Sirloin Sizzler
Jul 14, 2005
A great source of iron, this beef salad pairs spicy jerk seasonings with sweet grilled peppers. Leftovers taste great for lunch the next day.
I make this this so often I think I could do it in my sleep, it really is so easy, yet such a hit. My grown children always request it when they come home.
The secret to perfectly done kabobs is to leave a bit of space between ingredients on the skewer.
This quick and easy-to-make beef and broccoli stir-fry will become a family favourite.
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).
Freshly grated ginger gives a little punch to this five-ingredient stir-fry. Serve with steamed rice to soak up all the sauce.
