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Creole Mustard Beef OscarYou can add even more flavour by seasoning the meat with your favourite steak spice.Java Pepper SteakThe coffee in this recipe may seem unusual, but it beautifully balances the other flavours. If it’s too unconventional for your liking, it can be omitted.Barcelona Beef Medallions with Spanish Couscous SaladThe Beef Medallions develop a deep flavour as they tenderize in this simple Spanish-accented marinde. Serve with the Spanish Couscous Salad for a colourful festive meal. If using Grilling Medallions, marinate them for 1 to 2 hours just for flavour. Pan-seared Tenderloin Steaks with Pan-Sauce 3 WaysPan searing is a simple way to create restaurant-style steaks at home. Once you know how, you will be surprised how easy it is to do. The best cuts of beef to use for this recipe are ones labelled ‘grilling steaks’ such as centre cut tenderloin, top sirloin or rib-eye. Serve the pan-seared steak with one of these simple pan sauces. The robust flavour will add extra zip to the steaks. The image is the Ginger-Miso Pan-sauce version. Sweet and Sticky Ginger Beef Stir-FrySkip the takeout! Stir-fries are a quick and delicious dinner option on busy weeknights. This recipe uses leftover cooked beef such as steaks or roast beef, which makes dinner, prep even easier. Beef Sushi RollsThis sushi is fit for everyone!
Not everyone is into raw fish, so this roll is the perfect introduction to sushi. These cute rolls are perfect for a packed lunch.Marinade Marvels for Marinating SteaksSpice up summer meals with go-to grilling marinades. A marinade usually contains acidic ingredients, like lemon juice or vinegar, that break down proteins and work as liquid tenderizers. A great marinade coats, flavours and helps keep beef moist. These all-purpose and simple marinades make everything better.Grilled Flank Steak and Puttanesca SaladAndrea Buckett Cooks created this delicious steak recipe which incorporates all the flavours we love about "puttanesca" into a summer fresh salad. The steak is grilled with only salt and pepper then gets a “reverse rub” after it comes off the grill. This means the flavours of the rub get to shine and aren’t dimmed by charring on the BBQ. The flank steak doesn’t need to be marinated to be tender. You simply have to cut it in thin slices against the grain. This is a brilliant recipe chocked-full of flavour and perfect to feed a crowd.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.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.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.
Steak NachosThere are plenty of veggies and toppings in this recipe to boost nachos into a justifiable meal.Robust Rubs for Grilling SteaksIf you want a switch from simple salt and pepper, try a rub. Rubs can be wet or dry and work well on any Grilling Steak. Combine ingredients and rub mix into the meat. Cook right away or refrigerate for several hour before grilling. These recipes make enough rub for a least 1 to 2 lb (500 g to 1 kg) of steak. Any remaining rub can be covered and refrigerated for up to 3 days. Chilean 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 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.Tikka Masala Beef SkewersThis quick and flavourful recipe for Tikka Masala Beef Skewers is a great way to try something new in the kitchen. Serve this recipe up buffet style and let everyone pick their own toppings. The subtle spice from the curry paste is cooled off with the Raita yogurt sauce making for a perfectly balanced dish.Campfire 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.Mushroom Crusted Bacon Wrapped Beef Bites with Wasabi Dipping SauceThis appetizer might be bite-sized but it's packed with flavour. Cubes of tenderloin beef are wrapped in bacon and then rolled in a dried mushroom and bread crumb mixture. This mixture adds a unique crunch and flavour punch to the beef bites. This recipe can be made ahead and baked just before guests arrive. Serve the bites with the wasabi sauce which can also be made up to 3 days ahead (store in the fridge).
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