BRAZILIAN GRILLED PICANHA With FRESH SALADThe beauty of this famous Brazilian grilled steak dish is its simplicity…it’s all about the beef! No fancy marinades or add-ons define picanha, but this top sirloin cap is lean, tender, and has a deep beef flavor which is heightened by grilling over high heat, charcoal if possible.
To complement the slices of grilled picanha, try this fresh, colouful vegetable salad. In summer, field vegetables are at their tastiest, but this salad has been designed to be just as delicious using Canadian hothouse gems, grown year-round.
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.Middle Eastern Kidney Bean Meatballs with Herbed SlawGround beef and smashed kidney beans are seasoned with warm spices and formed into a delicious meatball packed with protein and fibre – perfect for make ahead lunches and quick weeknight dinners. Use white kidney beans if you don’t want the kids to spot them. Egyptian Rice Beef BowlInspired by Koshari, a traditional street food in Egypt, this weeknight rice bowl features a hearty mixture of protein and fibre-rich whole grain, beans and ground beef, all topped with a zesty tomato salsa. This meal gets an iron boost with the synergy-effect of combining meat, beans, chard and whole grain.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.So Simple Korean BeefServe warm Korean Beef spooned into individual Bibb lettuce leaves. Top with a squeeze of lime juice and toppings such as diced sweet red pepper, shredded carrot, cucumber, torn cilantro or mint leaves.Beef & Mushroom Thai Lettuce CupsA super tasty and easy meal with Asian inspired flavours that come from ingredients that you likely have in your fridge. To make it a stand-alone meal (minus the lettuce cups), stir in some frozen mixed veggies, cook through and serve with steamed rice.Beef “Lollipops” with Cantaloupe SaladServe with the suggested salad or just serve as beef bites with the reserved dressing as a dipping sauce. If you want more of an orange flavour in the dressing, try adding a teaspoon or so of orange juice concentrate (undiluted). OPTION: If you would rather just serve slivers of cooked steak with the salad, you can skip making the lollipops and cook steak whole, carving it across the grain to serve. Grilled Beef Steak and Mango Salsa with EndiveThis recipe features a great combination of flavours — ginger flavoured beef steak with the fresh tart flavours of the mango salsa. APPETIZER BITES: Tuck strips of steak into individual endive leaves and top each with some Mango Salsa. Or serve on a buffet as a warm main course salad.Dijon Beef and GreensMake salad recipes such as this one substantial by adding strips of grilled lean Canadian beef Sirloin.Beef with Baby Greens Salad and Horseradish VinaigretteThis is a great way to use leftover Oven Roast Beef or Grilling Steak -- smart cooks grill an extra steak when barbecuing in order to have one leftover to make a speedy next-day meal like this one. Always let cooked steaks stand for 5 minutes before slicing them across the grain to serve in salads or wraps.Teriyaki Surf and Turf Beef SaladA fast and flavourful meal, this Teriyaki Surf & Turf Beef Salad can be easily scaled back to serve just two, by dividing the recipe ingredients in half.Beef and Spinach Salad with Candied PecansTry this beef salad recipe for bistro-style dining at home.Beef and Lentil SaladRich in zinc, iron and vitamin B12, this salad works well for a first-class Italian-style country picnic or patio buffet dinner. It’s also good tucked into a pita or tortilla as a wrap for lunches.Beef Salad on the Wild SideThis recipe uses wild rice, ready-made slaw and cheese turn leftover roast beef into gourmet fare.Summer Beef and Berry SaladThis delicious main course salad recipe celebrates the summer’s berry crop. Any remaining beef roast can be used to make a second salad meal or roast beef sandwiches.The Better Taco SaladThis pretty salad is a healthy alternative to the traditional nacho platter. Makes eight 1-1/2 cup (375 mL) servings.Pomegranate and Citrus Beef SaladTasty, refreshing and exotic – this recipe is sure to become one of your favourite main-course salads. If pomegranates are not available, use 2 peeled kiwi for the beef marinade and garnish with dried cranberries.
Ginger Beef Roast with Orange and Cantaloupe SaladThis recipe is perfect for a patio party – it serves many and the beef roast cooks unattended on the barbecue while you enjoy yourself.
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