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Recipes

Argentine-style Grilled Alberta Beef Sandwich

BT Calgary | posted Wednesday, Jun 19th, 2019

By: Chef Connie DeSousa and Chef John Jackson

 

Yield: Serves 4

Recipe Introduction: Butcher cuts are the best cuts of steak. Ask your butcher and explore the different secret cuts of beef. This recipe is the home version of our butcher cut at our restaurant charbar inspired by our travels in Argentina. Now everyone can enjoy it anytime of the year. But I think you all agree a Canada Day BBQ is best!

 

Ingredients:

Kale Chimichurri

¼ cup Red Wine Vinegar

¼ cup Water

4 ea. Garlic Cloves

1 Tbsp. Kocher Salt

1 tsp. Red Chili Flakes

1 tsp. Black Pepper, Ground

1 cup Olive Oil

2 cups Baby Kale, Loosely packed

1 tsp. Oregano Leaves

3ea Rosemary Sprigs (6inch each)

 

Marinated Tomatoes

2 cups Heirloom Cherry Tomatoes, cut in halves

1 cup Kale Chimichurri

 

Steak

600g Flat iron steak (ask your butcher to clean all connective tissue so it is easy to portion into 4 pieces)

½ tsp. kosher salt

¼ tsp. black pepper cracked

1 Tbsp. olive oil

1 cup fruit wood chips (can be purchase at any BBQ supply store)

 

Best for last

4 ea COBS Brioche Hot Dog Bun

2 Tbsp. Butter, melted

 

 

Chimichurri Method:

  1. Add all ingredients except olive oil to blender and pulse. Slowly add olive oil pouring in a stream, a little at a time until mixture is thick and smooth. About 5 minutes preparation.
  2. Reserve 1 cup of this recipe for the marinated tomatoes and refrigerate remaining Chimichurri for accompanying future salads or meat dishes.

 

Marinated Tomatoes:

  1. Wash tomatoes
  2. Slice tomatoes in half and add to small mixing bowl
  3. Toss tomatoes in 1 cup of Kale Chimichurri
  4. Reserve for topping on sandwich after steak is placed

 

Steak Method:

  1. Set your BBQ to Medium High heat.
  2. Place steak on large platter and season with oil, salt and pepper.
  3. Soak wood chips for at least 1 hour in water and then place in foil leaving a 3-inch opening at the top.
  4. When grill is ready, add the chips in the foil and heat until it really starts to smoke.
  5. Grill mark steak on both sides and then move to rack above and turn grill to low.

Smoke with lid closed for 10 to 15 minutes, keeping lid closed until steak is at desired doneness.

  1. Rest steak for 10 minutes and slice thinly on bias against the grain of the meat.
  2. Place slices evenly on toasted opened COBS Brioche Hot Dog Bun.

 

Best for last:

  1. Brush butter evenly on open COBS Brioche Hot Dog Buns.
  2. Place buns on grill for 30 seconds to lightly toast.

Optional Sidebar: The Flat Iron is a secret butcher cut located on the shoulder blade. When connective tissue is removed this is a tender and delicious steak great for grilling or frying. Impress your local butcher and ask them for some flat iron steaks.

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Steak and Arugula Sliders (CHE)

BT Calgary | posted Tuesday, Oct 7th, 2014

Prep 10 min

Total 25 min

Serves 12.

 

Ingredients

  • 400-g PC® Certified Angus Boneless Rib Steak, at room temperature
  • 2 tsp olive oil
  • 2 tsp PC® black label Harissa Spice Blend
  • 12 PC® Mini Ciabatta Burger Buns, toasted
  • 2 tbsp PC® Dijon Prepared Mustard
  • 1 cup packed baby arugula

 

 Method

  1. HEAT a large non-stick frying pan over medium-high.
  2. Add oil, then PC® Certified Angus Boneless Rib Steaks.
  3. Reduce heat to medium. Cook 3 to 4 min per side for medium-rare.
  4. Transfer steak to plate sprinkle both sides with PC® black label Harissa Spice Blend.
  5. Let stand, covered with foil, 5 min.
  6. Cut into very thin slices.
  7. Drizzle any pan juices over steaks.
  8. SPREAD bottom of PC® Mini Ciabatta Burger Buns with PC® Dijon Prepared Mustard, then layer with arugula.Top with steak. Sandwich with top bun.

Courtesy President’s Choice

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Grilled Steak and Soba Noodle Salad

BT Calgary | posted Monday, Jul 14th, 2014

Want to get back on the health track after mini donuts and corn dogs? We enlisted the help of SAIT Culinary Campus for healthy entrees salads to help  you detox.

Ingredients

  • 1 x 363 gr package of soba noodles
  • ½ c cooked shitake mushroom slices
  • ½ c carrot julienne
  • ½ c red pepper julienne
  • ¼ c green onion chopped
  • ¼ c fresh cilantro chopped
  • 1 c cooked steak slices
  • Toasted sesame seeds for garnish

Method

  1. Cook soba noodles according to directions on package.
  2. Rinse well with cold water.
  3. Mix noodles and all other ingredients together with miso dressing.
  4. Garnish with toasted sesame seeds.

Tips: Chicken or salmon would both go well in this salad. Using edamame or fried tofu instead of meat would be a nice vegetarian option.

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Chef Corbin’s Ginger and 5-Spice Grilled Flank Steak

BT Calgary | posted Tuesday, Apr 29th, 2014

Chef Corbin’s Ginger and 5-Spice Grilled Flank Steak with snap pea and bell pepper stir-fry
Yield- 6 portions

Steak Marinade

Ingredients

  • ¼ cup reduced sodium soy sauce 2 ½ tbsp. grated ginger root
  • 2 cloves garlic minced ½ tsp 5-spice powder
  • 2- small bird’s eye chilis – seeded and sliced thin
  • 1 tsp. honey 3 tbsp. fresh orange juice
  • 1 tbsp. sesame oil
  • 1 LB whole flank steak
  • 1 tsp. canola oil

Method

  1. With a small paring knife, lightly score the flank steak on both sides.
  2. Place the scored whole flank steak and marinade ingredients into a large sealable plastic bag and seal it tightly. Gently turn the bag to combine the marinade ingredients with the raw steak.
  3. Place the marinated steak into the refrigerator and marinate up to 4 hours.
  4. Preheat your indoor or outdoor grill to high heat. Lightly oil the clean grill surface with the canola oil.
  5. Place the whole marinated flank steak onto the pre-heated grill. Grill the steak on each side for approximately 4 minutes, be sure to rotate the steak once at at 90-degrees to have even grill marks on the steak.
  6. Once the steak is grilled, remove it from the grill and allow it to rest for a minimum of 5-7 minutes. While your steak is resting, prepare the stir-fry.

Snap Pea and Pepper Stir-Fry

Ingredients

  • 1 tbsp. canola oil
  • 1 clove garlic minced
  • 2 cups julienne snap peas
  • 1 whole red pepper cut julienne
  • 1 whole red pepper cut julienne
  • 1 whole yellow or orange pepper cut julienne
  • ¼ cup 1-inch pieces of green onion
  • ¼ cup chopped fresh cilantro
  • pinch of salt and pepper to taste

Method

  1. Pre-heat a large skillet or wok over high heat. Place the canola oil and garlic into the hot pan and cook for a few seconds.
  2. Add the cut peas, peppers and green onions and toss gently- continue to cook over high heat for 3-4 minutes.
  3. Add the chopped fresh cilantro and season with salt and pepper.
  4. Remove the stir-fry from the heat.
  5. With a sharp knife, cut the steak into thin slices. To ensure tender slices, cut the steak against the grain.
  6. Serve the sliced beef with your snap pea and pepper stir-fry.

Courtesy Chef Corbin Tomaszeski

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