Goodness in every bite.

Recipe Summary

Difficulty: Easy
Preparation: 30 min
Marinating: 15 min
Cooking: 8 min
Makes: 8 main course servings
Best Suited for: Pot Luck/Buffet,Dinner Party,

Nutritional Information

Per Serving (279 Calories, 15g protein, 15 g fat (2 g saturated fat, 0.2 trans fat, 26 mg cholesterol), 24 g carbohydrate (3 g fibre), 207 mg sodium Good source of iron (22% DV) and excellent source of zinc (37% DV) and vitamin C (78% DV), 9% DV sodium.)

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Rosemary Beef Skewers with Winter Salad

APPETIZER BITES: Make many small skewers of meat and serve with the salad in a cocktail glass or on a bread and butter plate for tapas-style dining. The salad includes vegetables and fruits rich in Vitamin C with your meals to boost iron absorption. The oranges, grapes, beets and pomegranate juice in this recipe are clever food combos that do just that. BONUS: These ingredients provide powerful antioxidants too.
⅓ cup (75 mL)pomegranate juice
⅓ cup (75 mL)canola oil
3 tbsp (45 mL)EACH maple syrup and red wine vinegar
½ tsp (2 mL)EACH Dijon mustard and grated orange zest
¾ tsp (4 mL)minced fresh rosemary leaves
1 lb (500 g)Beef Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick, cut into thin strips
4oranges, peel cut off
1 cup (250 mL)halved, red seedless grapes
1can, (14 oz/398 mL), beets, drained, rinsed and quartered
8 cups (2 L)mixed salad greens, such as baby spinach, radicchio, Belgium endive and frisée lettuce
½ cup (125 mL)chopped toasted salted or tamari almonds
Salt and pepper (optional)
  1. Whisk pomegranate juice, oil, maple syrup, vinegar, mustard and orange zest in large bowl. Remove 1/4 cup (50 mL) of dressing to shallow container; stir in rosemary and add beef strips, tossing to coat. Let stand at room temperature for 15 minutes or refrigerate for up to 4 hours.
  2. Meanwhile working over large bowl with dressing, cut oranges into segments, letting any juice release into dressing. Add segments, grapes and beets to dressing; toss to coat.
  3. Thread beef strips onto 16 skewers. Broil or grill until just pink in the centre, about 4 minutes per side. Gently toss greens with dressing mixture and almonds. Season with salt and pepper, if desired.

Fennel Crusted Bottom Sirloin Beef Tri-Tip Roast

Fennel Crusted Bottom Sirloin Beef Tri-Tip Roast

Roast beef that's ready in just about 30 minutes – WOW! This small lean beef roast is BIG on flavour and just the right size for smaller families. Season with a quick rub and cook to medium doneness at most. To serve, carve across the grain into thin slices, like a Flank Steak. Be sure to allow the beef to rest before carving.

Carne Asada Tri-Tip with Salsa

Understood literally as grilled beef, Carne Asada is practically a Mexican staple. This rendition is simple, with a bold sauce and a fresh corn salsa to accessorize. Find dried ancho chili powder in the spice section of major grocers.

Vietnamese Flank Beef Steak with Noodle Salad

Vietnamese Flank Beef Steak with Noodle Salad

Barbecued Flank Steak shines in sandwiches and salads like this one! Pick up an extra steak when shopping and throw two on the grill – use one in this recipe with fresh veggies and serve the second, next night, in an open-face steak and Cheddar melt sandwich.

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