Szechwan Beef

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Want a secret recipe for healthy eating? Pick ingredients that pack in a nutrient punch like the powerful protein you get with beef. Compared to an equal serving of chicken breast, lean beef packs in over twice the iron, six times more B12 and over 7 times more zinc.
16 Minutes

6 Servings

3 green onions
2 cups (500 mL) sugar snap peas, trimmed
2 sweet red peppers, cut into chunks
2 tbsp (30 mL) hoisin sauce
2 tsp (10 mL) rice vinegar
2 tsp (10 mL) minced fresh ginger root
2 tsp (10 mL) minced garlic
1 lb (500 g) Beef Top Sirloin Grilling Steak, 3/4-inch (2 cm) thick
½ tsp (2 mL) Chinese five-spice powder
Sesame Noodles (recipe follows)
½ cup (125 mL) unsalted roasted peanuts, chopped

Slice green onion tops; set aside. Cut remaining onion sections into 2-inch (5 cm) lengths; toss together with peas, peppers, hoisin, vinegar, ginger root and garlic on large rimmed foil-lined baking sheet. Set aside.
Rub beef all over with Chinese five-spice powder. Grill over medium-high heat for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Cover with foil; let rest for 10 minutes, before thinly slicing.
Meanwhile, broil vegetables for 5 to 8 minutes, stirring occasionally, until lightly charred. To serve, mound Sesame Noodles on plates; top with broiled vegetables and beef slices. Sprinkle with peanuts.
Sesame noodles: Cook 1 pkg (375 g) whole wheat linguine according to package directions. Drain and toss with the reserved sliced green onion tops, 1 tsp (5 mL) sesame oil and 1/2 tsp (2 mL) red pepper flakes.

Excellent source of iron (38% DV), fibre (37% DV) and zinc (71% DV), 13% DV sodium.

Vietnamese Beef Soup

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This fragrant, delicious and healthful beef soup recipe makes a meal in a bowl that cooks in minutes. Boiling stock is poured over paper-thin slices of raw beef in each serving bowl, instantly cooking the beef in this delicious Vietnamese Beef Soup.
40 Minutes

4 Servings

8 cup (2 L) beef stock
2 shallots, minced
1 tbsp (15 mL) peeled, grated ginger root (1/2 inch/1 cm slice)
1 tsp (5 mL) ground Chinese 5 spice mixture
2 whole cloves
1 lb (0.45 kg) Grilling Steak (Top Sirloin or Tenderloin), frozen for 30 minutes for easier slicing
8 oz (250 g) rice stick noodles, vermicelli or ¼ inch (5 mm) wide flat noodles
2 tbsp (30 mL) oyster sauce
¼ tsp (1 mL) pepper
1 ½ cup (375 mL) fresh bean sprouts
2 green onions, thinly sliced
Lime wedges, fresh torn basil or cilantro leaves and sliced

In large saucepan over high heat, combine stock, shallots, ginger root, Chinese 5 spices and cloves; bring to boil. Reduce heat to medium; simmer covered for 30 minutes. Remove and discard cloves.
Meanwhile use cleaver or large knife to slice beef across the grain on diagonal into paper-thin slices 2 inches (5 cm) long. Place slices on a plate, cover tightly and refrigerate. Soak noodles in hot water for 15 minutes; drain and set aside.
Add soaked noodles, oyster sauce and pepper to stock; bring to boil for 3 minutes. Divide beef slices, bean sprouts and green onions equally among 4 large soup bowls. Carefully ladle some of the boiling hot stock into each bowl to cook the beef. Serve with lime wedges, basil, cilantro and red or green chilies as condiments, if desired.

Strip Loin Medallion Surf & Turf

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Grilled beef steak and shrimp — an easy but elegant surf and turf recipe.
20 Minutes

4 Servings

1 tsp (5 mL) black pepper
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) sugar
½ tsp (2 mL) curry powder
½ tsp (2 mL) celery salt
½ tsp (2 mL) garlic salt
¼ tsp (1 mL) salt
1 ½ lb (0.68 kg) Strip Loin Grilling Steaks or Medallions, each 6 oz (185 g)
12 large fresh prawns/shrimp (optional), shells removed and tails on

Combine seasonings in small bowl. Rub steaks all over with seasoning mixture; refrigerate for 30 minutes. If serving prawns as part of meal, soak 4 bamboo skewers in water for 30 minutes.
Broil or grill steaks using medium-high heat, for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Transfer to platter; tent with foil and let stand for 5 minutes.
Meanwhile, thread 3 prawns onto each skewer and broil or grill for 2 minutes per side, turning only once. Serve each steak with a skewer of prawns.

Excellent source of iron (36% DV) and zinc (77% DV).

Brewed Beef with Roasted Root Vegetables

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The aroma of this hearty, beer-simmered beef steak recipe is a warm welcome on a cool evening.
75 Minutes

4 Servings

2 slices bacon, finely diced
1 lb (500 g) Beef Blade or Cross Rib Simmering Steak, cut into 4 equal pieces
Salt and pepper
2 garlic cloves, minced
4 medium onions, thinly sliced
2 tbsp (30 mL) all-purpose flour
2 tsp (10 mL) white wine vinegar
½ tsp (2 mL) granulated sugar
1 tsp (5 mL) thyme
1 can (284 mL) undiluted beef broth
1 bottle (341 mL) beer
2 bay leaves
Roasted Root Vegetables (recipe below)

Cook bacon in a Dutch oven or stockpot over medium-high heat until crisp; remove bacon and set aside.
Season steak with salt and pepper and brown on both sides in bacon drippings. Remove from pan. Add garlic and onions to pan; cover and cook over medium heat for 10 minutes, stirring occasionally. Stir in flour and cook for 1 minute.
Add vinegar, sugar, thyme, beef broth, bear and bay leaves; bring to a simmer. Return bacon and steak to pan; cover and cook in 325°F (160°C) oven for 1-1/4 hours or until fork tender. Serve with Roasted Root Vegetables (see recipe below).
Roasted Root Vegetables: Cut 2 EACH carrots and parsnips and half each red and green pepper into 1 inch (2.5 cm) pieces. Combine with 1 cup (250 mL) each cubed butternut squash and sweet potato(1 inch/2.5 cm cubes). Toss vegetables with 1 tbsp (15 mL) EACH balsamic vinegar, olive oil, chopped fresh rosemary leaves and 1 tsp (5 mL) granulated sugar. Oven roast in a single layer on baking sheet at 325°F (160°C) while meat cooks.
Slow Cooker Tip: This beef dish can be prepared in a slow cooker by precooking the bacon, adding remaining ingredients and cooking for 8 hours on low.

Make Ahead Tip: Brewed Beef can be made a day in advance and refrigerated. To serve, gently simmer on stovetop until heated through.
A good source of Iron (24 % RDI) and an excellent source of Zinc (87 % RDI).

Mexican Barbecoa Beef Bites

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This slow simmer dinner is perfect for a small family on a cold winter’s day. Since it is made with Simmering Steak, you get a meal that is much like a stew or pot roast. It’s perfect to prepare in the slow cooker.

2 – 4 Servings

2 lb (0.91 kg) Blade or Cross Rib Simmering Steak
½ tsp (2 mL) EACH salt, pepper and chili powder
1 can (540 mL) chopped stewed tomatoes
½ (38.5 g envelope) onion soup mix
1 large onion, sliced lengthwise
½ cup (125 mL) barbecue sauce
½ (341 bottle) beer

Season steak all over with salt, pepper and chili powder. Brown in lightly oiled Dutch oven over medium-high heat. Meanwhile, combine tomatoes, onion soup mix, barbecue sauce and beer (or 1/2 cup water). Pour over steak.
Cover and simmer on stove top or in 325°F (160°C) oven until fork-tender, about 1-1/4 to 2 hours (OR cook in slow cooker on LOW setting for 6 to 8 hours).
Remove steak from pot and keep warm. Skim fat from sauce and season to taste. Serve as ‘pulled beef’ by shredding with 2 forks. Serve with sauce, tucked into tacos or flour tortillas if desired.

Spicy Beef and Gouda Antipasto

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Serve this savoury antipasto warm, tucked into ready-made croustades or spooned onto toasted slices of baguette. For an idea that’s sure to impress, spoon mixture into large spring roll wrappers to make appetizers. You can make the antipasto ahead: cover and refrigerate for up to 2 days. Warm to serve. You can find spring roll wrappers at your local Asian supermarket or check the produce section in some of the larger grocery stores.
20 Minutes

4 cups (1 L) servings

2 tbsp (30 mL) vegetable oil
2 cloves garlic, minced
1 small onion, chopped
2 cups (500 mL) diced Gouda cheese, about 8 oz (250 g)
1 jalapeño pepper, minced
1 tbsp (15 mL) sambal oelek or Asian chili sauce
Sweet red and/or yellow pepper (optional)
Marinade:
2 tbsp (30 mL) vegetable oil
2 tsp (10 mL) cider vinegar
1 tsp (5 mL) chili powder
1 tsp (5 mL) ground cumin
1 lb (500 g) Beef Grilling Steak, such as Top Sirloin, cut into dice
Salt and pepper

Mix together oil, vinegar, chili powder and cumin in medium bowl. Add beef, tossing to coat. Cover and marinade for 15 to 20 minutes. Discard marinade. Season beef with salt and pepper to taste.
Heat oil in large non-stick skillet, over medium-high heat; sauté garlic and onion until softened, about 2 minutes. Add marinated beef; cook, stirring constantly, until beef is browned but still slightly pink in centre, about 4 minutes.
Transfer to bowl using slotted spoon; toss with Gouda cheese, jalapeño and sambal oelek. Garnish servings of antipasto with diced or thinly sliced red and yellow pepper if desired.
Spring Roll Appetizers: Use two 8-inch (20 cm) spring roll wrappers for each spring roll – 20 total. Double wrapping makes them much easier to handle.
Lay 1 spring roll wrapper on work surface. Spoon a scant 1/2 cup (125 mL) beef antipasto mixture into centre of wrap. Top with red and yellow pepper slices, if desired. Roll into cylinder shape, folding edges inward to close. Combine 1 egg yolk with 1/2 tsp (2 mL) water. Lightly brush egg wash on top of spring roll and seal. Wrap spring roll with a second wrapper; place on parchment paper lined baking sheet. Repeat with remaining wrappers, forming 10 spring rolls.

Make-ahead: Cover with damp towel and refrigerate for up to 8 hours. Brush each with vegetable oil; bake in 425°F (220°C) oven, turning once, until slightly golden, about 25 minutes. Cut each in half and serve with caramelized onion or plum sauce. Makes 10 spring rolls.
Source of zinc (6% DV), 2% DV sodium.

Carne Asada

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Buy the Inside Skirt Marinating Steak (not the Outside version) for the most tender option and ask that the silverskin membrane be trimmed off. If you can’t find Skirt Steak a Flank Steak is a good substitute. Serve Skirt Steak sliced thinly with Fresh Tomato Salsa tucked into warmed tortillas or with a side of steamed rice and chili-spiced kidney or pinto beans.
6 Minutes

6 Servings

4 cloves garlic, minced
2 limes, juiced
¼ cup (50 mL) olive oil
2 tbsp (30 mL) vinegar
1 tsp (5 mL) ground cumin
½ tsp (2 mL) chipolte chili powder
½ tsp (2 mL) granulated sugar
1 handful fresh herbs such as cilantro, basil, oregano and/or parsley, minced
2 lb (0.91 kg) Skirt Marinating Steak
Coarse sea salt and ground black pepper
Fresh Tomato Salsa (recipe follows)

Combine garlic, lime juice, oil, vinegar,cumin, chili powder, sugar and herbs in large resealable freezer bag. Pierce steak all over with fork; place into bag and refrigerate for 1 to 12 hours.
Remove steak from marinade and pat dry with paper towel; discard marinade. Season all over with salt and pepper.
Cook steak on lightly oiled grill over medium heat (400°F/200°C); close lid and cook, for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Remove to cutting board; tent with foil and let stand about 5 minutes before carving into thin slices across the grain. Serve with Fresh Tomato Salsa.
Fresh Tomato Salsa: In medium bowl, combine 2 medium tomatoes, (seeded and diced), 1 small avocado (diced), 1/2 onion (minced), 2 cloves garlic (minced), 1 jalapeno pepper (seeded and diced), juice from 1 lime, 2 tbsp olive oil and handful of fresh herbs such as oregano, basil and/or cilantro (chopped). Season with some granulated sugar, salt and pepper to taste.

TIP: Since Skirt Steak is thin, a marinade time as little as 1 hour still gives great flavour and tenderness. Skirt Steak can also stand up to an aggressive marinade for up to 24 hours without getting mushy — click here to see our test results.

Chunky Beef Chili

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Cook large batches of this chili recipe and freeze in family-sized portions for use within 2 or 3 months. For a quick meal, defrost and reheat on the stove or in the microwave for a hearty beef chili in minutes.
30 Minutes

8 – 10 Servings

2 lb (1 kg) Beef Cross Rib or Blade Simmering Steak, Stewing Cubes OR Sirloin Tip or Round Marinating Steak, cut into 3/4 inch (2 cm) cubes
2 onions, chopped
2 sweet green peppers, chopped
4 14 oz (398 mL) cans chili-style stewed tomatoes
2 14 oz (398 mL) cans kidney beans, drained and rinsed
1 ½ cup (375 mL) rice
2 tbsp (30 mL) cocoa powder

Brown beef in batches in lightly oiled Dutch oven or large heavy pot. Add onions and peppers to pot and cook for 5 minutes or until softened, adding more oil if necessary.
Add 3 cups (750 mL) water, tomatoes, beans, rice and cocoa powder to the pot; return meat to the pot. Bring to a simmer.
Cover and simmer over low heat for 1-1/2 hours or until meat is tender.

Time Saver: You can make this chili in 20 to 30 minutes by substituting Lean or Extra Lean Ground Beef Sirloin or Chuck (or Lean/Extra Lean Ground Beef)for the beef cuts.

CURRY in a HURRY

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Add coconut milk and curry paste to your pantry for a beef curry that’s faster than take-out!

1lb (500 g) thick Beef Grilling Steak
1 onion sliced
1 sweet green pepper sliced
1 tbsp (15 mL) curry paste
¾ cup (175 mL) unsweetened coconut milk

Season: beef all over with salt and pepper – slice into thin strips and stir-fry in lightly oiled nonstick skillet in 2 batches. Remove beef and set aside.

In same skillet: simmer onion and sweet pepper in ¼ cup (50 mL) water until tender-crisp. Add curry paste and coconut milk; simmer to thicken slightly, about 5 minutes.

Return: beef and its juices to skillet; heat through. Serve over angel hair pasta or steamed rice with torn basil leaves and squeeze of fresh lime.

Pantry Pointers
Time Savour: Try Curry Paste seasoning blend in burgers, pasta dishes and as a beef rub.
Flavour Hit: Coconut milk adds exotic to the everyday. Try in stir-fries, smoothies, or meatballs.
Meat Man-power: Have the meat counter staff trim and slice steak into strips.

All Kinds of Beef Meatballs

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The grated carrot in this recipe keeps these lean beef meatballs juicy and gets kids to eat vegetables without them even knowing it.
15 Minutes

4 – 6 Servings

1 lb (500 g) Lean Ground Beef Sirloin or Lean Ground Beef
1 egg, lightly beaten
½ cup (125 mL) dry bread crumbs
⅓ cup (75 mL) finely grated carrot
⅓ cup (75 mL) shredded onion
1 tbsp (15 mL) Worcestershire sauce
½ tsp (2 mL) EACH salt and pepper

Lightly combine all ingredients; form into about thirty 1” (2.5 cm) balls.
Bake on lightly oiled foil-lined baking tray in 400°F (200°C) oven for 15 min, until digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).
Variations try adding the following to the basic recipe:
Italian: 2 tbsp (30 mL) pizza sauce and 1 tsp (5 mL) dried oregano. Serve with extra pizza sauce or spaghetti sauce.
Asian: 2 tbsp (30 mL) hoisin sauce and 1/2 tsp (2 mL) ground ginger. Serve with peanut sauce or sweet and sour sauce.
Mexican: 1 tbsp (15 mL) chili powder and 2 garlic cloves (minced). Serve with salsa.

Raclette-Style Beef in Herbed Butter

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If you don’t own a raclette, you can always use an electric fry pan to cook this beef recipe at the table or sauté in a non-stick pan on the stove-top. Make Ahead Tip: The herbed butter can be made ahead and frozen. Use any extra for later meals, stirring into mashed potatoes or steamed vegetables. Accompanying vegetables can all be assembled a few hours ahead of time.
10 Minutes

4 Servings

2 cloves garlic, coarsely chopped
¼ tsp (1 mL) salt
½ cup (125 mL) unsalted butter, softened
¼ cup (50 mL) chopped fresh Italian parsley
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) chopped fresh rosemary and/or sage
2 tsp (10 mL) Dijon mustard
Pepper
1 lb (500 g) Beef Grilling Steak (e.g. Tenderloin, Strip Loin or Rib Eye), cut into ¼-inch (5 mm) thick strips

Rub garlic and salt together using side of chef’s knife (at tip) in circular motion until paste-like. Combine with butter, parsley, lemon juice, rosemary, mustard, and pepper to taste.
Heat raclette until sizzling; sauté beef strips on raclette in some of the melted butter mixture until browned.

Cook’s Notes: To serve in the traditional manner, serve with mushrooms caps, sweet pepper strips and tiny boiled potatoes. Sauté them in some of the Herbed Butter along with the beef. Also serve with Dijon-flavoured mayonnaise, pickles and Camembert or other soft cheese that have been melted by placing under the raclette or stove broiler element.
Good source of iron (24% DV), excellent source of zinc (50% DV), 8% DV sodium.

Beef Noodle Bowl

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Noodle bowls are a traditional comfort food in Asian cuisines. Made with a ginger-infused broth and Beef Stir-fry Strips, this delicious meal-soup recipe is low in fat and high in flavour.
10 Minutes

4 Servings

¼ cup (50 mL) sodium-reduced soy sauce
1 tbsp (15 mL) Asian chili sauce
12 oz (375 g) Beef Stir-Fry Strips or 1/2-inch (1 cm) thick Beef Grilling Steak (Top Sirloin or Strip Loin), cut into thin slices
5 cup (1.25 L) sodium-reduced chicken stock
3 slices (1/4-inch /5 mm thick) ginger root
2 cloves garlic, sliced
2 cup (500 mL) sliced bok choy or spinach leaves
Half a 350 g pkg refrigerated fresh steamed chow mein noodles
¼ cup (50 mL) EACH slivered sweet red pepper or carrot and diced green beans
Chopped green onion and fresh cilantro
Sesame oil

Combine soy sauce and chili sauce in large sealable freezer bag. Add beef strips and set aside. Combine stock, ginger root and garlic in stock pot and bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes.
Stir in bok choy and noodles; return to simmer and cook for 3 minutes. Add beef and its marinade; return to simmer and cook for 3 minutes or until beef is just pink inside and noodles are tender.
Transfer about 1 cup (250 mL) noodles, meat and bok choy with tongs to each of 4 soup bowls. Top each with red pepper, green beans, onion and cilantro to taste and about 1 cup (250 mL) of the hot broth. Finish each with a few drops of sesame oil.

An excellent source of Iron (26% RDI) and Zinc (43% RDI).

Pint-Size Beef Sirloin and Pasta

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Now here’s a beef steak that’s served up for junior appetites. It’s a complete meal-in-one recipe with all four food groups represented. You can substitute 1 lb (500 g) lean or extra lean ground sirloin or ground beef for the diced steak if you like.
15 Minutes

6 Servings

1 tbsp (15 mL) olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
Salt and pepper
1 lb (500 g) Beef Top Sirloin Grilling Steak, diced
1 jar (700 mL) tomato basil pasta sauce
5 cups (1.25 L) penne pasta
⅓ cup (75 mL) grated Parmesan cheese

Heat oil in large skillet over medium-high heat; pan-fry onion, garlic and carrots and salt and pepper to taste, stirring until slightly softened, about 5 minutes. Add diced beef; stir-fry until slightly browned, about 4 minutes.
Add tomato sauce; simmer, stirring occasionally, until carrots are tender, about 8 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until pasta is tender but firm, about 10 minutes. Drain and divide among serving bowls. Top with sauce and Parmesan cheese.

Yields: 8 cups (2 L) cooked pasta, 6 cups (1.5 L) pasta meat sauce.
Excellent source of iron (32% DV) and zinc (57% DV), 25% 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.

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.

Grilled Culotte with Caramelized Shallot and Blue Cheese Compound Butter

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Compound butters are easy to make – flavour them with minced fresh herbs from the garden such as chives, parsley, sage, rosemary and thyme and some minced garlic, shallot or leeks. Good on baked potatoes or steamed corn on the cob, broccoli, cauliflower or asparagus.
10 Minutes

16 1 Cup Servings

½ cup (125 mL) butter, softened + 2 tbsp for cooking
2 shallots, peeled and sliced
1 tsp (5 mL) fresh thyme leaves, minced
Coarse freshly ground pepper
2 tbsp (30 mL) crumbled blue cheese
1 lb (0.45 kg) Top Sirloin Cap Grilling Steak (Culotte), cut 1-inch thick
Coarse salt and pepper

Melt 2 tbsp of the butter in a small skillet over medium heat. Add shallots and cook slowly until they turn a deep golden colour. Add in thyme and pepper; cook and stir until just aromatic, about 1 to 2 minutes. Remove to plate to cool.
Combine the remaining butter, cheese and cooled shallots in medium bowl. Scoop into centre of a piece of parchment paper. Bring edges of paper together and roll up into a log shape; twist ends to seal. Refrigerate for at least 30 to 40 minutes, until firm.
Season steak all over with salt and pepper. Grill over medium-high heat, for 8 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C) . Remove steaks from heat and allow them to stand for 5 to 10 minutes before serving. Slice flavoured butter into coin-shape pieces and use to top grilled steak.

Recipe for compound butter is adapted from a recipe provided from Chef Donna Hann of Certified Angus Beef

BIG Basted Beef Medallions

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Think thick. Use a thick cut steak such as individually-sized Beef Medallions for the best beef on the grill. Both Grilling and Marinating Beef Medallion varieties are available. The leanest options include: Top Sirloin, Sirloin, Inside and Outside Round and Cross Rib.
15 Minutes

8 Servings

1 cup (250 mL) HP® Sauce, Original or Bold
2 cloves garlic, minced
1 tbsp (15 mL) Dijon mustard
2 green onions, thinly sliced
2 lb (1 kg) Sterling Silver Beef Top Sirloin Grilling Medallions, 1-1/2-inch (4 cm) thick
Salt and pepper

Combine HP sauce, garlic, Dijon and green onions in small bowl. Remove 1/2 cup (125 mL) for dipping and set aside.
Season Medallions all over with salt and pepper to taste. Grill in closed barbecue over medium-high heat for 6 to 7 minutes.
Turn Medallions; brush each all over with some basting sauce and grill an additional 6 to 7 minutes for medium-rare (digital instant-read thermometer inserted into centre of each Medallion reads 140°F/60°C). Turn and brush each with more basting sauce. Transfer to cutting board; cover loosely with foil and let stand for 5 minutes before serving with reserved sauce for dipping.

Cook’s Notes: If using Marinating Medallions, pierce meat all over and marinate in half the basting sauce for 8 to 12 hours in the fridge. Discard marinade.
Good source of iron (22% DV) and excellent source of zinc (57% DV), 11% DV sodium.

Top Sirloin Cap Au Natural

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There is nothing quite like a simple meal of barbecued steak with a garden salad and Garlic Smashed Potatoes. Use Grilling Steak such as Top Sirloin, Strip Loin or Tri-tip if you like.
14 Minutes

6 Servings

Coarse salt (like a Maldon sea salt or kosher salt)
Fresh coarsely ground black pepper
Beef Grilling Steak, (e.g. Top Sirloin Cap, Top Sirloin, Strip Loin, Tri-tip, Tenderloin), 1-inch (2.5 cm) thick
Garlic Smashed Potatoes (recipe follows)

Season steaks lightly all over with salt and pepper.
Grill over medium-high heat 8 to 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Let steaks stand for 5 minutes before serving with Garlic Smashed Potatoes.
Garlic Smashed Potatoes: Boil scrubbed 3-inch (8 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 or until crispy and browned.

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).