Mucho Mexican Marinated Beef Steak

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Explore some of the flavours of the world’s cuisines right in your own back yard with Mucho Mexican or one of the other marinade marvels listed here.
10 Minutes

5 Servings

½ cup (125 mL) steak sauce
¼ cup (50 mL) vegetable oil and pizza sauce
1 tbsp (50 mL) minced chipotle peppers in adobe sauce
1 green onion, sliced
1 lb (500 g) Grilling or Marinating Steak, 1-inch (2.5 cm) thick

Combine steak sauce, oil, pizza sauce, chipotle peppers and green onion in a zipper-type plastic bag.
Pierce meat all over with fork. Place in bag with marinade; refrigerate for 30 minutes (for Grilling Steaks) or from 4 to 8 hours (for Marinating Steaks).
Pat steak dry. Grill, broil or pan-fry using medium-high heat, turning at least twice, for 10 to 12 minutes for medium-rare doneness 145°F(63°C).

Source of iron (13% DV) and an excellent source of zinc (46% DV), 2% DV sodium.

Beef Steak Dippables

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This recipe is a bit like a summer version of fondue — serving steak like this as a nibbler is a great way to make it stretch! Steak can be grilled ahead, cutting into cubes when you’re ready to serve. NOTE: Canadiana and Bombay Dips also work well as a marinade for Beef Kabobs.

2 Strip Loin or Tenderloin Grilling Steaks, 1-inch thick
Coarse salt and pepper
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) minced fresh herb leaves (predominantly mild herbs such as chives and parsley and some stronger herb leaves like rosemary or sage)
Anchovy or miso paste
Lemon wedge
Marinated mushrooms, roasted peppers, chunks of feta or blue cheese, pitted olives or large capers(optional)
Horseradish, Canadiana and/or Bombay Dip (recipes follow)

Season steaks all over with salt and pepper. Grill in closed barbecue over medium-high heat for 3 to 4 minutes per side for medium-rare.
Meanwhile on cutting board mix olive oil with minced herbs and a dab of anchovy or miso paste.
Flip the cooked steak on the smeared board a couple of times to lightly coat with the herb mixture. Let stand 5 minutes. Squeeze a bit of fresh lemon juice over steak and cut into bite-sized cubes.
Serve on picks along with olives, marinated mushrooms, etc (if desired) and Dip (recipes below).

T-Bone Beef Steaks with Pistou

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Serve grilled T-Bone beef steaks with boiled new potatoes. The Pistou recipe is the French version of Italian pesto sauce.
10 Minutes

4 Servings

2 cloves garlic, finely chopped
⅓ cup (75 mL) packed fresh basil leaves
⅓ cup (75 mL) freshly grated Parmesan cheese
1 tbsp (15 mL) tomato paste
1 tbsp (15 mL) olive oil
Salt and pepper
4 T-Bone Grilling Steaks, 1/2 inch(1 cm) thick
2 lb (1 kg) boiled mini new potatoes

Chop garlic and basil in food processor, pulsing for 10 to 20 seconds. Add Parmesan and tomato paste and pulse for 10 seconds to mix in. With motor running, add olive oil until smooth paste is formed. Season with salt and pepper to taste. Set aside.
Season steaks with salt and pepper. Grill or broil steaks using medium-high heat for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Serve steaks with basil mixture, hot boiled potatoes and steamed vegetables.

Prairie-Style Barbecued Beef Steak

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For a taste of the wild west, use flavourful yet economical marinating beef steaks in this rye-based marinade recipe for Prairie-Style Barbecued Beef Steak.
10 Minutes

4 Servings

¼ cup (50 mL) rye whiskey, brandy or apple juice
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) vegetable oil
2 cloves garlic, minced
2 tsp (10 mL) brown sugar
1 tsp (5 mL) chili powder
1 tsp (5 mL) dried thyme
1 tsp (5 mL) coarsely crushed black peppercorns
1 ½ lb (750 g) Beef Marinating or Tri-Tip Grilling Steaks, 3/4 inch (2 cm) thick (approx 4 steaks)

Combine whiskey, soy sauce, oil, garlic, sugar, chili powder, thyme and peppercorns in sealable freezer bag. Add steaks to bag and refrigerate for 8 to 12 hours.
Discard marinade. Grill over medium-high heat for 8 to 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Serve with grilled vegetables and mashed potatoes.

Tip: Just half the recipe if you’re cooking for two.
A good source of Iron (24% RDI) and an excellent source of Zinc (102% RDI)

Balsamic-Beer Beef Flank Steak

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

6 Servings

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

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

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

Bourbon Peppercorn Beef Steak

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

6 Servings

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

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

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

BBQ Beef Steak with Saucy Mushrooms

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

4 Servings

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

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

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

Moroccan Rubbed Beef Steak

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

5 Servings

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

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

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

Glazed Beef Medallions with Mushrooms

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

10 Servings

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

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

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

Cedar-Planked Steak with Charred Garden Salsa

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

4 – 6 Servings

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

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

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

Weeknight Beef Steak & Garlic Smashed Potatoes

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

4 – 6 Servings

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

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

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

Vietnamese Flank Beef Steak with Noodle Salad

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

8 Servings

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

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

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

Greek-Style Grilled Beef Steak and Couscous Salad

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

6 Servings

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

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

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

Mexican Beef Steak Quesadillas

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

4 Servings

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

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

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

Grilled Beef Steak Sandwich with Melted Onions

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

4 Servings

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

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

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

Easy Asian Grilled Beef Steak

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If using Marinating Steak or Medallions such as Inside Round Marinating Medallions, pierce meat all over with a fork before marinating, and marinate for 4 to 12 hours.
12 Minutes

4 – 6 Servings

¾ cup (175 mL) soy sauce
¼ cup (50 mL) packed brown sugar
1 tbsp (15 mL) minced ginger root
1 clove garlic, minced
2 tbsp (30 mL) vegetable oil
dash, sesame oil (optional)
1 ½ lb (750 g) Canadian Beef Strip Loin Grilling Steak or Medallions (about 1-inch/2.5 cm thick)

Combine soy sauce, sugar, ginger root, garlic, vegetable oil and sesame oil (if using), in large seal-able freezer bag.
Add steak to the marinade; marinate in the fridge for 30 minutes to 2 hours.
Remove steak from marinade, discarding marinade*; pat steaks dry with paper towel.
Grill over medium-high heat for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Cover steaks loosely with foil and let steaks rest for 5 to 10 minutes.

Cooks Notes: *To use the marinade as a dipping sauce, boil for 1 minute before serving. **Steaks continue to cook once removed from heat, so internal temperatures continue to climb. By definition, final temperatures are 145°F (63°C) for medium-rare, 160°F (71°C) for medium and 170°F (77°C) for well done.

Strip Loin Steak with Sautéed Mushrooms

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Carve grilled steaks into thin slices to pass and share at the table. This platter presentation lets you choose just how much you want. Only 144 calories per serving. WOW!
15 Minutes

4 – 6 Servings

2 Beef Strip Loin Grilling Steaks, 1 inch (2.5 cm) thick (each 8 oz/250 g)
Freshly ground black pepper or Montreal Steak spice
2 tsp (10 mL) canola oil
2 cups (500 mL) sliced mushrooms (button, crimini or baby portobello)
2 tbsp (30 mL) minced shallots
2 cloves garlic, minced
¼ cups (50 mL) dry white wine
1 tsp (5 mL) dried thyme or tarragon
1 tsp (5 mL) Worcestershire sauce
¼ tsp (1 mL) salt

Pat steaks dry; season with pepper or steak spice. Grill over medium-high heat for about 10 minutes, turning at least twice, for medium-rare 145°F(63°C).
Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallots; cook until shallots are softened, about 4 minutes. Add garlic; sauté for 30 seconds. Stir in wine, thyme and Worcestershire sauce; cook, stirring often, for 2 to 3 minutes or until wine is reduced. Season with salt and pepper to taste.
Trim steaks, as needed, discarding trim. Carve crosswise into thin slices. Serve topped with sautéed mushrooms.

Next time: You can stir in 1/4 cup (50 mL) of sour cream into the sautéed mushrooms for a stroganoff-style sauce if you like.
Adapted from © Cook! Dietitians of Canada 2011. Published by Robert Rose Inc.
1.9 mg iron, 63% DV vitamin B12

Mini Cheeseburger Beef Salad

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This recipe makes kid-sized burgers with a veggies bonus. Lean Beef burgers deliver an excellent source of protein, zinc and vitamin B12 – not to mention flavour!
15 Minutes

4 Servings

1 lb (500 g) Lean Ground Beef Sirloin or Chuck*
¼ cup (50 mL) dry bread crumbs
2 tbsp (30 mL) steak sauce
1 small onion, finely chopped
1 egg, lightly beaten
½ cup (125 mL) shredded Cheddar cheese
Salad: Iceberg lettuce wedges
halved grape tomatoes
shredded Cheddar cheese
sliced dill pickles
Yellow Mustard Dressing (recipe follows)

Lightly combine beef, bread crumbs, steak sauce, onion, egg and shredded cheese.
Gently form into four 3/4-inch (2 cm) thick patties.
Grill over medium-high heat on lightly oiled grill for 5 to 7 minutes per side or until digital instant read thermometer inserted sideways into centre of each patty reads 160°F (71°C)
Top lettuce wedges with cooked patties. Add some grape tomatoes, cheese and pickles. Drizzle with some Yellow Mustard Dressing.

Yellow Mustard Dressing: Combine 1/2 cup (125 mL) Thousand Islands Dressing with 1/4 cup (50 mL) yellow mustard.
*Other options: Lean Ground Round Beef, Lean Ground Beef
Good source of iron (21% DV) and excellent source of zinc (59% DV) and vitamin B12 (70% DV), 10% DV sodium

Indian-style Beef Burger

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This original and delicious Indian-inspired burger combines lightly spiced, curried ground beef and Canadian Feta. The whole is topped with a creamy yogurt and coriander based garnish and sandwiched between warm multi-grain buns. These juicy burgers are sure to be the star of your next barbecue.
15 Minutes

4 – 6 Servings

1 ⅓ lb (0.6 kg) Extra-lean Canadian ground beef
¼ cup (50 mL) tomato paste
1 tbsp (15 mL) curry powder
1 egg
½ cup (125 mL) breadcrumbs
¾ cup (175 mL) Canadian Feta, crumbled
Freshly ground pepper, to taste
4-6 multi-grain burger buns
Topping: ¼ cup (50 mL) plain yogurt
¼ cup (50 mL) mayonnaise
1 tbsp (15 mL) honey
2 tbsp (30 mL) fresh cilantro, coarsely chopped
4 to 6 lettuce leaves

Mix all the ingredients together in a bowl, except the buns and toppings. Season to taste.
Divide mixture and shape into 4 or 6 patties.
Cook on lightly oiled grill over medium heat (425°F/220°C) for 6 to 7 minutes per side until digital instant read thermometer reads 160°F (71°C) when inserted sideways into each patty.
Meanwhile, make topping by combining yogurt, mayonnaise, honey and cilantro; season to taste. Spread onto toasted buns.
Fill buns with burgers and garnish with lettuce

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

The All-Canadian Beef Sirloin Cheeseburger

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This boast-able burger represents the taste of the nation: Canadian quality beef, smoked Canadian Cheddar, back bacon and seasonings reminiscent of tourtière – OH Canada!
10 Minutes

4 Servings

1 egg
3 tbsp (45 mL) dry bread crumbs
½ small onion, grated
¼ tsp (1 mL) EACH ground cloves and allspice
¼ tsp (1 mL) EACH dried marjoram (optional), salt and pepper
1 lb (0.45 kg) Lean Ground Beef Sirloin
8 slices Canadian smoked Cheddar cheese
4 hamburger buns
4 slices back bacon
Crunchy Apple Slaw (recipe follows)

Stir egg with bread crumbs in large bowl; add onion, cloves, allspice, marjoram (if using), salt and pepper. Mix in beef until just combined. Shape into four 1/2-inch (2 cm) thick patties. Make thumbprint depression in centre of each to prevent rounding while cooking. (Make-ahead: Cover and refrigerate for 30 minutes or for up to 24 hours.)
Place on greased grill over medium-high heat; close lid and cook, turning once, until digital instant read thermometer inserted sideways into centre of each patty reads 160°F (71°C), about 10 minutes. Top each patty with cheese to melt.
Meanwhile, toast buns. Grill back bacon, turning once, until golden, about 1 minute. Assemble burgers by sandwiching slice of bacon, burger patty and some Apple Slaw in buns.

Crunchy Apple Slaw: In bowl, toss together 1-1/4 cups shredded green cabbage, 2/3 cup julienned apple, 1 green onion, sliced (optional), 3 tbsp light mayonnaise, 1 tsp white wine vinegar or cider vinegar and pinch EACH granulated sugar, salt and pepper. Makes 1-3/4 cups (425 mL)
Per serving: 4.7 mg iron (34% DV), 411 mg calcium (37% DV), 60 µg folate (27% DV). Excellent source of calcium and folate.