Heat up the grill and enjoy nine tender and flavourful steak recipes.
This is the ultimate quick barbecue recipe. What could be simpler than brushing the same flavourings on both the steak and vegetables to grill side by side?
See the recipe
A thin pat of butter mixed with flavourings, such as fresh herbs, is a classic topping for grilled meats and vegetables.
Does your family love meat and potatoes, but you want them to eat more vegetables? Here's the ultimate compromise: all the pleasure of grilled steak and potatoes mixed into a tasty, fresh summer salad.
Parsnips add a comforting wintry heartiness to classic mashed potatoes. For the juiciest steaks, let them rest for at least five minutes before serving. Round out the meal with a side of steamed greens or a mixed-leaf salad.
Flank steak is a great option for serving a large crowd because you cook it whole, meaning there's only one steak to turn on the grill, rather than several. Balsamic vinegar adds bold flavour to the marinade. For a subtler taste, opt for a light-to-medium-bodied red wine, such as Pinot Noir or Merlot, instead.
In The Test Kitchen, we cook rib eyes to medium-rare—just enough to render some of the fat but not enough to toughen the meat. This béarnaise recipe yields a full cup; leftovers don't keep well in the fridge, so if you're serving a smaller crowd that won't need all of the sauce, consider substituting with our Shallotand-Herb Compound Butter (see below).
Rub this paste on the steaks for a deliciously herbal flavour.
Flank steak is a marinating steak, but if you cook it to no more than medium-rare and slice it thinly across the grain, it doesn't need the marination, as you'll taste here.
Tender and juicy, this steak has the addition of a flavourful marinade that glazes the meat. Chinese five-spice powder (a mixture of cinnamon, cloves, fennel, star anise and Szechuan peppercorns) is available in the spice section of the supermarket. If you can't find it, use a pinch each of pepper, cinnamon and cloves instead.
Eye of round is a roast but can be treated the same as a very thick marinating steak. This naturally lean cut is made more tender by slicing it very thinly on the diagonal across the grain.
Portobellos, the "steak" of mushrooms, are meaty enough to satisfy vegetarians and nonvegetarians alike. The mushrooms also make a great side dish.
Sirloin steaks and medallions are tender cuts that you can grill right away. However, they are even more tender and flavourful if you marinate them for eight to 24 hours.
Ask the butcher to cut the steak 2 inches (5 cm) thick for this party-size steak.
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