Some other of our favourite recipes...

Please feel free to visit us and ask our in-house chefs any cooking questions you may have.



NEW Grilled Chili-Rubbed Steak Salad

with Roasted Shallot Vinaigrette

NEW Steak with Shallots and Lyonnaise Potatoes

NEW Tequila-Lime Marinated Flank Steak

Thai Kabobs

Curried Coriander Beef Steak

Spicy Horseradish Flank Steak

Soy-Glazed Beef and Beets with Toasted Walnuts

Beef Roulade with Fresh Herbs

Cheese Crowned Tenderloins

Cranberry-Stuffed Beef Roast

Pan-Seared Beef Strip Steak with Wild Mushroom Sauce



1 2 lbs flank steak, rib cap or Vacio (unique cut to The Healthy Butcher)
1 Tbsp Chili paste
1 medium yellow onion, thinly sliced
2 rosemary sprigs
2 thyme sprigs plus 1 ½ tsp thyme leaves
1 garlic clove, minced
½ cup plus 2 tbl Extra Virgin Olive Oil
Salt and freshly ground pepper
½ lbs shallots, peeled and halved
¼ Cup dry Sherry
½ Cup water
½ Cup plus 2 Tbsp sherry vinegar
1½ tspn whole grain mustard
½ Cup Canola oil
2 medium red onions, cut into 8 wedges each
1 medium head frisee, torn into bite-size pieces
1 ½ Cups cherry tomatoes, halved
1 Cup Italian parsley leaves
1 Cup crumbled blue cheese (4 ounces)

1. Rub the flank steak with the chili sauce. Top with the yellow onion, rosemary and thyme sprigs, garlic and one tablespoon of olive oil. Season liberally with salt and pepper and rub the seasonings into the steak. Let marinate at room temperature for one hour or in the fridge overnight.
2. Preheat oven to 375 degrees. In a small baking dish, toss the shallots with 1 tablespoon on the olive oil and 2 tablespoons of the sherry and season with salt and pepper. Roast the shallots for 25 minutes. Add the water to the dish and bake, turning occasionally, until caramelized and softened, about 25 minutes. Let cool. Raise the oven temperature to 400 degrees.
3. Transfer the shallots and any pan juices to a blender. Add the sherry vinegar, mustard, thyme leaves and remaining 2 tablespoons of sherry; process until smooth. With the machine on, add the remaining ½ Cup of olive oil and the canola oil and process until emulsified. Season with salt and pepper.
4. In a small baking dish, toss the red onions with ½ Cup of the shallot vinaigrette and season lightly with salt and pepper. Roast for about 30 minutes, turning occasionally, until the onions are softened and caramelized in spots. Let cool, then separate the onion layers.
5. Meanwhile, light a grill or preheat the broiler; oil the grill grates. Discard the yellow onion and herb sprigs and grill the steak over a medium-high flame, or broil, for about 13 minutes, turning occasionally, until medium rare. Transfer the steak to a cutting board and let cool completely, then thinly slice the meat across the grain.
6. In a large bowl, toss the frisee with the cherry tomatoes, parsley and roasted red onions. Add the sliced steak, blue cheese and ½ Cup of the shallot vinaigrette. Season with salt and pepper, toss gently and serve.


3 Tbl extra-virgin olive oil
3 large Yukon Gold Potatoes (1 ¼ lbs), peeled and slice ¼ inch thick
1 large Vidalia onion, halved lengthwise and very thinly sliced crosswise
Kosher salt and freshly ground pepper
2 Tbl red wine vinegar
4 -7ounce top sirloin steaks (1 inch thick)
3 Tbl unsalted butter
4 large shallots, very thinly sliced
½ Cup dry red wine
2 Tbl finely chopped Italian parsley

1. In a very large nonstick skillet, heat 2 Tbl of the olive oil until hot. Add the potatoes in a slightly overlapping layer and cook over moderately high heat, stirring occasionally, until golden and nearly cooked through, about 8 minutes. Add the onion, season with salt and pepper and cook, stirring occasionally, until tender, about 5 minutes longer. Add ½ Tbl of the vinegar and gently toss to combine. Cover loosely and keep warm.
2. In another large skillet, heat the remaining 1 tablespoon of the olive oil until hot. Season the steaks with salt and pepper and cook them over moderately high heat, turning occasionally, until browned and crusty, 8 to 10 minutes for medium rare. Transfer the steaks to a serving platter and keep warm.
3. Add 1 Tbl of the butter and the shallots to the skillet and cook over moderate heat until softened, about 5 minutes. Add the remaining 1 Tbl of vinegar and cook until evaporated, about 30 seconds. Add the wine and cook until reduced by 2/3, about 2 minutes. Remove from the heat and swirl in the remaining 1 Tbl of butter and parsley. Season the sauce with salt and pepper and spoon over the meat. Serve the steaks with the potatoes.



3 Tsp Extra Virgin Olive Oil
3 Tsp tequila
2 Tsp fresh lime juice
2 dashes Tabasco sauce
4 cloves garlic, coarsely chopped
1 small Spanish onion, coarsely chopped
One 1 ½ lb flank steak
Salt and Pepper
12 flour tortillas
Cilantro leaves

1. In a large bowl combine the first six ingredients. Add the flank steak and toss to coat. Cover and place in the refrigerator for 2 hours, turning the meat after one hour.
2. Thirty minutes prior to cooking heat the grill on medium-high heat. Remove the steak from the marinade and pat dry with paper towel. Season both sides of the steak with salt and pepper. Grill for 3 to 4 minutes for medium rare. Allow to rest for 10 minutes before slicing.
3. Slice the steak against the grain into ¼ inch thick strips. Serve rolled in warm tortillas with salsa, guacamole and cilantro.




3 tbsp/45 mL peanut butter

2 tbsp/30 mL each of soy sauce and lemon juice

1 tbsp/15 mL brown sugar

1/2 tsp/2 mL each of minced garlic and ground ginger

1/4 tsp/1 mL crushed red chili pepper

1 lb/500 g Fast-Fry Steak or Marinating Steak, cut into long strips 1/2 inch (1 cm) wide


Soak wooden skewers in water for at least 10 minutes to prevent charring. Meanwhile, in medium bowl, whisk together peanut butter, soy sauce, lemon juice, brown sugar, garlic, ginger and chili pepper. Whisk in 2 tbsp (30 mL) water until smooth. Stir in beef strips until coated. Let stand at room temperature for up to 15 minutes. Thread strips loosely onto wooden skewers. Broil or grill 3 to 4 minutes each side.

Note:  Extra marinade could be simmered over medium heat until thickened, and used as a dipping sauce.




1 tsp/5 mL EACH black pepper, ground cumin, ground coriander and sugar

½ tsp/2 mL EACH curry powder, celery salt and garlic salt

¼ tsp/1 mL salt

1½ lbs/750 g Strip Loin Grilling Steaks, each 6 oz (185 g)


Combine seasonings in small bowl. Rub steaks all over with seasoning mixture; refrigerate for 30 minutes.

Broil or grill steaks using medium-high heat, turning once, for 5 to 7 minutes per side for medium or cook to desired doneness. Transfer to platter; tent with foil and let stand for 5 minutes before eating.


Spicy Horseradish Flank Steak

1 pound beef flank steak

3 tablespoons lemon juice

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

2 garlic cloves, minced

1/8 teaspoon hot pepper sauce


1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

2 green onions, finely chopped

2 teaspoons prepared horseradish

Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-inch intervals, making diamond shapes. Repeat on other side. In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate.

Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness. Thinly slice steak across the grain; serve with sauce.



2 Cups beef stock

2 TBSP sweet soy sauce

2 TBSP Balsamic vinegar

1 TBSP Sugar

4 medium beets, trimmed

1 C toasted walnuts

2 TBSP oil

1/12 lbs beef (sirloin or tenderloin) cut into 11/2 inch cubes

salt & pepper

6 sliced garlic cloves

1 inch piece of ginger, minced

Combine first four ingredients in saucepan and boil.  Place beets in another saucepan.  Cover with salted water, boil.  Reduce heat and cook until tender 20-25 minutes.  Drain, peel and cut into 1.5 inch pieces.

Heat oil in skillet.  Season beef with salt and pepper and add to skillet.  Brown on all sides.  Remove beef and set aside.  Pour out fat from pan.  Add garlic and ginger and cook 2 minutes. Combine beef, beets, and walnuts into garlic and ginger mixture and pour ½ cup stock to cover and bring to boil.  Cook over medium heat until thickened.  Serve beside cut steak on dish.



1 lb   inside round, alternatives:  Sirloin tip or top sirloin

3 garlic cloves

0.5 medium onion

1/2 C chopped parsley

1/2 tsp fresh thyme

1/2 tsp fresh basil

1 oz. mustard

3 slices white bread with crusts removed

1 tbsp liquid seasoning

salt & pepper

butter or oil

Flatten meat to 1 cm thickness.  Prepare a paste of garlic, onion, herbs, mustard, bread and liquid seasonings in food processor.  Spread paste onto filet. Roll. Tie.  Pan sear in butter or oil.  Salt and pepper outside of roll.  Place in oven at 375 degrees.



4 (4 oz) 4 (125 g) Beef Tenderloin or Top Sirloin Grilling Steaks

1/4 cup 50 mL herbed Chevre or cream cheese

1/2 cup 125 mL seedless raspberry jam or cranberry sauce

1/4 cup 50 mL balsamic vinegar or red wine vinegar

Season steaks with salt and pepper.  In a medium, oiled skillet over medium-high heat, brown steaks 3-4 minutes on each side or until almost desired doneness.  The steaks could also be grilled to desired doneness.

Remove to baking pan and top each steak with one quarter of the cheese.  Broil 3 minutes or until cheese is browned.

Meanwhile, stir jam and vinegar into skillet and bring just to boil.  Serve steaks on a pool of sauce, drizzling a little over top.



1 box 120 g seasoned stuffing mix

2 tbsp 30 mL melted butter/margarine

14 oz 398 mL canned whole cranberry sauce

1/2 cup 125 mL grated rind from 2 large oranges

3 lb 1.5 kg Eye of Round Oven Roast

Ground savory

Combine stuffing mix with melted butter/margarine. Add one-half of the cranberry sauce and orange rind, mixing gently.

Cut roast in half lengthwise from the topside to within 1/2 inch (1 cm) of bottom to prepare a V-shaped cavity for stuffing.   Sprinkle outside of roast and cavity with savory.

Mound cavity with stuffing. Tie each end of roast with string.  Place stuffed roast on rack in roasting pan, containing water 1/2 inch (1 cm) deep. Roast uncovered, in a preheated 500°F (260°C) oven for 30 minutes.

Heat remaining cranberry sauce and orange rind in a small saucepan, stirring over low heat. Spread sauce over the roast.

Roast uncovered at 275°F (140°C) for an additional 1 1/4 hours or until meat thermometer registers 160°F (70°C) for medium. Let stand for a few minutes before carving into 1-inch (2.5-cm) thick slices.


Pan-Seared Beef Strip Steak with Wild Mushroom Sauce        


Olive oil for brushing

4 12 oz. bone-in beef strip steaks

salt and freshly ground pepper

1 teaspoon chopped garlic

1 1/2 lbs. mixed wild mushrooms (chanterelle, oyster, shitake, baby portobellos, etc.)

1 tablespoon finely chopped fresh thyme

2 tablespoons chopped parsley

1/2 cup beef or veal stock

1/4 cup dry red wine

3 tablespoons unsalted butter     

Brush each side of steak with olive oil and sprinkle with salt and pepper.

Heat a heavy skillet over high heat. Sear the steaks for 2 minutes on each side until nicely browned. Reduce the heat to medium-high and continue cooking for a total of about 12 minutes, turning the steaks again about half way through. Check the internal temperature of the steaks. An instant-read thermometer inserted into the thickest part of the steak should register 140 F for medium-rare. Transfer to a platter and cover with foil to keep warm.

Remove all but two tablespoons of the fat from the skillet. Add the garlic and sauté for 30 seconds until fragrant. Add the mushrooms, stirring until they begin to take on some color and soften slightly. Remove the mushrooms and reserve.

Add 1 tablespoon of the butter and heat until bubbly. Then, add the wine, stock and herbs, cooking, scrapping up all the browned bits and stirring until the mixture is reduced by about 1/3, about 3-4 minutes. Turn the heat to low and add the mushroom-garlic mixture back into the skillet. Swirl in the remaining two tablespoons of butter until completely incorporated. Check the seasoning. Add salt or pepper to taste, if required.

Place the steaks on a platter and pour the sauce over them. Sprinkle with more chopped parsley and serve immediately.




© 2014 The Healthy Butcher Inc., Toronto.