GRILLED FLANK STEAK WITH TROPICAL SALSA
Ingredients
Serves 4 o 6
2 tsp (10 ml) garam masala
1 tsp (15 ml) brown sugar
½ tsp (2 ml) salt
1 tsp (5 ml) freshly ground black pepper
2 lb (1 kg) flat iron or flank steak
1 cup (250 ml) fine diced ripe papaya
1 cup (250 ml) fine diced pineapple
1 cup (250 ml) fine diced mango
¼ cup (60 ml) fine diced seeded cucumber
¼ cup (60 ml) fine diced red onion
3 tbsp (45 ml) fine chopped cilantro
2 tbsp (30 ml) lime juice
½ tsp (2 ml) finely minced ginger
Instructions
- Preheat grill or broiler to medium-high heat.
- Combine garam masala, brown sugar, salt and pepper. Rub evenly over both sides of the steak. Let marinate at room temperature for 10 to 15 minutes.
- Combine the remaining ingredients. Season. Cover and chill.
- Lightly grease barbecue grill or baking rack. Place steak on grill rack, grill 5 minutes on each side or until desired doneness. Remove steak from grill and let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with tropical fruit salsa.
Drink Pairings
GRILLED STEAK WITH GRILLED SUMMER VEGETABLES
Ingredients
Serves 4 to 6
SPICE RUB:
1 tbsp (15 ml) cocoa powder
1 tsp (5 ml) each, red pepper flakes, crushed cumin seeds, crushed Grains of Paradise, dry mustard
½ tsp (2 ml) allspice
4 steaks, ¾ to 1 in (2 to 2.5 cm) thick
HARISSA SAUCE:
2 red bell peppers, halved
1 poblano or serrano pepper
2 garlic cloves, crushed
1 tsp (5 ml) cumin seeds, toasted
⅓ cup (75 ml) extra-virgin olive oil
2 tsp (10 ml) cocoa powder
2 tsp (10 ml) balsamic vinegar
2 tsp (10 ml) brown sugar
GRILLED SUMMER VEGETABLES:
3 large green and/or yellow zucchini, trimmed and cut into ¼-in (0.5 cm) thick slices
1 large red onion, cut into ½-in (1cm) thick slices
24 small potatoes, halved
2 red, orange and/or yellow bell peppers, cored and seeded and cut into large chunks
4 Portobello mushrooms, stem and gills removed and cut into large chunks
3 ears of corn, husks removed and cut in half, if large
2 tbsp (30 ml) olive oil, more as needed
1 bunch fresh rosemary
¼ cup (60 ml) chopped flat leaf parsley
Instructions
- To make SPICE RUB: Combine all ingredients in a large bowl. Stir to blend and set aside. Pat dry steaks and apply Spice Rub to both sides to coat. Cover and refrigerate, for at least 1 hour.
- To make HARISSA SAUCE: Preheat oven to 400 F (200 C). Place red peppers and poblano or serrano pepper, skin-side up, on a baking sheet. Roast for 20 minutes or until skin is charred and blistered. Place in a bowl and cover with plastic wrap. Let stand for 10 minutes. Peel, then discard skin, seeds and core.
- Place roasted peppers and remaining Harissa ingredients in a food processor and pulse until puréed. Transfer mixture to a small saucepan and bring to a boil. Reduce heat and simmer for 3 to 5 minutes or until thickened. Remove from heat and season with salt and pepper.
- Meanwhile, grease barbecue and preheat to medium-high.
- To prepare VEGETABLES: Place all vegetables into a large bowl. Pour oil over top and toss to coat. Season with salt and pepper, to taste.
- Place vegetables in a single layer on grill or in a grill basket; close lid and grill over medium-high heat for 10 to 12 minutes or until tender and cooked to desired doneness. While roasting, brush oil over vegetables using rosemary. Using tongs, remove from grill and place on a serving platter or board and sprinkle with parsley.
- Add seasoned steaks to the grill and cook for 3 to 4 minutes per side for medium-rare, or longer for medium doneness. Transfer to a warm plate to rest for 2 minutes. Serve steaks with Harissa Sauce and grilled vegetables.
Drink Pairings
GRILLED FLANK STEAK WITH FLAXSEED OIL AIOLI
Ingredients
Serves 6 to 8
FLAXSEED OIL AIOLI:
1 large egg, at room temperature
2 garlic cloves, crushed
1 tbsp (15 ml) Dijon mustard
¾ cup (175 ml) vegetable or canola oil
½ cup (125 ml) flaxseed oil
4 tsp (20 ml) fresh lemon juice
2 tbsp (30 ml) minced chives
salt and freshly ground black pepper, to taste
GRILLED FLANK STEAK:
2 lbs (1 kg) flank steak, about ¾-in (2 cm) thick
1 tbsp (15 ml) dried parsley
1 tbsp (15 ml) paprika
2 tsp (10 ml) dried garlic flakes
2 tsp (10 ml) dried onion flakes
½ tsp (2 ml) dried thyme
¼ tsp (1 ml) cayenne pepper
2 green onions, thinly sliced on the diagonal, for garnish
white or whole wheat tortilla wraps
black beans, sliced avocado, shredded
lettuce, sliced radishes, diced tomatoes and cilantro, for garnish (optional toppings)
Instructions
- To make FLAXSEED OIL AIOLI: Combine egg, garlic and mustard in a food processor. Pulse until evenly blended
- With processor running, slowly add canola and flaxseed oil in a very thin, steady stream until completely combined. Add lemon juice and pulse until smooth.
- Remove mixture to a bowl and stir in chives. Add salt and pepper to taste
- Store aioli in an airtight container in refrigerator, for no longer than 4 days.
- To make STEAK: Lightly score steak about ¼-in (0.5 cm) deep on both sides in a diamond pattern. In a small bowl, make a dry rub by stirring seasonings together. Rub over steak. Cover with plastic wrap and refrigerate for a couple of hours or overnight.
- Bring steak to room temperature before grilling. Lightly oil grill and heat barbecue to medium-high. Grill steak with lid closed, 4 minutes. Turn and continue grilling until meat gives slight resistance when pressed, 4 to 5 more minutes. Flank steak tastes best cooked rare or medium-rare.
- Remove to a cutting board and let rest 5 minutes before slicing. Cut beef against the grain into thin strips. Sprinkle with green onions. Serve thin slices of beef on a tortilla with Flaxseed Oil Aioli and toppings of choice.
Drink Pairings
GRILLED RARE BEEF, ROASTED PEPPERS AND FONTINA CHEESE SANDWICHES
Ingredients
Serves 4
2 whole heads garlic
2 tbsp (30 ml) olive oil
2 sprigs thyme leaves
1 cup (250 ml) mayonnaise
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) Dijon mustard
salt and freshly ground black pepper, to taste
8 slices fontina cheese, divided
roasted peppers, canned, drained, or see recipe below
¾ lb (340 g) rare deli roast beef, thinly sliced
8 thick slices French bread or country-style loaf
olive oil
Instructions
- Preheat oven to 400 F (200 C).
- Cut top off the heads to expose garlic cloves. Place on a piece of aluminum foil and drizzle lightly with olive oil. Sprinkle with thyme leaves. Wrap up tightly with foil, and roast in oven for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze soft pulp from skins into a food processor.
- Add mayonnaise, lemon juice and Dijon mustard. Season with salt and pepper. Pulse until well combined. Transfer to a bowl, cover with plastic wrap and refrigerate for at least an hour to allow flavours to develop.
- To assemble, spread garlic mayonnaise onto a slice of bread. Cover with a slice of fontina cheese and arrange some roasted peppers (recipe to follow) on top. Add 3 to 4 slices of roast beef and another slice of fontina. Spread garlic mayonnaise on another slice of bread and place face down on sandwich. Press down firmly.
- Repeat process with remaining ingredients. Heat a grill pan over medium heat and brush tops of sandwiches lightly with olive oil. Arrange sandwiches in preheated grill pan and weigh them down with a sandwich press or foil covered brick. Cook until cheese has melted and the bread is lightly toasted, 1½ to 2 minutes. Cut each sandwich in half and serve immediately.
Drink Pairings
GRILLED STEAK WITH HAWAIIAN SLAW
Ingredients
Serves 6
DRESSING:
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lime juice
1 tbsp (15 ml) toasted sesame oil
2 tsp (10 ml) brown sugar
2 tsp (10 ml) soy sauce
¼ tsp (1 ml) crushed red chilies
CANDIED MACADAMIAS:
1 cup (250 ml) macadamia nuts
2 tsp (10 ml) unsalted butter
2 tbsp (30 ml) granulated sugar
½ tsp (2 ml) each of salt and crushed red pepper flakes
SALAD:
½ small Savoy cabbage, finely shredded
¼ red cabbage, finely shredded
2 carrots, peeled and coarsely grated
4 to 6 large leaves curly kale, stalk removed, leaves torn in bite-sized pieces
GRILLED BEEF TENDERLOIN STEAKS:
1 cup (250 ml) fresh pineapple chunks
olive oil, to brush
½ lb (250 g) beef tenderloin, cut into 1-in (2.5 cm) thick steaks
salt and freshly ground black pepper
Instructions
- To make DRESSING: In a small bowl combine olive oil, lime juice, sesame oil, brown sugar, soy sauce and crushed red pepper flakes. Whisk until evenly blended and emulsified. Set aside.
- For CANDIED MACADAMIAS: In a frying pan, add macadamias and toss over medium heat in dry pan until lightly coloured. Add butter to melt. Add granulated sugar and salt and crushed red pepper flakes. Stir with a wooden spoon over medium heat until sugar caramelizes. It will only take 1 to 2 minutes. Transfer to a parchment-lined baking sheet to cool. Then coarsely chop.
- Combine SALAD ingredients in a large platter and gently toss to evenly mix.
- Preheat barbecue to 400 F (200 C) and grease grill. Lightly brush pineapple chunks with oil and grill for 1 minute on barbecue. Remove to a plate to cool. Brush steaks with oil and season with salt and pepper. Barbecue steaks for 3 to 5 minutes per side for rare or 5 to 7 minutes per side for medium, turning steaks once. Remove to a cutting board and let rest for 5 minutes. Then thinly slice against the grain into bite-sized pieces.
- To serve, give salad dressing a quick whisk and drizzle over salad. Add pineapple chunks and gently toss. Divide among 6 serving dishes and arrange slices of steak across top. Scatter chopped macadamia nuts alongside and a little over top of steak. Serve immediately.
Drink Pairings
GRILLED BEEF TACOS WITH BERRY SALSA
Ingredients
Serves 4
1 tsp (5 ml) ground cinnamon
4 allspice berries, crushed
¼ tsp (1 ml) ground nutmeg
½ tsp (2 ml) garlic powder
½ tsp (2 ml) crushed red pepper flakes
1 tbsp (15 ml) dark brown sugar
1½ tsp (7 ml) salt, plus extra
freshly ground pepper, to taste
1.5 lbs (750 g) hanger steak or skirt steak
1 tbsp (15 ml) unsalted butter
1 large Vidalia onion, thinly sliced
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) white wine vinegar
1 cup (250 ml) pilsner beer
1 cup (250 ml) fresh strawberries, sliced
1 cup (250 ml) fresh raspberries, cut in half
1 small yellow or red bell pepper, diced
1 jalapeño, seeded and diced
2 green onions, thinly sliced
⅓ cup (75 ml) fresh cilantro, chopped
1 tbsp (15 ml) liquid honey
1 tsp (5 ml) lime zest
½ tsp (2 ml) lime juice
¾ cup (175 ml) shredded red cabbage
¾ cup (175 ml) shredded green cabbage
½ cup (125 ml) shredded radicchio
8 soft corn tortillas, about 8-in (20 cm)
¼ cup (60 ml) crumbled feta or blue cheese
Instructions
- In a small bowl, whisk cinnamon, allspice berries, nutmeg, garlic powder, pepper flakes, brown sugar, salt and a good pinch of pepper. Rub mixture over skirt steak, place steak in a bowl and refrigerate for at least 4 hours and up to 12 hours.
- Grease and preheat grill over medium-high heat.
- While grill warms, make caramelized onions. Melt butter in large frying pan over medium heat. Add onion and cook until softened, about 5 minutes. With a wooden spoon stir in granulated sugar, vinegar, beer and a pinch of salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally. Once liquid has been evaporated and onions are soft, transfer to a bowl and set aside.
- To make a berry salsa, in large bowl, toss together strawberries, raspberries, bell pepper, jalapeño, green onions, cilantro, honey, lime zest and juice, and salt to taste. Refrigerate until ready to use.
- Grill steak over direct heat for 3 to 5 minutes per side or until cooked as preferred. Remove from heat to cutting board to rest for 10 minutes.
- While steak is resting, toss together both cabbages and radicchio.
- When ready to serve, warm tortillas in a frying pan over medium heat, flipping once. Thinly slice steak against grain. Divide cabbage mixture among tortillas, top with sliced steak, caramelized onions, the berry salsa and a crumble of feta cheese. Serve immediately.
Drink Pairings
GRILLED STEAK AND PEACH SALAD
Ingredients
Serves 4
SALAD:
2 lbs (1 kg) flank steak
½ cup (125 ml) olive oil, divided
2 shallots, thinly sliced into rounds
salt and ground black pepper, to taste
2 firm, ripe peaches, pitted and cut into wedges
4 cups (1 L) mixed baby greens
4 cups (1 L) chopped romaine
1 tbsp (15 ml) fresh tarragon leaves, chopped
⅓ cup (75 ml) roasted cashews, for garnish
⅓ cup (75 ml) crumbled blue cheese, for garnish
HERB DRESSING:
2 tbsp (30 ml) lime juice
¼ cup (60 ml) olive oil
1 jalapeno pepper, seeded and chopped
1 tbsp (15 ml) clover honey
2 garlic cloves, minced
⅓ cup (75 ml) finely chopped basil leaves
2 tbsp (30 ml) finely chopped mint leaves
salt to taste
Instructions
- Preheat barbecue grill to medium-high. Allow flank steak to sit at room temperature while grill preheats.
- Heat ¼ cup (60 ml) oil in a large frying pan over medium heat. Working in batches, add a small handful of shallot rings to hot oil, stirring constantly. Fry until golden brown, about 1 to 2 minutes. Remove crispy shallots with a slotted spoon and transfer to a paper towel-lined plate. Season immediately with a pinch of salt and allow to cool. Repeat with remaining shallot rings.
- Brush steak with 2 tbsp (30 ml) oil and season generously with salt and pepper. Grill for 10 to 15 minutes for medium rare, flipping halfway through cooking time, or until desired doneness is achieved. Transfer to a cutting board and allow to rest for 10 minutes. Brush peach wedges with remaining 2 tbsp (30 ml) oil and grill until warm and grill marked, about 2 minutes on each side. Take care, as peaches can burn easily if grill is too hot. Transfer to a plate and set aside.
- To make HERB DRESSING: In a medium-sized bowl whisk together all dressing ingredients. Season to taste with salt and set aside at room temperature for 20 minutes.
- To serve, toss together baby greens, romaine and tarragon and place on a large serving platter. Slice steak crosswise against the grain into ¼-in (0.5 cm) slices and place in bowl with dressing. Once all steak has been sliced and bathed in dressing, remove steak slices from dressing and drape over salad greens. Top with grilled peaches, cashews, crispy shallots and crumbled blue cheese. Serve remaining dressing alongside salad, so diners can dress salad as desired. Serve immediately.
Drink Pairings
CHATEAUBRIAND FOR TWO
Ingredients
Serves 2
1 x 10 oz (300 g) centre-cut beef tenderloin
sea salt and freshly ground black pepper
2 tbsp (30 ml) olive oil
1 large shallot, peeled, finely chopped
1 large portobello mushroom, finely sliced or coarsely chopped
½ tsp (2 ml) fresh thyme leaves
½ cup (125 ml) dry red wine
2 tbsp (30 ml) cold unsalted butter
Instructions
- Preheat oven to 450 F (220 C).
- Season tenderloin with salt and black pepper. Place olive oil in an ovenproof, heavy-bottomed frying pan over high heat. As soon as it begins to smoke, add beef to hot oil and sear on all sides until brown. Transfer pan to the oven and roast until the internal temperature reaches 130 F (50 C), 10 to 15 minutes for mediumrare. Remove from oven and place beef on a cutting board and tent with foil.
- Pour all but a thin film of fat from the pan. Add shallot, mushroom and thyme and sauté over medium-low heat, until the shallots are golden, about 2 to 3 minutes. Add wine and raise heat to high, deglazing and scraping any brown bits from pan. Reduce until syrupy, about 5 minutes. Reduce heat and whisk in butter until emulsified.
- To serve, carve tenderloin into thick slices and drizzle with sauce.
Drink Pairings
BEEF BURGER
Ingredients
Serves 6
3 lbs (1.5 kg) ground beef
2 tsp (10 ml) fine sea salt
½ tsp (2 ml) freshly ground black pepper
2 tbsp (30 ml) Worcestershire sauce
6 slices, sharp cheddar cheese
12 slices, bacon, fried crisp
6 burger buns
lettuce leaves
FIG AND CARAMELIZED ONION JAM:
1 tbsp (15 ml) vegetable oil
4 medium yellow onions, thinly sliced
1 pint fresh figs, stems removed and halved
1 cup (250 ml) dry red wine
Instructions
- Preheat grill top or gas barbecue to medium-high heat. Mix together beef, salt, pepper and Worcestershire sauce. Divide and shape the burger patties into 6 equal portions making an indentation in the center of each patty with your thumb to prevent the patties from puffing on the grill.
- Lightly grease the grill rack. Add the patties and cook, turning once, until cooked to desired doneness. During the last minute of grilling, place a slice of cheese on each patty and toast the buns, cut side down.
- Add lettuce to the bun bottom. Place the burgers on the lettuce and top with a couple slices of bacon and 2 to 3 tbsp (30 to 45 ml) Fig and Caramelized Onion Jam. Serve immediately.
- To make FIG AND CARAMELIZED ONION JAM: Heat vegetable oil in a large saucepan over high heat. Add the onions stirring continuously. As soon as they begin to brown, reduce the heat to low. Cover and cook for 10 minutes, stirring every 2 minutes or so. Remove the lid and continue to cook until the onions are caramelized, about 30 minutes, stirring every 5 minutes or so.
- Add figs, red wine and simmer over medium heat until all the wine is absorbed and the figs and onions are cooked into a thick jam.
Drink Pairings
ARGENTINE-STYLE RIB-EYE WITH CHIMICHURRI SAUCE SERVED WITH QUINOA SALAD AND FRIED PLANTAINS
Ingredients
Serves 4
CHIMICHURRI SAUCE:
1 cup (250 ml) packed chopped fresh flat leaf parsley
½ cup (125 ml) packed chopped fresh cilantro
½ cup (125 ml) packed chopped fresh mint
¼ cup (60 ml) fresh oregano
4 garlic cloves, coarsely chopped
1 tsp (5 ml) sea salt
½ tsp (2 ml) fresh ground black pepper
½ tsp (2 ml) crushed red pepper flakes
1 small shallot, minced
¾ cup (175 ml) extra-virgin olive oil
3 tbsp (45 ml) sherry or red wine vinegar
1 lemon, juice only
QUINOA SALAD:
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) minced fresh cilantro
¼ tsp (1 ml) cayenne
¼ tsp (1 ml) dried oregano
½ tsp (2 ml) each salt and freshly ground black pepper
½ cup (125 ml) extra-virgin olive oil
½ cup (125 ml) quinoa
1½ cups (375 ml) water
¼ tsp (1 ml) sea salt
1 cup (250 ml) canned black beans, rinsed and drained
1 cup (250 ml) thawed frozen corn kernels
1 large tomato, seeded and finely diced
1 small red bell pepper, seeded, finely diced
RIB-EYE STEAKS:
4 rib-eye or sirloin steaks, about 1½-in (3.75 cm) thick, 2 lbs (1 kg)
salt and freshly ground black pepper
2 tbsp (30 ml) olive oil, divided
FRIED PLANTAINS:
2 green plantains
1½ cups (375 ml) canola oil
fine sea salt
Instructions
- To make CHIMICHURRI SAUCE: In blender combine parsley, cilantro, mint, oregano, garlic, salt, pepper, red pepper flakes, shallot, olive oil, sherry or red wine vinegar and lemon, and pulse until well chopped, but not puréed. Place into bowl and set aside.
- To make QUINOA SALAD: Whisk together lime juice, red wine vinegar, cilantro, cayenne, dried oregano, ½ tsp (2 ml) each salt and pepper in a bowl. Add olive oil in a thin steady stream, whisking constantly until smooth and emulsified. Set dressing aside.
- In a saucepan over medium-high heat, combine quinoa and water. Stir in salt. Cover and bring to a boil, then reduce heat to low and simmer with lid ajar until quinoa is tender and all water has been absorbed, about 10 minutes. Transfer quinoa to a colander and rinse under cold running water. Drain thoroughly, then transfer to a large non-reactive bowl.
- Add black beans to bowl with quinoa. Drain and pat dry corn with paper towels and add along with tomato and red bell pepper. Drizzle with prepared dressing and toss well. Set aside.
- To make STEAKS: Bring to room temperature and season with salt and pepper.
- Heat 1 tbsp (15 ml) oil in a large castiron grill pan over high heat just until oil begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides and medium rare, 8 to 10 minutes total. Alternatively place on a prepared high-heat barbecue. Grill a little longer for medium or well done. Transfer cooked steaks to a large plate, cover loosely with foil, and set aside in a warm spot. Repeat process with remaining oil and steaks.
- While steaks are grilling prepare FRIED PLANTAINS: Peel plantains and slice crosswise into 1-in (2.5 cm) thick pieces. In a large, deep 12 x 2-in (30 x 5 cm) sauté pan, heat canola oil to 325 F (170 C). Carefully add plantains to oil and fry until golden yellow in colour, about 1 minute per side.
- Remove with a slotted spoon and place on a parchment paper-lined baking sheet, standing them on their ends. With the back of a wide, wooden spoon or thick spatula, press each piece of plantain down to half its original thickness. Return oil temperature to 325 F (170 C).
- Return plantains to hot oil and cook until golden brown, about 2 to 4 minutes per side. Remove to a baking sheet lined with paper towel. Sprinkle lightly with salt.
- Serve Fried Plantains immediately with Steaks and Chimichurri Sauce and Quinoa Salad.