Beef Taco Construction

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Lean Ground Beef Sirloin simmers in mild Mexican flavours to make this easy family-pleasing recipe. Add some fun by letting the kids assemble their own – just serve the meal as components on a large tray or platter. It means less work for you and more fun for them!
10 Minutes

4 Servings

1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) vegetable oil
1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin*
2 tsp (10 mL) chili powder
1 can (19 oz/540 mL) seasoned stewed tomatoes
Salt and pepper
1 cup (250 mL) shredded lettuce
½ cup (125 mL) light sour cream
½ cup (125 mL) chunky salsa
8 taco shells

Pan-fry onion and garlic in oil, over medium heat until just softened, about 1 minute. Add beef and pan-fry, breaking up with back of spoon, until browned, about 5 minutes. Drain if needed.
Add chili powder and tomatoes; simmer to combine flavours, about 5 minutes. Season with salt and pepper to taste.
Serve meat mixture along with lettuce, cheese, sour cream, salsa and taco shells as toppings.

Yields: 4 cups (1 L) of cooked beef mixture of tacos, about ½ cup (125 mL) per taco, 2 tacos per person
*Other options: Lean/Extra Lean Ground Round, Lean Ground Chuck, Lean/Extra Lean Ground Beef
Excellent source of iron (34% DV) and zinc (70% DV), 58% DV sodium.

Beef Top Sirloin Tostada

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

8 Servings

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

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

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

Grilled Beef Steak and Mango Salsa with Endive

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This recipe features a great combination of flavours — ginger flavoured beef steak with the fresh tart flavours of the mango salsa. APPETIZER BITES: Tuck strips of steak into individual endive leaves and top each with some Mango Salsa. Or serve on a buffet as a warm main course salad.
10 Minutes

30 Appetizer Servings

¼ cup (50 mL) soy sauce
2 tbsp (30 mL) wine vinegar
2 green onions, minced
1 tbsp (15 mL) granulated sugar
1 clove garlic, minced
1 tbsp (15 mL) minced fresh ginger root
2 (6 oz/175 g) Strip Loin Grilling Steaks, 1 inch (2.5 cm) thick
Salt and pepper
2 large endive heads, separated into individual leaves
Mango Salsa (recipe follows)

Combine soy sauce, vinegar, onions, sugar, garlic, ginger root and sesame oil in small bowl. Place half of the marinade in large sealable freezer bag, reserving remainder for dressing. Add steaks to bag; seal and refrigerate for 30 minute or up to 2 hours, turning occasionally.
Lightly oil preheated grill or grilling pan. Remove meat from marinade and season with salt and pepper to taste; discard marinade. Grill over medium-high heat for 8 to 10 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Remove from heat; let stand for 5 minutes.
Cut steak diagonally into 1/4-inch (5 mm) thick slices; toss with reserved dressing. To serve as layered salad, arrange over layer of individual endive leaves arranged on large platter; top with Mango Salsa. To serve as individual hors d’oeuvres, tuck strips of steak into individual endive leaves and top each with some Mango Salsa.

Mango Salsa: In small bowl, combine 1 mango, peeled and diced, 1 tomato, seeded and diced, 1/4 cup (50 mL) diced red onion, 3 tbsp (45 mL) chopped fresh coriander and 2 tbsp (30 mL) fresh lime juice. Season with salt and pepper to taste.
Source of zinc (7% DV), 4% DV sodium.

Dijon Beef and Greens

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Make salad recipes such as this one substantial by adding strips of grilled lean Canadian beef Sirloin.
10 Minutes

4 Servings

3 tbsp (45 mL) Dijon mustard
1 lb (500 g) Beef Top Sirloin or Strip Loin Grilling Steak
½ tsp (2 mL) cracked pepper
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) mayonnaise
½ tsp (2 mL) granulated sugar
½ tsp (2 mL) crushed garlic
1 package (300 g) mixed salad greens
prepared croutons

Reserve 2 tbsp (30 mL) of the mustard. Spread remainder on steak; sprinkle with pepper. Broil or grill steaks for about 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest 5 minutes, keeping warm.
Meanwhile, whisk together reserved mustard, vinegar, mayonnaise, sugar and garlic; reserve 2 tbsp (30 mL) for topping. Toss remainder with greens.
Divide greens among serving plates; top with croutons. Slice steaks into thin strips; place on greens. Drizzle with reserved dressing.

Beef with Baby Greens Salad and Horseradish Vinaigrette

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This is a great way to use leftover Oven Roast Beef or Grilling Steak — smart cooks grill an extra steak when barbecuing in order to have one leftover to make a speedy next-day meal like this one. Always let cooked steaks stand for 5 minutes before slicing them across the grain to serve in salads or wraps.

6 Servings

¼ cup (50 mL) white wine vinegar
1 tbsp (15 mL) prepared horseradish
⅓ cup (75 mL) canola or vegetable oil
½ tsp (2 mL) salt and freshly ground pepper
2 cups (500 mL) slivered cooked beef Oven Roast or Grilling Steak
½ cup (125 mL) crumbled feta cheese
½ small red onion, thinly sliced
½ cup (125 mL) toasted walnut halves, broken
4 cups (1000 mL) baby greens

In large bowl, whisk together vinegar, horseradish, canola oil, salt and pepper.
Add cooked beef, lettuce greens, cheese, onion and nuts. Toss together to coat with dressing. Serve.

To toast walnuts: Place nuts on large rimmed baking sheet. Toast in 350°F (180°C) oven, until aromatic, stirring once, about 10 minutes.

Teriyaki Surf and Turf Beef Salad

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A fast and flavourful meal, this Teriyaki Surf & Turf Beef Salad can be easily scaled back to serve just two, by dividing the recipe ingredients in half.
15 Minutes

4 Servings

1 can (14 oz/398 mL) pineapple chunks
¼ cup (50 mL) bottled teriyaki sauce
¾ cup (175 mL) instant rice (or 1 cup/250 mL leftover rice)
1 cup (250 mL) frozen peas
¼ cup (50 mL) chopped green onion
¼ cup (50 mL) fresh cilantro
½ cup (125 mL) chopped celery
1 can (106 g) salad shrimp, drained
2 cup (500 mL) thinly sliced cooked roast beef (or 250 g deli roast beef)
½ pkg (6 oz/170 g) Chow Mein noodles

Drain pineapple, reserving juice. Combine pineapple juice with teriyaki sauce.
Cut roast beef into strips and combine with 1/4 cup (50 mL) teriyaki/pineapple mixture in large bowl; cover and let stand.
Prepare instant rice according to package instructions, omitting salt. While rice is hot, place in large bowl and combine with peas, green onion, cilantro, celery and shrimp. Let stand at least 10 minutes (or cover and refrigerate overnight along with beef mixture). Divide rice mixture among 4 serving plates; top with marinated beef strips and Chow Mein noodles.

Beef and Spinach Salad with Candied Pecans

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Try this beef salad recipe for bistro-style dining at home.

4 Servings

1 lb (500 g) Strip Loin or Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick
1 cup (250 mL) low-fat raspberry or balsamic vinaigrette dressing
¼ cup (50 mL) granulated sugar
½ cup (125 mL) pecan pieces
Steak spice, to taste
1 bag washed and trimmed fresh spinach
4 oz (125 g) Roquefort or other blue cheese variety, crumbled

Marinate steak with ½ cup (125 mL) salad dressing in resealable freezer bag 10 to 15 minutes. Discard marinade.
Meanwhile, heat sugar with pecans in heavy frypan over high heat for 2 minutes, stirring constantly, until sugar is melted, golden and syrupy.Immediately remove pan from heat and use 2 forks to scoop out pecans onto waxed paper to cool.
Season steak with steak spice to taste. Grill, broil or pan-fry for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Cover with foil and let stand for 5 minutes. Meanwhile, toss spinach with remaining vinaigrette dressing and divide among plates. Cut steak across the grain into thin slices; place on spinach. Top with crumbled cheese and pecans. Sprinkle with pepper to taste.

Tip: Uncandied pecans can be used, if desired. For a milder taste, use Chevre or fresh goat cheese instead of Roquefort.
Tip: When candy-coating the pecans, watch them carefully since they scorch easily.
An excellent source of Iron (29% RDI) and Zinc (62% RDI).

Beef and Lentil Salad

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Rich in zinc, iron and vitamin B12, this salad works well for a first-class Italian-style country picnic or patio buffet dinner. It’s also good tucked into a pita or tortilla as a wrap for lunches.
20 Minutes

6 Servings

1 tsp (5 mL) coarsely ground pepper
1 tsp (5 mL) Italian seasoning
⅛ tsp (0.5 mL) garlic powder
1 lb (500 g) Beef Grilling Steak (e.g. Rib Eye, Strip Loin or Top Sirloin), 1 inch (2.5 cm) thick
½ cup (125 mL) minced red onion
¼ cup (50 mL) olive oil
¼ cup (50 mL) chopped fresh basil
2 cloves garlic, minced fresh or roasted mashed
2 tbsp (30 mL) red wine vinegar
½ tsp (2 mL) salt
½ tsp (2 mL) dried oregano
¼ tsp (1 mL) pepper
2 cup (500 mL) assorted grilled vegetable chunks (e.g. zucchini, sweet red pepper, asparagus, etc.)
2 plum tomatoes, seeded and chopped
1 can (19 oz/540 mL) lentils, drained and rinsed
1 jar (6 oz/170 mL) marinated artichoke hearts, drained and coarsely chopped

Combine pepper, Italian seasoning and garlic powder in small bowl. Rub mixture over steak; let stand for 15 minutes.
Meanwhile, whisk together oil, red onion, garlic, vinegar, basil, salt, oregano and pepper in large salad bowl. Add grilled vegetables, tomatoes, beans or lentils and artichoke hearts. Gently toss together and season to taste if necessary.
Grill steak over medium-high heat for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F (63°C). Let stand for 5 minutes. Carve into thin slices and serve with lentil mixture.

Good source of iron (20% DV) and an excellent source of zinc (49% DV), 29% DV sodium.

Beef Salad on the Wild Side

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This recipe uses wild rice, ready-made slaw and cheese turn leftover roast beef into gourmet fare.
45 Minutes

6 Servings

1 cup (250 mL) uncooked wild rice or wild rice blend
3 cups (750 mL) sodium-reduced chicken broth
1 ½ cup (375 mL) bagged broccoli slaw (or mixture of small broccoli florets and sliced carrots)
¼ cup (50 mL) walnut pieces (optional)
½ large sweet red pepper, cut into strips
4 green onions, thinly sliced
¾ cup (175 mL) cubed Jalapeño Jack, Havarti or Gouda cheese
3 cups (750 mL) shaved or thinly sliced Cooked Roast Beef, cut into strips
¾ cup (175 mL) fat-reduced honey-Dijon salad dressing
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) curry powder
pepper

Rinse rice with hot water; drain. In medium saucepan, bring broth to a boil. Add rice and return to boil. Reduce heat to low; cover and simmer for 45 to 60 minutes or until most of the broth is absorbed and rice is tender. Drain any remaining liquid and let cool slightly.
Toss together rice, slaw, broccoli, walnut pieces (if using), red pepper, green onions, cheese and beef in large bowl. In 1-cup (250 mL) measure, combine dressing, lemon juice and curry powder; pour over rice mixture and toss gently. Sprinkle with pepper to taste.
Serve while still warm or cover and refrigerate to chill before serving.

Summer Beef and Berry Salad

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This delicious main course salad recipe celebrates the summer’s berry crop. Any remaining beef roast can be used to make a second salad meal or roast beef sandwiches.
60 Minutes

⅔ cup (150 mL) olive oil
⅔ cup (150 mL) white wine vinegar
½ cup (125 mL) raspberry jam
½ cup (125 mL) apricot jam
2 tbsp (30 mL) liquid honey
1 tsp (5 mL) Dijon mustard
2 garlic cloves, minced
Salt and pepper to taste
2 lb (1 kg) Beef Oven or Rotisserie Roast (e.g. Inside Round, Outside Round or Sirloin Tip)
1 large mango, peeled and sliced
2 cup (500 mL) summer berries (raspberries, blueberries or quartered strawberries)
12 cup (3 L) mixed salad greens

Whisk oil, vinegar, raspberry jam, apricot jam, honey, mustard, garlic, salt and pepper in small bowl. Set aside half the mixture to use as the salad dressing. Place the remaining mixture in large sealable freezer bag. Pierce roast all over with fork; add to bag and refrigerate for 8 to 24 hours.
Place drip pan containing 1/2 inch (1 cm) water under grill on one side of barbecue. Preheat barbecue to medium-high heat (400°F/200°C). Discard marinade and insert meat thermometer into centre of roast. Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast.
Cook at constant heat, in closed barbecue, until thermometer reads 145°F(63°C) for medium-rare (about 1 to 1-1/2 hours). Remove roast to cutting board; cover with foil 10 to 15 minutes. Carve into thin slices and toss with mango, berries, salad greens and reserved dressing.

Cook’s Notes: Cook Time is a guideline only and varies with barbecues, roast shape and type. Roasts may be done up to 30 minutes sooner or later than estimated time.
Cook’s Notes: The roast can also be cooked with a rotisserie — see Barbecue Roasting Cooking Lessons for detailed instructions on rotisserie roasting.
A good source of Iron (22% RDI) and an excellent source of Zinc (48% RDI).

The Better Taco Salad

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This pretty salad is a healthy alternative to the traditional nacho platter. Makes eight 1-1/2 cup (375 mL) servings.
15 Minutes

6 Servings

1 onion, chopped
2 cloves garlic, minced
1 lb (500 g) Extra Lean Ground Beef
1 ½ tsp (7 mL) chili powder
pinch salt
2 tomatoes, chopped
½ head iceberg lettuce, shredded
1 cup (250 mL) light-style cheddar cheese, shredded
19 oz (250 mL) can, kidney beans, drained and rinsed
Avocado Dressing (recipe follows)
1 green onion, sliced

Stir-fry onion, garlic, Extra Lean Ground Beef, chili powder and pinch of salt in large non-stick skillet over medium-high heat for 8 to 10 minutes or until beef is browned and completely cooked. Drain if necessary; set aside.
Layer tomatoes in shallow 12 cup (3 L) glass bowl. Follow with a layer of lettuce, cooked ground beef mixture, 3/4 cup (175 mL) cheese and kidney beans.
Top with Avocado Dressing. Garnish with remaining cheddar cheese and green onion.
Avocado Dressing: Mash 1 ripe avocado, peeled and pitted, with potato masher until smooth. Stir in 1 green onion, thinly sliced, 1/4 cup (50 mL) water, 2 tbsp (30 mL) EACH fresh lime juice, low-fat sour cream and 1/4 tsp (1 mL) salt.

Good source of iron (19% DV) and excellent source of zinc (40% DV), 19% DV sodium.

School’s OUT Taco Salad

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A quick dinner doesn’t mean you default to take-out! Stock beef-friendly ingredients in your pantry for satisfying from–scratch suppers in a snap! Sampling tonight:

4 Main course servings

Brown 1 lb (500 g) ground beef with a package of taco seasoning according to package directions; set aside.
Mix 1/2 cup (125 mL) Catalina-style salad dressing with 1 tbsp (15 mL) EACH vegetable oil, salsa, and vinegar; set aside.
In large bowl, combine 1 head iceberg lettuce, shredded, 1 can (19 oz) drained and rinsed black beans, 1/2 cup (125 mL ) shredded cheddar cheese, 1 cup (250 mL) halved grape tomatoes and 2 cubed avocados.
Add reserved ground beef and dressing mixture season with salt and pepper; tossing to coat. Top with some thinly sliced green onions.

Pantry POINTERS: Make Mine Mexican!
Make any vinaigrette-style salad dressing Mexican flavoured by stirring in some ready-made salsa.
When it comes to taco seasoning, think outside the box! These seasonings make a great rub for steaks and work well to flavour ground beef for soups, quesadilla fillings, salad toppers and more.

Pomegranate and Citrus Beef Salad

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Tasty, refreshing and exotic – this recipe is sure to become one of your favourite main-course salads. If pomegranates are not available, use 2 peeled kiwi for the beef marinade and garnish with dried cranberries.
12 Minutes

12 Servings

1 pomegranate
3 dried figs
1 clove garlic
¼ cup (15 mL) white wine vinegar
Salt and pepper
1 lb (500 g) Beef Marinating Steak (Inside Round, Sirloin Tip or Flank), 1-inch (2.5 cm) thick
1 pink grapefruit
8 cup (2 L) mixed baby greens OR bagged salad greens
1 jar (6 oz/170 mL) marinated artichokes, drained and halved
½ cup (125 mL) thinly sliced red or green onion
Citrus Dressing (recipe follows)

Place half the seeds from pomegranate into blender, reserving remaining seeds. Add figs, garlic and vinegar to blender; blend until paste-like. Season with salt and pepper to taste; place in large sealable freezer bag. Pierce beef all over with fork. Add to freezer bag and refrigerate 30 minutes.
Meanwhile cut peel and pith off grapefruit. Separate and reserve sections, collecting and squeezing out juice from membranes; set sections aside and reserve juice.
Discard marinade and grill or broil steak using medium-high heat, 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Slice beef thinly across the grain. Divide salad greens among 4 serving plates; top with beef strips, grapefruit sections, artichoke hearts and onion. Drizzle each with Citrus Dressing and garnish with reserved pomegranate seeds.
Citrus Dressing: Add enough white wine vinegar to reserved grapefruit juice to make 1/2 cup (125 mL). Whisk in 2 tbsp (30 mL) EACH olive oil, liquid honey and chopped fresh mint and 1/2 tsp (2 mL) grainy Dijon mustard; season with salt and pepper to taste.

Chef’s Notes: Although Beef Marinating Steaks normally take 12 to 24 hours to marinate, the powerful natural enzymes in the figs tenderize these steaks in a fraction of the time.
An excellent source of Iron (27% RDI) and Zinc (52% RDI).

Warm Orange Beef Salad

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Experience Asian flavours at home with little effort and time. Top sirloin is a lean cut of beef and turns this salad into a satisfying meal.

5 Servings

1 tbsp (15 mL) canola oil
1 lb (500 g) Beef Top Sirloin Grilling Steak, sliced into thin strips
1 cup (250 mL) sliced mushrooms
½ cup (125 mL) EACH julienned carrot, thinly sliced sweet red or yellow pepper and red onion
Dried chili pepper flakes (optional)
Sauce:
1 tsp (5 mL) grated orange rind
¼ cup (50 mL) orange juice
2 tbsp (30 mL) sodium reduced soy sauce
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) minced ginger root
1 tbsp (15 mL) liquid honey
2 tsp (10 mL) cornstarch
2 cloves garlic, minced
1 tsp (5 mL) sesame oil
1 tsp (5 mL) Asian chili sauce

Sauce: Whisk together orange rind, orange juice, soy sauce, vinegar, ginger root, honey, cornstarch, garlic, sesame oil and chili sauce in small bowl; set aside.
Heat canola oil in large skillet or wok over high heat. Stir-fry beef for 3 to 4 minutes or until brown; transfer to a bowl. Add mushrooms, carrot, peppers, onion and 1-1/2 tbsp (22 mL) water to pan and bring to boil; reduce heat, cover and cook for 2 minutes or until tender-crisp.
Return beef and any juices to pan. Stir in reserved sauce mixture and return to boil; cook, stirring for 1 to 2 minutes or until thickened. Sprinkle with chili pepper flakes (if using). Spoon over individual servings of baby lettuce.

Good source of iron (20% DV) and excellent source of zinc (76% DV).

Taco Ground Beef Salad

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A tasty salad version of the traditional taco-in-the-shell, this recipe makes a great lunch to get kids through their day. Beef’s naturally rich in several key nutrients that help young and old minds alike learn, concentrate and remember better. Their report card, and their teacher, will thank you!
10 Minutes

8 Servings

1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tsp (10 mL) Cajun spice
½ tsp (2 mL) EACH salt and pepper
1 lb (500 g) Extra Lean/Lean Ground Beef Sirloin or Extra Lean/Lean Ground Beef
½ cup (125 mL) olive oil
¼ cup (50 mL) lime juice
2 tbsp (30 mL) salsa
1 tsp (5 mL) grated lime zest
4 cup (1 L) shredded lettuce
2 cup (500 mL) crumbled corn chips
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 tomato, chopped
1 cup (250 mL) shredded Cheddar cheese
1 avocado, diced
¼ cup (50 mL) sour cream
2 green onions, thinly sliced

Heat oil in large non-stick skillet over medium-high heat; add onion, garlic, Cajun spice, salt and pepper. Cook until softened, about 4 minutes. Add beef and cook, breaking up with back of wooden spoon, until crumbly and cooked through, about 6 to 7 minutes. Drain and set aside.
Combine olive oil, lime juice, salsa and lime zest; set aside.
Divide lettuce equally among 8 dinner plates. Scatter corn chips, beans and tomatoes over top and drizzle each with dressing. Divide beef mixture among servings, scattering over salads. Top each with some of the cheese, avocado, sour cream and green onions.

Cook’s Notes: If you don’t have Cajun spice, use ¼ tsp (1 mL) EACH paprika, dried oregano, garlic powder and dried thyme.
Good source of iron (21% DV) and an excellent source of zinc (44% DV), 26% DV sodium.

Ginger Beef Roast with Orange and Cantaloupe Salad

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

10 – 12 Servings

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

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

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

Rosemary Beef Skewers with Winter Salad

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APPETIZER BITES: Make many small skewers of meat and serve with the salad in a cocktail glass or on a bread and butter plate for tapas-style dining. The salad includes vegetables and fruits rich in Vitamin C with your meals to boost iron absorption. The oranges, grapes, beets and pomegranate juice in this recipe are clever food combos that do just that. BONUS: These ingredients provide powerful antioxidants too.
8 Minutes

8 Main Course Servings

⅓ cup (75 mL) pomegranate juice
⅓ cup (75 mL) canola oil
3 tbsp (45 mL) maple syrup
3 tbsp (45 mL) red wine vinegar
½ tsp (2 mL) Dijon mustard
½ tsp (2 mL) grated orange zest
¾ tsp (4 mL) minced fresh rosemary leaves
1 lb (500 g) Beef Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick, cut into thin strips
4 oranges, peel cut off
1 cup (250 mL) halved, red seedless grapes
1 can, (14 oz/398 mL), beets, drained, rinsed and quartered
8 cups (2 L) mixed salad greens, such as baby spinach, radicchio, Belgium endive and frisée lettuce
½ cup (125 mL) chopped toasted salted or tamari almonds
Salt and pepper (optional)

Whisk pomegranate juice, oil, maple syrup, vinegar, mustard and orange zest in large bowl. Remove 1/4 cup (50 mL) of dressing to shallow container; stir in rosemary and add beef strips, tossing to coat. Let stand at room temperature for 15 minutes or refrigerate for up to 4 hours.
Meanwhile working over large bowl with dressing, cut oranges into segments, letting any juice release into dressing. Add segments, grapes and beets to dressing; toss to coat.
Thread beef strips onto 16 skewers. Broil or grill until just pink in the centre, about 4 minutes per side. Gently toss greens with dressing mixture and almonds. Season with salt and pepper, if desired.

Good source of iron (22% DV) and excellent source of zinc (37% DV) and vitamin C (78% DV), 9% DV sodium.

Beef Thai Salad

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5 Servings

1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) sodium-reduced soy sauce
1 tbsp (15 mL) minced ginger root
1 tbsp (15 mL) fresh lime juice
2 cloves garlic, minced
1 tsp (5 mL) sesame oil
1 tsp (5 mL) Asian chili sauce
1 lb (500 g) Beef Strip Loin, Top Sirloin or Flank Steak, thinly sliced
Salad:
8 cups (2 L) torn romaine lettuce
4 tsp (20 mL) canola oil
1 cup (250 mL) halved grape tomatoes
½ cup (125 mL) julienned cucumber
½ cup (125 mL) julienned sweet yellow pepper
½ cup (125 mL) julienned red onion
Chili-Lime Vinaigrette (recipe follows)

Combine cornstarch, soy sauce, ginger root, lime juice, garlic, sesame oil and chili sauce in a medium bowl. Add beef and toss to coat; let stand 10 minutes. Discard marinade.
Meanwhile, heat 1 tsp (5 mL) canola oil in large frypan or wok over medium-high heat. Stir-fry tomatoes, cucumber, yellow pepper and onion until hot and just wilted; transfer to clean bowl. Heat remaining canola oil in same pan; stir-fry beef until browned and cooked. Add to wilted vegetables; toss to combine.
Add Chili-Lime Vinaigrette to pan. Cook and stir over medium heat until slightly thickened and hot, scraping up browned bits from the bottom of the pan. Toss romaine with just enough hot vinaigrette to moisten; divide among 5 rimmed dinner plates. Top romaine with beef and vegetable mixture. Drizzle and remaining vinaigrette over each serving

Chili-Lime Vinaigrette: Whisk together 1 tsp (5 mL) grated lime rind, 1/4 cup (50 mL) fresh lime juice, 2 tbsp (30 mL) rice vinegar, 1 tbsp (15 mL) EACH sodium-reduced soy sauce and liquid honey, dash Asian chili sauce. Makes 1/2 cup (125 mL).
Good source of iron (21% DV) and excellent source of zinc (50% DV) and vitamin C (93% DV).

Thai Roast Beef Salad

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This yummy salad is a great vehicle for using leftover roast beef or steak. The dressing can be made ahead and kept in the refrigerator for up to 1 week; stir before dressing the salad. To keep the salad fresh for a packed lunch, pack meat, veggies and dressing separately and combine at your desk just before eating.

6 Servings

6 cups (1.5 L) sliced romaine lettuce leaves
12 oz (375 g) cooked roast beef or steak, thinly sliced and cut into strips, about 2 cups (500 mL)
½ cooked roast beef or steak, thinly sliced and cut into strips, about 2 cups (500 mL) English cucumber, halved lengthwise and thinly sliced
2 cups (500 mL) thinly sliced red cabbage
1 sweet red pepper, seeded and thinly sliced
4 green onions, thinly sliced on diagonal
⅓ cup (75 mL) unsalted cashews
Dressing:
1 tsp (5 mL) grated lime zest
⅓ cup (75 mL) fresh lime juice
3 tbsp (45 mL) vegetable oil
2 tbsp (30 mL) sodium reduced soy sauce
1 tbsp (15 mL) each fresh minced ginger and garlic
1 tsp (5 mL) granulated sugar
¼ tsp (1 mL) red pepper flakes

Dressing: In large bowl, whisk together lime zest and juice, vegetable oil, soy sauce, ginger, garlic, sugar and red pepper flakes. Season to taste. (Make-ahead: Cover and refrigerate for up to 1 week).
Add lettuce, beef, cucumber, red cabbage, red pepper and green onions to the bowl; toss gently to coat with dressing. Top with cashews just before serving.

Good source of iron (21% DV) and excellent source of zinc (50% DV). Excellent source vitamin C (117% DV, 70 mg) and folate.

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.