Steak doesn’t need much to make it GREAT – pat dry with paper towel, brush lightly with oil and season all over with salt and pepper. That’s it! Click here for all the ‘how-to’.
For a pop-of-fresh to celebrate summer, park the HP and barbecue sauce, and take advantage of garden-fresh herbs to make a dazzling green sauce instead. We’ve got 5 versions here, all using a different mix of green, ranging from pumpkin seeds to parsley.
Chimichurri Sauce: In many Latin American countries, grilled meat is often served with chimichurri, a zesty pesto-like sauce that originated in Argentina. In a small bowl, mix ½ cup finely chopped fresh parsley and 1 small clove garlic, finely chopped. Stir in 2 tsp olive oil and ½ tsp red wine vinegar; add salt and pepper to taste.
Post-barbecue Herb Baste: Basting the steak in an herb mix right after it has been grilled is a tip we picked up from an Italian chef. On cutting board mix 3 tbsp olive oil with 3 tbsp fresh herb leaves (predominantly mild herbs such as chives and parsley and some stronger herb leaves like rosemary or sage) and a dab of miso paste. Flip a grilled steak on the smeared board a couple of times to lightly coat with the herb mixture. Let stand 5 minutes. Squeeze a bit of fresh lemon juice over steak to serve.
Mexican Pepito Pesto: This original recipe comes from our Mexican Chef ambassador, Chef Zahie Téllez. Combine 1/3 cup pumpkin seeds, 2 tbsp olive oil, 2 tbsp cider vinegar and 1 avocado (peeled and cut into chunks) in a food processor or blender container; blend until a pesto-like consistency. Season with salt to taste. Serve as a dollop for a tostada topped with green salad and sliced barbecued steak.
Pistou with T-bone and boiled new potatoes: Pistou is the French version of Italian pesto sauce. Use it to serve with grilled steak as a condiment and also to toss with some boiled new potatoes. In a food processor, chop 2 cloves garlic with 1/3 cup packed fresh basil leaves, pulsing for 10 to 20 seconds. Add 1/3 cup freshly grated Parmesan cheese and 1 tbsp tomato paste; pulse for 10 seconds to mix in. With motor running, add 1 tbsp olive oil until smooth paste is formed. Season with salt and pepper to taste.
Chef Mill’s Gremolata: This recipe hails from Chef Robert Mills of the Fairmont Royal York – developed in honour of Canada 150 celebrations. In a bowl, stir together 1 cup chopped parsley, 2 tbsp grated lemon zest and 1/4 cup juice (about 2 lemons), 1 clove garlic (minced), 1 anchovy (minced) or 1/2 tsp anchovy paste and 3 tbsp olive oil.