Steak Pie with Scalloped Potatoes

 This is such a great comfort food.  From Food and Drink Holiday 2022

FILLING
1 large rosemary sprig, cut in 2-inch (5-cm) pieces, plus extra for garnish
1 1/2 tsp (7 mL) juniper berries, lightly crushed
1 1/2 tsp (7 mL) fennel seeds, lightly crushed
2 lbs (905 g) stewing beef (such as chuck), cut into 1-inch (2.5-cm) pieces
Salt to taste
2 tbsp (30 mL) vegetable oil
5 tbsp (75 mL) unsalted butter, divided
2 medium onions, diced
2 garlic cloves, thinly sliced
Freshly ground pepper to taste
1/4 cup (60 mL) all-purpose flour
1 container (900 mL) no-salt-added beef broth
2 large carrots, peeled, diced
2 celery stalks, diced
1 lb (455 g) cremini mushrooms, quartered
 
TOPPING
3 medium Yukon Gold potatoes, about 1 1/2 lbs (680 g), sliced into
1/8-inch (3-mm) thick rounds
2 tbsp (30 mL) unsalted butter, melted
Freshly ground pepper to taste
3/4 cup (175 mL) grated white cheddar (optional)

1. Position rack in bottom third of oven. Preheat to 325°F (163°C).
 
2. Make bouquet garni by placing rosemary, juniper berries and fennel seeds in centre of a triple-layered square of cheesecloth. Gather up edges to make a bundle and tie with kitchen twine. Set aside.
 
3. Pat beef dry with paper towel. Season with salt. Heat oil in a large, ovenproof pot over medium-high. Add half of beef. Cook, turning, until browned on all sides, 10 to 12 minutes total. Transfer to a plate. Repeat with remaining beef.
 
4. Reduce heat to medium. Add 3 tbsp (45 mL) butter. Add onions and garlic. Season with pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in flour to coat. Cook 1 minute. Stir in broth, then return beef to pot (with any juices), carrots and celery. Add bouquet garni, pressing to submerge. Bring to a boil over medium-high heat then cover. Transfer to bottom third of oven. Cook until beef is very tender and sauce has thickened slightly, 2 1/4 to 2 1/2 hours.
 
5. Melt remaining 2 tbsp (30 mL) butter in a large frying pan over medium-high heat. Add mushrooms and cook, stirring often, until browned, 8 to 10 minutes. Season with salt and pepper. Set aside.
 
6. For topping, bring a large pot of salted water to a boil. Add potatoes and return to a boil. Cook, stirring occasionally, until almost tender when pierced with a knife, about 2 minutes. Drain well. Transfer to a baking sheet and let stand until cool enough to handle.
 
7. To assemble pie, position rack in centre of oven. Increase heat to 425°F (218°C).
 
8. Discard bouquet garni from beef mixture and stir in mushrooms. Transfer to a  9 x 13-inch (23 x 33-cm) baking dish and spread evenly. Cover with potatoes in overlapping rows. Brush with melted butter and season with pepper. Sprinkle with cheese, if using.
 
9. Bake in centre of oven until potatoes are golden-brown, 20 to 25 minutes. Let cool 20 minutes before serving. Garnish with rosemary.  

Serves 4 to 6 

Marinated Grilled Steak

It is BBQ season…here is a staple for the summer.

1 kg steak (best you can find)
4 garlic cloves, minced
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp freshly squeezed lime juice
2 tsp sesame oil
1/2 tsp kosher coarse salt

Pat steaks dry with paper towels.  Place in a resealable plastic bat or container.  Stir marinade ingredients, except salt, together in a small bowl.  Pour marinade overtop.  Massage into meat. Marinate in the fridge for at least 6 hours or overnight.  Remove from fridge, about an hour before grilling.  Remove steaks from marinade and discard marinade.  Sprinkle with salt.  Bring to room temperature.

Preheat BBQ to medium high.

Grill steaks for 4 to 5 minutes per side until charred and cooked to medium rare.  Remove from grill to a platter.  Loosely cover with foil.  Let rest for 5 to 10 minutes then serve.

Spicy Steak Kabobs

A simple recipe that works well on a warm summer day when you just don't want to turn on the oven.  I got this recipe from Canadian Living - the Barbecue Collection.

Half white onion, chopped
2 cloves garlic, chopped
1 piece fresh ginger, chopped
3 tbsp Tomato paste
1 tbsp red wine vinegar
2 tsp chili paste
1 tsp packed brown sugar
1/2 tsp salt
450 g grilling steak, cut into cubes
1 each sweet red and green pepper, each cut into pieces

• In a blender (I used my mini blender for this) pulse together onion, garlic and ginger until coarse paste.  Add tomato paste, vinegar, chill paste, sugar and salt; pulse until smooth.
• Transfer onion mixture to bowl; toss with steak until coated.  Marinate for 10 minutes.
• Discarding tomato mixture, alternately thread beef and red and green pepper pieces onto 8 skewers.
• Grill, covered on greased grill over medium high heat, turning occasionally until medium rare, 10 to 12 minutes.

Makes 4 main course servings.

Soak wooden or bamboo skewers in water for about 30 minutes before using to keep them from charring or catching fire.

Grilled Steak and Asparagus Salad

This is a great dinner.  If you want to cut back on fat, change the goat cheese for some Feta.  Based on a recipe from Canadian Living Magazine.

1/2 tsp celery seeds
1/4 tsp each salt, pepper and onion powder
450 g beef grilling steak
1 red onion, cut in 1/2 inch thick rings
2 tsp olive oil
1 bunch asparagus, trimmed
6 cups torn hearts of romaine lettuce
70 g herb or pepper coated goat cheese, crumbled

Pesto Vinaigrette
1/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
2 tbsp sun-dried tomato pesto
1/4 tsp pepper

Combine celery seeds, salt, pepper and garlic powder; rub all over steak.

Brush onion with some of the oil; toss asparagus with remaining oil.

Place steak, onion and asparagus on greased grill over medium high heat; close lid and grill, turning once, until steak is medium rare, onion is softened and asparagus is tender crisp, about 8 minutes.  Remove to cutting board.  Let steak stand for 5 minutes before thinly slicing.  Meanwhile, halve onion rings and asparagus.

PESTO VINAIGRETTE: Meanwhile in a large bowl, whisk together oil, vinegar, pesto and pepper.   Add lettuce, onion and asparagus; toss to coat.  Sprinkle with goat cheese.  Top with steak.

Grilled Beef with Red Curry Coulis

I really enjoyed the flavour in the sauce and glaze.  Make sure you buy a good quality steak.  From Food and Drink Autumn 2003

SAUCE
One 14 oz (398 ml) can coconut milk
1 tsp Thai red curry paste
1 tbsp grated lime rind
2 tbsp finely chopped lemon grass (or rosemary if you can't find lemon grass)
2 tbsp fish sauce
1/2 tsp sugar
1 tbsp tomato paste
1 tbsp lime juice
1/4 cup chopped mint
1/4 cup chopped coriander

MARINADE
1/2 tsp red curry paste
Pinch sugar
3 tbsp vegetable oil
4 - 175g fillet steaks

GLAZE
1 tbsp ginger in syrup
1 tbsp red wine vinegar
1/2 cup soy sauce

1. Without shaking the can, pour out thin coconut milk and set aside, leaving the creamy thick milk.   Add thick milk to skillet and cook over medium heat until it reduces by half, about 3 minutes.  Add curry paste, lime rind, lemon grass, fish sauce, sugar and tomato paste.  Cook together until milk nearly evaporates, about 4 to 5 minutes.
2. Add remaining (thin) coconut milk and continue to cook for 8 to 10 minutes or until sauce coats the back of a spoon.  Stir in lime juice and chopped herbs.  Reserve until needed.
3. For marinade, combine curry paste, sugar and 2 tbsp oil and brush onto steaks.  Marinate for 30 minutes.
4. To make glaze, add ginger, vinegar and soy sauce to a small pot.  Bring to a boil on medium high heat, reduce heat to low and simmer 10 to 15 minutes or until thickened.  Reserve.
5. Preheat oven to 400F.
6. Brush an ovenproof skillet with remaining oil.  Heat over medium high heat.  Add fillets and fry 2 minutes per side to sear.  As an alternative to baking fillets you may also grill them about 5 minutes per side.  (this is what I did)
7. Place in oven and bake 5 minutes longer for medium rare.  Place steaks on carving board and brush with glaze.  Slice into 1/4 inch thick slices.  Serve surrounded by sauce.

Serves 4

Grilled Steak with Bourbon Sauce

Nothing but yummy here! Use fresh herbs if you are able.  The flavour has no comparison to the dried. This recipe was in Food & Drink 2003

SAUCE
1/4 cup cold butter, cubed
1/4 cup chopped shallots
1 tsp chopped garlic
1 tbsp chopped fresh thyme or 1 tsp dried
1 tbsp chopped fresh tarragon or 1 tsp dried
1 tbsp chopped fresh rosemary or 1 tsp dried
1/2 cup bourbon
2 cups beef stock
2 tsp balsamic vinegar
Salt and freshly ground pepper

STEAK
2 tbsp olive oil
one 1.5 kg T-bone steak, 2 inches thick (Go to your local butcher for a better cut, I find the steaks at Costco are very good)
Salt and freshly ground pepper

1. Preheat oven to 450F (I prefer the BBQ)
2. Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.  Stir in shallots, garlic, thyme, tarragon and rosemary.  Saute for 1 to 2 minutes or until shallots soften.  Add bourbon and bring to boil.  Reduce to 2 tbsp about 3 to 5 minutes.  Add stock and bring to boil.  Simmer 15 to 20 minutes or until reduced to 1/2 cup.  Swirl in 1 tsp balsamic vinegar, reserving the rest.  Season with salt and pepper and reserve.
3. Heat oil in large ovenproof skillet on medium-high heat.  Season steak with salt and pepper.  Add steaks and cook for about 2 minutes per side.  Place in oven and bake for 7 to 10 minutes for medium rare.  (I used the BBQ instead) Test steak with instant thermometer if you are unsure.  It should read 125F.  Place steak on carving board and let rest for 5 minutes.
4. Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar.  Season well.
5. Slice steak down to 1/2 inch and serve with sauce.

Steak with Double Cranberry Reduction

Tis the cranberry season!  Here is a recipe that doesn't include turkey and cranberry.  A nice change.  Make sure you get the best steaks you can - it makes all the difference.

6 tenderloin steaks (at least 1 1/2 inches thick)
Salt and freshly ground pepper
1/4 cup vegetable oil
1/3 cup diced shallots
3 tbsp diced shallots
3 tbsp dried cranberries
1 cup fresh or frozen cranberries
2 cups dry red wine (enjoy the rest with your meal)
2 tbsp maple syrup
Salt and freshly ground pepper

1. Remove meat from the refrigerator and season.
2. Heat 2 tbsp vegetable oil in skillet over medium heat.  Add shallots and cook until softened, about 3 minutes.  Add remaining ingredients, except maple syrup and seasoning, and bring to a boil.  Continue to boil until cranberries pop and the sauce reduces and thickens slightly, about 5 to 7 minutes.  Remove from heat, place in bowl, add maple syrup and season.
3. Clean pan and return to heat.  Add remaining oil, and cook steaks as desired ( or BBQ!!).  If you cook in the pan remove steaks to a warm plate and discard any fat, then add cranberry sauce to pan and stir to loosen any brown bits.
4. Slice steak across the grain and pour over cranberry reduction.

Grilled Steak Fajita Salad

Simplicity and goodness, I love this one!  Once again I get to use my BBQ and the salad is a nice light twist!

1 cup Diana Sauce, original flavour (or your favourite BBQ Sauce)
2 tbsp each lime juice and chopped fresh coriander
1 tsp cumin
1/2 tsp hot pepper sauce
500 g Sirloin Steak
1/4 tsp each salt and pepper
4 corn tortillas or small flour tortillas
1 tbsp vegetable oil
6 cups shredded romaine lettuce
1/2 cup sliced red onion
1 red or yellow pepper, sliced
1 avocado, sliced (love this addition!)
1 cup shredded cheddar cheese (use mozzarella or get creative with goat cheese)
1/2 cup sour cream ( I skipped this)

1. Preheat the grill to medium high and grease lightly.  Stir the sauce with the lime juice, coriander, cumin and hot pepper sauce.  Brush 1/4 cup of the mixture over the steak and sprinkle evenly with salt and pepper (I omitted the salt).  Brush the tortillas with the oil.
2. Set the steak and the tortillas on the grate.  Grill the tortillas for 2 minutes, turning as needed or until well marked.  Remove from the grill, cool slightly and break or tear into strips.  Grill the steak for 8 to 10 minutes, turning once.  Rest the steak for 5 minutes before slicing thinly.
3. Layer the lettuce, red onion, peppers and avocado onto four serving plates.  Top with the steak and the tortilla strips.  Drizzle with the remaining sauce mixture and garnish with the cheese and the sour cream.  Makes 4 servings.

Steak Salad

The original recipe from this came from Food & Drink Summer 2011.  It is their version of Carpaccio using leftover grilled steak instead of raw beef.  Personally I don't think I would try a raw beef salad so this worked quite well.  If available to you try some heirloom tomatoes.  They vary in colour and texture and have a superior taste to the usual store bought ones.  I have found Romano Cheese an inexpensive substitute for the Parmesan Cheese.  Use the best steak you can.  I have excellent luck with Costco steaks myself - but there is a butcher nearby I might try if I can ever find the time to go there.  The run of the mill 1/2 inch steaks from the grocery store just don't cut it for this recipe as the steak is the main component.  This is really an adult only dinner - make the kids a hamburger :)

1 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp chopped drained capers
1 garlic clove, minced (I increased to 2)
1/4 tsp each salt and pepper (I leave out the salt)
2 medium tomatoes, preferably heirloom, sliced thinly
Thinly sliced leftover grilled steak, enough for 2
6 to 8 wide shaving Parmesan cheese (I used Romano - I think Goat Cheese or Feta would be good substitutes here)
1 small handful onion sprouts (OK I cannot find those anywhere - bean sprouts it is!)

1. In a small bowl, whisk balsamic with oil, capers, garlic, salt and pepper.
2. On 2 dinner plates, in a circle overlapping slightly, arrange tomato slices.
3. Arrange steak slices on top of tomatoes, mounding slightly.  Follow with Parmesan shavings.  Arrange sprouts on top.  Drizzle with dressing.  Serve immediately.

Serves 2

Quick Chili

1 1/2 lbs (750 g) round or sirloin steak
1 to 2 tbsp butter or olive oil
4 onions, chopped
6 large crushed garlic cloves
2 tbsp chili powder
1 tsp each of cinnamon and dried leaf oregano
1/2 tsp each of salt and pepper
1/4 tsp cloves or allspice
28 oz can diced tomatoes
7 oz can tomato sauce
10 oz can beef broth, plus 1/2 cup water
6 sweet bell peppers, preferably red, green and yellow
1 bunch fresh coriander or parsley
2 (19oz) cans red kidney beans, drained

• Cut steak into 1/2 in cubes.  Melt butter in a large wide saucepan set over medium high heat.  Add meat and stir often until browned.  Add onions, garlic and seasonings.  Stir frequently until onions have softened, about 5 min.  Stir in tomatoes, sauce, broth and water.  Bring to a boil, reduce heat to low and simmer until beef is tender, about 20 to 30 min.  Stir often.  Meanwhile, coarsely chop peppers and coriander.  When beef is tender, stir into chili along with beans.  Taste and add salt if you wish.   Continue cooking, uncovered, until peppers are cooked as you like, about 10 to 15 min.  Chili can be covered and refrigerated for up to 3 days or frozen.

Thai Beef Salad

Awesome salad with an Asian flavour - feel free to switch up the beef for chicken, fish or shrimp

2 tbsp each lime juice and vegetable oil
1 tbsp each dark sesame oil and fish sauce
2 tsp granulated sugar
1 tbsp finely minced ginger
1 to 2 tsp very finely minced hot red chili pepper such as a habanero
1/4 tsp salt
4 cups thinly sliced Savoy cabbage
1 mini cucumber thinly sliced diagonally
1 medium carrot, coarsely grated
1 cup bean sprouts
1/3 cup shredded mint leaves
1/4 cup diced red onion
Thinly sliced leftover grilled steak
2 tbsp salted roasted peanuts

1. In a large bowl, whisk lime juice with vegetable oil, sesame oil, fish sauce and sugar until sugar is dissolved.  Stir in ginger, chili and salt.
2. Add cabbage, cucumber, carrot, bean sprouts, mint, red onion and steak. Toss to combine.  Sprinkle with peanuts.

Asian Inspired Steak

Fantastic flavour!  The original recipe called for flank steak but I ended up with some rib eyes that I saw for a good price.  Either way the marinade will help a tough cut of meat or flavour a good one.

Marinade
1/2 medium onion, sliced
1-2 cloves garlic, smashed
1 tbsp tamari or soy sauce
1 tsp sesame oil (essential - do not substitute)
juice of 1/2 lime
1 tbsp maple syrup or brown sugar
sprinkling of chili flakes

1 1/2 - 3 lb (.8 to 1.5 kg) steak - your choice
salt and pepper to taste

1. Place all the marinade ingredients in a large zip top bag and squish to combine.  Add the steak, seal the bag and refrigerate for 8 hours or overnight.
2. When you are ready to cook, remove steak from bag.  Discarding marinade.  Sprinkle meat with a little salt and pepper.   Cook on a grill, preheated to high for 7 to 9 minutes each side for medium rare, turning once.  
3. After cooking, let meat rest 5 to 10 minutes to retain its juices.  Slice thinly across the grain, on the diagonal and serve with rice or stir fried veggies or on a bed of salad greens.