Introducing the Hot Sauce of the Month! Every month the Hot Sauce Experts at Pepper Palace Niagara Falls will be sharing their spicy expertise with the Hot Sauce of the Month! Get ready to expand your horizons and introduce your taste buds to something new! Just remember, not everyone has the same tolerance for heat! … Continue Reading
Grilled steak on a cedar plank imparts an interesting wood-smoke flavour and a burnished golden crust. It’s a simple alternative to using a smoker and a nice change from basic barbecued steak.
2 hr 40 min
- 1 Bottle BBQ sauce
- 1/2 cup lemon juice
- 2 tbsp prepared horseradish
- 6 sprigs rosemary, leaves only and coarsely chopped
- Top sirloin or flank marinating steak, about 1-1/2 lb(750 g)
- Sea salt and fresh ground peper
- Can or bottle of beer (approx. 440 ml)
- Vegetable oil
- Charred garden salsa (recipe follows)
- Marinade/Dressing: In large resealable freezer bag, combine barbecue sauce, lemon juice, horseradish and rosemary. Measure out 1/2 cup and set aside for the Salsa. Pierce steak all over; place in bag with marinade. Seal and refrigerate for 2 hours or up to 24 hours
- Plank: Soak plank for at least 2 hours in enough beer and warm water mixture to cover, weighing down with heavy jars to submerge. Heat plank in closed barbecue over medium-high heat until plank crackles and smokes, about 3 minutes. Brush top side with oil.
- Remove steak from mariande and pat dry with paper towel; discard used marinade. Season all over with salt and pepper and place on plank.
- Cook in closed barbecue,without turning until digital instant-read thermometer reads 145°F (63°C)for medium-rare, about 15 minutes. Remove steak with plank and let rest for 10 minutes before carving across the grain into thin slices.
- Serve with Charred Garden Salsa.
- Charred Garden Salsa: Alternately thread 2 cups grape tomatoes and 8 cloves garlic (peeled) onto soaked wooden skewers. Brush the skewered vegetables, plus 4 ears of fresh corn (husked), 4 green onions (trimmed)and1 sweet red and 1 sweet yellow pepper (cut into chunks) all over with oil; season with salt and pepper. Grill over medium-high heat in closed barbecue, starting with corn, until charred all over, turning occasionally. Let cool slightly. Cut kernels from cobs. Coarsely chop remaining vegetables. Combine with reserved barbecue sauce mixture. Serve with steak.
Do you like this recipe? Find more fantastic recipes featuring Canadian Beef at Canadian Beef!
If you enjoy homemade pizza, than the barbecue is your new best friend this summer! Just follow these steps and you will be making pizza on your grill in no time! What you will need: Your Coleman® Even Heat™ Barbecue Pizza Stone (optional) Pizza dough + your favourite toppings Pizza peel Tongs Instructions: Light your… Continue Reading
Minimal prep makes Carne Asada a fantastic weeknight dinner! Slice grilled skirt steak across the grain into thin slices and serve with our fresh tomato salsa tucked into warmed tortillas with chili-spiced kidney or pinto beans.
1 hr 11 min
- 4 cloves garlic minced
- 2 limes juiced
- 1/4 cup (50 ml) olive oil
- 2 tbsp (30 ml) vinegar
- 1 tsp ground cumin
- 1/2 tsp (2 ml) EACH chipotle chili powder and granulated sugar
- 1 handful fresh herbs such as cilantro, basil, oregano and/or parsley minced
- 2 lb (0.91 kg) skirt marinating steak
- Course sea salt and ground black pepper
- Fresh tomato salsa (recipe follows)
- Combine garlic, lime juice, oil, vinegar,cumin, chili powder, sugar and herbs in large resealable freezer bag. Pierce steak all over with fork; place into bag and refrigerate for 1 to 12 hours.
- Remove steak from marinade and pat dry with paper towel; discard marinade. Season all over with salt and pepper.
- Cook steak on lightly oiled grill over medium heat (400°F/200°C); close lid and cook, turning occasionally for 3 to 4 minutes per side for medium-rare done-ness.
- Remove to cutting board; tent with foil and let stand about 5 minutes before carving into thin slices across the grain. Serve with Fresh Tomato Salsa.
- Fresh Tomato Salsa: In medium bowl, combine 2 medium tomatoes, (seeded and diced), 1 small avocado (diced), 1/2 onion (minced), 2 cloves garlic (minced), 1 jalapeno pepper (seeded and diced), juice from 1 lime, 2 tbsp olive oil and handful of fresh herbs such as oregano, basil and/or cilantro (chopped). Season with some granulated sugar, salt and pepper to taste.
- TIP: Since Skirt Steak is thin, a marinade time as little as 1 hour still gives great flavour and tenderness. Skirt Steak can also stand up to an aggressive marinade for up to 24 hours without getting mushy — click here to see our test results.
After enduring months of cold, snow and miserable slushiness, grilling season might just be more anticipated than Christmas this year! Once that temperature starts to climb, and the sun begins to shine, we Canucks just can’t look back – we’re charging outdoors, firing up the grill and basking in the glory of Canadian beef steaks grilled… Continue Reading
For many, beer is still the king of the patio…there’s still nothing like a cold and fizzy brew to instantly awaken all your senses… But did you know that the science of food actually points to wine as the perfect beverage pairing for many of the flavours and aromas found in BBQed foods! And wine… Continue Reading
Are you a resident of Ontario and in the need of a new barbecue? Canadian Beef and Ontario Corn Fed Beef are having a contest to win 1 of 2 Coleman® Even Heat™ Small Spaces BBQs! Make sure you enter this Canadian Beef contest here: www.makeitbeef.ca/promotions!
A light and delicious summer salad for the sausage lover!
Ingredients for Grilled Sausages and Fig Salad
- 6 fresh sausages, (you can use lamb, spicy Italian sausages, chicken, etc…)
- 6 -red onion slices cut thick to about a 1/2-inch
- 150 ml Pomegranate-Cumin Dressing
- 12 cups mixed greens
- 3/4 cup crumbled soft and fresh goat cheese
- 8 fresh figs, halved
- 1/4 cup sliced fresh mint leaves
- Pre-heat grill for 10 minutes to medium heat
- Brush sausages and onions with 3 tbsp of your dressing
- Place the figs in a tin foil packet with 1 tbsp of dressing
- Grill sausages on medium until cooked through (about 15 minutes-20 minutes), at the same time char onions (about 10 minutes) and throw the tin foil packet with the figs on the grill for 5-10 minutes.
- Toss greens with remaining dressing and divide among the plates
- Slice the 6 sausages.
- Top each plate of greens with sausages, cheese, figs, and mint.
Welcome to the Coleman® Even Heat™ Barbecues SPOT, your destination for all things barbecue! Whether you are a weekend warrior, a weeknight wonder, a winter die-hard or you just jump on the grilling bandwagon on holidays – this is your new home. Every week we will be posting new grilling articles and recipes for your… Continue Reading