Grilling Time with Canadian Beef on CTV Kitchener News at Noon

I love the variety of protein that I can provide through the week for my family. Whether entertaining or just making dinner I like to change things up and cook different things. Summertime is grilling time for most of us and so I thought it would be a perfect time to grill up some steaks.
I was asked by producer Jeff to talk about steaks and what's out there. So I went to the store and bought  what was available in two categories: grilling and marinating steaks. Such a large selection to choose from both with their unique qualities and benefits to grilling and delicious flavour.
I had the chance to speak to my good friends at Canada Beef; Heather Travis and Joyce Parslow and got some great information to add to my knowledge of steaks. I want to share it with you so you can get grilling some perhaps new cuts and old favourites for summer.

Here is some Beef 101 from that will get you started.

And just in time for summer grilling is a great new booklet you can get your hands on and find out more about Real Authentic Beef Made in Canada and the farms and families that produce such a wonderful product.

I like to keep it simple with my grilling steaks and use some salt and pepper to grill them up. But you can also use your favourite spice mixture before grilling. These steaks include; ribeye, strip loin, T-bone, tri-tip and tenderloin.
Here is the recipe that I used to marinate and serve up my flank steak. But you can also use inside round, eye of the round or sirloin tip steak.

Marinated Grilled Steak with Melted Onions

Sometimes a supper sandwich is just the perfect thing for a casual summer meal. A simple marinade and the barbecue bring out the best in any type of round steak. For a neat appetizer, serve slices of beef al fresco on top of garlic-rubbed toasted crostini and top with the onions. YUM!

2 tbsp
(30 mL)
Bull's-Eye® Bold Original barbecue sauce
4 tbsp
(60 mL)
Greek or Italian vinaigrette salad dressing

cloves garlic, minced

Pepper and kosher salt
1 lb
(0.45 kg)
Inside Round Marinating Steak, cut 1-inch/2.5 cm thick

sweet onion, sliced

baguettes or buns, sliced

  1. Combine  Bull's-Eye sauce, 2 tbsp (30 mL) of the dressing and garlic in sealable freezer bag. Pierce steak all over with fork; add to bag. Refrigerate for 8 to 12 hours.
  2. Pat steak dry; season with pepper and kosher salt. Discard marinade. Grill over medium-high heat for 3 to 4 minutes per side for medium-rare. Let rest for 10 minutes.
  3. Meanwhile,  pan fry onion in remaining dressing over medium heat, stirring often until softened and golden, about 10 minutes. Serve with thinly sliced steak on baguette. Top with arugula.

Courtesy of Canada Beef Inc.
For more recipes and to join the Make it Beef Club, visit


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