Grilled Beef HeartThe next time you’re craving beef but you feel like saving a few bucks, why not try beef heart? Heart is a muscle, not an organ, so it has a steak-like quality that people who are squeamish about organs will be cool with. I developed this recipe years ago when I was at Mistura; it’s a cross between a steak dish and a carpaccio. Serve it as an appetizer at your next party and see if anyone notices what cut it is. This recipe calls for the heart to be barbecued, but you can absolutely sear it in a hot frying pan instead.
Two-Chili Beef Pot Roast with Roasted SalsaPot roast on the barbecue is easy and delicious. Take the heat out of the kitchen by turning your barbecue into an oven by using the indirect heat method. Heat is placed either to one side or to both sides of the food allowing for even heat and cooking. This barbecue braising method is perfect for cuts of beef that require a longer cooking time.
Shawarma Inspired BBQ Beef with Cauliflower Slaw and Tahini SpreadShawarma is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Andrea Buckett Cooks has created a delicious and simple Shawarma inspired recipe using the indirect heat barbecue roasting method. The flavourful thin-cut barbecued beef slices are served on a bun topped with refreshing and colourful cauliflower slaw and a simple tahini spread.
Marinade Marvels for Marinating SteaksSpice up summer meals with go-to grilling marinades. A marinade usually contains acidic ingredients, like lemon juice or vinegar, that break down proteins and work as liquid tenderizers. A great marinade coats, flavours and helps keep beef moist. These all-purpose and simple marinades make everything better.
Grilled Flank Steak and Puttanesca SaladAndrea Buckett Cooks created this delicious steak recipe which incorporates all the flavours we love about "puttanesca" into a summer fresh salad. The steak is grilled with only salt and pepper then gets a “reverse rub” after it comes off the grill. This means the flavours of the rub get to shine and aren’t dimmed by charring on the BBQ. The flank steak doesn’t need to be marinated to be tender. You simply have to cut it in thin slices against the grain. This is a brilliant recipe chocked-full of flavour and perfect to feed a crowd.
Steakhouse Skewers with Kale CaesarTorn kale leaves are marinated in a creamy homemade dressing to tenderize the leaves and impart a intense garlicky-lemon flavour. It is the perfect rendition of the fan-favourite salad to serve with hearty and robust steak skewers. Lots of veggies make it easy to eat plant-based with a powerful protein like beef.
Chili Lime Steak with Cilantro Rice and Watermelon SaladPeppery arugula and juicy watermelon salad add a pop of fresh to steak and whole grain rice dinner. A modest serving of beef provides 90% DV of your vitamin D daily needs. Absorption of the non-heme iron from the rice and arugula is enhanced by 150% by including meat in the meal.
Balsamic Steak and Grilled Peach Salad with Quinoa & BurrataFlank steak marinated in a honey/balsamic blend creates a delicious sweet-savoury flavour to compliment the hearty summer salad. Switch mango for peaches in off season. Creamy burrata cheese adds a touch of dairy calcium to the protein portion of the plate. A 75 g serving of beef provides 70% of your daily needs for the zinc you need to boost your immune system.
Grilled Steak and Potato SaladMeat and potatoes are a spectacular combination on the same plate; now jam them together in a bowl, for a super-delicious salad, and dinner is served.
Mini Inside-Out CheeseburgersThese yummy mini burgers, are just the right bite for our pint-sized burger fans or serve them up as sliders for appetizers.
Robust Rubs for Grilling SteaksIf you want a switch from simple salt and pepper, try a rub. Rubs can be wet or dry and work well on any Grilling Steak. Combing ingredients and rub mix into the meat. Cook right away or refrigerate for several hour before grilling. These recipes make enough rub for a least 1 to 2 lb (500 g to 1 kg) of steak. Any remaining rub can be covered and refrigerated for up to 3 days.
Balsamic and Red Wine Glazed Beef BruschettaHere’s a winter take on a summer favourite. Serve the beef alongside the toasted baguette slices and have guests assemble OR spoon beef mixture into ready-made croustades for an easy one-bite appetizer. Make speedy Wilted Spinach as an option to serve as a baguette topping under the beef if you like.
So-Trendy Sirloin SlidersThese lean mini burgers are oven-baked for maximum juiciness and easy cooking . To make regular size burgers, form meat mixture into six 3/4-inch (2 cm) thick patties and grill over medium-high heat for 5 to 7 minutes per side.
Campfire Coffee RubThis rub works great with thick, tender and juicy steak cuts from the top sirloin, rib or strip loin. The resulting sweet, savoury and charred flavours bring out the best in your beef and work beautifully with bold red wines and dark craft beers like black lagers, porters and stouts - a perfect pairing to summer evenings at home with family and friends.
Beef Skewers with Roasted Tomato and Pomegranate Sauce and DukkahA charred tomato and pomegranate barbecue sauce is the perfect combination of sweet and slightly spicy and slightly smoky. It is brushed over the cooked beef skewers to serve and sprinkle with Dukkah to garnish. Dukkah is an Egyptian condiment consisting of a mixture of herbs, nuts and spices. Use any leftover sauce to serve with lots of other dishes: scrambled eggs, a cheese tray or even grilled cheese sandwiches. Use leftover dukkah to garnish any appetizer plate or sprinkle over yogurt, cottage cheese or a salad of mixed greens. Look for pomegranate molasses in the international section of your local grocery store.
Touch-Down Beef Burger with Grilled Onion and Toasty BunThis burger says 'Olé' from the burger right through to the bun!
Barbecoa-style BurgersThis burger recipe was inspired by a team of Mexican chefs that were hosted at the Canadian Beef Centre of Excellence. We recommend using Medium Ground Beef for best flavour. If using Lean or Extra Lean, add in a tablespoon or so of butter, cream or minced bacon to enhance flavour. Sauté the onion and garlic to incorporate into the patty better than if added uncooked. If you can find Ancho Sauce in the grocery store, that can substitute for the chipotle peppers in adobo sauce.
Szechwan BeefWant 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.
Strip Loin Surf & TurfGrilled beef steak and shrimp — an easy but elegant surf and turf recipe.
Carne Asada Tri-Tip with SalsaUnderstood literally as grilled beef, Carne Asada is practically a Mexican staple. This rendition is simple, with a bold sauce and a fresh corn salsa to accessorize. Find dried ancho chili powder in the spice section of major grocers.