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Steaks

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Sizzling Summer Steaks

It’s Time to Fire Up the Grill & Get Ready for Summer

Nothing beats a superbly cooked, flame-grilled steak on a perfect summer evening, in the company of great friends. We reached out to SYSCO Edmonton’s Corporate Chef Michael Brown for his top three favourite steak dishes, and here they are! Besides being super easy to prepare, they’ll also tantalize your taste buds with every bite.

Just by adding Boursin cream cheese into steak sauce, takes it to a new dimension, marinating steak in Pepsi Cola is completely off the charts, and whipping up a sensational garlic herb butter is outrageously good, with “all of the flavour and none of the labour.” Give these recipes a try.

 

Beef Tenderloin Steaks with Boursin Cheese Sauce

Grilled tenderloin steak, lightly rubbed with sea salt and pepper, accompanied with a pepper and Boursin cream cheese sauce.

Ingredients

1 packet Boursin garlic and herb cream cheese

1 cup 35% whipping cream

2 cups beef gravy (demi)

1 tbsp cracked black pepper (not ground)

4 6-oz beef-tenderloin steaks

Method

  1. Make the beef gravy (demi) as per directions, in a saucepan.
  2. Add the cream and cracked black pepper, and simmer for 5 minutes.
  3. Add the Boursin cream cheese, and whisk until it’s completely  incorporated into the sauce.
  4. Simmer for 5 minutes.
  5. Adjust the seasoning to your liking, and keep it hot until needed.
  6. Preheat the grill to 400˚F.
  7. Cook the steaks on the grill to the desired doneness.
  8. Allow the steaks to rest for 5 minutes before serving/slicing.
  9. Serve the steaks with the sauce on the side.

Chef’s Tips

The Boursin demi sauce should be the colour of a café latte.

The more black pepper you add the better, as it really brings out the flavour of the cheese sauce.

If the sauce is too thick, just add hot water to thin it down to the desired consistency.

 

Beef Sirloin Steaks Marinated with Pepsi Cola

This grilled sirloin steak marinated in Pepsi Cola is tender and succulent with an umami flavour that gets better with every bite.

Ingredients

3 cups Pepsi Cola

¼ cup soy sauce

2 tbsp Dijon mustard

1 tbsp horseradish

2 cloves minced garlic

1 tsp ground black pepper

4 8-oz sirloin steaks

Method

  1. Whisk together the Pepsi Cola, soy sauce, Dijon mustard, horseradish, minced garlic and black pepper in a bowl.
  2. Pour the above ingredients into a resealable plastic bag.
  3. Place the steaks in the bag with the marinade so that they are coated, remove the excess air and seal the bag.
  4. Place in the fridge (2–4 hours).
  5. Preheat the grill to 400˚F.
  6. Remove the steaks from the bag, place them on a plate and pour the remaining marinade into a saucepan over medium heat until thick and syrupy.
  7. Cook the steaks on the grill to the desired doneness.
  8. Allow the steaks to rest for 5 minutes before serving/cutting, then drizzle the sauce over the steaks.

Chef’s Tips

Try adding a little Thai sweet chili sauce to the marinade for some additional heat, if preferred.

 

Beef Rib-Eye Steaks with Garlic Herb Butter

Everybody loves a grilled rib-eye steak with extra marbling. Topping it with a herb-packed garlic butter just takes it to a new dimension.

Ingredients

1 lb salted butter

1 tsp Worchestershire sauce

2 tsp minced roasted garlic

1 tsp ground black pepper

1 tbsp lemon juice

¼ cup finely chopped fresh Italian parsley

¼ cup finely chopped fresh  chives

2 tbsp minced fresh onion

1 tbsp dried Italian-herb blend

1 tsp balsamic glaze

4 9-oz rib-eye steaks

Method

  1. Whip the butter in a mixing bowl until soft, creamy and almost white in colour.
  2. Add the lemon juice, Worcestershire sauce, garlic, pepper, onion and balsamic glaze, and beat for another 2–3 minutes.
  3. Stir in the parsley, chives and Italian herbs.
  4. Pipe small rosettes onto a parchment-paper lined dish, and keep it in the fridge until needed.
  5. Preheat the grill to 400˚F.
  6. Cook the steaks on the grill to the desired doneness.
  7. Allow the steaks to rest for 5 minutes before serving/slicing.

Chef’s Tips

This herb butter can be made in advance and placed in the freezer. Once frozen, they can be placed into a plastic bag/container for future use.

Add basil pesto into the butter for an extra flavour twist.

 

Chef’s Tips

The Boursin pepper sauce is amazing on a beef burger or other cuts of steak.

The garlic herb butter slices can be kept in the freezer and added to vegetables, pasta dishes/sauces at the last minute.

Always allow steaks to rest prior to slicing them so that the juices don’t run out.

Marinades  work on tenderizing tough cuts of meat, as well as adding tremendous depth of flavour to grilled meats, stir-fry’s, etc.

 

 

 

 


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