Beef or Bison Kabobs with Great Canadian Steak Spice

To save on last-minute preparations, skewer and refrigerate the meat without the steak spice for up to 8 hours. Brush with oil and sprinkle with spice mixture just before grilling.

Grilled Steak With Garlicky Chickpea Mash and Arugula Salad

Quick-cooking steak is a great dinner option when you're up against the clock. Creamy chickpeas make a satisfying substitute for traditional mashed potatoes and take a fraction of the time to cook.

Caribbean Steak With Grilled Plantains and Coleslaw

The larger, firmer and starchier cousin to bananas, plantains are best when the skin is mostly black with some yellow. Grilling brings out their inherent sweetness, and the mildly spiced steak and refreshing coleslaw will have you dreaming of the Caribbean. Serve with lime wedges, if desired.

Steak & Kidney Pudding

Full of tender meat in a thick sauce, this classic steamed pudding – the ultimate comfort food – is guaranteed to hit the spot.

Surely one of Britain’s national dishes, steak and kidney pudding has only been around since the mid-1800s. Beefsteak puddings had already featured on the British menu – indeed the poet and cook Eliza Acton’s own creation, Ruth Pinch’s Beefsteak Pudding, was named after one of the characters in Martin Chuzzlewit by Charles Dickens – but it wasn’t until 1861 that the first recipe for the pud that we know and love today appeared in Mrs. Beeton’s Book of Household Management. Cockneys often refer to this national institution as Kate and Sidney pud.

Rib Eye Steak With Gorgonzola Sauce

The rib eye is a well-marbled cut of beef, making it one of the richest steaks out there. For the best flavour, it's worth a visit to your local butcher, who's sure to have the best quality available. Sitting down to this meal is a great reason to open that bottle of red you've been saving for a special occasion!

Rib Steak with Beer, Garlic and Pepper

Joe Figliomeni of Pusateri's Fine Foods in Toronto likes to grill meat that is on the bone. “There is great flavour where the meat attaches to the bone and it's juicy,” he says. You'll need to order the bone-in steak from the butcher. Then prepare for raves, especially from the lucky guests who get the bones.

Spring Forest Skewers with Steak and Morels

Every spring we would eagerly anticipate the phone call. We never knew when it was coming. Sometimes it came in April, sometimes in May, and sometimes in June. Grandma would call and tell my Dad there was a package coming for us bus parcel express and that he had better be there to meet it . My Dad would shout, "Grandma's sending morels!" The entire day was then spent in morel anticipation. Dad would take one of the kids out to buy the finest steaks money could buy, and to be at the bus station to get the morels when they arrived. No matter what time of the day it was, he'd then rush home and prepare a to-die-for steak and morel feast. When my Grandma got a little older and could no longer go hunting for morels, the roles shifted. Dad took the whole family out searching for morels every spring. (That's when fiddle heads, which are found in the forest at the same time as morels, were added to the morel feast.) Sometimes we were successful, and sometimes we were not; but when we were fortunate enough to find the elusive treats, Dad always packaged some on ice and bus parcel expressed them to Grandma. This recipe melds the succulent, addictive flavour of morels with the scent of springtime in the forest. It is a Canadian gastronomic delight!

Steak Tacos

Steak Kabobs

All you need to round out this meal is a side of fluffy rice and delicious Grilled Corn (see recipe below).

Steak Sandwich

Take your cutting board and fixings on a tray to the grill to make this pub-style sandwich. Serve with Caesar salad.