Pepper Palace’s Hot Sauce Choice for March! For March, the hot sauce of the month is Tears of the Sun by High Rivers Sauces! It’s a habanero based sauce blended with tropical fruit. The combination of peaches, papaya, pineapple and mango gives you a delicious sweet flavour that warms up with the habanero pepper. Great to… Continue Reading
This easy rub gives steak a taste of the tropics. Explore some of the flavors of the world’s cuisines right in your own back yard with the Jamaican Jump Up.
- 1/4 cup steak sauce
- 1/4 cup strong brewed coffee
- 3 tbsp dark rum
- 3 tbsp balsamic vinegar
- 2 tbsp vegetable oil
- 1 tbsp minced ginger root
- 1 tbsp fresh thyme
- 2 cloves garlic
- 1/2 tsp ground allspice
- 1/4 tsp ground sea salt
- 1/4 tsp ground pepper
- 1 lb grilling or marinating steak
- Combine steak sauce, coffee, vinegar, rum, oil, ginger root, thyme, garlic, allspice, salt and pepper in a zipper-type plastic bag.
- Pierce meat all over with fork. Place in bag with marinade; refrigerate for 30 minutes (for Grilling Steaks) or from 4 to 8 hours (for Marinating Steaks).
- Pat steak dry. Grill, broil or pan-fry using medium-high heat, turning at least twice, for 10 to 12 minutes for medium-rare doneness 145˚F (63˚C)
Steak Sauce Options:
- Teriyaki Temptation: Combine 1/4 cup (50 mL) EACH Worcestershire sauce and soy sauce, 1 tbsp (15 mL) EACH rice vinegar and vegetable oil, 1 tsp (5 mL) EACH liquid honey, sesame oil and garlic powder, 1/2 tsp (2 mL) ground ginger and 1 green onion, sliced.
- Britain’s Best: Combine 1/4 cup (50 mL) Worcestershire sauce, 2 tbsp (30 mL) vegetable oil, 1 tbsp (15 mL) EACH chopped fresh chives or parsley, prepared horseradish and grainy mustard, 2 cloves garlic, minced and 1/4 tsp (1 mL) freshly ground black pepper.
Pepper Palace’s Hot Sauce Choice for January! Why not start the year with a bang! FLASHBANG is the spiciest sauce you’ll try. It contains the spiciest pepper in the world, the Carolina Reaper. the Reaper pepper is mixed with Ghosts Pepper, Trinidad Scorpion Pepper and Habanero Pepper. This explosive combination is great to add to… Continue Reading
Pepper Palace’s Hot Sauce Choice for December! Sauce Makers Reserve Medium is one of our premium sauces. It is a raw sauce that has ben cold pressed. The fresh flavours from this sauce goes great with pasta, chili, or to spice up bruschetta! Heat level 5/10 To purchase, or to browse more options click here!
Canada is known for its long winter, and Canadians are known for their uncanny ability to adapt to whatever Mother Nature throws at them. From skating down frozen streets after ice storms, to polar (vortex)bear dips, to barbecuing dinners outside in negative 50 degrees Celsius. That is why today we are outlining six winter grilling… Continue Reading
Pepper Palace’s Hot Sauce Choice for November! Black Rose hot sauce is the perfect everyday hot sauce. It’s the staple that you’ll keep on your kitchen table. The blend of jalapeño, cayenne & habanero peppers gives this sauce enough kick to keep you happy, not sweaty. It taste great with pasta, pizza, chicken and just about… Continue Reading
Pepper Palace’s Hot Sauce Choice for October Ghost in the Darkness Hot Sauce is a mix of the African Peri-Peri pepper and the Indian Jolokia pepper. The blend of two super hot peppers creates a smoky blend that will remind you of a BBQ sauce. It is great on dark meat, hamburgers, mushrooms, or to… Continue Reading
The T-bone offers 2 types of steak in one, with a small tenderloin portion on one side of the bone and a savory strip loin on the other!
5 min + 1 hr
- 1 lb grilling or marinating steak
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp vegetable oil
- 1 tsp liquid honey
- 1 tsp garlic powder
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1 green onion, sliced
- Combine Worcestershire sauce, soy sauce, vinegar, oil, honey, garlic powder, sesame oil, ginger and green onion in a zipper-type plastic bag.
- Pierce steak all over with fork. Place in bag with marinade; and refrigerate for 30 minutes (for Grilling Steaks) or from 4 to 8 hours (for Marinating Steaks).
- Pat steak dry. Grill steak using medium-high heat, turning once with tongs for 10 to 12 minutes.
Pepper Palace’s Hot Sauce Choice for September The sauce that compliments everything. All of our sauces from the Sauce Makers Reserve line are cold pressed. They haven’t been boiled down. They’re raw. The fresh flavour goes great with pasta, grilled meats or in your eggs. The medium heat of this sauce is perfect for the whole… Continue Reading
With lean grilled beef and market-fresh veggies, this crispy crunchy Beef Top Sirloin Tostada salad has all the satisfaction of a nacho platter with a fraction of the fat and a BIG boost of nutrients.
10 min + 1 hr
- 1 lb Beef Top Sirloin Grilling Steak, about 1-inch (2.5 cm) thick
- 8 7-inch (18 cm) whole wheat flour tortillas
- 1/4 cup vegetable oil
- 1/2 cup chopped red onion
- 6 cloves garlic, minced
- 2 cups mushrooms, quartered
- 2 cups grape tomatoes, halved
- 2 cups fresh or thawed corn kernels
- 1 cup shredded lettuce
- 1 tbsp grated lime rind
- 1/2 cup lime juice (~2 limes)
- minced fresh coriander or parsley
- 1 tbsp chili powder
- Marinade/Dressing: In bowl, combine lime rind, lime juice, coriander, chili powder and garlic. Set aside 3 tablespoons (45 mL) into a large bowl for dressing. Rub remaining mixture over both sides of steak. Cover and refrigerate for at least 30 minutes or up to 4 hours. Meanwhile, toast tortillas (see notes at the bottom).
- Pat steak dry; season with salt and pepper. Grill over medium-high, about 5 minutes per side, for medium-rare. Let rest before slicing.
- Meanwhile, heat 1 tbsp (15 mL) of the oil in large skillet over medium-high heat. Add onion and garlic; cook until onion is softened, about 4 minutes. Add mushrooms; cook until all liquid is released, about 5 minutes. Reduce heat to medium; add tomatoes and corn. Cook, stirring just until softened, about 5 minutes.
- Meanwhile, whisk remaining oil into reserved marinade to complete the dressing. Thinly slice steak; add to dressing along with mushroom mixture, lettuce and coriander, tossing gently to coat. Pile 1/2 cup (125 mL) beef mixture on each tortilla to serve.
To oven toast tortillas, spray both sides of tortillas with cooking spray; place in single layer on a baking sheet. Bake in 350°F (180°C) oven for 10 minutes or until crisp and lightly browned.