This Mexican-style steak isn't spicy at all. A dash of cumin and coriander work together to create earthy flavours for this easy-grilling cut of beef.
The secret to a perfectly cooked beef stir-fry is placing the steak in the freezer before slicing it. That way, the meat will become nice and firm, allowing you to cut the meat into thin, even slices with ease.
Clifton Halliday Jr., butcher for Halliday's Meat Market Ltd. in St. John's, Nfld., sells Grade A steer beef, mostly from Western Canada. As a tip, he says, “If you like steaks medium, watch for red moisture to appear on top when grilling the first side, then turn the meat over to finish.”
Coating thinly sliced steak with egg yolk and cornstarch is a classic technique, called velveting, that helps protect the beef from the heat of your wok, keeping it tender. Serve over quick-cooking brown rice to soak up the sauce.
Liven up classic steak with a delectable sauce. Or better yet, make the variations and offer all three sauces to sample and savour. You can refrigerate them for up to 3 days.
A cast-iron skillet is best for this recipe because it adds a lovely crusty golden exterior to the steak. Make sure to heat the skillet (whatever kind you are using) sufficiently for best results.
Make this entire meal in one Dutch oven by cooking each element consecutively. The sauce is enhanced by the browned bits that are left in the pan after cooking the steaks. The couscous takes minutes to prepare, making this dinner a go-to for time-pressed evenings.
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.
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.
Trade in your regular steak burrito for this smarter version, which is loaded with kale, red pepper and black beans. Using parboiled whole grain brown rice pares down the cooking time, so you can whip this dish up in a hurry. Top with salsa, fresh cilantro or sliced green onions.
