Get the barbecue ready! Find your favourite steak recipe in this comprehensive steak collection.
These steaks are traditionally prepared in a skillet to capture all the meaty juices and brown bits for the peppercorn sauce. However, you can grill the steaks and prepare the sauce on the side, if desired.
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A creamy mushroom sauce accents but doesn't overpower the flavour of steak.
For the most tender results, grill flank steaks to no more than medium (160°F/71°C) and slice very thinly on the diagonal across the grain.
This Chilean fresh herb salsa, called pebre, is similar to the Argentine chimichurri. Here it is used as a marinade and served on the side as a condiment.
Bring dinner to the table in this all-in-one platter presentation for an easy way to entertain. Other lean beef options you can choose are Beef Sirloin Tip or Strip Loin Grilling Steak. Each serving is an excellent serving of iron and a very high source of fibre.
This is a wonderfully easy recipe for even a beginner and is something that you can put into a slow cooker in the morning or into the oven when you get home from work.
There are two steps to braising. First you brown the meat to seal in the juices, then
cover and cook it with a small amount of liquid at a low temperature for a long
time to break down the fibres.
Grill the ultimate steak by preheating the grill and not overhandling the meat (don't turn and poke it constantly). Letting it rest before slicing gives the juices a chance to redistribute in the meat so the steak will still be juicy when cut.
The robust flavour of Roquefort cheese goes a long way in this butter, which forms a delicious quick sauce as it melts over these steaks.
This Mexican-style steak isn't spicy at all. A dash of cumin and coriander work together to create earthy flavours for this easy-grilling cut of beef.
Geoff Jackson of Jackson's Meats in Vancouver likes the salty-sweet combination of soy and brown sugar for his favourite cut – flank steak. “The marinade should taste good as soon as you mix it,” he says.
Bob and Arlene Choquette of Second to None Meats in Calgary say, “Our beef stands alone. Naturally raised and grain-fed finished Alberta beef has a flavour you should experience on its own.” However, they're happy to share this marinade.
Even if today's dish is for entertaining, you can still think healthy. Red meat is one of the best sources of iron. Sodium-reduced soy sauce has 40 per cent less salt than regular soy sauce. Serve with brown rice pilaf and steamed broccoli.
In large bowl, whisk together minced garlic, 1 tbsp (15 mL) of the chopped sage, 2 tbsp (25 mL) olive oil, vinegar and 1/4 tsp (1 mL) each salt and pe...
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