top of page

Grilled 63 Acres Beef
BC Potato Salad, Grilled Asparagus
Paired with Privato’s Merlot and Monte Creek’s Riesling



About the Recipe

This recipe has been designed to highlight the premium quality of BC raised and finished beef.

My commitment and appreciation for the ranchers, farming families  and the teams at 63 Acres meats runs deep, they have been and are raising premium quality beef that is raised on grass and finished on grain leads to a top tie and consistent quality of beef that I have served in my restaurants and at home for years.

Fun Fact: there are traditionally 63 head of cattle in a herd and the grace naturally on acreages and family farms. 

I have chosen to highlight 63 Acres striploin for this recipe,

I love the flavour and texture of striploins, they are the most affordable of the primal cuts and you can cut a great thick steak for everyone to enjoy.

In the spirt of “what grows together goes together” we are pairing this recipe with a pair of delectable BC wines from Privato and Monte Creek wineries both located in the beautiful Thompson Valley wine region.


BC Beef

1 6-8 ounce 63 Acres striploin per Dad ;)

Paired With Privato Merlot:

Privato is family owned and operated boutique winery dedicated to crafting premium small batch wines . Drawing inspiration from the Italian word “privato” meaning private, this winery’s idyllic garden setting captures the essence of this place, the wines and the wine experiences they create.

This merlot is a masterpiece, crafted with meticulous care and aged to perfection this full-bodied Merlot has a fragrant nose of dark cherry and herbs. The flavours and textures in this wine make it an absolute delight to pair with 63 Acres BBQ striploin.

Warm BC Potato Salad

  • 2-3 lbs BCFresh potatoes, peeled and simmered in salted boiling water until just tender to the fork 

  • Strain off the water, and while they are still warm 

  • 4 tbsp BC Dairy sour cream 

  • 1 tbsp kosher salt

  • 1 tbsp cracked black pepper 

  • 1 tsp chili powder (you could have fun with this and cayenne if you wanted it spicier) 

  • 2 tbsp red wine vinegar (apple cider, rice wine, or white wine vinegar would work also) 

Paired with Monte Creek Riesling:

Monte Creek is a stunning hilltop winery overlooking the breathtaking view of the South Thompson River valley and their expansive organic vineyard sites that straddle both sides of the river. Through quality, innovation and sustainability, Monte Creek Winery in the Thompson Valley is farming the regions unique terroir to craft award-winning premium wines. 

Embrace the essence of summer with Monte Creek Winery’s Ancient Waters Riesling.  Crafted exclusively from their Thompson Valley vineyard site, this wine captures the purity of the terroir.  The bright acidity and vibrant flavours in this wine stand up to and pair perfectly with the refreshing zest of the potato salad, while nurturing authenticity through regenerative agriculture.

Fresh Herb and Grain Mustard Vinaigrette 

  • In a small fry pan, over medium heat saute 2 tbsp chopped shallots in 4 tbsp olive oil for 1 minute 

  • Add 4 tbsp fresh herbs (chives, parsley, green onions) and 2 tbsp grain mustard 

  • Add 1 tsp kosher salt  


  • 6-7 stalks per person

Season with olive oil and salt, grill lightly on all sides 


To Grill or Cook

Well, realistically I don't need to teach Dad’s how to BBQ…

But, my tips are:

  • Hot grill (medium/high heat, pre heated) 

  • Clean grill (take care of your grill, or BBQ, cast iron/heavy/thick bottom pan. 

Work clean, cook clean, will help with consistency of your dishes and food)

  • Pre heat the BBQ or heavy bottom pan

  • Season the steaks with olive oil, salt and or your favorite steak seasoning or spice (we love Grandpa J’s in our house) 

  • Lay the steaks on the grill/pan and le the heat do its job

  • Caramelization comes from the browning/cooking of the natural sugars and adding flavour 

  • Do not burn the meat by leaving it in one spot for too long, turn the steaks creating the diamond effect by rotating the meat 45 degrees after 2-3 minutes.

  • Flip the steaks over after 3-4 minutes and repeat the process.

Tip: Correct cooking to your desired temperature depends on how hot your grill is and how you like your steak cooked. For a medium rare steak that is 1.5 inches to begins with, should take approximately 5-6 minutes.

Important: Make sure to rest the steak for as long as you cooked them to allow the meat the relax and tender.

Serve the grilled and rested 63 Acres beef alongside the potato salad and the grilled asparagus. 

Spoon the vinaigrette over top.

Be sure to pair with some fantastic Kamloops Wines and enjoy a meal with the ones you love.

Happy Fathers Day!

Chef Ned  

About Kamloops Wineries:

Located alongside the breathtaking natural landscape of the north and south Thompson Rivers, the Thompson Valley is one of BC’s most exciting niche wine regions.

Home to the Kamloops Wine Trail, the Thompson Valley hosts a number of family-owned wineries producing a stunning selection of cool climate wines

Enjoy  the warm hospitality, relaxed charm and personable wine experiences that the Kamloops Wine Trail wineries have become known for. With over 2,000 hours of sunshine, warm days, cooler nights and mineral rich soils, the Thompson Valley produces an array of exquisite award-winning wine from fruit forward reds to crisp whites and lively sparkling.

bottom of page