Father's Day Steaks for Everyone!

These steaks will cover everyone who loves beef. For the quick grill there is the steak sandwiches, for the family dinner check out the flank steak and for the extra special meal, try the top sirloin steak. These are party steaks that are perfect for sharing!

Garlic Herb Steak Sandwiches

This simple marinade helps add flavour to the steak. Beef striploin steaks are tender so a long marinating time is not necessary. Look for thinly sliced striploin or other grilling steaks in your grocery store or ask the butcher for some fast fry grilling steaks.

 

1 tbsp (15 mL) canola oil

1 pkg (16 oz/454 g) button mushrooms, sliced

1 onion, thinly sliced

1 tsp (5 mL) chopped fresh rosemary or thyme

1/2 cup (125 mL) beef broth or red wine

Salt and black pepper

6 small sub buns or 2 baguettes, cut in thirds

 

Rosemary Garlic Marinade:

1 tbsp (15 mL) canola oil

3 tbsp (45 mL) red or sherry vinegar

2 tsp (10 mL) Dijon mustard

2 garlic cloves, minced

2 tsp (10 mL) chopped fresh rosemary or thyme

Pinch each salt and black pepper

6 thin striploin steaks, excess fat trimmed (about 1 1/2 lb/680 g)

 

Rosemary Garlic Marinade: In a shallow dish, combine oil, vinegar, mustard, garlic, rosemary, salt and pepper. Add steaks and turn to coat evenly Cover and refrigerate for at least 15 minutes or up to 4 hours.

 

Meanwhile, heat oil over medium heat and cook mushrooms, onions and rosemary over for about 10 minutes or until softened and starting to turn golden. Stir in broth to deglaze the pan. Season to taste with salt and pepper; set aside.

 

Place steaks on preheated medium high grill for about 5 minutes, turning a few times or until hint of pink remains.

 

Slice buns in half lengthwise and toast on grill if desired. Place steak on each bun and top with mushroom mixture.

 

Serves 6.

 

 

 Beef Sirloin with Mushroom Merlot Sauce

The deep flavour of Merlot wine adds an added richness to the beef. Mushrooms are a classic combination with any beef dish. This dish has a deep beefy flavour for true steak lovers.

 

2 lb (1 kg) top beef sirloin grilling steak, about 1-inch (2.5 cm) thick

2 tbsp (30 mL) extra-virgin olive oil                                  

2 tbsp (30 mL) each chopped fresh Italian parsley chives and mint

2 tsp (10 mL) chopped fresh thyme                                 

½ tsp (2 mL) each salt and pepper                                  

Pinch hot pepper flakes                             

 

Mushroom Merlot Sauce:

1 tbsp (15 mL) extra-virgin olive oil                                  

1 lb (454 g) mushrooms (shitake and oyster), trimmed and sliced

2 shallots, finely chopped              

4 cloves garlic, minced                               

1 tsp (5 mL) chopped fresh thyme                       

¼ tsp (1 mL) salt                                                     

1 ½ cups (375 mL) merlot wine                                        

1 cup (250 mL) beef stock                                     

2 tbsp (30 mL) chopped fresh Italian parsley                 

2 tbsp (30 mL) butter, softened                            

1 tbsp (15 mL) all-purpose flour                           

 

Trim some of the visible fat from steak; set aside. In bowl, combine oil, parsley, chives, mint, thyme, salt and pepper and hot pepper flakes. Spread herb mixture all over steak.

 

Sear steak on grill over high heat on one side of the grill. Place steak on medium heat side of the grill, turning occasionally for about 10 minutes or until thermometer reaches 145°F (63°C). Remove to carving board, tent with foil and let rest for 5 minutes before slicing.  

 

Mushroom Merlot Sauce: Meanwhile, in large non-stick skillet, heat oil over medium-high heat. Add mushrooms, shallots, garlic, thyme and salt; cook for 10 minutes or until mushrooms are golden. In small saucepan, bring merlot to boil and reduce to ¾ cup (175 mL). Add merlot and stock to mushroom mixture and bring to boil. Boil for about 2 minutes.

 

In small bowl, combine butter and flour. Whisk into sauce and simmer for about 2 minutes or until thickened. Stir in parsley.

 

Slice steak thinly across the grain and place on serving platter. Pour sauce in pitcher and serve alongside.

Serves 6 to 8.

 

Grilled Flank Steak with Olive Vinaigrette

 

A quick grill makes it easy to enjoy. Simply marinate the meat the night before if you have time but if not a quick 15-minute marinade adds flavour to the meat. Perfect for your family meal any night of the week!

 

1 flank steak, about 1 1/2 lbs/750 g

2 tbsp (25 mL) each chopped fresh oregano, thyme and basil or Italian parsley

1/3 cup (75 mL) red wine vinegar

1 tbsp (15 mL) extra virgin olive oil

 

Olive Vinaigrette:

2 green onions, thinly sliced

1/2 cup (125 mL) chopped pitted Kalamata olives

1 plum tomato, diced

1 tbsp (15 mL) each basil flavoured olive oil and balsamic vinegar of Modena

 

In shallow dish, combine oregano, thyme, basil, vinegar and oil.

 

Using fork, pierce flank steak all over on both sides. Place in dish and rub with herb mixture. Cover and refrigerate for at least 15 minutes or cover and refrigerate for up to 24 hours.

 

Place steak on greased grill over medium high heat and grill, turning once for about 12 minutes or until meat thermometer reaches 140°F (60°C) in thickest part. Remove to cutting board and tent with foil for about 5 minutes before slicing.

 

Olive Vinaigrette: Meanwhile, in bowl, combine onions, olives, tomato, basil oil and vinegar. Serve with flank steak.

 

Serves 6.