can be grilled or roasted to perfection — even if cooked from frozen (see Cook’s Notes).
50 Minutes

2 Servings

2 garlic cloves, minced
2 lb (1 kg) Beef Prime Rib Premium Oven Roast about 2”/5 cm (1 rib) thick
Salt and freshly ground pepper

Rub roast garlic, salt and pepper. Insert meat thermometer sideways into centre of roast so that shaft is not visible, avoiding fat and bone.
Place Place drip pan containing 1/2 inch (1 cm) water under grill on one side of the barbecue. Heat barbecue to 400°F (200°C), using medium-high heat. Place roast on grill over flame and cook for 5 minutes per side. Move roast to grill over the drip pan; turn heat off under just the roast.
Cook in closed barbecue, maintaining constant heat, until thermometer reads 145°F(63°C) for medium-rare (about 50 minutes) or cook to desired doneness. Remove roast to cutting board; tent with foil for 5 to 10 minutes.

Cook-from-Frozen Oven Roast Method: Rub frozen roast with some Dijon mustard and seasonings as above. Cook on rack in shallow pan in 325°F (160°C) oven for about 1 1/2 to 2 hours, testing doneness with thermometer.

Best Barbecued Beef Oven Roast

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Marinating is key to a great barbecued beef oven roast recipe. Salad dressing makes a super easy marinade and offers lots of flavour options.
75 Minutes

11 – 12 Servings

1 4-13 lb (2-6 kg) Beef Rotisserie or Oven Roast (Inside Round, Eye of Round or Sirloin Tip)
2 cup (500 mL) salad dressing (e.g. balsamic vinaigrette or sun-dried tomato)

Pierce roast all over with fork. Place in large sealable freezer bag with dressing; refrigerate 12 to 24 hours. Place drip pan, containing 1/2″ (1 cm) water, under grill. Preheat barbecue to 400ºF (200ºC), using medium-high heat. Discard marinade. 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 directly on grill positioned over a drip pan that is moved to one side; turn heat off 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 140°F (60°C) for medium-rare (about 30 min per lb/500g).
Remove roast to cutting board; cover with foil and let stand 10 to 15 minutes. Carve into thin slices to serve.

Rotisserie Roast Beef with Apple Onion Salsa

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The flavourful mustard paste here is great used as a rub on your favourite roasts or steaks before grilling. Rotisserie roast the beef or cook on the grill by indirect heat roasting.
90 Minutes

6 Servings

½ cup (50 mL) Dijon mustard
3 cloves garlic, finely minced
1 tsp (5 mL) Worcestershire sauce
1 tsp (5 mL) dried rosemary
1 tsp (5 mL) oregano
1 tsp (5 mL) thyme
½ tsp (2 mL) freshly ground pepper
2 lb (1 kg) evenly shaped boneless Premium Beef Rotisserie Oven Roast (Top Sirloin, Rib Eye or Strip Loin)

Combine mustard, garlic, Worcestershire, rosemary, oregano, thyme and pepper. Rub all over roast. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.
Place drip pan containing 1/2-inch (1 cm) water under grill. Heat barbecue to 400°F (200°C), using medium-high heat.
Cook roast in closed barbecue over drip pan, maintaining constant heat, until thermometer reads 145°F(63°C) for medium-rare (about 20 min/lb or 45 min/kg).
Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices and serve with Apple Onion Salsa.

Apple Onion Salsa: In medium bowl, combine 1 large McIntosh apple, cored and finely diced, 1 Roma tomato, seeded and diced, 1/3 cup (75 mL) chopped green onion, 2 tbsp (30 mL) EACH apple cider vinegar and chopped cilantro or parsley, 1 tbsp (15 mL) horseradish, 3 to 4 tsp (15 to 20 mL) finely minced fresh or pickled jalapeño peppers or to taste, 1 clove garlic, finely minced and salt and pepper to taste. Mix well; let stand 30 minutes. Makes about 1 3/4 cups (425 mL).

Key Lime BBQ Beef Roast

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Try this marinade recipe for an incredibly flavourful and beautifully browned roast beef.
90 Minutes

8 – 10 Servings

3 lb (1.5 kg) Sirloin Tip, Rump, Inside Round, Eye of Round or Outside Round Oven Roast or Rotisserie Roast
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) liquid honey
½ tsp (2 mL) hot pepper sauce
¼ cup (50 mL) lime juice
1 tsp (5 mL) ground cumin
2 tbsp (30 mL) oyster sauce (optional)

Pierce roast all over with fork. Combine soy sauce, honey, pepper sauce, lime juice, cumin and oyster sauce (if using) in large sealable freezer bag. Place roast in bag with marinade; refrigerate for 12 to 24 hours. Discard used marinade.
Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C).
Insert meat thermometer into middle 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 155°F (68°C) for medium, about 1 hour and 30 minutes.
Remove roast to cutting board; cover with foil for 10 to 15 minutes. Carve across the grain into thin slices.

Cook’s Notes: Cooking 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. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.
Tip: PREMIUM OVEN ROASTS (i.e. Sirloin, Rib or Tenderloin) can also be barbecued as above, marinating for just 15 to 30 minutes.
Rotisserie Cooking Instructions: See Barbecue Roasting Cooking Lesson for instructions on rotisserie cooking.

Lime-Chipotle Rotisserie Roast

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Take a trip south of the border with the flavours of lime and smoked chipotles. Serve cooked roast thinly sliced with chopped fresh coriander, tortillas, salsa and guacamole. If you don’t have a rotisserie, cook by indirect heat.
60 Minutes

12 Servings

½ cup (125 mL) fresh lime juice
3 tbsp (45 mL) minced chipotle peppers in adobo sauce
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) hot pepper sauce
1 tsp (5 mL) ground cumin
1 tsp (5 mL) Dijon mustard
2 cloves garlic, minced
3 lb (1.5 kg) Beef Rotisserie Roast (i.e. Sirloin Tip, Outside Round)
1 tsp (5 mL) EACH salt and pepper

Combine lime juice, chipotle peppers, vegetable oil, brown sugar, hot pepper sauce, cumin, mustard and garlic in large sealable freezer bag. Pierce roast all over with fork and add to bag; turn to coat. Seal and refrigerate for 12 to 24 hours. Reserve marinade; pat roast dry with paper towel. Season with salt and pepper.
Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). Insert spit rod lengthwise through centre or roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast, avoiding spit rod. Cook at constant heat in closed barbecue until meat thermometer reads 145°F (63°C) for medium-rare (about 1 hour).
Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Meanwhile, bring reserved marinade to boil. Carve roast into thin slices and serve with boiled marinade as a sauce.

Cooking without Rotisserie by Indirect Heat: Place roast on grill over drip pan filled with 1/2-inch (1 cm) water; position pan to one side of barbecue; turn off heat under just the roast and pan. If using 3-burner barbecue, position roast and drip pan in centre of barbecue; turn centre burner off.
Good source of iron (16% DV) and excellent source of zinc (64% DV), 13% DV sodium.

Beer-Soaked Beef Rotisserie Roast

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If you’re having a gang over, or just want to ensure leftovers for another meal, try this beer-soaked beef roast recipe on the rotisserie.
90 Minutes

10 – 12 Servings

1 ½ cup (375 mL) beer (ale or lager)
3 garlic cloves, 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
4 lb (2 kg) Beef Oven or Rotisserie Roast (e.g. Sirloin Tip or Inside Round)

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: 145°F (63°C) for medium-rare; 155°F (68°C) for medium. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.
Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.

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

Best Barbecued Oven Beef Roast

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Alberta cattle country is the home to “roasting on the range“ and marinating is key to the best barbecued Sirloin Tip Oven Roast. Salad dressing is a super easy marinade and since it comes in so many varieties, you always have all kinds of flavour options right at your fingertips. Barbecue beef roasts are so simple to cook either by rotisserie or indirect heat roasting.
90 Minutes

4 lb (2 kg) Beef Sirloin Tip Oven Roast
2 cup (500 mL) salad dressing (e.g. balsamic vinaigrette or sun-dried tomato)

Pierce roast all over with fork. Place in large sealable freezer bag with dressing; refrigerate for 12 to 24 hours.
Place drip pan containing 1/2-inch (1 cm) water under grill. Heat barbecue to 400°F (200°C), using medium-high heat.
Discard marinade. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.
Cook roast in closed barbecue over drip pan, maintaining constant heat, until thermometer reads 145°F(63°C) for medium-rare doneness (about 20 min/lb or 45 min/kg). Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices to serve.

Key Lime Beef Steaks

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This tangy marinade recipe adds the perfect flavour to your steaks.You can make this recipe with either Beef Marinating Steaks or Grilling Steaks, adjusting the marinating time to suit the cut.
10 Minutes

4 Servings

2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) liquid honey
½ tsp (2 mL) hot pepper sauce
¼ cup (50 mL) lime juice
1 tsp (5 mL) ground cumin
2 tbsp (30 mL) oyster sauce (optional)
1 ½ lb (750 g) Beef Marinating Steaks or Medallions*, 1-inch (2.5 cm) thick

Combine soy sauce, honey, hot pepper sauce, lime juice, cumin and oyster sauce (if using) in large sealable freezer bag. Remove 1/4 cup (50 mL) of the marinade and set aside.
Add steak to bag; refrigerate for 8 to 12 hours. Discard used marinade.
Grill over medium-high heat for 10 to 12 minutes, turning at least twice and basting with reserved marinade while grilling, for medium-rare doneness 145°F(63°C). Let stand for 5 minutes before serving.

*Cook’s Notes: If using Beef Grilling Steaks/Medallions, marinate for just 15 to 30 minutes.

Grilled Beef Strip Loin with Blue Cheese Butter

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Enjoy this flavoured butter melting into your favourite grilled steak or spread it onto bread, baked potato or cooked corn on the cob. Garnish the steak with a few grilled or roasted grape tomatoes and a drizzle of aged balsamic vinegar for an extra special touch.
20 Minutes

4 Servings

3 tbsp (45 mL) extra virgin olive oil
2 tbsp (30 mL) red wine vinegar
1 ½ tsp (7 mL) chopped fresh thyme
1 small clove garlic, minced
Pinch EACH salt and pepper
2 Beef Strip Loin Grilling Steaks, about 1-inch (2.5 cm) thick
Blue Cheese Butter (recipe follows)

Whisk together oil, vinegar, thyme, garlic, salt and pepper in large shallow dish. Add steaks and turn to coat evenly. Let stand for 30 minutes or cover and refrigerate for up to 4 hours.
Grill steaks on a lightly oiled grill over medium-high heat for about 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove from heat; let stand 5 minutes, loosely covered with foil. Cut steaks in half crosswise and remove to plate. Top each with a slice of Blue Cheese Butter. Let flavoured butter melt slightly for about 1 minute before serving. Refrigerate any unused Blue Cheese Butter for another use.
Blue Cheese Butter: In a bowl, mash together ¼ cup (50 mL) EACH unsalted butter, softened and crumbled Stilton blue cheese and 1 tbsp (15 mL) EACH finely chopped walnuts and chopped fresh Italian parsley until well combined. Scrape onto a piece of plastic wrap and using plastic wrap as a guide, roll into a log-shape, about 5-inches (12.5 cm) long. Refrigerate until ready to use.

Recipe adapted from: Get in the Kitchen and COOK! Recipes for Family and Friends by Emily Richards, self published, 2011. www.emilyrichardscooks.ca.

Ranchero Beef Steak

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Pay homage to the grill with your favourite Canadian beef steak. The sauce in this recipe goes well with any Grilling or Marinating steak — it’s somewhat smoky and spicy and loaded with garden vegetables. If you can’t take the heat, reduce the amount of chipotle pepper by half.
20 Minutes

4 – 6 Servings

1 tbsp (15 mL) olive oil
1 cup (250 mL) sweet onion, cut lengthwise
1 ½ cups (375 mL) sliced mushrooms
1 sweet bell pepper, sliced
3 garlic cloves, minced
½ tsp (2 mL) Herbes de Provence or dried thyme
3 tomatoes, diced
1 canned Chipotle pepper in adobe sauce, diced
1 cup (250 mL) tomato sauce
1 cup (250 mL) beer
1 lb (0.45 kg) Flank, Top Sirloin or Tri-tip Steak, 1-inch (2.5 cm) thick
kosher salt and freshly ground pepper

Heat oil in non-stick pan over medium high heat; cook onion, mushrooms, bell pepper, garlic and herbs for 5 minutes or until vegetables start to soften and brown. Add tomatoes and chipotle pepper; cook about 5 minutes or until most of the liquid has evaporated.
Stir in tomato sauce, beer and barbecue sauce; bring to a boil. Reduce heat to medium-low and simmer approximately 15 minutes stirring occasionally or until liquid has reduced to half or third.
Meanwhile, season steak with salt and pepper. Grill over medium high heat approximately 12 minutes, turning at least twice, to medium-rare doneness 145°F(63°C). Let steak rest for 5 minutes. Cut into thin slices, across the grain and serve with the sauce.

Mustard Beef Medallions with Sage Onion Compote

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Beef Medallions are elegant single portioned steaks that fit perfectly on the plate. Make with Grilling or Marinating Medallions, adjusting the recipe marinating time to suit the beef cut.
15 Minutes

2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) olive oil
1 ¼ clove garlic, minced
1 tsp (5 mL) dried thyme
1 lb (500 g) Beef Marinating Medallion or Steak (Sirloin Tip, Outside Round or Flank) OR Grilling Medallion, 1 inch (2.5 cm) thick
Sage Onion Compote (recipe follows)

Combine lemon juice, mustard, oil, garlic and thyme in sealable freezer bag. Add Medallions and refrigerate 12 to 24 hours for Marinating Medallions OR 2 to 4 hours for Grilling Medallions. Discard marinade and pat steaks dry with paper towel.
Grill, broil or sauté using medium-high heat, for 10 to 14 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Let stand for 5 minutes; serve with warm Sage Onion Compote.

Sage Onion Compote: In heavy saucepan, heat 2 tbsp (30 mL) butter and 1 tbsp (15 mL) vegetable oil over medium heat. Add 3 cups (750 mL) sliced red onion; cook, stirring often for 10 to 12 minutes or until onion just starts to brown. Stir in 1/4 cup (50 mL) toasted coarsely chopped almonds, 1 tbsp (15 mL) EACH brown sugar, balsamic vinegar and chopped fresh sage; heat through. Season with salt and pepper to taste.
A good source of Iron (20% RDI) and an excellent source of Zinc (52% RDI)

Japanese-style Beef Steak Sandwich

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If you can`t find a Strip Loin Grilling Steak, you can substitute any other Grilling Steak like Top Sirloin or Rib Eye. You can also sub-in Canadian cheeses like Cheddar, provolone or gouda instead of the havarti if you like.
15 Minutes

6 Canadian Beef Strip Loin Grilling Steaks, 1-inch (2.5 cm) thick
2 tbsp (30 mL) low-sodium soy sauce
1 tbsp (15 mL) fresh ginger, chopped
Freshly ground pepper, to taste
12 slices crusty baguette or 6 thin whole-wheat burger buns
Toppings:
⅓ cup (75 mL) low sodium teriyaki sauce
⅓ cup (75 mL) green onions, chopped
6 slices Canadian Havarti

Preheat grill to medium heat to 425°F (220°C).
In a bowl, coat steaks with low-sodium soy sauce and ginger. Season to taste.
Cook steaks on lightly oiled grill over medium-high heat for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Lightly toast baguette slices or buns and spread with teriyaki sauce.
Carve steaks into thin slices and fill top baguette slices or buns. Add green onions and Havarti. Let cheese melt and serve.

Recipe adapted from Dairy Farmers of Canada. For more cheese recipes visit allyouneedischeese.ca.

Grilled Flank Steak with Olive Vinaigrette

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Flank Marinating Steak is lean and absorbs all the flavour you can give it. A quick grill makes it easy to enjoy. Simply marinate the steak the night before if you have time, but if not, a quick 15 minute marinade adds flavour to the meat. Piercing the meat all over before marinating maximizes tenderness.
12 Minutes

6 Servings

1 Flank Marinating Steak, about 1-1/2 lb (750 g)
2 tbsp (30 mL) chopped fresh oregano
2 tbsp (30 mL) chopped thyme
2 tbsp (30 mL) chopped basil or Italian parsley
⅓ cup (75 mL) red wine vinegar
1 tbsp (15 mL) extra virgin olive oil
Kosher or coarsely ground sea salt
Olive Vinaigrette (recipe follows)

Combine oregano, thyme, basil, vinegar and oil in shallow glass dish.
Pierce Flank Steak all over with fork on both sides. Place in dish and rub with herb mixture. Let stand for 15 minutes or cover and refrigerate for up to 24 hours.
Pat steak dry with paper towel. Season with salt and grill over medium-high heat for 12 minutes, turning at least twice, to medium-rare doneness 145°F(63°C). Remove to a cutting board and tent with foil; let stand for 5 minutes before slicing across the grain to serve. Serve drizzled with Olive Vinaigrette.
Olive Vinaigrette: Combine 2 green onions, thinly sliced, ½ cup (125 mL) chopped pitted Kalamata or sundried olives, 1 plum tomato, diced, 1 tbsp (15 mL) EACH extra virgin olive oil and balsamic vinegar in bowl. Serve with Flank Steak.

Recipe adapted from: Get in the Kitchen and COOK! Recipes for Family and Friends by Emily Richards, self published, 2011. www.emilyrichardscooks.ca.