Search in:

279 recipes for "steak"
279 recipes
Pan-Fried Curry Chicken With Raisin Rice

Pan-Fried Curry Chicken With Raisin Rice

Oct 15, 2012

A dusting of curry powder gives chicken breasts a simple but welcome twist that pairs nicely with a dollop of yogurt sauce. The flavourful brown rice would also go well with grilled steak or fish. Using parboiled brown rice allows you to have this meal on the table in 30 minutes.

Sirloin with Roasted Garlic Topping

Sirloin with Roasted Garlic Topping

Jul 14, 2005

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.

Spicy Beef Lettuce Wraps

Spicy Beef Lettuce Wraps

This travel-friendly meal tastes great cold, but the filling can easily be heated up in the microwave, if you prefer. The acid in the vinaigrette will continue to cook the steak, so don't stir it together until you're ready to eat. To keep the lettuce crisp, wrap it in damp paper towels and refrigerate it in a separate airtight container or plastic bag.

Braised Fennel with Peas

Braised Fennel with Peas

Mar 8, 2006

This saucy side dish is a lovely accompaniment to pan-fried chicken breasts or fish fillets or grilled chops or steaks. We drain the bacon fat and add vegetable oil to reduce saturated fat and cholesterol. However, for a smoky bacon flavour, you can always omit the oil and drain off all but 1 tbsp (15 mL) of the bacon fat.

Indian Spiced Yogurt Marinade

Indian Spiced Yogurt Marinade

Apr 24, 2013

This simple marinade yields ultratender results with chicken, lamb or beef. It's terrific on cubed meat for kabobs or on larger cuts, such as steaks, chops or chicken drumsticks. Marinate the meat for at least 4 hours (or up to 24 hours for the deepest flavour). Serve your grilled marinated meat with a simple cucumber salad and some warm naan for an authentic Indian meal.

Shallot and Garlic Butter

Shallot and Garlic Butter

Jul 14, 2005

Flavoured butters are some of the easiest gifts to make and will be much appreciated when you include gift tags outlining their possibilities: slice and melt over fish or steak, blend into mashed potatoes or vegetables, toss with pasta or rice, or melt and pour over sautéed shrimp (one of the mini-logs is enough for 1-1/2 lb/750 g large shrimp).

Steamed Whole Rockfish

Steamed Whole Rockfish

Jul 14, 2005

A whole fish is a must at a Chinese New Year banquet. It signifies abundance. Instead of rockfish, a West Coast specialty, try any fish small enough to fit into your wok or steamer, such as snapper, trout or whitefish. For less festive occasions, fish fillets or steaks will do, too. The combination of ginger and sherry is a classic Chinese way to get rid of fishy odours and strong flavours.

Vietnamese Sandwich (Beef Bánh Mì)

Vietnamese Sandwich (Beef Bánh Mì)

Feb 15, 2011

Bánh mì are crusty French-style buns stuffed with a classic explosion of Vietnamese flavours and textures – sweet and sour, crunchy and soft. To liven things up a bit, we've switched the traditional grilled pork filling for lean flank steak. Plus we use liverwurst as a readily available substitute for the Vietnamese pâté that is spread on the bottom of each bun. For adults, or the adventurous little foodie in your house, add hot chili peppers for an extra kick.

Argentine Red Sauce and Marinade

Argentine Red Sauce and Marinade

Feb 11, 2007

Sherry vinegar adds full-bodied flavour to this herbaceous South American sauce and marinade. Known as chimichurri rojo, it is the assertive cousin of the classic green parsley-and-garlic chimichurri verde. For a more fiery sauce, increase cayenne to 1/2 tsp (2 mL). You'll need about 1/3 cup (75 mL) sauce to marinate 1 lb (500 g) lamb chops, boneless pork chops or steak or chicken legs for four to 24 hours before grilling.

Junk

Junk

Nov 27, 2008

This is a recipe I created with a fellow reporter for the morning after we stayed up super late getting our newspaper put to bed. The next morning she would head to the store a nice steak to accompany the dish. This 20 years ago. Since then I make every morning on the last day of camping so any families camping with us all dig it as they begin to decamp and pack up. I also make this on Christmas morning and occasionally other times in the year on cold or rainy Saturday mornings.

© 2024 TVA Group. All rights reserved.

Login

Forgot password ?

Sign up