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PNE: Lime, Golden Miso and Honey Marinated Canada Beef

Category:

beef

About the Recipe

This recipe has been designed to highlight the premium quality of Canadian beef.
My commitment and appreciation for these ranchers, communities and farming families runs deep, they have been and are raising premium quality beef raised on grass and finished on grain that leads to a top tier and consistent quality beef that I have cooked in my kitchens for years.

Did you know there are over 50 cuts of beef in a full size animal?
The versatility, affordability and unique flavour and texture is unmatched.
I have chosen to highlight secondary cuts for this recipe, I love the flavour and texture of flank steaks, sirloins, flatirons, and skirt steaks. They are some of the most affordable cuts and you can prepare a great steak for everyone to enjoy.

Ingredients

Canada Beef

1 6-8 ounce Canada Beef steak of your choice 

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


Honey, Lime, and Golden Miso Vinaigrette (marinade) 

¾ cup extra virgin olive oil 

Juice of 3 limes 

2 tbsp honey

2 tbsp golden miso 

1 tsp salt 

1 tbsp dijon mustard 


Warm BC Potato Salad

2-3 lbs BC Fresh Potatoes

4 tbsp BC Dairy sour cream 

1 tbsp kosher salt

1 tbsp cracked black pepper 

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


Asparagus 

6-7 stalks per person

Preparation

Honey, Lime, and Golden Miso Vinaigrette (marinade) 

  1. In a medium size mason jar with a lid, shake the ingredients together until combined.


Canada Beef Steaks

1. Marinate the steaks for 2 hours before cooking to enhance flavour and tenderness.

2. After marinating, remove the steaks and pat them dry with a paper towel. This will help achieve a good sear.

3. Preheat the BBQ or a heavy-bottomed pan over medium-high heat to ensure it’s hot enough for cooking.

4. Brush the steaks with olive oil and season with salt or your favourite steak seasoning (we recommend Grandpa J’s).

5. Place the steaks on the grill or in the pan. Allow the heat to caramelize the natural sugars in the meat, which adds flavor. Be mindful not to burn the steaks; rotate them 45 degrees after 2-3 minutes to create crosshatch grill marks.

6. After 3-4 minutes, flip the steaks and repeat the process, cooking them for another 3-4 minutes. Adjust the cooking time based on the thickness of the steaks and desired doneness. For a medium-rare steak that is 1.5 inches thick, aim for a total cooking time of about 5-6 minutes.

7. Once cooked to your liking, remove the steaks from the heat and let them rest for the same amount of time they were cooked. This allows the juices to redistribute, ensuring a tender and juicy steak.


My BBQ Tips:

- Make sure the grill or pan is preheated to medium-high heat before cooking.

- Always start with a clean grill or pan. Taking care of your cooking equipment helps maintain consistent cooking results.

- Keep your cooking area clean to ensure the best flavour and presentation of your dishes.


Warm BC Potato Salad

  1. Peel and simmered potatoes in salted boiling water until fork tender

  2. Strain off the water, and while they are still warm

  3. AddBC Dairy sour cream, kosher salt, cracked black pepper and lime juice

  4. Mix together


Asparagus 

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


Plate

1. Serve the grilled and rested Canada beef alongside the potato salad and the grilled asparagus.  

2. Spoon some extra vinaigrette over top

3. Enjoy some with your favourite beverages.  




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