Thick-Crusted Garlic Beef Prime Rib

/0 Comentarios/en /por

Buy a Restaurant-style Prime Rib: ask for a loin end, «cap off» prime rib gives the best results! “The roast was perfect! It was delicious. And the thermometer – what a difference! The meat cooked PERFECTLY! No guessing. No opening the oven. No stressing. The whole meal was delish!” —Reader Comment
180 Minutes

8 – 10 Servings

7 lb (3.15 kg) Prime Rib Premium Beef Oven Roast
8 cloves garlic, cut into thin slivers
2 tbsp (30 mL) Worcestershire sauce
Salt and Pepper
½ cup (125 mL) coarsely chopped fresh parsley
¼ cup (50 mL) Dijon mustard
2 tbsp (30 mL) herbes de Provence or dried thyme
2 tbsp (30 mL) vegetable oil
Shallot Gravy (recipe follows)

Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, salt and pepper. Combine parsley, mustard, herbes de Provence and oil in bowl. Set aside 2 tbsp (30 mL) of the mixture for Shallot Gravy, rubbing remainder all over roast.
Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145°F(63°C) for medium-rare doneness, about 2-3/4 to 3-1/4 hours.
Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain off all but 2 tbsp (30 mL) drippings from roasting pan and make Shallot Gravy.
Shallot Gravy: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring until shallots soften. Stir in 2 cups (500 mL) beef broth and 3 tbsp (45 mL) Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 1 to 2 tbsp (15 to 30 mL) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to boil, stirring until thickened, about 3 minutes. Strain.

Cook’s Notes: To maximize tenderness, even in less than premium beef cuts, carve your roast into thin slices across the grain.
Good source iron (21% DV) and excellent source zinc (73% DV), source vitamin D (10% DV), low sodium (8%DV).

Oriental Beef Bottom Sirloin Tri-Tip

/0 Comentarios/en /por

This small lean beef roast is BIG on flavour and cooks in no time. Season with a quick rub or marinade and cook just to medium doneness at most. To serve, carve across the grain into thin slices, like Flank Steak. Be sure to allow the beef to rest before carving.
15 Minutes

6 Servings

⅓ cup (75 mL) soy sauce
¼ cup (50 mL) vegetable oil
¼ cup (50 mL) dry sherry
2 cloves garlic, minced
1 ½ lb (750 g) Beef Bottom Sirloin Tri-tip Oven Roast
¾ tsp (4 mL) Chinese Five Spice seasoning
Coarsely ground pepper
3 cups (750 mL) stir-fry vegetables such as slivered red onion and sweet pepper, snap peas, asparagus, etc.
1 tbsp (15 mL) sesame oil
Steamed rice or cooked Asian noodles

Combine soy sauce, vegetable oil, sherry and garlic in bowl; pour half into large zipper-type freezer bag, reserving the remainder. Pierce beef all over with fork; place in bag and refrigerate for 30 to 60 minutes.
Discard used marinade; pat beef dry with paper towel. Rub all over with Chinese Five Spice seasoning and pepper. Grill in closed barbecue over moderate heat (400°F/200°C), turning occasionally, for 15 to 20 minutes for medium doneness, until digital instant read thermometer reads 145°F (63°C) when inserted sideways into beef. Remove to cutting board, cover loosely with foil and let stand 10 to 15 minutes.
Meanwhile, heat sesame oil in heavy large skillet over medium-high heat. Add vegetables and stir-fry 3 to 4 minutes until just softened. Add reserved soy sauce mixture and heat through. Carve beef into thin slices across the grain and serve with stir-fry vegetables over steamed rice or cooked Asian noodles.

Roast Beef with Peppercorn Wine Sauce

/0 Comentarios/en , /por

You can also make the recipe with more price-conscious beef oven roasts such as Eye of Round or Sirloin Tip.
120 Minutes

6 Servings

2 lb (1 kg) Beef Premium Oven Roast (e.g. Top Sirloin, Boneless Rib or Prime Rib)
5 cloves garlic, cut into slivers
Sea salt and coarsely ground pepper
Peppercorn Wine Sauce (recipe follows)

Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with coarse salt and pepper. Place, fat side up, on rack in shallow roasting pan (no water is necessary). Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone. Oven-sear by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook until thermometer reads 145°F(63°C) for medium-rare, about 2 hours. Remove from oven.
Place roast on cutting board; cover with foil and let stand for at least 15 minutes. Meanwhile, make Peppercorn Wine Sauce. Carve roast into thin slices and serve with hot sauce.

Peppercorn Wine Sauce: Drain off all but 2 tbsp (30 mL) fat from pan. Heat pan drippings in roasting pan over medium-high heat. Stir in 2 tbsp (30 mL) all-purpose flour; cook, stirring constantly, for 1 minute. Gradually stir in 1 cup (250 mL) EACH sodium-reduced beef broth and red wine or Madeira and 2 tsp (10 mL) cracked mixed peppercorns. Cook, stirring up any browned bits from bottom of pan. Whisk until sauce boils and thickens, about 4 minutes. Makes 1-1/4 cups (300 mL).

Fennel Crusted Bottom Sirloin Beef Tri-Tip Roast

/0 Comentarios/en /por

Roast beef that’s ready in just about 30 minutes – WOW! This small lean beef roast is BIG on flavour and just the right size for smaller families. Season with a quick rub and cook to medium doneness at most. To serve, carve across the grain into thin slices, like a Flank Steak. Be sure to allow the beef to rest before carving.
35 Minutes

8 Servings

¼ cup (50 mL) minced fresh parsley
1 tbsp (15 mL) crushed caraway seeds
1 tbsp (15 mL) olive oil
Kosher salt and coarsely ground pepper
1 ½ lb (750 g) Beef Bottom Sirloin Tri-tip Oven Roast

Combine parsley, caraway and olive oil. Season beef all over with salt and pepper. Rub all over with parsley mixture. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer sideways into centre of roast. Oven-sear in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C); cook uncovered until thermometer reads 145°F (63°C) for medium-rare doneness, about 20 to 25 minutes.
Cover with foil and let stand for at least 15 minutes before carving across the grain into thin slices.

Rush-Hour Roast Beef Dinner

/0 Comentarios/en /por

Mini Beef Quick Roasts are beef roasts cut to weigh 1 lb (500 g) or less – just the right size for small families. This Rush-Hour Roast Beef dinner recipe gets a nutritious meal on the table quickly.
50 Minutes

4 Servings

1 lb (500 g) Beef Quick Roast (Eye of Round, Inside Round or Sirloin Tip)
1 tsp (15 mL) Onion Roasted Garlic soup mix
4 cup (1 L) root vegetables (parsnip, sweet potato or onion), cut into 1/2-inch (1 cm) chunks
Salt and pepper

Rub roast all over with soup mix. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place into shallow ovenproof pan, on bed of root vegetables that have been coated lightly with cooking spray and seasoned.
Cook uncovered, in 350°F (180°C) oven for 50 to 60 minutes until thermometer reads 155°F (68°C) for medium.
Remove roast to cutting board; tent with foil for 5 minutes to allow temperature to rise 5°F (3°C). Cut into thin slices across the grain and serve with the roasted vegetables.

A good source of Iron (16% RDI) and an excellent source of Zinc (42% RDI)

Savoury Sunday Beef Roast

/0 Comentarios/en /por

Nothing could be more simple or delicious than a savoury beef roast. This recipe provides a comforting dinner, plus roast beef leftovers offer many easy weekday meals.
120 Minutes

12 – 15 Servings

4 lb (2 kg) Inside Round, Outside Round, Rump or Sirloin Tip Oven Roast
1 tbsp (15 mL) minced garlic (3 cloves) or (1 tsp/5 mL) garlic powder
1 tbsp (15 mL) coarsely ground pepper

Pat roast dry. Rub with garlic and pepper or use variation below. Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone.
Oven-Sear by placing roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook uncovered until thermometer reads 145°F (63°C) for medium-rare, approximately 2 1/4 hours. Cover with foil and let stand for at least 15 minutes before carving into thin slices.
Option Barbecue-style Roast: Combine 1/4 cup (50 mL) each strong coffee and your favourite barbecue sauce with 1 tsp (5 mL) minced garlic; brush on roast before and during roasting.
Option Teriyaki-style Roast: Combine 1/4 cup (50 mL) each sherry and soy sauce with 1 tbsp (15 mL) dry mustard; brush on roast before and during roasting.
Option Cranberry Roast: Combine 1 can jellied cranberry sauce, 2 chopped green onions, 1/4 cup (50 mL) soy sauce, 1 tsp (5 mL) ginger. Heat and spread on roast before roasting. Reserve extra and serve heated with roast.

Cooking Time is a guideline only and varies with ovens, roast shape and type. Roasts may be done up to 30 minutes sooner or later than estimated time.

Putting-On-the-Ritz Roast Beef

/0 Comentarios/en /por

Impress everyone with this elegant roast beef recipe, infused with garlic, coated with herbs, and served with wine gravy. If using a Prime Rib you may need to allow an additional 30 to 45 minutes.
150 Minutes

10 – 12 Servings

5 ½ lb (2.5 kg) Beef Premium Oven Roast (Prime Rib, Rib Eye or Top Sirloin)
4 cloves garlic, slivered
¼ cup (50 mL) Dijon mustard
3 tbsp (45 mL) chopped fresh thyme
2 tbsp (30 mL) chopped fresh rosemary
2 tbsp (30 mL) vegetable oil
Wine Gravy (recipe follows)

Cut slits all over roast with tip of knife and insert garlic slivers. In small bowl, combine mustard, thyme, rosemary and oil. Spread all over top and sides of roast. Place fat side up on rack in shallow roasting pan (no water necessary). Insert ovensafe meat thermometer into centre of roast, avoiding fat or bone.
Oven-sear by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook until thermometer reads 145°F (63°C) for medium-rare (about 2-½ to 3 hours) or 155°F (68°C) for medium (about 2-¾ to 3-¼ hours).
Remove roast from oven; transfer to cutting board. Cover with foil and let stand for at least 15 minutes. Meanwhile, make Wine Gravy. (Roasts can stand 20 to 30 minutes before carving into thin slices.)

Wine Gravy: In small cup, mix 1 tbsp (15 mL) cold water into 1 tbsp (15 mL) cornstarch; set aside. Add 3 tbsp (45 mL) chopped shallots or onions to reserved juices in roasting pan; cook over medium heat, stirring occasionally, for 2 minutes or until softened. Stir in 1 cup (250 mL) dry red wine and bring to boil, stirring to scrape up brown bits. Cook until reduced by half. Whisk in reserved cornstarch mixture and 1 cup (250 L) beef broth; cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper to taste.

Barbecue-Style Braised Beef Brisket

/0 Comentarios/en , /por

Perfectly suited for a casual gathering, the Southern flavours of onion and sarsaparilla linger in this relaxed roast. Marinade ahead and then slow cook in the oven. It’s easy hands-off cooking!
210 Minutes

12 Servings

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

Slice off top of garlic heads; wrap in foil and bake in 350°F (180°C) oven until softened, about 50 minutes. Squeeze garlic into large sealable freezer bag; stir in root beer, Worcestershire sauce, vinegar, onion, sugar, honey, mustard, pepper and salt.
Pierce roast all over with fork and place in marinade, turning to coat well. Seal bag and refrigerate for 24 hours or up to 2 days, turning occasionally.
Transfer meat and marinade into a Dutch oven or heavy roasting pan; bring to boil on stove-top. Cover tightly and transfer to a 325°F (160°C) oven. Cook, turning roast every hour, until fork tender, about 3 hours. Remove roast to carving board, skim fat from sauce and boil until thickened, about 30 minutes. Thinly slice warm roast across the grain and serve with sauce.

Excellent source of iron (26% DV), 236 mg sodium.

Coconut Beef Curry

/0 Comentarios/en , /por

It’s like take-out when you walk in the door — with no wait for delivery! This slow-cooker beef stew recipe is perfect for family meals yet fancy enough for entertaining.
360 Minutes

8 Servings

1 tbsp (15 mL) vegetable oil
2 lb (1 kg) Beef Simmering Steak (e.g. Cross Rib, Blade or Top Blade), cut into 1/4-inch (5 mm) strips
2 onions, sliced
2 cloves garlic, minced
2 tbsp (30 mL) paprika
1 tbsp (15 mL) ground cumin
2 tsp (10 mL) red curry paste (or 1 tbsp/15 mL curry powder)
1 tsp (5 mL) cinnamon
4 medium potatoes, peeled and chopped
1 lb (500 g) baby carrots, peeled
1 can (14 oz/398 mL) coconut milk (not sweet coconut cream)
2 tbsp (30) tomato paste
1 tsp (5 mL) salt
½ cup (125 mL) dried apricots, sliced
Toasted slivered almonds or chopped fresh cilantro (optional)

Heat oil over medium-high heat in large nonstick skillet. In batches, cook beef strips for 2 to 3 minutes or until browned. Add onions, garlic, paprika, cumin, curry paste and cinnamon; sauté for 2 minutes or until fragrant.
Transfer mixture to 14 to 24-cup quart (3.5 to 6 L) slow-cooker; stir in potatoes, carrots, coconut milk, tomato paste, salt and 1/2 cup (125 mL) water.
Cook, covered, on low for 8 to 10 hours or on high for 4 to 6 hours or until bubbling and vegetables are tender and stew is bubbling. Stir in apricots and cook 15 minutes. Serve sprinkled with almonds or cilantro if desired.
Oven Version (no slow cooker): Brown beef, onions and garlic and cook paprika, cumin, curry paste and cinnamon in Dutch oven or stock pot as above in step 1. Add potatoes, carrots, coconut milk, tomato paste, salt and water. Cook, covered in 325°F (160°C) oven for 1-1/2 hours or until tender. Stir in apricots; cook for 15 minutes. Serve sprinkled with almonds or cilantro.

Tip: Red curry paste can be found in the Oriental food section of the supermarket. It is popular in Indian and Thai dishes and adds a wonderful zing to most recipes. If you can’t find it, use curry powder instead.
Adapted from: Canada’s Best Slow Cooker Recipes by Donna-Marie Pye (Robert Rose, 2000)

Mustard Beef Medallions with Sage Onion Compote

/0 Comentarios/en , , /por

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)

Beef Steak Brochettes with Peanut Dipping Sauce

/0 Comentarios/en , , /por

These beef bits are nice to nibble on and easy to make. You can substitute Asian chili sauce for the sambal oelek in both the beef and the peanut sauce. Sambal oelek is available in the Asian section of most grocery stores.
8 Minutes

15 Brochettes

2 tbsp (30 mL) hoisin sauce
2 tbsp (30 mL) sodium-reduced soy sauce
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) sambal oelek
1 tsp (5 mL) minced ginger root
1 lb (500 g) 1 inch (2.5 cm) thick Beef Top Sirloin Grilling Steak, cut into thin, 2-inch (5 cm) long slices
Salt and pepper
Peanut Dipping Sauce (recipe follows)

Mix together hoisin sauce, soy sauce, brown sugar, sambal oelek and ginger root in bowl. Add beef; toss to coat. Cover and marinate for 30 minutes.
Remove beef from marinade; discard marinade and thread slices onto 15 soaked wooden skewers or metal skewers. Season with salt and pepper to taste.
Place skewers on foil-lined rimmed baking sheet. Broil, turning once, until browned yet still pink inside, about 6 minutes. Serve with Peanut Dipping Sauce.
Peanut Dipping Sauce: In blender container, combine 1/2 cup (125 mL) EACH peanut butter and hot water, 2 tbsp (30 mL) EACH sodium-reduced soy sauce and lime juice, 1 tsp (5 mL) sambal oelek, 1 clove garlic, 1 piece (2-inch/5 cm) ginger root and 1/2 tsp (2 mL) ground cardamom. Cover and blend until smooth. Cover and refrigerate for up to 1 week. Makes 1 cup (250 mL).

Cook’s Notes: You can garnish brochettes with thinly sliced green onions and toasted sesame seeds if you like.
Source of iron (6% DV) and good source of zinc (18% DV), 7% DV sodium.

Teriyaki Temptation Marinated Beef Steak

/0 Comentarios/en , , /por

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

5 Servings

¼ cup (50 mL) Worcestershire sauce
¼ cup (50 mL) soy sauce
1 tbsp (15 mL) rice vinegar
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) liquid honey
1 tsp (5 mL) garlic powder
1 tsp (5 mL) sesame oil
½ tsp (2 mL) ground ginger
1 green onion, sliced
1 lb (500 g) Grilling or Marinating Steak, 1-inch (2.5 cm) thick

Combine Worcestershire sauce, soy sauce, vinegar, oil, honey, garlic powder, sesame oil, ginger 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 excellent source of zinc (46% DV), 3% DV sodium.

Weeknight Beef Steak & Garlic Smashed Potatoes

/0 Comentarios/en , , /por

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.

Greek-Style Grilled Beef Steak and Couscous Salad

/0 Comentarios/en , , , /por

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).

Charred Beef Steak and Veggies with Orzo Pasta

/0 Comentarios/en , /por

For an easy way to entertain, bring dinner to the table in this all-in-one platter presentation. This recipe is as beautiful to behold as it is to eat.
20 Minutes

4 Servings

½ cup (125 mL) sodium-reduced chicken broth
¼ cup (50 mL) liquid honey
2 tbsp (30 mL) olive oil
½ tsp (2 mL) EACH dried Italian herb seasoning, salt and pepper
2 sweet red peppers cut into chunks
2 cups (500 mL) mushrooms, halved
1 small zucchini, thinly sliced
1 lb (500 mL) Beef Top Sirloin Grilling Steak, about 1-inch (2.5 cm) thick
1 cup (250 mL) frozen corn kernels
1 ½ cups (375 mL) dried orzo pasta
2 green onions, thinly sliced
½ cup (125 mL) thinly sliced oil-packed sun-dried tomatoes
¼ cup (50 mL) grated Parmesan cheese

Whisk together chicken broth, honey, olive oil and Italian seasoning in bowl. Season with generous pinch of each salt and pepper. On large rimmed parchment paper-lined baking sheet, toss red peppers, mushrooms and zucchini with half the broth mixture. Set remaining broth mixture aside.
Season beef with remaining salt and pepper; place on top of vegetables. Place under broiler about 3 inches (8 cm) from heat; broil until lightly charred, about 7 minutes. Remove from oven; toss vegetables and turn beef over. Return to oven and broil for 7 minutes. Remove steak and let rest. Stir corn into vegetables; broil until vegetables are charred and softened, about 5 minutes.
Meanwhile, cook orzo according to package directions; drain and toss with remaining broth mixture, green onions, sun-dried tomatoes and Parmesan cheese. Spoon onto warm deep platter; top with charred mixed veggies. Thinly slice beef across the grain and arrange over veggies.

For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
Bright Idea: This recipe uses the oven broiler, to sear thick-cut steak and colourful veggies to perfection – all at the same time, in just one pan. Now that’s easy!
Excellent source of iron (41% DV) and zinc (86% DV), very high source of fibre, 36% DV sodium.

Beef Cheeseburger Mini Meat Loaves

/0 Comentarios/en , , /por

Bring kids to the table with this recipe for Beef Cheeseburger Mini Meat Loaves. Kids love the fast food flavours. You love that they’re getting the goodness of lean Canadian beef. These cook much faster than regular meat loaf, bringing new meaning to the term fast food.
30 Minutes

6 Servings (2 meat loaves per)

1 ½ lb (750 g) Extra Lean or Lean Ground Round or Chuck*
1 egg, beaten
1 cup (250 mL) shredded Canadian Cheddar cheese
⅓ cup (75 mL) finely shredded onion (1 small)
¼ cup (50 mL) dry bread crumbs
2 tbsp (30 mL) EACH burger relish and prepared mustard
¼ tsp (1 mL) EACH salt and pepper
½ cup (125 mL) ketchup

Combine beef, egg, 1/2 cup (125 mL) of the cheese, onion, bread crumbs, relish, mustard, salt and pepper. Mix lightly but thoroughly to blend.
Lightly spray 12 muffin or custard cups with cooking spray. Divide mixture among cups; make indentation in centre of each with back of spoon. Fill indentations with ketchup. Sprinkle each with remaining cheese, dividing equally.
Bake in 375°F (190°C) oven for 25 to 30 minutes or until digital rapid-read thermometer inserted into meat portion of EACH reads 160°F (71°C).

*Other Options: Or use Lean Ground Beef Sirloin or any other Lean or Extra Lean Ground Beef
Bright Idea: You can grate the onion so kids don’t come across any “unpleasant bits” they want to pick out.
Make Ahead Tip: For a wholesome meal that is ready when you are, make ahead and freeze some mini meat loaves. Wrap each cooled meat loaf separately in plastic wrap or foil; freeze for up to 3 months. Thaw and heat in microwave in just minutes.
Good source of iron (19% DV) and excellent source of zinc (67% DV), 25 % DV sodium.