Zimmy's Nook

@zimmysnook

Beef

Grilled Ontario Beef Summer Salad with Mustard Vinaigrette

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A bright and colourful grilled beef salad. Ribbons of medium rare beef are place in the middle of the tray and is surrounded by stack/piles of fresh vegetables, salad dressing and blue cheese.

Grilled Ontario Beef Summer Salad with Mustard Vinaigrette

Sunny summer afternoons/evenings enjoyed outdoors around the grill are a favourite with our family. A drink in hand, great conversation and a few laughs while we enjoy fresh local ingredients for dinner. This super fresh salad is a favourite for Elaine and me because we can prepare everything in advance, allowing us the opportunity to sit and relax too! The Ontario Beef striploins can be cooked ahead and served at room temperature or cooked just before mealtime and served warm. As the salad is so fresh, I remove the fat from the steaks to keep the beef lean and light as well!

Ingredients
Steaks
  • 2 Ontario Beef Striploin Steaks, fat cap removed, 4 cm thick (1 1/2”). Steaks should weigh approximately 454g (16 oz) with fat and 340g (12 oz)with fat removed.
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
Steak Board Sauce
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoons finely chopped fresh thyme
  • 2 small garlic cloves, minced
  • Kosher salt to taste
  • Freshly ground black pepper to taste
Vinaigrette
  • 1 large garlic clove, minced
  • 1 small shallot, minced
  • 1 large egg yolk
  • 2 tablespoons Dijon mustard
  • Zest of 1/2 lemon
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white balsamic vinegar
  • 1/2 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper
Salad
  • 1 head of Boston lettuce (living lettuce preferred), leaves separated and cleaned
  • 2 small red endive, leaves separated and cleaned
  • 1/2 a large red onion, thinly sliced and marinated*
  • 340 g (12 oz) multicoloured cherry/grape tomatoes, halved or quartered
  • 6 radishes, thinly sliced
  • 170 g (6 oz) sugar snap peas, trimmed and halved if large
  • 2-3 small celery stalks, sliced on a diagonal
  • 9-10 mini cucumbers, halved (or 2 Persian cucumbers, thinly sliced)
  • 12 thin asparagus spears, cut into 3-inch pieces, blanched in boiling water for 3 minutes, then transferred to an ice bath to cool
  • 1 cup frozen corn kernels (peaches & cream preferred), blanched in boiling water for 3 minutes, then transferred to an ice bath to cool
  • 115 g (4 oz) Gorgonzola (or other creamy blue cheese)
  • Maldon salt
  • Freshly ground pepper
Preparation
Season the steaks

Mix steak spices together in a small dish. Remove steaks from fridge, season with spice blend on both sides let sit at room temperature for 20 minutes.

Prepare board sauce

Place all ingredients on a board and using a knife, chop to blend and combine. Spread board sauce evenly across the board and set aside until steaks are done.

Make the vinaigrette

In a food processor, combine the first 7 ingredients with 1 tablespoon of water. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another tablespoon of water. Season with salt and pepper.

Preheat the grill

Heat grill on high

Prepare the vegetables

Clean and cut vegetables

Prepare the steaks

Place steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.

Flip steaks and continue to grill 4 to 5 minutes for medium-rare (internal temp. of 135 °F), 6 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).

Place steaks directly on board sauce and let rest 5 minutes before slicing.

Slice meat thinly across the grain, turning each slice in the board dressing to coat, then serve.

Medium rare slices of Ontario beef on a wood (bark still on the edges) board. The beef is resting in a board sauce and will be added to this grilled beef salad.
Assemble the salad

On a large platter, lay out the lettuce, then add piles of the other ingredients. Season with salt and pepper. Serve with a bowl or jar of the vinaigrette.

Total: 40 mins
Serves: 4-6

Want to learn more about the different cuts of beef that could also be used in fresh summer meals, check out the Ontario Beef website: https://www.ontbeef.ca/buying-beef/cuts-of-beef/

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

A bright and colourful grilled beef salad. Ribbons of medium rare beef are place in the middle of the tray and is surrounded by stack/piles of fresh vegetables, salad dressing and blue cheese. My arm is reaching in and I'm wearing a grey top with the Ontario Beef logo on the arm.

In addition to this Grilled Ontario Beef Summer Salad with Mustard Vinaigrette recipe, you can find more of my favourite Ontario Beef recipes here.

Sizzling Steak Fajitas

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A top down photo of Steak Fajitas. Two rows of stripes of medium-rare steak with grilled peppers and onions plus three bowls of toppings.
Cooked & served on the Ooni Dual Sided Grizzler Plate

Sizzling Steak Fajitas. Trimmed the fat and crosshatched a couple of striploins, then marinated for 2.5 hours before searing on a cast iron in the Ooni outdoor oven. While the steaks rested, sautéed the onions, and cooked down the peppers, before serving everything on the sizzling cast iron with Pico de Gallo, guacamole and sour cream.

Marinade Ingredients

  • 2 cloves garlic, minced
  • 1 teaspoon fresh lime zest
  • 1 teaspoon fresh orange zest
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons Worcestershire sauce
  • 1/2 tablespoon minced fresh jalapeño
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon Kosher salt
Fajita Ingredients
  • 2 x 16 oz striploin steaks, trimmed of all visible fat and gristle (minimum 1.5” thick)
  • 1 small red onion, sliced into 1/4” strips
  • 1 small yellow onion, sliced into 1/4” strips
  • 1 small green bell pepper, sliced, 1/4” strips
  • 1 small red bell pepper, sliced, 1/4” strips
  • 1 small orange bell pepper, sliced, 1/4” strips
  • 1 small yellow bell pepper, sliced, 1/4” strips
  • 1 medium jalapeño, thinly sliced circles
  • Olive oil
  • Kosher salt & freshly ground pepper
For serving
  • Guacamole, recipe link
  • Pico de Gallo, recipe link
  • Sour cream (mixed with sriracha optional)
  • Flour or Corn tortillas, warmed
  • Sour cream
  • Fresh cilantro
  • Lime wedges
  • Maldon salt
Preparation

For the marinade: Add all the marinade ingredients into a bowl, stir to combine.

For the fajitas: Place the steak in a large resealable plastic bag and pour the marinade over. Press out as much air as possible and seal the bag. Shake the bag to distribute the marinade then lay the bag flat and refrigerate for 2-3 hours (flipping it halfway through).

20-30 minutes before cooking, remove steak from the fridge. Remove steak from the marinade and shake off excess liquid (or lightly pat dry with a paper towel).

Preheat Ooni Koda 16 oven on high for 15-20 minutes.

Place the Ooni Dual Sided Grizzler Plate (flat side up) in the middle of the of oven until cast iron temperature reaches 600°F (4-6 minutes).

Carefully remove Grizzler Plate from the oven (using handles) and place on wooden base. Place the steaks closer to right hand side of the plate and return to oven as close to the right-hand side as possible away from the flames. Cook the steak for 2 minutes, then remove the Grizzler plate from oven, rotate the steaks (front to back) and exchange positions (left to right). Return to oven and cook for 2 minutes more. Flip steaks and cook for 1.5 minutes, then rotate and exchange positions (check internal temperature using an instant read thermometer). Return steaks to oven and cook for about 1.5 minutes more until internal temperature reaches between 125-130°F. Remove steaks to a platter and tent with foil while you cook the vegetables (steak temperature will rise to 135°F – medium rare as it rests).

Pour 2 tablespoons of oil onto the Grizzler plate, add onions, season with salt and pepper and mix to combine. Adjust the temperature control on the Koda 16 to the lowest setting and return Grizzler pan with onions in oven on the right-hand side.

Cook onions for about 6 minutes (stirring occasionally) until softened. Add the peppers & jalapeños, season with salt & pepper, add a splash of olive oil and mix carefully to combine with onions (the Grizzler plate will be full, but since the veggies are cooking from the top and bottom, they will cook evenly). Return the Grizzler plate to the oven (keeping to the right) and adjust temperature back to high. Let them cook undisturbed for 2 minutes. Stir then continue cooking, stirring occasionally, until they are softened and have some browned spots, 4 to 6 minutes.

While the peppers finish cooking, begin thinly slicing the steaks across the grain.

When peppers are done, remove the Grizzler plate to the wooden base and place sliced steak on top of steaming hot peppers & onions.

For serving: Surround the hot Grizzler plate (on its base) with all the accompaniments in separate dishes so that people can assemble their own fajitas.

Hope you enjoy my Sizzling Steak Fajitas recipe! I would love to hear your feedback if you tried this recipe in the “comment box” below!

Have a delicious day! James (aka Zimmy)

This Sizzling Steak Fajitas recipe was cooked & served on the Ooni Dual Sided Grizzler Plate using my Ooni Koda 16 oven.

Proud Onni Ambassador. Opinions in this post are my own.

Canada Beef Wellington with Madeira Sauce

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Top down image of a medium rare sliced Beef Wellington on a cutting board with a large carving knife and sauce. Carrots, peas and mashed potatoes surround the beef.

Canada Beef Wellington with Madeira Sauce.

Holiday traditions are made of family, friends and delicious food. This year, although holiday festivities will be reimagined, some more intimate, others virtual, the importance of a special meal remains central to our celebrations. 

I’ve partnered with Canada Beef to showcase their Beef Wellington recipe. The ultimate special occasion meal, perfect for Christmas or New Year’s Eve.

Made with centre-cut Canada Beef Tenderloin, mushrooms, paté and readymade puff pastry, then served with Madeira sauce for a classically rich and extremely flavourful dish. 

A show-stopping centrepiece, that is easier to create than it looks. Just 30 minutes of prep time, 15 minutes to rest in the fridge and about 30 minutes to cook. Leaving you plenty of time to whip up the Madeira sauce and a couple of side dishes to boot!

Ingredients
A top down image of ingredients needed for a beef wellington recipe.
Beef Wellington
  • 2 ½ lb (1.13 kg) trimmed centre-cut Canada Beef Tenderloin Premium Oven Roast, about 4-inches (10 cm) in diameter 
  •  1 tbsp (15 mL) olive oil
  •  Coarsely ground salt and pepper
  •  2 tbsp (30 mL) butter, divided 
  •  1 tbsp (15 mL) vegetable oil
  •  2 shallots finely sliced
  •  1 green onion finely sliced
  •  2 cups (500 mL) finely chopped mushrooms
  •  1 pkg (397 g) puff-pastry dough, thawed
  •  2 ½ oz (70 g) chicken or duck liver pâté (foie gras), thinly sliced
  •  1 egg, beaten
  •  Madeira Sauce, recipe follows
Madeira Sauce
  • 4 cups beef broth (or 1 L container)
  • ⅔ cup Madeira
  • generous splash of whipping cream
  • 1 tsp corn starch (optional)
  • 1 tsp cold water (optional)
  • salt and pepper to taste
Preparation
Beef Wellington

If roast is tied, remove twine. Rub and season all over with olive oil, salt and pepper. Heat 1 tbsp (15 mL) of the butter with the vegetable oil in heavy skillet over medium-high heat; brown meat on all sides, about 8 minutes. Set aside.

In same skillet, melt remaining butter; add shallots and onion and cook over medium-high heat, stirring, until softened for about 1 minute. Add mushrooms and cook, stirring occasionally, until there is no liquid from the mushrooms remaining, about 5 to 10 minutes. Season to taste and set pan aside to use for the Madeira Mushroom Sauce.

Pat reserved tenderloin dry with paper towel; top with paté slices and mushroom mixture, pressing mixture onto tenderloin to hold. Set aside. Line rimmed baking sheet with foil; spray lightly with non-stick spray. Set aside.

A process step of a beef wellington in the making.

Roll out the package puff pastry dough on lightly floured board, on its underside, into a 13 x 12-inch (32 x 30 cm) rectangle, rolling over the seam to hold the 2 squares together.

Place over tenderloin and tuck dough around the sides and ends. Gently turn over, wrapping dough around underside and ends of tenderloin to fully enclose; brush some beaten egg along edges of seams where dough overlaps, pressing gently to seal. Place seam side down onto prepared baking sheet.

Refrigerate for at least 15 minutes or up to 1 hour. (If refrigerated 1 hour, let the Wellington sit at room temperature 30 minutes before baking.)

Adjust oven rack to lowest position and heat oven to 450°F (230°C) oven. (NOTE: The Beef Wellington is roasted on the lowest rack of a very hot oven to help create a crispy crust.)

Cut 3 slits across the top of pastry to allow steam to escape while baking; brush all over with beaten egg.

Bake Beef Wellington until golden brown (shielding with loose cover of aluminum foil if getting to brown), and digital instant read thermometer inserted into centre of roast reads 145°F (63°C) for medium-rare doneness, about 35 minutes.

Let stand for 10 minutes and transfer to carving platter. Carve into thick slices and serve with Madeira Sauce.

Madeira Sauce

Place skillet used to make mushrooms over medium-high heat; stir in beef broth, stirring up brown bits from bottom of pan.

Bring to boil and cook for 15 to 20 minutes to reduce to 1-2/3 cups.

Stir in Madeira and continue to boil until liquid is reduced again to 1-2/3 cups about 5 minutes. Stir in whipping cream to finish.

If desired, thicken by stirring in corn starch mixture; cook 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste. Pour into gravy boat to serve.

This holiday season make Canada Beef a part of your family celebrations.

Wishing you all a safe, healthy and very happy holiday season!

Top down image of a Beef Wellington on a cutting board with a large carving knife and sauce. Carrots, peas and mashed potatoes surround the beef.

This Canada Beef Wellington with Madeira Sauce recipe and a wonderfully informative instructional video can be found at https://canadabeef.ca/recipes/beef-wellington/

*** I have participated in a paid partnership with Canada Beef. Opinions in this post are my own.

The Ultimate Roast Beef Sandwich

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Roast beef Sichuan sandwich with red peppers, arugula, onions, sautéed mushrooms, horseradish sauce with a side of chips.

The Ultimate Roast Beef Sandwich – Reverse seared & Sichuan marinated!

An overnight marinade, combined with low and slow cooking will turn any roast into rave worthy meal. Although suggested cooking time is a helpful guide, a high-quality digital or instant-read thermometer is the best way to monitor for doneness. Every roast is a slightly different weight and thickness and as such will require a different cooking time. I reverse seared this roast on the grill, but it could easily be done in the oven as well.

This roast is delicious served as a traditional dinner with roast potatoes & vegetables, but even better assembled into these mouth-watering sandwiches!

Roast beef dinner platter with carrots, potatoes, brocolini, roasted red pepers and sandwich fixings.
Marinade Ingredients
  • 3.5 lbs Ontario Beef Top Sirloin Roast (Sirloin Tip, Inside or Outside Round work too)
  • ⅔ cup reduced-sodium soy sauce
  • ½ cup rice vinegar
  • 6 green onions, thinly sliced
  • 3-4 cloves local garlic, finely chopped
  • 2 tbsp Sichuan peppercorns, crushed
  • ½ tsp five-spice powder
  • Salt and freshly ground pepper
Raw ingredients used for a Sichuan marinade for a beef top sirloin roast.
Sandwich Ingredients
  • Fresh Ciabatta buns or Ciabatta loaf cut into 4-5” portions.
  • Fire-roasted red pepper (store bought in a jar)
  • Marinated red onions (recipe link here)
  • Sautéed sliced cremini mushrooms (sautéed in butter, seasoned with thyme)
  • Horseradish cream sauce (recipe below)
  • Baby arugula
  • Quality blue cheese (optional but recommended)
Preparation

Combine soy sauce, rice vinegar, green onions, garlic, Sichuan peppercorns and five-spice powder in a resealable storage bag or bowl.

Place roast in the bag or bowl, turning to coat. Seal bag or cover bowl and refrigerate for at least 12 hours or for up to 24 hours, turning occasionally if it’s in a bowl.

An image of a beef roast in a sealed bag marinating with a Sichuan marinade.

Preheat the grill to 225°F with a portion of the grill off for indirect cooking.

Remove roast from marinade, reserving marinade. Wipe excess marinade off roast and season all over with salt & pepper.

If use a digital thermometer probe, insert through one end directly in the middle of the roast. Place the roast on the top rack over the portion of the grill that is not on. Place a drip pan on grill under roast. Close lid and cook for 30 minutes.

A (raw) beef roast on the top rack over the portion of the grill that is not on. A drip pan placed under the roast.

Baste with some of the reserved marinade. Close lid and cook for 30 minutes more. Baste again and check temperature (should be approaching 80°F). Close the lid and cook for another 20-30 minutes. Baste again and check temperature.

A finished beef roast on the top rack over the portion of the grill that is not on. A drip pan placed under the roast.

For rare beef (like the one pictured here), remove roast at 100°F (for med-rare, remove roast at 110°F) and transfer to a plate or pan and cover with foil.

An image of grilled roast with a temperature probe reading 101 °F

Heat entire grill on high until temperature reaches about 500°F.
Return beef to hot grill and sear on each side with the lid closed for 2.5-3 minutes per side (assuming 4 ‘sides’). Temperature should be around 108°-110°F (118°-120°F for med-rare).

Remove roast from grill, wrap completely in foil and let rest 10-15 minutes. Finished internal temperature should be 120°-125°F (130°-135°F med-rare)

A rested image of grilled roast with a temperature probe reading 121 °F and ready to carve.

Transfer roast to a cutting board, cut off strings and slice roast thinly across the grain.

Once beef is sliced, toast ciabatta, then layer with a healthy dollop of horseradish cream sauce, a slice of roasted red pepper, a handful of arugula, mushrooms, onions, beef and blue cheese (if using), finish with a little salt and enjoy!

Roast can be made ahead and used later for sandwiches. If making ahead, let whole roast cool, wrap and refrigerate for up to 2 days. Serve sliced at room temperature.

Four open faced roast beef Sichuan sandwiches with red peppers, arugula, onions, sautéed mushrooms, horseradish sauce with a side of chips.
Horseradish Cream Sauce Ingredients
  • 1 cup sour cream
  • 1/4 cup fresh hot horseradish
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white balsamic vinegar (champagne or white wine vinegar)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Horseradish Cream Sauce Preparation:

Place all of the ingredients into a mixing bowl and whisk until the mixture is smooth. Place in the refrigerator for at least 4 hours or overnight to allow flavors to combine.

Make ahead and store in an airtight container for up to a week.

In addition to this The Ultimate Roast Beef Sandwich recipe, you can find more of my favourite beef recipes here.  

In partnership with Ontario Beef. Opinions in this post are my own.

Grilled Flank Steak with Chimichurri

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Platter filled with slice flank steak beef, corn, potatoes, skewered veggies and chimichurri sauce.
In Partnership with Canada Beef

Grilled flank steak with chimichurri, grilled local corn, peppers & onions, roasted potato wedges, purple slaw, marinated onions, grilled toast, and Stilton cheese.

I am happy to have the opportunity to partner with Canada Beef and create a delicious grilled meal, including this tender, flavourful and satisfying flank steak.

As you know, Elaine and I believe, a healthy diet is one that contains mostly whole, fresh foods: lots of fruits and vegetables, high fibre grains and lean proteins – including red meat.

Beef is rich in nutrients and protein, yet low in calories, but above all we just love the taste of it!

So, get out there and grill this crowd-pleasing flank steak! Then post a mouth-watering image of it on Instagram and tag #MyCanadianBeef ! (and @zimmysnook)

Summer isn’t over, until I stop wearing sandals, so grill on my friends!

GRILLED FLANK STEAK

Ingredients
  • 2 – 2.5 lbs Canada Beef Flank Steak
  • 1 tsp horseradish
  • 2 garlic cloves, chopped
  • 1 tbsp honey
  • 1 tbsp sweet & smoky mustard
  • 1 tbsp dried oregano
  • 1 tbsp fresh rosemary, chopped
  • 1/3 cup balsamic vinegar
  • 2/3 cup olive oil
  • Kosher salt
  • Freshly ground pepper
Preparation

In a blender, combine the horseradish, garlic, mustard, honey, rosemary, oregano, vinegar, and puree until the garlic is minced. Add the oil and blend until creamy.

Crosshatch the top of the steak to help with the absorption of the marinade and develop better char when grilling. Run your knife 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 resealable bag and pour in all the marinade; turn the meat to coat. Seal the bag and refrigerate for 4 to 24 hours.

Remove the steak from the fridge at least 30 minutes prior to grilling. Preheat the grill on high. (If your grates have just been cleaned or have a habit of sticking, oiling the grates is a good idea, as the honey may stick). Remove the steak from the marinade, let the excess marinade drip off.

Season the steak with kosher salt & freshly ground

Grill the steak over medium-high heat, turning once, then flipping, then turning again, until charred and an instant-read thermometer inserted in the thickest part registers 125-130° F, total cooking time 8-12 minutes.

Transfer the steak to a carving board and let rest for 5-10 minutes. Thinly slice the meat against the grain and serve.

Grilled Corn on the Cobb and Pepper & Onion Skewers

Ingredients
  • 1 green pepper, washed, seeded & cut into 12 equal pieces
  • 1 yellow pepper, washed, seeded & cut into 12 equal pieces
  • 1 red pepper, washed, seeded & cut into 12 equal pieces
  • 1 small red onion, cut into 16 pieces, the same size as the peppers
  • 4 small skewers (if using wood presoak for at least one hour)
  • 4 fresh corn, husked, rinsed, and dried
  • Salt, freshly ground pepper & olive oil
Preparation

Thread 3 green peppers onto a skewer, followed by 2 onions, 3 red peppers, 2 onions, and 3 yellow peppers. Repeat for the other skewers,

Place the corn & peppers on a platter or sheet pan, drizzle with olive oil, then sprinkle with salt & pepper. Set aside.

Preheat the grill to medium-high.

Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10-12 minutes.

Place the skewers on the grill turning every 2 minutes until done lightly charred and softened, about 8-10 minutes

CHIMICHURRI

Ingredients
  • 1 jalapeño, finely chopped (seeds optional)
  • 1 shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ cup red wine vinegar
  • 1 tsp kosher salt
  • ½ cup finely chopped cilantro
  • ¼ cup finely chopped flat-leaf parsley
  • ¾ cup extra-virgin olive oil
Preparation

Combine shallot, chile, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes.

Then stir in cilantro, parsley, and olive oil.

Serving Notes

I like to serve my Canada Beef Flank Steak ‘family style’, so everyone can take as much or as little as they would like! Start by placing the sliced steak in the center of a larger platter or sheet pan, then add a bowl of the chimichurri, the corn, and skewers. I love onions with steak, so I have included a bowl of marinated onions (recipe link). Then round out the platter with your favourite potatoes (roasted, boiled, mashed or fries), an aioli for the potatoes, fresh tomatoes, hot peppers (optional), a simple coleslaw, and Maldon salt (so good sprinkled on Beef!)

Enjoy!

Disclosure: I have participated in a paid partnership with Canada Beef to create this Canada Beef Flank Steak recipe. Opinions in this post are my own. 

Zimmy’s Signature Burger

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Close up image of a cheeseburger with beef bacon, pickles, onions tomatoes and lettuce.
Ontario Beef Burger Battle

Zimmy’s Signature Burger.

Ontario Beef, roasted garlic & charred jalapeño patties, grilled, then topped with 5 year old cheddar, smoked Gouda, marinated onions, heirloom tomatoes, lettuce, spicy pickles, sweet & smokey mustard and Beef bacon!

Ontario Beef invited us to participate in their #OntBeefBurgerBattle to create the ultimate craveable burger using Ontario Beef and local ingredients!

How do you think we did?
Check out the Ontario Beef Burger Battle for my Signature Burger recipe as well as the other mouth watering contenders!

HAMBURGER PATTY INGREDIENTS
  • 2 lbs lean ground Ontario Beef
  • 2 eggs
  • 1/2 cup panko breadcrumbs
  • 3 tablespoons sweet onions, finely chopped
  • 3 cloves roasted garlic
  • 1 charred jalapeño (seeds optional)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 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)
Ingredients for a beef burger.
TOPPINGS
  • 6 brioche hamburger buns split and toasted (from Ontario)
  • Living Boston lettuce (from Ontario)
  • Multicoloured Heirloom tomato slices (from Ontario)
  • Aged Cheddar cheese (from Ontario) 4 or 5 years old is ideal
  • Smoked Gouda cheese (from Ontario)
  • Spicy garlic dill pickles (from Ontario)
  • Marinated** red onions (from Ontario)
  • Ontario Beef Bacon
  • Sweet & Smokey mustard (from Ontario)
Top down image of hamburger topping ingredients.
PREPARATION

Place the onion, garlic, jalapeño 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 Ontario 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. Before grilling, place the patties on a tray lined with wax paper in the freezer for 30 minutes (cold burgers cook better).

Preheat grill to medium-high heat (400°F – 450°F).

Brush each patty with olive oil and place oil side down on the hot grill, the brush the top while on the grill. Close lid and grill, turning occasionally and flipping about 4 minutes into the cook. Total cook time 8 – 10 minutes. (Internal temperature 155°F – 160°F). Let patties rest 5 minutes, tented in foil, before topping and serving.

(Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze and cook later from frozen)

** Marinated red onions: slice red onion, place in a bowl that fits the onion rings with at least an inch of room to spare. Pour in olive oil to completely cover onion. Add 1 tbsp balsamic vinegar, 1 tsp oregano and season with salt and freshly ground pepper. Leave onions uncovered on the counter for at least 2 hours, up to 2 days. Use leftover onions in other recipes and use the flavoured oil to add interest to dressings, marinates or even fry eggs.

Two cheeseburgers with beef bacon, pickles, onions tomatoes and lettuce on a cutting board with the chef in the background wearing an Ontario Beef apron.

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

Grilled Tri-Tip with Chimichurri

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Tri-tip steak sliced on a wooden board with a large knife. Bowl of chimichurri and a bowl of salt.
Grass fed tri-tip with chimichurri.

My first tri-tip.
My son and his girlfriend came over for dinner and she requested red meat so grilled tri-tip with chimichurri was on the menu!
This local, grass fed tri-tip was dry rubbed, cooked for 70 minutes at 225°F, then rubbed with a freshly made chimichurri and flash seared.
I believe the beef and chimichurri received two thumbs up each!
I’ll have to pick up another tri-tip soon!

Ingredients
  • Tri-Tip (2 1/2 – 3 pounds)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoons black pepper
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chimichurri + more for serving (recipe below)
Preparation

Combine salt, pepper, sugar, garlic powder, paprika, onion powder, and cayenne pepper together in a bowl.

Trim off the hard, thick layer of fat, leaving a thin layer of softer fat. Score the remaining fat without cutting through to the meat.

Coat the meat all over with the spice rub. Wrap tightly in plastic wrap and refrigerate 4-24 hours.

Remove beef from refrigerator, uncover, and then let it sit at room temperature for 30 minutes.

Preheat – pellet grill, gas grill, charcoal grill or smoker to 225°F.

Place meat on grill, over an indirect heat portion of the grill. Grill the tri-tip for 70 to 80 minutes (until an instant-read thermometer reaches an internal temperature of 125°F).

Remove tri-tip from the grill and rub the 1/4 cup of chimichurri all over it. Set aside.

Raise the grill temperature to the hottest sear temperature (600°F +)

When the grill is hot, sear the tri-tip 2-3 minutes per side.

Remove from grill and let rest for at least 10 minutes before slicing.

Tri-tip steak with marinade of chimichurri on a blue plate beside the barbeque about to get seared.
Tri-tip with chimichurri ready to get seared on the Weber grill.

CHIMICHURRI

Ingredients
  • 1 shallot, finely chopped
  • 1 long red, finely chopped
  • 4 garlic cloves, finely chopped
  • ½ cup red wine vinegar
  • 1 tsp. kosher salt
  • ½ cup chopped cilantro
  • ¼ cup chopped flat-leaf parsley
  • ¾ cup extra-virgin olive oil
Preparation

Firstly combine shallot, chile, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes.

Then stir in cilantro, parsley, and oregano.

Lastly, whisk in oil.

Tri-tip steak on a wooden board with a large knife. Bowl of chimichurri and a bowl of salt.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

Love this grilled tri-tip with chimichurri recipe?

If so, I’ve linked a few other chimichurri recipes.

*Weber Grills Canada Ambassador. Opinions in this post are my own.

Flank Steak Tacos

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Top down view of a flank Steak sliced with taco ingredients surrounding. Ingredients include avocado, radishes, cabbage, jalapenos, sauted mushrooms in a mini cast iron skillet, guacamole, tomatoes on vine, mixed olives, cheese wheel with red wax, corn and tomato salad, rice and beans, and two tacos filled on black plates.
Ontario Beef – Flank Steak Tacos

The temperature has dipped, the days are shorter, the nights longer. The fireplace is roaring, the music is pumping, the drinks are flowing and local Ontario Beef is on the table.
Gather round with friends and family, share stories, laugh loudly and dig into a taco fiesta featuring a delicious Ontario Beef flank steak.
My wife Elaine and I make it a point to know where our food comes from and have had the pleasure of getting to know a number of Ontario’s Beef Farmers. What we find these farmers all share in common is their appreciation and respect for their land, the environment, their livestock and their customers who purchase the products that they produce.
So, the next time you choose beef as a centerpiece to #GatherRound I encourage you to choose #OntarioBeef as your premium quality protein that will impress your guests and elevate even the most simple of gatherings.
Buying local also helps to support the many farmers, artisan’s, and purveyors of fine foods that live and work in Ontario.
Here is a glimpse of our trip to Heatherlea Farm to buy this beautiful Angus beef flank steak. The butcher had removed trimmed and packed my flank just as I arrived. Now that’s a nice perk of knowing your farmer and your butcher!

Heatherlea Farm
Ingredients
  • One 2-3 pound Ontario Beef Flank Steak
  • 2 garlic cloves, sliced
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh oregano
  • 2 tablespoons Dijon mustard
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 cup extra-virgin olive oil, plus more for grilling
  • Kosher salt
  • Freshly ground pepper
Preparation

In a blender, combine the garlic, rosemary, oregano, mustard, honey & vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.

Score the surface of the steak (on one side) before cooking to help the absorption of the marinade. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼-inch deep, and space them roughly 1-inch apart.

Raw flank steak, scored diagonally across the steak on a cutting board with a large Thomas Keller Cangshan Cutlery knife.
Ontario Beef – Flank Steak from Heatherlea Farms

Add the meat to a resealable bag and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Refrigerate for at least 4 hours and up to 24 hours.

Remove the steak from the fridge at least 30 minutes prior to grilling. Preheat the grill on high. (Oiling the grates is advised as the honey may stick). Remove the steak from the marinade, letting the excess drip off.

Season with salt and pepper.

Grill the steak over medium-high heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 8-12 minutes.

Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.

Serve with grilled tortillas, guacamole and all your favourite fixings.

Ontario Beef – Flank Steak Tacos

This was created for an Instagram post on zimmysnook in partnership with Ontario Beef Opinions in this post are my own.

Grilled Roast Beef

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Grilled roast beef on a cutting board. Half of the beef is sliced thinly, a carving knife and fork are on the board.

Top Round (Inside Round) roast grilled first over direct heat then finished over indirect heat. The hot, direct grilling browns the surface, creating great flavor. Then finishing the cooking over indirect heat brings the internal temperature up gradually, keeping the meat tender and juicy. A grilled roast beef is a delicious Sunday dinner, and the leftovers make a incredible sandwiches!

Ingredients
  • 1 4-6 lb top round (inside round) roast
  • 3 teaspoon kosher salt, divided
  • 2 tablespoons olive oil
  • 1 ½ teaspoons freshly ground black pepper
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon onion powder
  • 4 cloves of garlic finely minced
Instructions

24 hours before you plan to cook the roast, rub 2 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate.

60 minutes before grilling, remove the roast from the refrigerator to allow it to come to room temperature

Preheat the grill to 450°F to 500°F.

Pat the roast dry with paper towels to remove excess moisture from the meat.

Raw beef roast tied with string on a cutting board with a sprig of rosemary.

Rub the roast all over with 2 tablespoon of olive oil.

In a small bowl mix the remaining 1 teaspoon of kosher salt, pepper, paprika, thyme, onion powder and garlic. Evenly rub the garlic herb mixture on all sides the roast

Place the roast on the hot grill and sear all sides until browned, about 2 to 3 minutes per side.

Turn off a section of the grill and move the roast to continue cooking over indirect heat at approximately 300°F. Cook for approximately 1 ¼ to 1 ½ hours until the roast an internal temperature of 120°F – 123°F (it will continue to cook while resting).

Two beautifuly roasted pieces of beef on the grill with grill marks.

Remove the roast from the grill to a carving board (with juice grove/well) and allow to rest for 15- 20 minutes. Carve the meat across the grain into thin slices to optimize tenderness.

I serve this grilled roast beef with piping hot gravy which will take a little of the pink out, for those who don’t like to see too much pink.

If you love to grill, check out my other grilled recipes here.

Balsamic Marinated Flank Steak with Chimichurri Sauce

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A sliced flank steak with a strip of chimichurri sauce down the top. Surrounded by parsley and a large knife.

Grilled flank steak with chimichurri sauce. The parsley in the garden is so healthy, I thought I’d try to use it up while I still can! I’m so glad I did!

Balsamic Marinated Flank Steak

Ingredients
  • 3 lb Angus Beef flank steak
  • 2 garlic cloves, sliced
  • 1 tablespoon rosemary leaves
  • 1 tablespoon dried oregano
  • 2 tablespoons whole-grain mustard
  • 1/2 cup balsamic vinegar
  • 1 cup extra-virgin olive oil, plus more for grilling
  • Kosher salt Freshly ground pepper
Preparation

In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.

Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Preheat the grill to medium-high.

Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper.

Grill the steak turning once 90° on each side until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes.

Transfer the steak to a carving board and let rest for 5 minutes.

Thinly slice the meat against the grain and serve with Chimichurri Sauce.

Chimichurri Sauce

Ingredients
  • 1 shallot, roughly chopped
  • 1 long red chili or red jalapeño, roughly chopped
  • 3–4 garlic cloves, roughly chopped
  • ½ cup red wine vinegar
  • 1 teaspoon kosher salt
  • ½ cup finely chopped cilantro
  • ½ cup finely chopped flat-leaf parsley
  • 2 tablespoon finely chopped oregano
  • ¾ cup extra-virgin olive oil
Preparation

Combine shallot, chili, garlic and salt into a mini food processor and chop until fine. Add vinegar and let sit 10 minutes. In a bowl, mix cilantro, parsley, and oregano with contents of food processor, stir to combine. Using a fork, whisk in oil.

In addition to this Grilled Flank Steak with Chimichurri recipe, you can find more of my favourite chimichurri recipes here.