A great steak can be more than T-bone or Tenderloin. Step out of your steak-comfort zone and take the time to marinate value-priced steaks like Sirloin Tip or Flank.
Marinating steaks are marvellous. Take the time to maximize tenderness by marinating for 8 to 12 hours. Cook by grilling, broiling or pan-frying.
- PIERCE steak or medallions all over with fork
- PLACE in sealable freezer bag with 1 cup marinade (such as teriyaki sauce or salad dressing); refrigerate for 8 to 12 hours
- DISCARD Pat steak dry with paper towel; season lightly with salt and pepper
- GRILL, BROIL OR PAN-FRY using medium-high heat, turning at least twice with tongs. Cook to at least medium-rare 145°F (63°C).
Carve Marinating Steaks across the grain to maximize tenderness. Like a piece of wood, meat has grain to it-referring to the direction of the muscle fibres (or grain) shortens them, making the meat more tender to eat.
A marinade will seep into the meat and tenderize it.
Marinades do not penetrate the meat deeply. Most of the tenderizing effect of a marinade will occur on the surface. Piercing the meat before marinating will give the greatest tenderizing effect.
Tips for Marinating
Marinating steaks often have the boldest beefy flavour and can be value-priced.
DID YOU KNOW
Marinades are all about building steak flavour and juiciness. Piercing steak all over with a fork is what helps tenderize the steak.
The icon of beef, a Beef Steak refers to a cut that has a shape similar to that of a hand, ranging from ¼ to 2 inches thick. Steaks, rang in tenderness, so they require different cooking methods: grilling, marinating or simmering. Medallions are steaks cut to be single portioned, much like the look of a Tenderloin. They are thick cut so there’s less risk of overcooking. All Canadian steaks are sorted into 3 BASIC COOKING CATEGORIES so you know what you’re buying and how to cook it: Choose from GRILLING, MARINATING and SIMMERING.
- Flank Marinating Steak
- Outside Skirt Marinating Steak
- Sirloin Tip Marinating Steak
- Marinating Short Ribs (Korean style short ribs)
- Eye of Round Marinating Steak
- Outside Round Marinating Steak
- Inside Skirt Marinating Steak
- Round Marinating Steak
Less Common Cuts
- Cross Rib Marinating Medallion
- Bottom Sirloin Tip Marinating Steak
Quick Quesadillas transform leftover pulled pot roast into a next day dinner on the run!
Both beer and garlic mellow as they slow-simmer - so no need to be alarmed by the quantities used here - they accent the beef beautifully. BIG BONUS: Use the any leftover beef to make a hearty quick barley soup for next day lunch or dinner.
All dressed up with just a few pantry ingredients and the kids so-Simple Meat Sauce becomes a Rich Romantic Ragoût! Talk about chemistry, the alchemy of anchovy, tomato, black olives and red wine combine to bring ground sirloin’s beefy flavour to the forefront – a potent combination to tease taste buds and brighten the senses.
Seasoning Strategy for spicing things up: chili pepper flakes turn up the heat while tomato paste, anchovy, black olives and red wine all enhance browned beef’s meaty flavour with naturally occurring glutamates. They add depth of flavour known as umami – “the fifth flavour”.
Short Ribs are all the rage - amazing flavour and so tender. This Korean-inspired dish is way easier than making a stir-fry. Braising is one of the simplest ways to make a truly impressive meal. You can substitute Shank, Blade or Cross Rib for Short Ribs if you like - cuts from the Simmering Steak, Stew or Pot Roast categories.
Scratch Big Batch Beef is not only a speedy supper solution, it’s a nutrition bonus too – stir in a scoop as an easy way to enrich soups, spaghetti sauces and more. Add in some diced sweet pepper or grated carrot along with the onions and garlic as an easy way to sneak in more veggie content.
For best results with this recipe, use a thick pesto for these moist, basil-and garlic-spiked beef burgers. Handle them gently when turning them on the grill.
Add coconut milk and curry paste to your pantry for a beef curry that's faster than take-out!
To maximize tenderness of Marinating Steaks, grill them TO MEDIUM and carve in THIN SLICES ACROSS THE GRAIN to serve. More Marinating Tips: DISCARD a used marinade or bring it to a boil before using as a dipping sauce. PAT STEAK DRY with paper towel and SEASON before grilling to maximize browning.
For busy mums, roast beef has to be the easiest meal to make. Just rub it all over with salt and pepper, pop it in the oven and the job is done! Use a meat thermometer to know when the roast is cooked and let it rest while you make a simple pan-sauce for the adults. To make the meal for baby, just trim off the seasoned outside edges of the cooked roast beef slices before you purée the meat.
This small lean beef roast is BIG on flavour and cooks in no time. Season with a quick rub or marinade and cook just to medium doneness at most. To serve, carve across the grain into thin slices, like Flank Steak. Be sure to allow the beef to rest before carving.
You can also make the recipe with more price-conscious beef oven roasts such as Eye of Round or Sirloin Tip.
This beef recipe is delicious hot or cold served with flatbread and a salad of greens tossed with apple slices, shredded cucumber and slivered red onion.
Mini Beef Quick Roasts are beef roasts cut to weigh 1 lb (500 g) or less – just the right size for small families. This Rush-Hour Roast Beef dinner recipe gets a nutritious meal on the table quickly.
Roast beef that's ready in just about 30 minutes – WOW! This small lean beef roast is BIG on flavour and just the right size for smaller families. Season with a quick rub and cook to medium doneness at most. To serve, carve across the grain into thin slices, like a Flank Steak. Be sure to allow the beef to rest before carving.
Pulled Beef is the perfect food for après ski, après skate and après snow shovelling -- and since it is done in the slow cooker, it is especially easy on the cook! Make a large roast so you get leftovers that can become several next-day lunch or dinner options -- try the Shepherd's Pie or Quesadillas (recipes at end of Pulled Beef recipe).
Buy a Restaurant-style Prime Rib: ask for a loin end, "cap off" prime rib gives the best results! “The roast was perfect! It was delicious. And the thermometer – what a difference! The meat cooked PERFECTLY! No guessing. No opening the oven. No stressing. The whole meal was delish!” —Reader Comment
With these Moroccan-Style Beef Brochettes, you get a delicious all-in-one dinner recipe, packed with the powerful protein that lean Canadian beef provides along with the goodness of grains and grilled veggies.
Stewing Beef on the barbecue – who would have thought you could do that! You have to try this recipe to believe it!
Here is an easy dine-in option that features your favourite take-out flavours. Make with Beef Kabob Cubes or your favourite Grilling Steak: Top Sirloin, Tenderloin, T-bone, Porterhouse, Rib, Rib Eye, Strip Loin, Wing or Tri-tip.
Beef kabobs are a great grill option when you have a gathering – the work can all be done in advance, the grilling is fuss-free and the serving is simple. This recipe for Grilled Hawaiian Beef Kabobs makes lots of extra sauce that's nice for dipping.