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
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.
If you’ve never had tourtière as a family tradition, this one is so easy and so delicious, we’re guessing that this one will be it! If you want to skip making the Scratch Big Batch Beef, use 1 lb (500 g) fresh ground beef, browned with 1 EACH onion and clove garlic, minced, omit the chicken broth but don't drain the meat after pan-frying.
Minute or Fast-fry Steaks make the perfect speedy weeknight dinner.
With the slow cooker started in the morning, dinner is ready when you are!
Quick Quesadillas transform leftover pulled pot roast into a next day dinner on the run!
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”.
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.
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.
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.
Add coconut milk and curry paste to your pantry for a beef curry that's faster than take-out!
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.
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 recipe is a perennial favourite for St. Patrick's day. Use a large slow cooker (20 to 24 cup or 5 to 6 L) for this recipe. If you have a smaller one, cut the corned beef brisket to fit. The cabbage is cooked separately after meat is finished so it won't impart its strong flavour to the other vegetables. Serve with your favourite mustard.
Flank Marinating Steak is lean and absorbs all the flavour you can give it. A quick grill makes it easy to enjoy. Simply marinate the steak the night before if you have time, but if not, a quick 15 minute marinade adds flavour to the meat. Piercing the meat all over before marinating maximizes tenderness.
The fruit salsa makes good use of fruits and veggies that are readily available in Spring. Frozen diced mango works just as well as the fresh, and there always seems to be grape tomatoes and hot house cucumbers on sale this time of year.
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
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.
If you can`t find a Strip Loin Grilling Steak, you can substitute any other Grilling Steak like Top Sirloin or Rib Eye. You can also sub-in Canadian cheeses like Cheddar, provolone or gouda instead of the havarti if you like.
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.