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.
A tender cut of beef, such as sirloin, can be grilled, sliced and topped with a zesty orange barbecue sauce to serve right away on crusty rolls. Or grill it ahead, slice and reheat on the barbecue or in the oven.
Fetching top dollar in any restaurant, this meal is actually quite simple to make for yourself at home.
Red meat is one of the best sources of iron. Iron-rich foods are needed to help prevent iron-deficiency anemia, which is one of the most common nutrient deficiencies among Canadian women. Cooking the roast on a bed of sliced onions infuses the gravy with their sweet flavour.
David Ramsay of Robinson's Independent grocers is the butcher of choice for many people in the Manotic area of Ottawa, including food personality Pam Collacott. Because this steak has a pocket that's stuffed, ask for the steak with its cap off.
After cooking this family-sized steak to your desired level of doneness, all that's left is to add a few ingredients to the pan for a delicious, simple sauce. Serve with steamed veggies, like broccoli and carrots for a balanced meal.
This steak, with accents of garlic and rosemary, makes enough for two meals. Serve half the first night for dinner along with grilled zucchini, the rest on sandwiches or in a salad the next day. Serve the extra garlic on the side for guests to spread on crusty bread or zucchini — or even to enjoy on its own.
Fragrant with roasted garlic, this roast makes an easy and impressive centrepiece to a harvest menu.
Though juicy and flavourful, this roast is best cooked to no more than medium.
