Listado de: Steak

The fruit salsa makes good use of fruits and veggies that are readily available in Spring. Frozen diced mango works just as well as the fresh, and there always seems to be grape tomatoes and hot house cucumbers on sale this time of year.
28 Minutes

4 Servings

2 red onions
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) packed brown sugar
1 tbsp (15 mL) balsamic vinegar
½ cup (125 mL) grape tomatoes, halved (or 2 plum tomatoes, diced)
1 ripe mango, peeled and diced
⅓ cup (75 mL) diced English cucumber
2 tbsp (30 mL) chopped fresh cilantro
½ lime (grated peel, juice and pulp)
4 Rib Eye Grilling Medallions or Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick
Salt and cracked (very coarsely ground) black pepper to taste

Caramelized Onions: Dice enough red onion to measure 1/4 cup (50 mL); set aside, reserving for salsa. Cut remaining onions in half and brush with olive oil. Place on grill over medium heat, turning occasionally, for 20 minutes or until fork tender. Transfer onions to medium bowl. With kitchen shears, cut into large chunks; stir in brown sugar, balsamic vinegar, salt and pepper to taste. Set aside.
Fruit Salsa: Combine reserved diced red onion, tomato, mango, cucumber, cilantro, lime peel, juice and pulp in medium bowl; season with salt and pepper to taste and refrigerate. (Salsa may be made several hours in advance.)
Season: Medallions with salt and cracked black pepper (1 tsp/5 mL pepper for a medium-spiced steak). Place on greased grill over medium-high heat; cook, for 10 to 12 minutes, turning at least twice,for medium-rare doneness 145°F(63°C). Serve with Fruit Salsa and warm Caramelized Onions.

For a related recipe, try Barcelona Beef Steak with Spanish Couscous Salad (an alternate medallion recipe with similar flavours).
A good source of Iron (24% RDI) and an excellent source of Zinc (79% RDI)

Succotash Sauté is a simple side-dish that is the perfect market-fresh pairing with the Cajun-spiced steak. Use frozen corn if fresh corn is not in season. Make with your favourite Grilling Steak: T-Bone, Porterhouse, Top Sirloin, Strip Loin, Wing, Tenderloin, Bottom Sirloin Tri-tip, Rib Eye or Rib.
10 Minutes

4 – 6 Servings

1 tsp (5 mL) EACH Cajun spice* and ground cumin
*Cajun Spice: 1/4 tsp (1 mL) EACH paprika, dried oregano, garlic powder and dried thyme.
¼ tsp (1 mL) EACH salt and hot pepper flakes
1 lb (0.45 kg) Beef Grilling Steak (e.g. Top Sirloin, Strip Loin, Tenderloin) ¾ to 1-inch thick
Simple Succotash Sauté (recipe follows)

Combine Cajun spice, cumin, salt and pepper flakes in small bowl. Set aside half of mixture. Sprinkle both sides of steak with remaining mixture.
Grill steak over medium-high heat until medium, about 10 minutes, turning twice or more for medium-rare doneness (145°F/63°C). Remove to plate; cover loosely with foil. Let stand for 5 minutes before slicing thinly across the grain. Serve with Simple Succotash Sauté.
Simple Succotash Sauté: In large skillet, melt 2 tbsp (30 mL) butter over medium-high heat. Add 2 cloves garlic, minced, 1 cob corn (kernels removed from cob), 2 small zucchini sliced, 1 small sweet red pepper, diced and 1/3 cup (75 mL) shelled cooked edamame (optional) and reserved half seasoning mix. Cook, stirring occasionally until just tender, about 8 minutes. Add ¼ cup minced fresh parsley or chives. Makes 4 cups (1 L).

This show-stopper uses the same technique as the classic German beef roulade, flattening out a sirloin steak with a mallet or back of a heavy pan to tenderize.
10 Minutes

4 – 6 Servings

1 ½ lb (750 g) Top Sirloin Grilling Steak (or Rouladen-cut Inside Round Marinating Steak)
Salt & pepper to taste
4 oz (115 g) peppered goat cheese (e.g. chevre or feta with black pepper)
2 tsp (10 mL) dried oregano, crumbled
2 cup (500 mL) fresh spinach leaves
12 sun-dried tomato pieces (oil-packed)
2 tbsp (30 mL) balsamic vinegar
Olive oil

Pound: Sirloin Steak with a mallet or back of a heavy pan to 1/8 inch (0.25 cm) thickness (this step is not necessary if using rouladen-cut steaks). Season with salt and pepper.
Spread: goat cheese to within 1/4 inch (0.5 cm) of each steak’s edge; sprinkle with oregano. Place half of the spinach leaves over cheese. Add sun-dried tomatoes and cover completely with remaining spinach. Starting with long edge, roll up each steak like a jelly roll. Tie tightly in several places with butcher’s twine or hold together with skewers (presoak wooden skewers for 1 hour). Brush outside of each beef roll with balsamic vinegar and olive oil; season with salt and pepper.
Cook: on greased grill over medium heat in closed barbecue, turning once, for approximately 3 to 5 minutes per side (until instant-read thermometer inserted into center of each roll reads 155°F/68°C). Remove from heat; place seam-side-down on cutting board and tent with foil for 5 minutes. Remove string or skewers and cut diagonally into 1-inch (2.5 cm) thick slices. Serve the involtini slices warm, with assorted grilled vegetables tossed in a balsamic vinaigrette.

For a related recipe, try Pesto Roulade (an alternate recipe using flattened or Rouladen-cut beef).
An excellent source of Iron (28% RDI) and Zinc (58% RDI)

Now here’s a unique way to serve surf and turf. The beef steak in this Maritime recipe takes on the delicious smokey flavour from the smoked salmon.
30 Minutes

4 – 6 Servings

1 ½ lb (750 g) Flank (or Inside Round) Marinating Steak, ¾-inch (2 cm) thick
4 oz (125 g) light spreadable cream cheese
4 oz (125 g) thinly sliced smoked salmon
2 green onions, finely chopped
Pepper to taste

Pound steak with mallet to about 1/2-inch (1 cm) thickness. Spread with cream cheese to within 1/4-inch (5 mm) of edge. Sprinkle with green onions, and pepper to taste. Cover completely with smoked salmon slices. Starting at long side, roll up; tie tightly in several places with butcher’s twine, or hold together with metal skewers.
Barbecue over medium-high heat for 30 to 40 minutes, turning every 8 minutes to brown all sides. Insert meat thermometer into centre of roll; cook until it reads at least 155°F (68°C).
Place roll, seam-side down on cutting board; tent with foil for 5 minutes. Remove string and cut into slices.

Cook’s Notes: For a short cut, have the meat counter staff or butcher pass the steak through a mechanical tenderizing machine and skip pounding the steak with the mallet at home.

Here’s a great way to balance your meat and veggies — this recipe is just like having a stir-fry from the grill! You can substitute a thick-cut marinating steak for the grilling steak. Just increase the marinating time to 12 to 24 hours.
25 Minutes

6 Servings

¼ cup (50 mL) HP® Sauce, Original
½ cup (125 mL) soy sauce
¼ cup (50 mL) packed brown sugar
1 clove garlic, minced
1 tbsp (15 mL) minced ginger root
1 ½ lb (750 g) Beef Grilling Steak (e.g. Top Sirloin), cut 1-inch (2.5 cm) thick
1 small red onion, thinly sliced
1 EACH sweet red and green pepper, seeded and thinly sliced
1 zucchini, thinly sliced
2 tbsp (30 mL) olive oil
½ tsp (2 mL) EACH salt and pepper

Combine HP sauce, soy sauce, brown sugar, garlic and ginger root in large sealable freezer bag. Remove 1/3 cup (75 mL) and set aside. Add steak to remaining mixture, turning to coat. Marinade for 30 minutes.
Place double layer of heavy-duty foil on work surface. Scatter onion, red and green peppers and zucchini in centre of sheet. Sprinkle with olive oil, salt, pepper and reserved marinade; toss to coat. Cover with another double layer of foil; seal edges tightly. Place package on greased grill over medium-high heat. Close lid and grill, turning package occasionally, until vegetables are tender, about 25 minutes. Slit top of foil and fold back.
Meanwhile, add steaks to grill; brush with marinade. Grill for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove from grill; let rest for 5 minutes. Slice steak and toss with vegetables.

Good source of iron (18% DV) and excellent source of zinc (66% DV), 28% DV sodium.

For the healthiest version of this recipe, use whole wheat pita and lean beef cuts. The secret to tender marinating steak is to cook the beef only to medium and to slice it across the grain as thinly as possible.
12 Minutes

6 Servings

¼ cup (50 mL) red wine or cranberry juice
3 cloves garlic, minced
3 tbsp (45 mL) mild curry paste
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) olive oil (optional)
1 tsp (5 mL) Worcestershire sauce
1 ½ lb (750 g) Beef Marinating Steak (Flank or Sirloin Tip)
Salt and pepper
3 pita breads, halved
Cucumber slices
Cucumber yogurt sauce (such as tzatziki)

Combine wine, garlic, curry paste, vinegar, olive oil (if using) and Worcestershire sauce in large sealable freezer bag. Pierce steak several times with fork. Add steak to bag and seal tightly; refrigerate, turning occasionally, for 8 to 24 hours.
Discard marinade. Season steak with salt and pepper to taste. Place on greased grill, over medium-high heat; close lid and cook for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Remove from heat; cover and let stand 5 minutes.
Slice steak into thin strips diagonally across the grain. Tuck slices into warm pita halves along with cucumber slices and yogurt sauce.

This exotic recipe is made with simple market-fresh ingredients. You can use a Tri-tip or your favourite Marinating Steak such as: Flank, Sirloin Tip, Inside or Outside or Eye of Round.

1 cup (250 mL) plain yogurt
2 cloves garlic, minced
1 small onion, minced
1 tbsp (15 mL) minced gingerroot
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) hot curry powder
1 tsp (5 mL) chili powder
1 tsp (5 mL) salt
2 lb (0.91 kg) thick-cut Marinating Steak (e.g. Flank, Sirloin Tip or Inside Round)
Roasted Curried Cauliflower (recipe follows)
Bombay Dipping Sauce (recipe follows)

Combine yogurt, garlic, onion, gingerroot, lemon juice, curry powder, chili powder and salt in large zipper-type freezer bag.
Pierce steak all over with fork. Place in freezer bag with yogurt mixture; refrigerate for 8 to 12 hours to marinade.
Discard marinade. Pat steak dry with paper towel; season lightly with salt and pepper. Grill over medium-high heat, turning with tongs at least twice. Cook to medium-rare doneness, until thermometer inserted sideways into steak reads 145°F (63°C).

Curried Roasted Cauliflower: Break 1 medium-sized head of cauliflower into large florets (about 8 cups/2 L). Toss with ¼ cup (50 mL) olive oil, 2 tsp (10 mL) curry powder and ½ tsp (2 mL) EACH chili powder and coarse salt, ¼ tsp (1 mL) coarsely ground pepper. Roast in single layer on lined rimmed baking sheet in 425°F (220°C) oven, stirring occasionally, until softened and golden, 15 to 20 minutes. Toss with 1/4 cup (50 mL) toasted pine nuts and 2 tbsp (30 mL) drained capers and chopped parsley (optional). Makes 8 cups (2 L).
Bombay Dipping Sauce: Combine 1/3 cup (75 mL) mayonnaise, 2 tbsp (30 mL) EACH vinegar and mango chutney, 1 tbsp (15 mL) minced green onion or chives and 1 tsp (5 mL) EACH curry powder and minced garlic.