Pan-Seared Steak with Chili-Maple Sauce

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Bistros serve up fancy foods fast at affordable prices. Bring the bistro home with this pan-seared steak featuring Bottom Sirloin Tri–tip – it tastes like a million but won’t break the bank.
10 Minutes

4 Servings

1 ½ lb (0.68 kg) Beef Bottom Sirloin Tri-tip Grilling Steak
¾ tsp (5 mL) Chinese five-spice seasoning
Salt and pepper
2 tsp (10 mL) butter
2 tsp (10 mL) vegetable oil
1 tbsp (15 mL) Asian chili-garlic sauce
¼ cup (50 mL) maple syrup
1 ½ cups (375 mL) sodium-reduced chicken broth
1 tsp (5 mL) cornstarch
2 green onions, thinly sliced

Season steaks all over with Chinese five spice powder and salt and pepper to taste.
Heat butter and oil over medium-high heat in large stainless steel or cast iron skillet. Add steaks. Sear and cook for 6-12 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Remove from pan and set aside.
Return skillet to medium-high heat. Add broth, maple syrup and chili-garlic sauce; bring to boil, scraping up any browned bits from bottom of pan. Meanwhile, mix cornstarch with 2 tsp (10 mL) water; whisk into sauce and cook until thickened, about 2 minutes. Stir in green onions. Serve drizzled over steaks.

Iron (30% DV), zinc (112% DV), niacin (62% DV), 18% DV vitamin D, 15% DV sodium.

Beef Round Steak Done Right

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Lots of folks ask us how best to grill Round Steak. We like ours steeped and finished with a flavourful BIG Baste. Make Round Steak Done Right all summer long with a few pantry additions to jazz up the basic recipe (see variations below).
15 Minutes

8 Servings

1 cup (250 mL) steak sauce
2 cloves garlic, minced
1 tbsp (15 mL) Dijon mustard
2 green onions, thinly sliced
2 lb (1 kg) Beef Inside or Outside Round Marinating Steak, 1-1/2 inches (4 cm) thick
Salt and pepper

Combine steak sauce, garlic, mustard and onions in large sealable freezer bag. Remove 1/4 cup (50 mL) EACH for basting and dipping.
Pierce steak all over; add to bag and refrigerate for 8 or up to 12 hours. Discard marinade. Pat steak dry with paper towel; season with salt and pepper to taste.
Grill over medium-high heat, brushing with reserved basting sauce, for 14 to 16 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Transfer to cutting board, cover loosely with foil and let stand for 5 minutes before carving on an angle into thin slices. Serve with reserved dipping sauce.

Chipotle Big Baste: Add 1/3 cup (75 mL) salsa and 1 tbsp (15 mL) minced canned chipotle peppers in adobo sauce.
Coulis-Style Big Baste: Add 1/4 cup (50 mL) of your favourite fruit jam and 2 tbsp (30 mL) fruit juice, such as apple or orange.
Honey Ginger Big Baste: Add 2 tbsp (30 mL) liquid honey and 2 tsp (10 mL) minced fresh ginger.
Good source of iron (22% DV) and excellent source of zinc (57% DV), 11% DV sodium.

Maple Beef Steak Toasts

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Crisp garlic toasts are topped with sweet and spicy beef – this Maple Beef Steak Toast recipe is perfect for an easy appetizer or buffet. Spicy chutney packs a flavour punch.
10 Minutes

24 Servings

⅓ cup (75 mL) maple syrup
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) apple cider vinegar
1 tsp (5 mL) hot pepper flakes
4 large cloves garlic, minced, divided
1 lb (500 g) Beef Flank or Sirloin Tip Marinating Steak, 1 inch (2.5 cm) thick
1 baguette (350 g), thinly sliced on diagonal
¼ cup (50 mL) butter
¾ cup (175 mL) light mayonnaise
⅓ cup (75 mL) mango chutney
Parsley leaves or chopped chives

Combine maple syrup, soy sauce, vinegar, hot pepper flakes and 1/2 of minced garlic together in large sealable freezer bag. Pierce steak with a fork all over; add to bag with marinade. Refrigerate for 8 to 12 hours.
Remove steak from marinade, discarding marinade. Grill over medium-high heat for 10 to 14 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let stand 5 minutes.
Meanwhile, melt butter with remaining garlic over low heat in skillet or in microwave; brush on both sides of bread. Place on bread on baking sheets and broil on both sides until just golden brown; keep warm. Thinly slice steak diagonally across the grain to yield about 24 slices. To assemble drape beef over warm toasts and top with a small spoonful of mayonnaise and a dab of chutney. Garnish with parsley or chives.

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.

Greek Beef Salad Wrap

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Value-priced marinated beef steak becomes marvelous with the addition of Greek seasonings, feta cheese, Kalamata olives and a tangy salsa. Roll into a flour tortilla for the ultimate portable recipe.
10 Minutes

4 Servings

¼ cup (50 mL) olive oil
3 tbsp (45 mL) lemon juice
1 cloves garlic, crushed
¼ tsp (1 mL) crushed dried rosemary
¼ tsp (1 mL) oregano
⅛ tsp (1 mL) EACH salt and pepper
1 lb (500 mL) Beef Marinating Steak (e.g. Inside Round, Sirloin Tip or Flank), ¾ inch (2 cm) thick
4 large flour tortillas
Greek Salsa (recipe follows)
Thick yogurt or light sour cream, crumbled feta cheese and/or sliced Kalamata olives

Combine oil, lemon juice, garlic, rosemary, oregano, salt and pepper in large sealable freezer bag. Pierce steak numerous times with fork. Add to bag; seal tightly and refrigerate, turning occasionally, for 12 to 24 hours. Discard marinade.
Grill or pan-fry steak over medium-high heat for 6 to 10 minutes, turning at least twice for medium-rare 145°F (63°C). Remove and tent with foil and allow to rest for 5 minutes. Slice thinly across the grain.
Mound slices in centre of each tortilla. Garnish with Greek Salsa, yogurt, feta cheese and/or olives. Roll up each tightly, tucking in bottom edge.

Greek Salsa: In small bowl, combine 1 tomato, seeded and finely chopped, ⅓ cup (75 mL) EACH finely diced cucumber and sweet green pepper, 1 green onion, chopped, 1 tbsp (15 mL) EACH minced fresh dill and red wine vinegar, ¼ tsp (1 mL) dried oregano, and salt and pepper to taste.
Cook’s Notes: Cook a big steak so the leftovers can be used to make this yummy wrap.
Excellent source of iron (34% DV) and zinc (59% DV), 16% DV sodium.

Jamaican Jump Up Marinated Beef Steak

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Explore some of the flavours of the world’s cuisines right in your own back yard with the Jamaican Jump Up.
10 Minutes

5 Servings

¼ cup (50 mL) steak sauce
¼ cup (50 mL) strong-brewed coffee
3 tbsp (45 mL) balsamic vinegar
3 tbsp (45 mL) dark rum
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) minced ginger root
1 tbsp (15 mL) fresh thyme
2 cloves garlic, minced
½ tsp (2 mL) ground allspice
¼ tsp (1 mL) EACH ground sea salt and pepper
1 lb (500 g) Grilling or Marinating Steak, 1-inch (2.5 cm) thick

Combine steak sauce, coffee, vinegar, rum, oil, ginger root, thyme, garlic, allspice, salt and pepper 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 (12% DV) and an excellent source of zinc (46% DV), 2% DV sodium.

Autumn Beef Steak with Mulling Spices

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Here’s a beef recipe that embraces the flavours of the harvest and pickling season.
75 Minutes

4 Servings

1 tsp (5 mL) vegetable oil
1 lb (500 g) Blade or Cross Rib Simmering Steak, cut into 4 equal pieces
Salt and pepper
1 can (28 oz/796 mL) diced tomatoes
1 small white onion, thinly sliced into rings
1 small green pepper, cut into strips
2 stalks celery, chopped
¼ cup (50 mL) vinegar
¼ cup (50 mL) ketchup
2 tbsp (30 mL) packed brown sugar
¼ tsp (1 mL) ground cinnamon
⅛ tsp (0.5 mL) ground cloves
2 tsp (10 mL) cornstarch

Heat oil over medium-high heat in Dutch oven or stockpot. Season steaks with salt and pepper and brown on both sides.
Combine remaining ingredients, except cornstarch; pour over steak. Simmer, covered on stove top or in a 325°F (160°C ) oven for 1 ¼ hours or until fork tender. Remove steak from pan and set aside. In small cup, mix cornstarch with 1 tbsp (15 mL) cold water until smooth. Heat sauce on stovetop over medium heat. Gradually stir in cornstarch mixture; stir and boil for 1 to 2 minutes or until thickened. Season to taste. Return steak to pan. Serve with rice, couscous or mashed potatoes.
Mix cornstarch with 1 tbsp (15 mL) cold water in small cup until smooth. Heat sauce on stovetop over medium heat. Gradually stir in cornstarch mixture; stir and boil for 1 to 2 minutes or until thickened. Season to taste. Return steak to pan. Serve with rice, couscous or mashed potatoes.

Slow-Cooker Method: Combine all ingredients except cornstarch and cook covered for about 5 hours on high or 8 hours on low. Thicken sauce on stovetop as above.
Time Saver Tip: Substitute 2 cups (500 mL) prepared chili sauce combined with ½ cup (125 mL) water for tomatoes, vinegar, ketchup, sugar, cinnamon, and cloves.
An excellent source of Iron (30% RDI) and Zinc (88% RDI)

Bistro Beef Steak with Roasted Vegetables

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Making a bistro-style meal is easier than you think. It’s the simple sauce and great Canadian beef that make this sophisticated recipe so delicious! Use a cast-iron or heavy stainless steel skillet to pan-sear the steak.
40 Minutes

4 Servings

1 ½ lb (750 g) new potatoes, quartered
1 red onion, cut into wedges
3 tbsp (45 mL) olive oil
1 tsp (5 mL) dried thyme
Salt and pepper
2 cups (500 mL) mushrooms, halved
1 lb (500 g) Beef Top Sirloin Grilling Medallions or Steak, 1 inch (2.5 cm) thick
2 cups (500 mL) chicken broth
2 cloves garlic, minced
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) minced fresh parsley

Toss potatoes and onion with 2 tbsp (30 mL) of the olive oil, thyme and salt and pepper to taste in large roasting pan. Roast in 450°F (230°C) oven for 20 minutes. Stir in mushrooms; roast vegetables until tender, about 20 minutes.
Meanwhile, heat remaining oil in large heavy skillet over high heat. Season steak with salt and pepper to taste; cook for about 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove from pan; keep warm.
Stir broth and garlic into hot skillet; cook over medium-high heat until reduced by half, about 8 minutes. Stir in Dijon and parsley. Season with salt to taste. Toss 1/2 cup (125 mL) of sauce with roasted vegetables. Serve with steak and remaining sauce.

Excellent source of iron (39% DV) and zinc (74% DV), 27% DV sodium.

Mucho Mexican Marinated Beef Steak

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

5 Servings

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

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

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

Beef Steak Dippables

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

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

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

T-Bone Beef Steaks with Pistou

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

4 Servings

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

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

Prairie-Style Barbecued Beef Steak

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

4 Servings

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

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

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

Port-Glazed Beef Steak with Poached Pear

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YUM! Need we say more about this recipe? Beef Medallions are cut from traditional steaks, perfectly portioned to fit neatly on the plate. No need to cut them down to size to serve.
20 Minutes

2 Servings

1 tsp (5 mL) soft margarine or butter
1 large clove garlic, crushed
½ cup (125 mL) port
1 cup (250 mL) sodium-reduced beef broth
1 tbsp (15 mL) dried cranberries
1 firm but ripe pear, peeled, cored and halved
2 Beef Strip Loin Grilling Medallions, ½ inch (5 cm) thick (6 oz/175 g each)
½ tsp (2 mL) pepper
Pinch of salt
1 tbsp (15 mL) crumbled blue cheese (Stilton, Roquefort or Gorgonzola)

Melt margarine in medium skillet over medium heat; cook garlic for 2 to 3 minutes. Add port and beef broth; bring to boil. Reduce heat to medium. Add cranberries and pear halves; cover and cook for 10 to 15 minutes or just until tender, turning and basting occasionally. Remove pear halves; cover and set aside.
Season steaks with pepper and salt. Heat lightly oiled nonstick skillet over medium-high heat; cook steaks for 5 to 7 minutes, turning at least twice for medium-rare 145°F (63°C). Remove steaks to warm plate and cover.
Add reserved port sauce to hot skillet to de-glaze pan; cook over medium-high heat, uncovered, for 5 minutes until reduced to about 1/3 cup (75 mL) and syrupy. Spoon some sauce onto plates; top with steaks and pear halves. Drizzle with remaining sauce. Top each with crumbled cheese.

Excellent source of iron (24% DV) and zinc (89% DV), 20% DV sodium.

Balsamic-Beer Beef Flank Steak

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

6 Servings

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

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

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

Zippy Western Beef Steak

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Here’s a quick version of a slow-simmer recipe favourite. Combine Beef Fast-fry Steaks with chili sauce, add seasonings and veggies, and serve up a hearty meal in less than 20 minutes.
15 Minutes

4 Servings

1 lb (500 g) Beef Fast-fry Steak
⅛ tsp (1 mL) salt and pepper
1 jar (285 mL) chili sauce
1 onion, sliced
1 sweet green pepper, seeded and cut into strips
1 tbsp (15 mL) prepared horseradish (optional)
1 tsp (5 mL) dry mustard

Season steaks to your liking and brown on both sides in large lightly oiled non-stick skillet over medium-high heat.
Meanwhile, combine chili sauce, onion, green pepper, horseradish (if using) and mustard; pour over meat.
Cover and bring to boil. Reduce heat to low and simmer for 10 to 15 minutes. Season to taste.

Cook’s Notes: For a true slow-simmer meal, you can use Beef Blade or Cross Rib Simmering Steak, adding ½ cup (125 mL) water to the pan and simmering, covered, for at least 1-¼ hours on stove top or in 325°F (160°C) oven.
Good source of iron (23% DV) and excellent source of zinc (68% DV), 49% DV sodium

Bourbon Peppercorn Beef Steak

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

6 Servings

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

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

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

Greek Beef Steak Sandwich

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This hearty speedy beef sandwich recipe is best eaten with a knife and fork. 4 Minutes

4 Servings

1 lb (500 g) Beef Fast-Fry Minute Steak, cut in four pieces
1 tsp (5 mL) garlic powder
1 tsp (5 mL) black pepper
½ cup (125 mL) low fat yogurt
¼ cup (50 mL) light mayonnaise
½ cup (125 mL) diced cucumber
½ cup (125 mL) diced tomato
2 tsp (10 mL) dried oregano
¼ tsp (1 mL) salt
4 to 8 Boston or butter lettuce leaves
2 Greek-style pita bread, (no pocket pita), halved
Crumbled feta cheese and sliced black olives (optional)

Sprinkle both sides of steak with garlic powder and pepper.
Mix yogurt, mayonnaise, cucumber, tomato, oregano and salt together; set aside.
Fry steaks in large non-stick or lightly oiled skillet over medium-high heat until medium. Cover pita with lettuce; top each steak and spoon sauce on top. Sprinkle with cheese and olives, if desired.

Tip: For a different version, toss torn greens with sauce and thin slices of cooked steak and wrap in pitas or tortillas or serve as a salad.

BBQ Beef Steak with Saucy Mushrooms

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

4 Servings

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

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

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

Moroccan Rubbed Beef Steak

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

5 Servings

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

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

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

Glazed Beef Medallions with Mushrooms

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

10 Servings

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

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

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