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.
Beef RubsBeef RubsA simple rub is all you need to season Beef Oven Roasts, Rotisserie Roasts or Beef Grilling Steaks. Try some of these recipe suggestions.
Chilean Pebre Beef Medallions with PastaChilean Pebre Beef Medallions with PastaPebre is a slightly hot pesto-like sauce that makes a wonderful accompaniment to beef and pasta. In Chile, this fresh herb sauce is a staple on the table. You can use any thick-cut Grilling steak instead of Medallions if you like.
Teriyaki Noodles with BeefTeriyaki Noodles with BeefThere are oodles of noodles and veggies in this heart-healthy one-dish dinner.  If sodium content is a concern, you can use Lea & Perrins or sodium-reduced soy sauce instead of regular soy sauce.
Campfire Coffee RubCampfire 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 Blinis BitesBeef Blinis BitesThis recipe makes 2 steaks so you can use one steak for a dinner for 1 or 2 people (e.g. make a steak sandwich or salad for 2 using some of the Jam in the dressing) and then use the reserved steak (and reserved Jam for an appetizer the next day with the Blinis).
Beef MorconBeef Morcon and Slider BitesClassic Beef Morcon is a special dish served in the Philippines during the holidays. The traditional dish is made using hot dogs, pickles, carrots and hard-boiled egg slices, rolled in thinly sliced beef.
Beef Tri-tip ‘Sushi’ with Szechwan-style Sauce

A perfect recipe for oven roasted tri-tip or you can use any leftover cooked steak that you slice thinly. This recipe is our gift from Chef Clinton Zhu of Shanghai – using two options for Szechwan Sauce – Green Herb or Tahini-based. The original recipe has been adapted for home kitchens by the Canadian Beef Centre of Excellence.  Chef Clinton created this for a special Canada 150 celebration at the Fairmont Royal York in Toronto.

Charred Sirloin Roll with Pickled Asparagus

Chef Mills of the Fairmont Royal York created these lovely light beef bites with oven-roasted beef Tri-tip, but the recipe would also serve well made with any leftover thinly sliced cooked steak. So delicious, you’ll be cooking up an extra steak next time you grill just so you can make these bites the next day – intentional leftovers! The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.

Yonge Street Sirloin with Gremolata and MushroomsIn honour of Canada’s 150, we’ve planted our stake (steak) by (finally) naming a steak after a famous Canadian icon – the longest (debatable) street in the world! Chef Mills, Executive Chef of the Fairmont Royal York, THANK YOU! The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.
Steak and Broccoli Stir-FrySteak and Broccoli Stir-FryA quick stir-fry that combines flavourful steak with colourful vegetables.  This recipe will quickly become a weeknight favourite.
Seared Beef Carpaccio-Style with Pickled Shallots, Veg and Chimichurri SauceRare slivers of beef are served with roasted potato coins (sweet potato or not), chimichurri sauce and mixed greens topped with pickled shallots to finish the dish. Although the recipe is easy, there are several components to the dish, so think about making the pickled shallots, sauce and dressing for the greens ahead. Don't stress if you end up with leftover sauce or shallots as these are terrific condiments you can use for later meals. Try the pickled shallots to dress sandwiches, burgers or salads. Extra chimichurri sauce, is great with scrambled eggs, quiche, cheese or burgers or as a spread for toasted pita.  
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.

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