Some other of our favourite recipes...
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Grilled Chili-Rubbed Steak Salad
with Roasted Shallot Vinaigrette
Steak with Shallots and
Tequila-Lime Marinated Flank
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
Strip Steak with Wild Mushroom Sauce
GRILLED CHILI-RUBBED STEAK SALAD WITH ROASTED SHALLOT VINAIGRETTE
1 2 lbs flank steak, rib cap or Vacio (unique cut to The
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.
STEAK WITH SHALLOTS AND
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.
TEQUILA-LIME MARINATED FLANK STEAK
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
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
2 tbsp/30 mL each
of soy sauce and lemon juice
1 tbsp/15 mL brown
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
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.
CORIANDER BEEF STEAK
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
3 tablespoons lemon
2 tablespoons Dijon
2 garlic cloves,
1/8 teaspoon hot
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon
2 green onions,
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.
SOY-GLAZED BEEF AND
BEETS WITH TOASTED WALNUTS
2 Cups beef stock
2 TBSP sweet soy
2 TBSP Balsamic
1 TBSP Sugar
4 medium beets,
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
1 inch piece of
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.
WITH FRESH HERBS
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
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.
CRANBERRY-STUFFED BEEF ROAST
1 box 120 g
seasoned stuffing mix
2 tbsp 30 mL melted
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
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.
Strip Steak with Wild Mushroom Sauce
Olive oil for
4 12 oz. bone-in
beef strip steaks
salt and freshly
1 teaspoon chopped
1 1/2 lbs. mixed
wild mushrooms (chanterelle, oyster, shitake, baby portobellos, etc.)
1 tablespoon finely
chopped fresh thyme
1/2 cup beef or
1/4 cup dry red
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.