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.
Portion size8 servings
Credits :Canadian Living Magazine: June 2015
balsamic vinegar or
dry red wine
finely grated or pressed
salt and pepper
beef flank marinating steak
per each of 8 servings: about
Total fat9 g
Saturated fat3 g
Total carbohydrate1 g
In small bowl, whisk together vinegar, mustard, 2 tbsp of the oil, the garlic and half each of the salt and pepper.
Using fork, prick steak all over on both sides. Place in large resealable plastic bag or shallow dish; pour in vinegar mixture, massaging or turning steak to coat. Seal bag or cover dish and refrigerate for 8 to 24 hours.
Remove steak from marinade; discard marinade. Pat steak dry and brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill over medium-high heat. Grill, uncovered and turning at least twice, until instant-read thermometer inserted in centre reads 140°F (60°C), 10 to 12 minutes.
Remove to rack and let rest, uncovered, for 5 minutes or until instant-read thermometer inserted in centre reads 145°F (63°C). Slice across the grain.
In Japan, cooks often make curry using a packaged mix, serving it over steamed rice and topping it with a fried pork cutlet. Here, we've ditched the store bought mix for a beefy homemade rendition of this gravy-rich stew. Choose a spicy curry powder instead if you prefer a dish with extra kick.
Portion size10 servings
Credits :Canadian Living Magazine: February 2015
beef stewing cubes
cut in 1-inch (2.5 cm) chunks
2 1/2 cups
sodium-reduced beef broth
(about 450 g) peeled and cut in 1-inch (2.5 cm) chunks
cut in 1/2-inch (1 cm) thick rounds
mild curry powder
sodium-reduced soy sauce
and five-spice powder
per each of 10 servings: about
Total fat9 g
Saturated fat4 g
Total carbohydrate22 g
In slow cooker, combine beef, broth, potatoes, onion, celery, carrot, curry powder, tomato paste, sugar, soy sauce, Worcestershire sauce, star anise, bay leaves, garlic, ginger, salt, pepper and five-spice powder. Cover and cook on low until beef is tender, 8 to 9 hours.
Whisk together flour, butter and 3 tbsp water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in vinegar; discard bay leaves and star anise.
Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even cooking, cut any larger chunks of carrot in half.
Prep time15 minutes
Total time45 minutes
Portion size4 servings
Spiced Potatoes and Carrots:
, scrubbed and quartered
carrots, halved lengthwise
and cut crosswise in 3/4-inch pieces
Spiced Potatoes and Carrots: In bowl, toss together potatoes, carrots, oil, cumin, garlic powder, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 450°F oven, stirring once, until tender and golden, about 40 minutes. Toss with parsley just before serving.
Pork: While vegetables are roasting, in large shallow bowl, mix together bread crumbs, Parmesan, herbes de Provence and oil. Rub pork all over with mustard; sprinkle with salt and pepper. Dredge in bread crumb mixture, turning and pressing to coat.
Once vegetables have roasted for 30 minutes, push to 1 side of pan; add pork. Bake until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes.
An ode to the famous French restaurateur, paillard refers to a thin cutlet of meat. This chicken version pairs wonderfully with our crisp salad.
Portion size4 servings
Credits :Canadian Living Magazine: April 2013
herbes de Provence
spring salad mix
Per serving: about
Total fat22 g
Saturated fat6 g
Total carbohydrate10 g
Sprinkle chicken all over with herbes de Provence, salt and pepper. In large skillet, heat oil over medium heat; cook chicken, turning once, until no longer pink inside, about 6 minutes. Remove to plate; keep warm.
Add cream to skillet; cook over medium heat, scraping up browned bits, until reduced by half, about 5 minutes. Stir in lemon juice; serve over chicken.
Avocado Salad: Meanwhile, pit, peel and slice avocado. In bowl, combine salad mix, radishes, tarragon and chives; top with avocado. Whisk together oil, vinegar, lemon juice, salt and pepper; drizzle over salad. Serve with chicken.