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Beef

Grilled Flank Steak with Herb Sauce

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A medium rare and sliced grilled flank steak with herb sauce over the top.

Grilled Flank Steak with Herb Sauce.

Flank steak marinated in garlic, green onions, rosemary, white balsamic, extra virgin olive oil, salt, and pepper.

Grilled hot and fast. Rested. Then finished with a bright herbaceous sauce of basil, flat leaf parsley, green onions, garlic, crushed hot chili pepper paste, salt, white vinegar, balsamic vinegar, and extra virgin olive oil.

A wonderfully balanced dish. Flavours that are sure to awaken your taste buds and whet your appetite.

How to tenderize flank steak

A flank steak is a very lean cut of meat with almost no fat. It is best to tenderize by marinating the steak with fresh herbs, garlic, seasonings, oil, and vinegar for a few hours.

Crosshatch the top of the steak to help with the absorption of the marinade and to give additional surfaces to char when grilling. This is done by slicing diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼ inch deep, and space them ¾ inch apart.

A marinated and crosshatched steak in a sheet pan ready to be grilled.

Flank steak temperature

Grill the steak over high heat, turning 90° once, then flipping, then turning again, until nicely charred and an instant-read thermometer inserted in the thickest part registers 125-130°F (medium-rare), total cooking time 6 to 10 minutes (this time will vary based on thickness of the steak, temperature of the grill, outside temperature and how much the lid of the grill is open or closed).

Slightly less than medium-rare is always my preference, but my wife enjoys hers medium-rare. She is happy with the outer thinner pieces, but it is also easy to toss on a few slices back onto the grill so that everyone enjoys their meal just as much.

Watch the process video here.

This Grilled Flank Steak with Herb Sauce was cooked on my 36″ Hestan freestanding Grill and was marinated in my new Hestan Culinary  OvenBond Tri-ply Quarter Sheet Pan. Proud Hestan & Hestan Culinary  Ambassador. Opinions in this post are my own.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A medium rare and sliced grilled flank steak with herb sauce over the top.

Grilled Flank Steak with Herb Sauce

Flank steak marinated in garlic, green onions, rosemary, white balsamic, extra virgin olive oil, salt, and pepper.
Grilled hot and fast. Rested. Then finished with a bright herbaceous sauce of basil, flat leaf parsley, green onions, garlic, crushed hot chili pepper paste, salt, white vinegar, balsamic vinegar, and extra virgin olive oil.
A wonderfully balanced dish. Flavours that are sure to awaken your taste buds and whet your appetite.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Inactive time: 2- 4 hours 2 hrs 30 mins
Total Time 3 hrs
Course Dinner, Entree, Main Course, Sauce
Cuisine Spanish fusion
Servings 4 -6 People

Ingredients
  

  • 2 to 2½- pound flank Steak

Marinade

  • 4 garlic cloves minced
  • 2 green onions white and light green parts only, thinly sliced
  • 1 tablespoon white balsamic vinegar
  • 1½ tablespoons fresh rosemary chopped
  • ½ cup olive oil
  • ½ teaspoon Kosher salt
  • ½ freshly ground pepper

Herb Sauce

  • 2 green onions white and light green parts only, finely chopped
  • 3 garlic cloves finely chopped
  • ½ tablespoon crushed hot chili pepper paste
  • ¼ cup white vinegar
  • ¼ cup balsamic vinegar
  • 1 teaspoon kosher salt
  • 5 tablespoons finely chopped flat-leaf parsley
  • 3 tablespoons finely chopped basil
  • ¾ cup extra-virgin olive oil

Instructions
 

Marinade

  • In a small bowl, combine all of the marinade ingredients. Set aside.
  • Crosshatch the top of the steak to help with the absorption of the marinade and give additional surfaces to char when grilling. This is done by slicing diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼ inch deep, and space them roughly ¾ inch apart.
  • Add the meat to a quarter sheet pan (or use a resealable bag) and pour in all the marinade; turn the meat to coat. Cover the pan and refrigerate for 2 to 4 hours.

Herb Sauce

  • Combine onions, garlic, hot chili, vinegar, and salt in a medium bowl. Let sit 10 minutes.
  • Stir in the parsley, basil, and olive oil. Set aside.

Grill the Steak

  • Remove the steak from the fridge 30 minutes prior to grilling. Preheat the grill on high. Remove the steak from the marinade, and let the excess marinade drip off.
  • Season the steak with a sprinkle of kosher salt.
  • Grill the steak over high heat, turning 90° once, then flipping, then turning again, until nicely charred and an instant-read thermometer inserted in the thickest part registers 125-130°F, total cooking time 6 to 10 minutes (this time will vary based on thickness of the steak, temperature of the grill, outside temperature and how much the lid of the grill is open or closed).
  • Transfer the steak to a carving board and let rest for 5-10 minutes. Thinly slice the meat against the grain and serve with herb sauce.

Video

Keyword cooking flank steak on grill, Flank steak on gas grill, green herb sauce for steak, Grilled flank steak, Herb sauce for steak, how to tenderize flank steak, preparing flank steak
Tried this recipe?Let us know how it was!

Reverse Sear Filet Mignon

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Several pieces of a medium rare steak fanned on a plate with grilled asparagus, potatoes and carrots.

Reverse Sear Filet Mignon

There are many ways to cook a filet mignon, but the tried-and-true method of a reverse sear is always my choice for a thicker cut of meat like a filet mignon.

A reverse sear is an ideal way to ensure consistency of your finished cook and avoid that terrible feeling of cutting into an overcooked (and expensive) steak! As the method states, you are reversing the process, so you start by cooking your steak at a low temperature (200°F) until it is close to done. Then, it is placed on a scorching hot grill or skillet to finish.

Tips for the perfect filet mignon

Selecting your steaks

The first and most crucial step in preparing a delicious filet mignon, is to visit a quality butcher and have them cut you the desired size. When requesting your cuts, be sure to get consistency in the width and thickness so they cook evenly. 

Season the filet mignons

Season the steaks liberally, on both sides, with kosher salt (approximately 2 teaspoons per steak), and a sprinkle of freshly ground pepper. Then set aside for 15 minutes at room temperature, while you heat your grill (or oven) to 200°F.

Two seasoned filet mignon steaks on a rack.

Reverse sear

A reverse sear is an ideal way to ensure consistency of your finished cook and avoid that terrible feeling of cutting into an overcooked steak.

Place a bed of rosemary inside your skillet, then place the steaks on top of the rosemary. Slowly roast the steaks until they reach an internal temperature of about 120°F, 30 to 45 minutes (depending on the thickness of the steak), flipping the steaks halfway through cooking (20-minute mark).
** These steaks were 10 ounces each and took 45 minutes. An 8-ounce steak would be closer to 30 minutes Start checking smaller steaks earlier. **

Sear the Steaks

Take the steaks from the skillet and let it rest on a board uncovered for 10 minutes. Now you have the choice to sear the steaks in the skillet or on the grill. Both will provide amazing results as long as the skillet or the grill reach a surface temperature around 600°F. Use an infrared thermometer for an accurate measurement. Alternatively, check your grill thermometer with the lid shut for at least 5 minutes.
You can also test if the skillet is ready by pouring 1/2 teaspoon of water into the middle of the pan; if it completely evaporates in 5 seconds, you should be good to go.
** I seared my steaks on the grill this time, to allow me the opportunity to cook my smashed potatoes in the pan juices from the steaks and rosemary. Such a great flavour to add to potatoes** Whichever method you choose, brush a very light coat of olive oil onto both sides of the steaks.
Then sear the steak for 90 seconds per side. For the best skillet sear, use a NanoBond skillet large enough that the steaks do not touch.

Rest the steaks

Remove the steaks a board to rest for 5 minutes. This a great time to add a pad of compound butter to melt all over the steaks.
** I used a mix of fresh thyme, rosemary, garlic, salt & pepper for my butter. **

Steak temperature

These instructions will cook your steak to a lovely medium rare. If you want your steak medium, allow it to roast to an internal temperature between 125°F to 130°F. Then sear as described above.
Enjoy!

Serving suggestions

Serve the steaks whole or slice diagonally against the grain. Serve with your favourite grilled seasonal vegetables and rosemary smashed potatoes.

A finished reverse sear filet mignon on a plate with asparagus, carrots and potatoes.

Watch the process video here

Several pieces of a medium rare steak fanned on a plate with grilled asparagus, potatoes and carrots.

Reverse Sear Filet Mignon

There are many ways to cook a filet mignon, but my tried-and-true method of a reverse sear is always my choice for thicker cut of meat like a filet mignon.
A reverse sear is an ideal way to ensure consistency of your finished cook and avoid that terrible feeling of cutting into an overcooked (and expensive) steak! As the method states, you are reversing the process, so you start by cooking your steak at a low temperature until it is close to done. Then, it is placed on a scorching hot grill or pan to finish.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 48 mins
Inactive time 30 mins
Total Time 1 hr 23 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 2 People

Ingredients
  

  • 2 – 10 ounce Filet Mignon Steaks
  • 4 teaspoons Kosher salt
  • freshly ground pepper
  • 2 -3 sprigs of rosemary
  • olive oil
  • 2 pads of compound butter ** I used a mix of fresh thyme, rosemary, garlic, salt & pepper for my butter. **

Instructions
 

  • Selecting your steaks. The first and most crucial step in preparing a delicious filet mignon, is to visit a quality butcher and have them cut you the desired size. When requesting your cuts, be sure to get consistency in the width and thickness so they cook evenly.
  • Season the steaks liberally, on both sides, with kosher salt (approximately 2 teaspoons per steak), and a sprinkle of freshly ground pepper. Then set aside for 15 minutes at room temperature, while you heat your grill (or oven) to 200°F.
  • A reverse sear is an ideal way to ensure consistency of your finished cook and avoid that terrible feeling of cutting into an overcooked steak.
    Place a bed of rosemary inside your skillet, then place the steaks on top of the rosemary. Slowly roast the steaks until they reach an internal temperature of about 120°F, 30 to 45 minutes (depending on the thickness of the steak), flipping the steaks halfway through cooking (20-minute mark).
    ** These steaks were 10 ounces each and took 45 minutes. An 8-ounce steak would be closer to 30 minutes Start checking smaller steaks earlier. **
  • Sear the Steaks. Take the steaks from the skillet and let it rest on a board uncovered for 10 minutes. Now you have the choice to sear the steaks in the skillet or on the grill. Both will provide amazing results as long as the skillet or the grill reach a surface temperature around 600°F. Use an infrared thermometer for an accurate measurement. Alternatively, check your grill thermometer with the lid shut for at least 5 minutes. You can also test if the skillet is ready by pouring 1/2 teaspoon of water into the middle of the pan; if it completely evaporates in 5 seconds, you should be good to go.
    ** I seared my steaks on the grill this time, to allow me the opportunity to cook my smashed potatoes in the pan juices from the steaks and rosemary. Such a great flavour to add to potatoes**
    Whichever method you choose, brush a very light coat of olive oil onto both sides of the steaks. Then sear the steak for 90 seconds per side.
    For the best skillet sear, use a NanoBond skillet large enough that the steaks do not touch.
  • Rest the steaks. Then remove them to a board to rest for 5 minutes. This a great time to add a pad of compound butter to melt all over the steaks. ** I used a mix of fresh thyme, rosemary, garlic, salt & pepper for my butter. **
  • Serving suggestions. Serve the steaks whole or slice diagonally against the grain. Serve with your favourite grilled seasonal vegetables and rosemary smashed potatoes.
  • Steak temperature. These instructions will cook your steak to a lovely medium rare. If you want your steak medium, allow it to roast to an internal temperature between 125°F to 130°F. Then sear as described above. Enjoy!

Video

Keyword filet mignon, Flank Steak, National Filet Mignon Day, reverse sear method, steak recipes, steak tips
Tried this recipe?Let us know how it was!

Hope you enjoy my Reverse Sear Fillet Mignon recipe and tips.

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked in the Hestan 11″ NanoBond Skillet  on my 36″ Hestan freestanding Grill. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Beef Ribs with Salsa Verde

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Seven grilled beef ribs with a green salsa on a board with grilled garlic toast and a Caprese salad.

They say we eat with our eyes first and these gorgeous Beef Ribs with Salsa Verde alongside a loaf of crusty, garlic bread is meal that will bring joy from beginning to the very end!

The secret to these tender, mouth-watering ribs is to start with local Canadian Beef, then cook them low
and slow in the oven first. Season them well, wrap them tight and toss them in the oven for 3.5 hours. Then finish them off with a char on a hot grill. It is really that simple!

A large rack of beef ribs that has just been dry rubbed with spices.
A foil wrapped sheet pan with beef ribs, in an oven about to get cooked.
A rack of cooked ribs on a foil wrapped sheet pan about to go on the grill.
A rack meat being glazed with a brush on a grill.

Remove the ribs from the grill and rest them, meat side down, on a board sauce of bright, herbaceous Salsa Verde. The beef’s juices mix with the mint, parsley, charred green onions, & lemon juice, to create something magical. Once sliced, the ribs get drizzled with more of the flavourful salsa, the perfect balance to the rich, charred ribs. I highly recommend you mop up the salsa, juices, and bits of meat left on the bottom of your plate with a slice (or two) of Furlani Foods Garlic Bread. Oh, so good!

A bowl of salsa Verde with a wooden spoon.
Seven grilled big ribs with a green salsa on a board with grilled garlic toast and a Caprese salad.
A loaf of garlic bread with grill marks being cut with a knife.
Seven grilled big ribs with a green salsa on a board with grilled garlic toast and a Caprese salad.

It was pleasure to create this recipe in partnership with Canada Beef and Furlani Foods. Opinions in this post are my own.

A rack of beef ribs, garlic bread, onions, herbs, seasonings lemon, oil and green onions are laid out to make a beef rib with a salsa recipe.

Watch the process video here.

Seven grilled beef ribs with a green salsa on a board with grilled garlic toast and a Caprese salad.

Beef Ribs with Salsa Verde

The secret to these tender, mouth-watering beef ribs is to is to cook them low and slow in the oven first. Season them well, wrap them tight and toss them in the oven for 3.5 hours. Then finish them off with a char on a hot grill. It is really that simple!
Remove the ribs from the grill and rest them, meat side down, on a board sauce of bright, herbaceous Salsa Verde. The beef’s juices mix with the mint, parsley, charred green onions, & lemon juice, to create something magical. Once sliced, the ribs get drizzled with more of the flavourful salsa, the perfect balance to the rich, charred ribs. I highly recommend you mop up the salsa, juices, and bits of meat left on the bottom of your plate with a slice (or two) of garlic bread. Oh, so good!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Dinner, Main Course
Cuisine Italian-American
Servings 4 People

Ingredients
  

Dry Rub:

  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon Pepper
  • 1 teaspoon granulated onion dehydrated onion flakes

Salsa Verde:

  • 1 bunch charred green onions finely chopped
  • ½ cup fresh Italian parsley finely chopped
  • ½ cup fresh mint leaves finely chopped
  • ½ cup fresh lemon juice
  • 2 tablespoons capers if large, chopped
  • Zest of 1 lemon
  • 1 cup extra virgin olive oil
  • 1 long red chili seeds removed, diced
  • 2 garlic cloves minced
  • 1 ½ teaspoons coarse salt
  • ½ teaspoon freshly ground black pepper

Instructions
 

  • Mix the dry rub ingredients, then sprinkle over both sides of the ribs. If time allows cover and refrigerate overnight.
  • Preheat the oven to 250°F.
  • Place the ribs on a large foil-lined rimmed baking sheet, then fold foil over or over-wrap with another sheet of foil and seal the edges to make a foil pouch.
  • Roast in preheated oven for 3 to 3½ hours until meat is fork tender.
  • While the ribs cook, make the Salsa Verde.
  • Stir all the ingredients in a large bowl to blend. Set the Salsa Verde aside for at least 45 minutes before serving.
  • Carefully unwrap ribs and set on a large cutting board. Drain liquid from foil into a small saucepan. Return ribs to baking sheet; set aside.
  • ** If there is enough liquid from the pan to make a glaze/basting sauce: Boil liquid over medium-high heat, stirring occasionally, for 5 to 8 minutes until reduced to a glaze, about the consistency of maple syrup.
  • Remove from baking sheet and grill in a closed preheated barbecue over medium heat (350°F/180°C), for 5 to 10 minutes, turning occasionally while brushing generously all over with the glaze, until hot, browned, and glazed.
  • Spread about 1/3 cup of the Salsa Verde on a large cutting board and transfer the ribs from the grill to cutting board, placing the ribs meat side down directly on the Salsa Verde. Let rest 15 minutes before cutting into individual bones.
  • Arrange the individual ribs on the Salsa Verde and spoon a little more over each rib. Serve with the remaining Salsa Verde, grilled Furlani Garlic Bread and a fresh caprese salad. Enjoy!

Video

Keyword beef rib recipe, beef ribs, Beef ribs low and slow method, garlic bread, grilled beef ribs, Salsa Verde recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Beef Ribs with Salsa Verde recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Canada Beef recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Thai Red Curry Beef Kabobs

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Four skewers with beef mango, peppers and onions on a board with a bowl of Thai curry sauce and a bowl of rice on a wooden board.

Thai Red Curry Ontario Beef Kabobs

When Ontario Beef invited us to participate in their Ontario Beef BBQ Battle – Crazy for Kabobs, our first stop was a quality local butcher who is always stocked with the best cuts of Ontario Beef! Nothing but the best to create this mouth-watering kabob recipe. BATTLE IS ON!

Tender Ontario Beef Sirloin meets Thai red curry! The beef is marinated for 24 hours in this super simple marinade. Then the flavour-packed cubes of beef are skewered between peppers, onions, and mango. (If you have not tried grilling mango yet, I highly recommend you do!)

Ingredients layed out (minus the mango) for Thai Red Curry Beef kabobs.

The grilled kabobs are slightly charred, leaving the beef with a lovely blushing pink in the centre, while the vegetables retain a tender bite to them. Served over jasmine rice, drizzled with warm red curry sauce, and finished with a squeeze of lime. #chefskiss

Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.

Four grilled beef skewers with alternating pieces of mango, peppers and onions.

Check out our video:

https://youtube.com/shorts/uY3cmTkFmyU?feature=share

Four grilled beef skewers with alternating pieces of mango, peppers and onions.

Thai Red Curry Beef Kabobs

When Ontario Beef invited us to participate in their Ontario Beef BBQ Battle – Crazy for Kabobs, our first stop was a quality local butcher who is always stocked with the best cuts of Ontario Beef! Nothing but the best to create this mouth-watering kabob recipe. BATTLE IS ON!
Tender Ontario Beef Sirloin meets Thai red curry! The beef is marinated for 24 hours in this super simple marinade. Then the flavour-packed cubes of beef are skewered between peppers, onions, and mango. (If you have not tried grilling mango yet, I highly recommend you do!)
The grilled kabobs are slightly charred, leaving the beef with a lovely blushing pink in the centre, while the vegetables retain a tender bite to them. Served over jasmine rice, drizzled with warm red curry sauce, and finished with a squeeze of lime. #chefskiss
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 15 mins
Inactive time 1 d
Total Time 1 d 40 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine Thai
Servings 4 People

Equipment

  • 4 x 12-inch metal skewers If using wood, be sure to soak them as per package instructions

Ingredients
  

Marinade

  • 32 to 34- ounce Ontario Beef Sirloin trimmed of all fat, cut into 1.5-inch cubes (20 cubes = 24 ounces)
  • 400 ml can light coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • Juice of one lime

Skewers

  • 1 large red pepper or two small – seeds and stem removed, cut into 1.5-inch pieces (12 pieces total)
  • 1 large green pepper or two small – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
  • 1 large yellow pepper or two small – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
  • ½ red onion – cut individual layers into 1.5-inch pieces 16 pieces total
  • 1 large mango – flesh cut off the pit skin removed, cut into 1.5-inch pieces (8 pieces total)
  • 3 tablespoon of olive oil for brushing the skewers as they cook.

Red Curry Sauce

  • 400 ml can light coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar

Serving suggestion

  • Jasmine rice with peas
  • Lime wedges

Instructions
 

  • Begin by cubing the beef into 1.5-inch cubes. Try to be as uniform as possible to ensure consistent cooking of the meat. (Note – when trimming for consistently sized cubes, I trim off little pieces and freeze them to add to a stir fry later.)
  • Mix the rest of the marinade ingredients together in a bowl, add the beef cubes, cover, and refrigerate for 24 hours.
  • Prepare the vegetables by cutting into uniform 1.5-inch pieces. The more uniform all the pieces, the more consistently everything will cook. (Note – I keep all the off cuts and use them in an omelette, stir-fry, salad, or soup.)
  • Remove the beef from the marinade and shake off any excess marinade. Separate the beef into 4 x 6-ounce portions. Divide the peppers, onions, and mango into 4 equal portions.
  • To assemble each skewer, add mango, beef cube, red pepper, beef, onions, beef, green pepper, beef, yellow pepper, beef. Set aside while you preheat the grill on medium-high heat.
  • While the grill is heating, make the sauce. In a sauce combine the coconut milk and curry paste and cook for 5 minutes over medium heat. Add the fish sauce and brown sugar. Simmer for 10-15 minutes, stirring occasionally, while you grill the kebobs.
  • Add the kabobs to the grill. Cook for about 2 minutes per side until lightly charred. After the second side is cooked, lightly brush each kabob with a little oil. This will cause the grill to flare a little and give a little extra char, while flavouring the vegetables. On the final turn brush again with a little oil.
  • 8 minutes of cooking (with the grill lid open) should have the meat at a temperature between medium rare and medium (a little pink – approximately 135°F). Size of the cubes and temperature of the grill will affect that. The beef is a tender cut, and the marinating has made it extra juicy, so cooking a little longer will still produce a tasty kabob, for those who prefer no pink.
  • Remove kebobs to a platter. Serve with rice, lime wedges and the warm red curry sauce. Enjoy!

Video

Keyword Beef Kabobs, Beef recipe, Beef skewers, Beef Thai red curry, Ontario Beef, Thai recipe, Thai Red Curry
Tried this recipe?Let us know how it was!

Hope you enjoy my Thai Red Curry Beef Kabobs recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Ontario Beef recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Mushroom, Pancetta and Asiago Burgers

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A loaded mushroom, Pancetta and Asiago Burger with lettuce on a sesame seed bun.

Mushroom, Pancetta and Asiago Burgers.

For these loaded burgers, it’s not the quantity of toppings that matters, it is the quality! These patties and their toppings are LOADED WITH FLAVOUR! The lean ground beef, roasted garlic & charred jalapeño patties, are grilled, then placed in the skillet to soak up all the mushroom flavour. Each patty is loaded with the sautéed mushrooms and asiago cheese. The toasted buns are layered with a horseradish-BBQ sauce, lettuce, pickles, next the loaded patties, then topped with mustard and crispy pancetta!
Grab a napkin and dig in!

A skillet of sautéed mushrooms on a grill.
NanoBond is oven and grill safe to 1050°F
A skillet with six burger patties topped with mushrooms and melted cheese.
NanoBond is oven and grill safe to 1050°F
A loaded mushroom, Pancetta and Asiago Burger with lettuce on a sesame seed bun.

Mushroom, Pancetta and Asiago Burgers

For these loaded burgers, it’s not the quantity of toppings that matters, its’ the quality! These patties and their toppings are LOADED WITH FLAVOUR! The lean ground beef, roasted garlic & charred jalapeño patties, are grilled, then place in the skillet that has all the mushroom flavour. Each patty is loaded with the sautéed mushrooms and asiago cheese. The toasted buns are layered with a horseradish-BBQ sauce, lettuce, pickles, next the loaded patties, then topped with mustard and crispy pancetta! Grab a napkin and dig in!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Inactive time 30 mins
Total Time 1 hr 10 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine North American
Servings 6 People

Ingredients
  

INGREDIENTS:

  • 2 lbs lean ground beef
  • 2 eggs
  • ½ cup panko breadcrumbs
  • 3 tablespoons sweet onions finely chopped
  • 3 cloves roasted garlic
  • 1 charred jalapeño seeds optional
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons BBQ sauce
  • 1 tablespoons Dijon mustard
  • 2 teaspoons prepared hot horseradish
  • *1/4 cup olive oil for brushing patties before grilling

Toppings

  • 12 oz brown mushrooms sliced
  • 4 tablespoons butter
  • 1 garlic clove minced through a garlic press
  • 6 oz asiago cheese grated (about 2 cups)
  • 6 pancetta rounds
  • 6 hamburger buns toasted just before assembling the burgers
  • ½ cup BBQ sauce your favourite
  • 1 tablespoon hot horseradish
  • 6 large Boston lettuce leaves
  • 6 large dill pickle slices – lengthwise “sandwich style” slices more if the slices are small
  • Yellow mustard

Instructions
 

Hamburger Patties

  • Place the onion, garlic, jalapeño, salt and pepper into a mini food processor, then blitz to chop. Add the eggs, Worcestershire sauce, Dijon, BBQ sauce & horseradish, then blitz to combine. (Alternatively: mince onion, garlic, and jalapeño finely and mix ingredients in a large bowl.)
  • Add mixture to a large bowl, then add panko and stir to combine.
  • Add beef to the bowl and mix until all ingredients are combined.
  • Shape into 6 x 6 ¼-6 ½ oz patties (about ¾” thick x 4 ½” diameter). Using your thumb, press the middle of each patty a few times to create an indent that will keep the burgers from puffing up when cooked.
  • Make a day ahead and refrigerate until ready to use. If using immediately, I suggest placing the patties on a tray lined with wax paper in the freezer for 30 minutes. I find they keep their shape better if they are cold when cooked.

Grilling the Burgers & Preparing the Toppings

  • Preheat grill to medium-high heat (400°F – 450°F).
  • In a small bowl mix together the BBQ sauce and horseradish, side aside until ready to assemble the burgers.
  • Place a 12.5” skillet on the grill, add the butter and cook until it begins to melt. Add the mushrooms and toss to coat in the butter. Cook for 5-6 minutes, stirring occasionally. Add the garlic, stir and cook for 4-5 minutes more. Move the pan to a low heat area of the grill and let the mushrooms cook while you make the burgers.
  • Brush each patty with olive oil and place oil side down on the hot grill, then brush the top with a little oil while on the grill. Close lid and grill, turning once, then flipping about 4 minutes into the cook. Cook for 2-3 minutes more. Next, add the patties to the skillet, then pile all the mushrooms on top of the patties. Add the shredded asiago cheese on top of the mushrooms.
  • Place an 11” skillet on the grill, then add the pancetta rounds.
  • Close the lid, lower the heat to medium and cook for 4 minutes, flipping the pancetta two to three times.
  • Toast the buns, turn off the grill and prepare to assemble the burgers.
  • On the bottom of each bun spread some of the horseradish-BBQ sauce. Add the lettuce, then pickle. Next place a burger, with the mushrooms and cheese on top. Squeeze the yellow mustard over the cheese, then add the crispy pancetta and finish with the top of the bun.
  • Serve and enjoy!

Video

Keyword 4th of July recipes, Beyond Burger recipe, Canada Day Recipes, Mushroom burger recipe, Summer bbq, Summer burger recipe
Tried this recipe?Let us know how it was!

Hope you enjoy these Mushroom, Pancetta and Asiago Burgers!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Recipe created using the Hestan NanoBond 12.5-inch skillet and grilled on my 36″ Hestan freestanding Grill. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Slow Cooker Poutine With Meatballs

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A top down view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

Slow Cooker Poutine With Meatballs.

Canada Day is right around the corner eh, and what better way to celebrate than Poutine! Baked potato wedges, covered with cheese curds, hot gravy and meatballs, then finished with chopped tomatoes, parsley, and parmesan. A Canadian classic made simple using my Crockpot™ Slow Cooker.

I made the gravy in the Crockpot™ Design Series 3-Quart Manual Slow Cooker a day early, left it in the removeable stoneware and put it in the refrigerator until it was time to reheat it. The mini meatballs were also made the day before and reheated in the hot gravy. Everything was kept piping hot and ready to serve when the wedges came out of the oven. Easy peasy!

Ingredients measured and laid out beside a copper slow cooker.
Spooning meatball gravy onto potato wedges and curds.
Two red and white check lined paper bowls are filled with poutine in the foreground. Potato wedges, poutine toppings and a copper slow cooker are in the background.
A close up view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

The 3 temperature settings on the slow cooker is perfect for cooking, reheating, and keeping the gravy warm. Plus, clean-up is a breeze, because the removeable stoneware and glass lid are both dishwasher-safe!

Substitute for Cheese Curds in Poutine:

If you ask someone from Quebec, they would tell you there is no substitute! Me, I would try your favourite melting cheese cut/torn in cubes like Fontina, Gouda, Asiago, Gruyere and/or Mozzarella.

Interested in getting your own Crockpot™ Design Series 3-Quart Manual Slow Cooker so you can try this fun and easy recipe? Check out the link here for a convenient way to purchase your own. 

Disclosure: I have participated in a paid partnership with Crockpot™. However, all opinions in this post are my own.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A top down view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

Slow Cooker Poutine With Meatballs

Canada Day is right around the corner eh, and what better way to celebrate than Poutine! Baked potato wedges, covered with cheese curds, hot gravy and meatball, then finished with chopped tomatoes, parsley, and parmesan. A Canadian classic made simple using my Crockpot™ Slow Cooker.
I made the gravy in the Crockpot™ Design Series 3 QT Manual Slow Cooker a day early, left it in the removable stoneware and put it in the refrigerator until it was time to reheat it. The mini meatballs were also made the day before and reheated in the hot gravy. Everything was kept piping hot and ready to serve when the wedges came out of the oven. Easy peasy!
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 4 hrs
Total Time 4 hrs 45 mins
Course Main Course, Side Dish, Snack
Cuisine French Canadian
Servings 6 People

Equipment

Ingredients
  

Meatballs (Make Ahead)

  • 1 lb lean ground beef
  • ½ cup Panko breadcrumbs
  • ¼ cup freshly grated Parmesan
  • 1 large egg
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon granulated onion

Gravy (Make Ahead)

  • 4 cups 750 mL beef broth
  • 1 cup concentrated beef broth
  • 3 tbsp 15 mL butter
  • ½ onion chopped
  • ¼ cup 60 mL cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon freshly ground pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons water

Potato Wedges

  • 3 pounds small Russet potatoes
  • 3 tablespoons olive oil
  • Salt to taste

Potato Seasoning

  • 2 teaspoons paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne

Poutine Toppings

  • 200 g Cheddar Cheese Curds
  • 2 small tomatoes seeds and wet part removed, chopped (1 cup)
  • Grated Parmesan
  • Chopped parsley

Instructions
 

Meatballs (Make Ahead)

  • In a large bowl, combine ground beef, Panko, Parmesan, egg, oregano, basil, parsley, garlic powder, salt, pepper, and granulated onion. Using a wooden spoon or clean hands, stir until well combined.
  • Roll the mixture using a 1 teaspoon measure to form the meatballs, forming about 54 meatballs.
  • Drizzle with olive oil and lightly coat each meatball, then place on a parchment lined sheet pan and cook for 8-10 minutes. Shaking the meatballs halfway through the cook.
  • Transfer to a paper towel-lined plate and refrigerate when cooled.

Gravy (Make Ahead)

  • Pour beef broth and concentrate into the slow cooker, turn on high and cover.
  • Meanwhile, in a skillet, melt butter and brown onions on medium heat for 4-5 minutes.
  • Add cider vinegar and brown sugar. Bring to a boil and let boil for 3–4 minutes. Then add a ladle of the beef stock to the skillet.
  • In a small bowl mix the flour, tomato paste, Worcestershire sauce, soy sauce and black pepper. Then whisk into the skillet until combined.
  • Add the skillet mixture to the slow cooker, cover and cook on high for 3 hours.
  • Once the slow cooker is bubbling, in a small bowl, mix a ‘slurry’ of the cold water and cornstarch. When the cornstarch mixture is smooth, whisk it into the bubbling slow cooker.
  • Cook for another hour (whisking occasionally) until the gravy has thickened. ** If using the gravy immediately, add meatballs 30 minutes after the cornstarch. **
  • If making ahead, let cool and refrigerate until ready to reheat.

Potato Wedges

  • Wash the potatoes.
  • Cut each potato in half lengthwise, then cut each half into 4 wedges (8 wedges per potato). Larger potatoes will need to be cut into additional wedges. (They should be about 3/4 thick.)
  • Place the wedges into a large bowl. Fill the bowl with cold water and soak the potato wedges for at least 20 minutes. Dry the potatoes thoroughly before baking.
  • Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  • Combine seasoning ingredients (no salt). Add olive oil to the seasoning mixture and stir well to combine. Drizzle over the potato wedges and use your hands to toss until evenly coated.
  • Place wedges on the baking sheet, leave space between the wedges to get crispy edges. Sprinkle with salt to taste. Bake for 20 minutes. Flip each over and bake for approximately 20 more minutes. Wedges should be golden brown and cooked through.

Assemble the Poutine

  • Divide potato wedges into six individual ‘boats’ or bowls.
  • Layer on the cheese curds and pour/spoon the hot gravy with meatballs over the curds and wedges.
  • Top with fresh chopped tomatoes, grated Parmesan, and parsley.
  • Hope you enjoy it, eh!

Notes

*** If the gravy was made ahead of time, reheat in the slow cooker on high at least 3 hours before you plan to serve it. Add the meatballs to the hot gravy about an hour before serving.
Keyword Canada Day Inspiration, Canada Day Recipes, cheese curds, comfort food, French Fries and gravy, meatball recipe, potato wedges, Poutine, Slowcooker poutine, Slowcooker recipe
Tried this recipe?Let us know how it was!

Individual Ground Beef Wellingtons

by 2 Comments

An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.

These Individual Ground Beef Wellingtons are made with extra lean ground beef instead of the traditional beef tenderloin. Making them a delicious yet cost effective way to serve a special meal to your family and friends this Easter (or any day you want an excuse to feel fancy!)

The ground beef is seasoned well, topped with Duxelles (a mixture of chopped mushrooms, shallots, garlic, and thyme), neatly folded into thin slices of prosciutto, then wrapped in puff pastry to create beautiful little packages, which are bursting with big flavour.

Raw ingredients are laid out for the ground beef wellington recipe.
Use a 1/2 cup measure form into 8 equal size beef patties
Roll out one sheet of the puff pastry on a lightly floured surface to a 12-inch square, then cut into 4 (6-inch) squares
Lay out 2 pieces of prosciutto onto each piece of puff pastry
Add one beef patty on top of the prosciutto of each of the four squares
Add one portion of the mushroom mixture on top of each beef patty and flatten out into an even layer.
Flip the beef patty over so the mushroom mixture is sitting on the prosciutto.
Fold over the prosciutto slices to completely wrap the beef patty then flip over, so the prosciutto ends are on the puff pastry.
Brush the egg wash over the tops and sides of each package.
Pierce each Wellington with a sharp knife to create a half inch slit for ventilation.
I

When you choose to serve Canadian Beef, the benefits of beef go far beyond its great taste. The vitamins and nutrients that beef provides, help you stay energized, aid concentration, boost your immune system and help keep your bones, teeth, and muscles strong and healthy.

Close up image of the baked Wellington with a sprig of thyme beside a bowl of Marsala sauce.
A plated portion with one Wellington in Marsala sauce with beans and potatoes.
Individual Ground Beef Wellingtons - sliced open
A plated portion with one Wellington in Marsala sauce with beans and potatoes.

It was pleasure to create this recipe in partnership with Canada Beef @loveCDNbeef #MyCanadianBeef Opinions in this post are my own.

To learn more about Canadian Beef or discover other delicious recipe ideas, visit CanadaBeef.ca

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.

Individual Ground Beef Wellingtons

These Individual Beef Wellington’s are made with extra lean ground beef instead of the traditional beef tenderloin. Making them a delicious yet cost effective way to serve a special meal to your family and friends this Easter (or any day you want an excuse to feel fancy!)
The ground beef is seasoned well, topped with Duxelles (a mixture of chopped mushrooms, shallots, garlic, and thyme), neatly folded into thin slices of prosciutto, then wrapped in puff pastry to create beautiful little packages, which are bursting with big flavour.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Inactive time 25 mins
Total Time 1 hr 25 mins
Course Dinner, Entree, Main Course
Cuisine English
Servings 8 People

Ingredients
  

Duxelles

  • 454 grams 16 ounces of cremini mushrooms
  • 2 shallots chopped
  • 4 cloves of garlic chopped
  • 3 sprigs of fresh thyme leaves removed, stems discarded
  • 3 tablespoons unsalted butter
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 1 tablespoon Marsala wine

Beef Patties

  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 2 teaspoons horseradish
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion
  • ½ teaspoon garlic
  • 1/3 cup panko breadcrumbs
  • 907 grams 2 pounds extra lean ground Canadian Beef

To Assemble

  • 16 slices of Prosciutto (approximately 240 grams (8 ½ ounces) Buy the best full pieces of prosciutto you can find. Rips and tears can effect the recipe results. 
  • 2 sheets of puff pastry thawed if frozen, kept refrigerated until ready to use
  • Small bowl of water
  • 2 Eggs beaten, for an egg wash

Instructions
 

  • Prepare the Duxelles. Add the mushrooms, shallots, garlic, and thyme to a food processor then pulse until finely chopped. Heat a large sauté pan over medium heat and melt the butter. Add the mushroom mixture, Marsala wine, salt and pepper to the pan and sauté until most of the liquid has evaporated (10-12 minutes). Set aside to cool.
  • Once cooled, use a cheesecloth or fine mesh strainer to drain the mushroom mixture of any remaining liquid. Separate mixture into 8 equal portions and set aside until ready to assemble.
  • Make the Beef Patties. In a large mixing bowl, beat the eggs, then add the tablespoon Dijon mustard, horseradish, Worcestershire sauce, salt, pepper, onion, garlic and stir to combine. Mix in the panko breadcrumbs, then add the ground beef and fold in the egg mixture until thoroughly combined. Using a half cup measure form into 8 equal size beef patties, which were 1.25 inches (3.1 cm) thick. (approximately 141 grams/5 ounces each patty)
  • Preheat the oven to 400°F.
  • Assemble the individual Wellingtons. Roll out one sheet of the puff pastry on a lightly floured surface to a 12-inch square, then cut into 4 (6-inch) squares.
    Puff pastry tip: Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, throughout the assembly process.
  • Lay out 2 pieces of prosciutto onto each piece of puff pastry. Add one beef patty on top of the prosciutto of each of the four squares. Add one portion of the mushroom mixture on top of each beef patty and flatten out into an even layer. Flip the beef patty over so the mushroom mixture is sitting on the prosciutto. Fold over the prosciutto slices to completely wrap the beef patty then flip over, so the prosciutto ends are on the puff pastry.
  • Begin folding the puff pastry up and over the prosciutto wrapped patty as though wrapping a package. Using a pastry brush or your finger, dampen the puff pastry at each point the pastry folds over itself to securely seal all edges. Place the individual packages seam-side up on a parchment lined baking sheet that is large enough to hold all eight Wellingtons without touching.
  • Repeat with the second sheet of puff pastry and place finished packages on baking sheet.
  • Once your wellingtons are assembled, refrigerate them for 15 minutes to ensure they are chilled and will puff up nicely in the oven.
  • Brush the egg wash over the tops and sides of each package. Pierce each Wellington with a sharp knife to create a half inch slit for ventilation and bake until the pastry is golden brown and an instant-read thermometer registers 160°F, about 40-45 minutes.
  • Remove from the oven, place on a wire cooling rack, and let rest for 5-10 minutes before serving.
  • While the Wellingtons bake, prepare Marsala Mushroom Sauce (recipe here) or your favourite beef gravy for serving alongside with your favourite vegetables.

Video

Notes

  • Puff pastry tip: Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, throughout the assembly process.
  • Buy the best full pieces of prosciutto you can find. Rips and tears can effect the recipe results. 
  • To make ahead. Prepare the Beef Patties, Duxelles and wrap in Prosciutto up to 24 hours in advance.
  • I would recommend assembling the puff pastry packages, no more that 2 hours in advance.
  • Marsala Mushroom Sauce, recipe here.
Keyword affortable meal, beef wellington, Duxelles, Easy beef wellington, ground beef, ground beef recipes, mushrooms
Tried this recipe?Let us know how it was!

Hope you enjoy our Individual Ground Beef Wellingtons recipe! We would love to hear from you!

Please leave us your feedback in the comment box below.

If you like cooking with Canadian beef, check out some of our other favourite beef recipes.

Have a delicious day! James (aka Zimmy) & Elaine

Marsala Mushroom Sauce

by Leave a Comment

A bowl of Marsala mushroom sauce surrounded by individual ground beef wellingtons.

This creamy, rich, earthy, and strongly umami flavoured Marsala Mushroom Sauce is a perfect compliment to my Individual Ground Beef Wellingtons recipe.

This Marsala wine sauce is made with beef stock, cremini mushrooms and will elevate any casual meal into an elegant entrée!

An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.
Individual Ground Beef Wellingtons
A bowl of Marsala mushroom sauce surrounded by individual ground beef wellingtons.

Marsala Mushroom Sauce

This creamy, rich, earthy, and strongly umami flavoured Marsala Mushroom Sauce is a perfect compliment to my Individual Ground Beef Wellingtons recipe.
This Marsala wine sauce is made with beef stock, cremini mushrooms and will elevate any casual meal into an elegant entrée!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Sauce
Cuisine Italian-American
Servings 8 portions

Ingredients
  

  • 227 grams 8 ounces cremini mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 cup Marsala wine
  • 1 ½ cups beef stock
  • 3 small sprigs of thyme

Instructions
 

  • Melt the butter in a large sauté pan over medium high heat. Add the mushrooms and thyme then sauté for 3-4 minutes. Sprinkle the flour over the pan and stir until it is mixed well into the mushroom and butter.
  • Add the Marsala and cook for 1 minute stirring frequently. Add the beef stock and bring to the boil.
  • Reduce heat and simmer for around 5-8 minutes until sauce has thickened, stirring regularly.
  • Serve alongside the Individual Ground Beef Wellingtons.
Keyword beef stock, Marsala sauce, Marsala Wine, mushroom recipes, Mushroom sauce, mushrooms, umami flavours
Tried this recipe?Let us know how it was!

Hope you enjoy my Marsala Mushroom Sauce recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Sous Vide Prime Rib Roast for Two

by 2 Comments

A sheet pan with a roasted vegetables and a prime rib roast sliced to reveal a perfect pink interior.

Sous-vide prime rib roast. Marinated for 24 hours, cooked to 126°F (52°C), then seared on the grill. A beautifully tender piece of beef, consistently pink from edge to edge.

For those of you who have yet to try sous-vide, this is an easy introduction to this perfect cooking method for everything from meat to fish, vegetables and even desserts. Sous-vide cooking ensures that everything is cooked evenly, from the edge to the core, plus you can’t over cook your food! These are just a few of the reasons I love this cooking method!

The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.

A sheet pan with a roasted vegetables and a prime rib roast sliced to reveal a perfect pink interior.

Sous Vide Prime Rib Roast for Two

Sous-vide prime rib roast. Marinated for 24 hours, cooked to 126°F (52°C), then seared on the grill. A beautifully tender piece of beef, consistently pink from edge to edge.
For those of you who have yet to try sous-vide, this is an easy introduction to this perfect cooking method for everything from meat to fish, vegetables and even desserts. Sous-vide cooking ensures that everything is cooked evenly, from the edge to the core, plus you can't over cook your food! These are just a few of the reasons I love this cooking method!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 3 hrs 5 mins
Inactive time 1 d
Total Time 1 d 3 hrs 20 mins
Course Dinner, Main Course
Cuisine American, French, Italian
Servings 2 -3 People

Equipment

Ingredients
  

  • 2- pound 1-rib, prime rib roast
  • ¼ cup extra virgin olive oil
  • 1 large rosemary sprig washed and dried
  • Salt and freshly ground pepper
  • Finishing salt optional

Instructions
 

  • Pat the roast dry and season liberally with salt & pepper.
  • Place the roast with the olive oil and rosemary in vacuum bag (remember to fold over the bag opening to keep the zipper from getting dirty). Attach the liquid protector, close the bag, and vacuum seal it (do not allow the liquid to be vacuumed into the pump). Marinate in the fridge for 4-24 hours.
  • Attach the sous-vide stick to a large stock pot. Fill the pot with water, making sure the water level is below the maximum capacity on the stick. Set the temperature to between 126F-130F for medium rare. When the set temperature has been reached, put the bag in the water (ensuring it is completely submerged) and cook the roast sous-vide for 3 hours.
  • At the end of the cooking process, remove the bag from the water bath, take out the roast and pat dry.
  • Preheat the grill on high. Grill both sides and the fat edge until nicely seared. Approximately 90 seconds per side on an extremely hot grill. Rest for 8-10 minutes before slicing.
  • To serve, cut the bone from the meat, then slice into steaks (lengthways) or cut the entire roast into slices (across the grain). Season with Maldon salt and freshly ground pepper.
  • Serve with your favourite roasted vegetables, smashed potatoes, sauteed onions and horseradish.

Video

Notes

Note:
When cooking sous-vide, it is important to ensure that the food is completely submerged under water for the entire cooking time.
Keyword Prime Rib Roast, Sous Vide, Sous Vide Recipes
Tried this recipe?Let us know how it was!

Hope you enjoy my Sous Vide Prime Rib Roast for Two recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Coney Hot Dogs with a Mexican Twist

by 2 Comments

A spread of coney hot dogs with with all the toppings.

Coney Hot Dogs with a Mexican Twist!

Looking to shake up your Game Day menu (or even Taco Tuesday)? Then this fusion of Coney Style Hot Dogs and Mexican Flavours, may be just what you need!

The addition of chipotle peppers to a basic Coney sauce is just the trick to get this party for your tastebuds started. Mix it up and serve your dogs on soft tortillas or maintain a bit of tradition and use a hot dog bun. Either way, load on the Mexican-Coney Sauce, guacamole, Pico de Gallo, marinated onions, jalapenos and then take it over-the-top with the flavour packed Mexican Rice.

To be honest, after eating a hot dog, I mixed more of the toppings together on my plate and scooped it all up with the tortilla chips, like deconstructed nachos, so good!

simmering sauce in the pan
Bring to a boil, cover, reduce the heat and simmer until the rice is cooked
A close up image of the Mexican Rice.
cross hatch the hot dogs
A close up of the coney sauce
Place a hot dog in the bun/tortilla, top with Mexican-Coney Sauce and all the additional toppings.
A spread of coney hot dogs with with all the toppings.

Coney Hot Dogs with a Mexican Twist

Looking to shake up your Game Day menu (or even Taco Tuesday)? Then this fusion of Coney Style Hot Dogs and Mexican Flavours, may be just what you need!
The addition of chipotle peppers to a basic Coney sauce is just the trick to get this party for your tastebuds started. Mix it up and serve your dogs on soft tortillas or maintain a bit of tradition and use a hot dog bun. Either way, load on the Mexican-Coney Sauce, guacamole, Pico de Gallo, marinated onions, jalapenos and then take it over-the-top with the flavour packed Mexican Rice.
To be honest, after eating a hot dog, I mixed more of the toppings together on my plate and scooped it all up with the tortilla chips, like deconstructed nachos, so good!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Game Day Snack, Snack
Cuisine American, Mexican
Servings 8 -12 People

Ingredients
  

  • 12 7-inch beef hot dogs or your favourite hot dog
  • 12 brioche hot dog buns or soft tortillas plus more for making tacos/sandwiches with just the toppings

For the Mexican-Coney Sauce

  • 1.25 pounds lean ground beef
  • 1 red onion finely chopped (about 1.5 cups)
  • 1 teaspoon dried flowering oregano Greek, Mexican or just dried oregano
  • ½ tablespoon chili powder
  • ½ tablespoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground mustard
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 2 chipotle peppers in adobo sauce plus ½ tablespoon of sauce, chopped
  • ¼ cup tomato paste
  • 1 cup broth beef, chicken, or beef, plus more as needed

For the Mexican Flavoured Rice

  • 1 tablespoon olive oil
  • 1 red onion diced
  • 1 orange bell pepper or colour of your choice, diced
  • 3 cloves garlic minced
  • 1 cup frozen corn kernels
  • 1 13.5-ounce 398 ml can black beans
  • 1 13.5-ounce 398 ml can diced tomatoes
  • 1 teaspoon dried flowering oregano Greek, Mexican or just dried oregano
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 ½ cups of stock beef, chicken, vegetable
  • 1 ½ cups of 10-minute rice plain or your favourite flavour
  • 1 cup shredded old cheddar
  • ½ cilantro chopped

Additional Toppings

  • guacamole store bought or homemade
  • Pico de Gallo/salsa store bought or homemade
  • marinated onions
  • sliced jalapenos fresh or pickled
  • Mexican Flavoured Rice recipe below – spoon on top of your hot dog or serve as a side dish
  • cilantro chopped

Instructions
 

Mexican-Coney Sauce

  • Heat a non-stick skillet over medium heat, add ground beef. Cook until beginning to brown, breaking up the clumps into little pieces. Add chopped onions and continue to cook until beef is no longer pink, 4-6 minutes. Add all the spices, stir, and cook for 1-2 minutes. Add the chipotle peppers with sauce, mix into the beef mixture. Add tomato paste and broth, stir to combine, then reduce heat to low and simmer for at least 30 minutes. If you simmer longer, add more broth as required to keep the mixture saucy.

Mexican Flavoured Rice

  • In a 3- or 4-quart saucepan with a lid, heat the olive oil over medium heat.
  • Add the onion and bell pepper, cook, stirring occasionally, until tender, about 4-6 minutes.
  • Add the garlic, corn and black beans, oregano, spices and cook until heated through, about 2-3 minutes.
  • Add the can of diced tomatoes, stock, and rice, stir to combine. Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes.
  • Stir in the cheese. Let rest 5 minutes before serving.
  • Serve garnished with the chopped cilantro.

Grill and Assemble

  • Grill hot dogs and buns/tortillas. Cross hatch dog if you like crispy bits.
  • Place a hot dog in the bun/tortilla, top with Mexican-Coney Sauce and all the additional toppings.
  • Serve with a fork or tortilla chips to clean up whatever falls off your hot dog… and do not forget the napkins!

Notes

Change it up:
  • Don’t eat red meat? Then replace the beef hot dogs and ground beef with chicken or turkey hot dogs/ground meat.
  •  Vegetarian? Use a plant-based hot dog and plant-based ground meat… and use plant-based cheddar to make it vegan.
  • Have all-corn tortillas available for those needing a gluten free option (or gluten free buns).
Keyword affortable meal, game day food, game day snacks, gluten free option, superbowl food, vegetarian option
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This recipe was made (and served) in my Hestan ProBond 11″ TITUM™ Nonstick Skillet, the ProBond 3Qt Soup Pot and cooked on my Hestan Dual Fuel Range in beautiful Pacific Blue. Hot dogs were grilled on my 36″ Hestan freestanding Grill.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.