Zimmy's Nook

@zimmysnook

Mains

Greek Chicken and Orzo Skillet

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A close up look at an orzo and chicken dish in a skillet.

Greek Chicken and Orzo Skillet.

A quick, easy, and very flavourful one skillet meal that is sure to please the entire family. Perfect for meal planning too! The lemon zest and lemon juice bring a pop of brightness to the meal, so do not forget to finish each plate with some!

A copper skillet with a lid on a range with rose wine and glasses in the background.
Two chicken breasts cooking in a skillet,
A top down image of a chicken and orzo one pan meal.

Watch how this one-skillet meal was made here

A close up look at an orzo and chicken dish in a skillet.

Greek Chicken and Orzo Skillet

A quick, easy, and very flavourful meal that is sure to please the entire family. Perfect for meal planning too! The lemon zest and lemon juice bring a pop of brightness to the meal, so do not forget to finish each plate with some!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Entree, Main Course
Cuisine Greek
Servings 4 People

Equipment

  • 1 12.5" Skillet (I used my Hestan CopperBond 12.5" Skillet)
  • 1 12.5" Lid (I used my Thomas Keller Insignia 12.5" Universal Lid)

Ingredients
  

  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • ½ cup diced red onion
  • ½ cup diced red pepper
  • ½ cup diced green pepper
  • 1 tablespoon chopped garlic
  • ½ teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 ½ cups orzo
  • 1 cup white wine
  • 2 cups chicken broth
  • ½ cup pitted kalamata olives
  • ¼ cup crumbled feta cheese

For serving

  • fresh oregano leaves
  • crumbled feta
  • lemon juice
  • lemon zest

Instructions
 

  • Mix the paprika, garlic powder, onion powder, pepper, and salt, then sprinkle the chicken breasts liberally on both sides. Heat the olive oil in a 12.5” skillet over medium-high heat. When oil is hot, sear both sides of the chicken, 3 to 4 minutes per side. Remove the chicken from the pan to a plate, cover with another plate or foil and set aside.
  • To the same skillet, add the onion, red & green peppers. Cover and cook over medium heat for 5 to 6 minutes, scraping the bottom occasionally to get all the chicken and spices off the skillet. Add the garlic and cook for one minute until fragrant.
  • Stir in the red pepper flakes, oregano, and thyme. Next, add the orzo, white wine, and chicken broth, stir to mix everything well. Place the chicken breasts on top on the orzo, then cover and cook on medium heat for 10 to 15 minutes, until the orzo is done, and the chicken is cooked through (165°F internal temperature). Remove the chicken from the pan, stir in the olives and feta, then place the chicken back in the pan and add a few fresh oregano leaves (to taste). Finish each plate with a sprinkle of lemon zest, a squeeze of lemon juice and a little more crumbled feta (to taste). Enjoy.

Video

Notes

If your try our Greek Chicken and Orzo Skillet recipe, we would love it if you leave us a comment and a rating. Have a delicious day! 
Keyword chicken recipe, easy one skillet meals, Greek Easter, Greek recipe, one skillet chicken and orzo recipe, one skillet chicken and rice, one skillet chicken recipes, one skillet dinner, one skillet meal, one skillet meal recipe, orzo
Tried this recipe?Let us know how it was!

Hope you enjoy this Greek Chicken and Orzo Skillet recipe!

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 on the Hestan Dual Fuel Range using the Hestan Culinary 12″5 CopperBond Skillet and the Thomas Keller Insignia 12.5″ Universal Lid. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Mediterranean Grilled Mushroom Salad

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A round platter of a Mediterranean Grilled Mushroom Salad with peppers, olives and feta cheese.

This Mediterranean Grilled Mushroom Salad recipe was created in partnership with Mushrooms Canada. Opinions in this post are always my own.

Transport your lunch guests to the Mediterranean with this flavourful, affordable & nutrient packed grilled mushroom salad.

A wooden plate with three different varieties of mushrooms. Peppers, onions, olives, dill, lemon and feta surround this plate.

Three varieties of mushrooms are marinated in olive oil, lemon & dill. Grilled with red onion, red & green bell peppers until tender. Layered with olives and feta cheese. Finished with a drizzle of olive oil, lemon zest and dill leaves… it’s that simple!

A rectangular dish of sliced and marinated mushrooms.
An oiled red and green pepper, a slice of red onion and a skewer of mushrooms are ready for the grill.
Three types of mushrooms being grilled in rows.
A blistered red and green pepper on the grill.

Did you know mushrooms are always in season? They are grown here in farms across Canada all year round and are one of the most sustainably produced foods! They are shipped directly to a local store near you, keeping the costs down while being gentle on our planet. That’s a win-win in our books! Best part, since local mushrooms are available year-round, we can make this salad at any time throughout the year and still enjoy the same fresh flavours! Don’t grill? Don’t worry! Mushrooms are just as delicious roasted. (see instructions below)

I eat A LOT of mushrooms! I add them to omelettes, sandwiches, burgers, soups, stews, roasts, gravy, risotto, and savory pies. I serve them with steak and stick them on skewers. I absolutely love the flavour of mushrooms!

However, in all my years of eating mushrooms, I must admit that I have taken this locally grown superfood for granted! The fact that mushrooms are a source of Essential Nutrients, Antioxidants, and Fibre, seldom crosses my mind. Yet the recent studies showing that fresh mushrooms can help with weight management, blood pressure, arthritis, diabetes, heart health, gout, healthy aging, childhood obesity and diverticulosis, has my attention… what else can I make with mushrooms?

A close up of a round platter of Mediterranean Grilled Mushroom Salad with peppers, olives and feta cheese.
Mediterranean Grilled Mushroom Salad – close up

Cooks Notes

No grill, no problem!

Oven roasting peppers & onions:

  • Preheat the oven to 500°F. Place the peppers on a baking sheet lined with parchment paper.
  • Roast the peppers for approximately 20 minutes, rotating them every 5 minutes, until the skins are black and blistered. Add the onion slice 10 minutes into cooking the peppers flipping once at 5 minutes. Remove the onion to plate, cover and let steam. Remove the peppers to a bowl, cover tightly for 10 minutes before peeling the skin and proceeding with the recipe.

Oven roasting the mushrooms:

  • Preheat the oven to 450 °F.
  • Place the mushrooms on a large parchment lined baking sheet, leaving space between the mushrooms to promote browning. Cook the mushrooms for 15 minutes, then drain any liquid, flip the mushrooms, and cook for another 5 minutes or until browned and slightly caramelized.
  • Proceed with the recipe.

Do you have to use Portobello mushrooms?

  • You can substitute with any of the delicious 7 Canadian mushroom varieties.  Skewer smaller mushrooms or use a grill basket so they don’t fall through the grill grates.

Experiment with other cheese and herbs combinations:

  • Try replacing the feta & dill, with shaved parmesan & chopped oregano, or blue cheese & thyme.

Leftover Tips and Suggestions:

  • Store your room temperature leftovers in a container with a tight-fitting lid in the fridge up to 2 days.
  • Warm leftovers in a skillet, for a delicious topping for toast; add them to an omelette, frittata; or use as a topping on a sandwich, burger or a pizza.
A round platter of a Mediterranean Grilled Mushroom Salad with peppers, olives and feta cheese.

Mediterranean Grilled Mushroom Salad

Transport your lunch guests to the Mediterranean with this flavourful, affordable & nutrient packed grilled mushroom salad. Three varieties of mushrooms are marinated in olive oil, lemon & dill. Grilled with red onion, red & green bell peppers until tender. Layered with olives and feta cheese. Finished with a drizzle of olive oil, lemon zest and dill leaves… it’s that simple!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Inactive time 20 mins
Total Time 1 hr
Course Brunch, Entree, Lunch, Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 4 People

Ingredients
  

Marinade

  • 5 tablespoons extra-virgin olive oil
  • 1½ tablespoons freshly squeezed lemon juice
  • 2 teaspoons fresh dill finely chopped
  • ¼ teaspoon Kosher salt
  • ½ teaspoon freshly ground pepper

Salad

  • 16-18 ounces Portobello mushrooms cut into 1/2-inch slices.
  • 8 ounces assorted mushrooms I used shiitake & oyster
  • 1 green bell pepper Optional, make ahead the day before and refrigerate until ready to use.
  • 1 red bell pepper Optional, make ahead the day before and refrigerate until ready to use.
  • ½ medium red onion cut into a thick slice, flat on both ends, approximately 3/4” thick. Optional, make ahead the day before and refrigerate until ready to use.
  • 1 tablespoon of olive oil
  • 4 ounces feta cheese sliced or crumbled
  • ½ cup olives

For serving

  • A drizzle of olive oil
  • Lemon zest
  • 1 tablespoon Dill leaves picked small or chopped
  • 4-6 Lemon wedges
  • Salt & pepper to taste

Instructions
 

  • In a small jar with a tight-fitting lid, add the marinade ingredients. Put the lid on and shake well to combine.
  • In a large bowl, gently toss mushrooms with the marinade, ensuring the mushrooms are evenly coated. Let sit at room temperature for 20 minutes while you prepare the peppers and onions.
  • Preheat the grill on medium-high heat.
  • Take 2 or 3 toothpicks and slide them through the sides of the onion slice to keep the rings together while grilling.
  • Brush the peppers and onion slice with the olive oil. Then place on the preheated grill.
  • Optional, make ahead the peppers & onions the day before and refrigerate until ready to use.
  • Cook the whole peppers on the grill, turning occasionally, until they are well charred. About 8-10 minutes. Remove to a bowl and cover with a lid, plate, or plastic wrap. Let sit covered for 10 minutes. Cook the onion for 6-8 minutes, turning occasionally and flipping halfway through, until just lightly charred. Remove to a plate and cover with another plate, lid, or plastic wrap. Let sit covered for 10 minutes.
  • Remove the skin from the peppers, then discard the stem and seeds. Slice into strips and spread out on a serving platter. Remove the tooth picks from the onion and slice into small pieces, set aside to layer with the mushrooms on the platter.
  • (Note: If using small mushrooms, use skewers or a grill basket to make cooking easier.)
  • Grill the mushrooms turning occasionally, until lightly charred, 6-8 minutes (cooking time will vary with size and type of mushrooms and temperature of the grill).
  • Remove from grill and add to the platter with peppers, layering the feta cheese, olives and onions as you go.
  • Drizzle the platter with a little olive oil, zest the lemon over the platter, then sprinkle with the dill leaves and salt & pepper to taste. Serve with lemon wedges and enjoy!
  • The salad is delicious warm or at room temperature. So do all the grilling before your guests arrive and just assemble the platter with the cheese when ready to serve.
Keyword affordable meal, grilled mushrooms, mushroom recipes, mushroom salad, oyster mushroom recipe, Portobello mushrooms recipe, shiitake mushroom recipe, warm grilled vegetable salad, warm salad
Tried this recipe?Let us know how it was!

Hope you enjoy my Mediterranean Grilled Mushroom Salad!

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

You may also like these other recipes with mushrooms here.

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

Chicken Coq au Vin Blanc

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A close up of a finished chicken coq au vin blanc dish. The chicken is in a mushroom sauce with herbs and red peppers.

Chicken Coq au Vin Blanc. (Chicken in White Wine Sauce)

Comfort food at its finest, this easy and succulent chicken dish is perfect for a casual family dinner or for entertaining a couple of friends.

In the summertime we prefer using this white wine recipe because it’s a lighter version of the traditional recipe which uses red wine.

I picked up six whole chicken legs that had been reduced for quick sale and this meal for four, came together for less than $30 (including the side of broccolini & carrots)!

A two handle saucepan with baked chicken in a mushroom white wine sauce.

What do you serve with Coq au Vin Blanc?

  • We served this dish with some roasted carrots, broccolini and a loaf of crusty bread for mopping up the luscious wine sauce
  • It is also traditionally served with a starch such as potatoes (roasted or mashed) or over rice.

What type of wine is best for this recipe?

  • We recommend a using a dry white wine. We used a Chardonnay, but a Sauvignon Blanc or Pinot Gris is also an excellent choice.
  • Never use a cooking wine and always use a wine you like and would drink!

Watch how easy this chicken recipe comes together here.

A close up of a finished chicken coq au vin blanc dish. The chicken is in a mushroom sauce with herbs and red peppers.

Coq au Vin Blanc

Comfort food at its finest, this easy and succulent chicken dish is perfect for a casual family dinner or for entertaining a couple of friends.
Inthe summertime we prefer using this white wine recipe because it’s a lighterversion of the traditional recipe which uses red wine.
I picked up six whole chicken legs that had been reduced for quick sale and this meal for four, came together for less than $30 (including the side of broccolini & carrots).
Hope you enjoy this recipe as much as we do! Bon Appetit!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Dinner, Entree, Main Course
Cuisine French
Servings 4 People

Ingredients
  

  • 6 chicken legs skin-on, bone-in, divided into thighs and drumsticks
  • ¼ tsp salt
  • ½ tsp freshly ground pepper
  • 4 slices bacon
  • 1 pound cremini mushrooms sliced
  • 3 celery stalks chopped
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 ½ cups dry white wine like a Chardonnay or a Sauvignon Blanc
  • ½ tbsp fresh thyme leaves plus 1 tsp for finishing
  • 1 tbsp chopped fresh rosemary
  • ½ cup 35% cream

Instructions
 

  • Season chicken with salt and pepper, set aside.
  • Heat a large nonstick skillet over medium heat. Add the bacon slices and cook until crisp, 6 to 8 minutes.
  • Use a slotted spoon to remove the bacon strip to a paper towel lined plate.
  • Pour the bacon fat into a 5 or 6 Qt. sauté pan or rondeau with a lid and heat over medium-high heat for one minute.
  • Add chicken, skin-side down, to the pan and cook until golden brown, about 4 minutes. Flip and cook for 4 minutes more.
  • Remove chicken to a plate (or 1/4 sheet pan), cover and set aside.
  • Add mushrooms, celery, onion to the pan and cook, stirring occasionally, until the onions have softened, and the mushrooms have browned, 6 to 8 minutes. Add the garlic and cook for 1 minute more.
  • Add wine, 1/2 tbsp thyme, and rosemary. Bring to a boil, then reduce heat to medium-low.
  • Add the chicken and any juice on the plate, cover, then simmer until chicken is cooked through, about 20 minutes or until the thigh registers a temperature of 170°F.
  • Remove chicken to a platter and cover.
  • Stir cream into sauce and vegetables. Gently boil until mixture is slightly thickened, about 5 minutes.
  • Nestle chicken back into the sauce, sprinkle with remaining 1 tsp of thyme.
  • Serve and enjoy. Bon Appetit!

Video

Notes

If your try our Coq au Vin Blanc recipe, we would love it if you leave us a comment and a rating. Have a delicious day! 
Keyword Chicken in White Wine Sauce, comfort food, comfort food recipes, dinner ideas, easy Coq au Vin Blanc, Julia Child Recipes, White wine Coq au Vin
Tried this recipe?Let us know how it was!

Hope you enjoy my Chicken Coq au Vin Blanc recipe!

If you try it, we would love it if you leave us a comment and a rating.

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

You may also like these other baked chicken recipes:

Cooked on my Hestan Dual Fuel Range using the Hestan Culinary Thomas Keller Insignia 6 Qt Rondeau and 12.5” Universal Lid. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Turkey Burgers Stuffed with Stilton Cheese

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A colourful tray with burgers, grape jam, blue grapes, tomatoes, chips and condiments.

Turkey Burgers Stuffed with Stilton Cheese.

Turkey burgers can be just as flavourful and delicious, as any other burger out there!

These turkey patties are given a flavour boost with spicy pickled garlic, sweet onions, and Dijon, before being stuffed with stilton cheese. While they grill, they are topped with Spicy Grape Jam, that beautifully glazes the burger before being garnished with sautéed onions, pickled jalapeños, dill pickles and bib lettuce.

Four burgers stuffed with stilton and glazed with grape jam on the grill.

When we have company over, we like to create a burger tray with a variety of topping and sides. Customize to your liking, but I highly recommend you include the Spicy Grape Jam it really compliments the burger!

A jar of grape jam in a tray with a turkey burger, grapes, chips and cucumbers.
A close up of two turkey burgers with a grape jam in a tray with a jar of jam, chips, onions, jalapenos and grapes.

Recipe created in partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

The Spicy Grape Jam recipe can be found here.

A close up of two turkey burgers with a grape jam in a tray with a jar of jam, chips, onions, jalapenos and grapes.

Turkey Burgers Stuffed with Stilton Cheese

Turkey burger can be just as flavourful and delicious, as any other burger out there! These turkey patties are given a flavour boost with spicy pickled garlic, sweet onions, and Dijon, before being stuffed with stilton cheese. While they grill, they are topped with Spicy Grape Jam, that beautifully glazes the burger before being garnished with sautéed onions, pickled jalapeños, dill pickles and bib lettuce.
When we have company over, we like to create a burger tray with a variety of topping and sides. Customize to your liking, but I highly recommend you include the Spicy Grape Jam it really compliments the burger!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Inactive time 45 mins
Total Time 1 hr 15 mins
Course Dinner, Entree, Game Day Snack, Main Course
Cuisine North American
Servings 6 People

Ingredients
  

  • 2 lbs lean ground turkey
  • 1 egg
  • ½ cup panko breadcrumbs
  • 3 tablespoons sweet onions finely chopped
  • 3 cloves spicy pickled garlic alternatively, roasted garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon Dijon mustard
  • ¼ cup olive oil for brushing patties before grilling
  • 3 oz Stilton cheese
  • 6 Brioche sesame seed buns

Suggested toppings

Instructions
 

  • Place the onion, garlic, salt, pepper, and Dijon into a mini food processor, then blitz to chop. Add the egg, then blitz again to combine. (Alternatively: mince onion and garlic and mix ingredients in a large bowl.)
  • Add mixture to a large bowl, then add panko and stir to combine.
  • Add turkey to the bowl and mix until all ingredients are combined.
  • Portion the turkey mixture into 6 x 6 1/8-6 ¼ oz balls, then add ½ oz of stilton cheese to each ball.
  • Fold the turkey around the cheese and shape each ball into a patty, approximately ¾” thick x 4 ½” diameter.
  • Before grilling, place the patties on a tray lined with wax paper and place in the freezer for 30-60 minutes (cold burgers, crisp up better on the exterior and it should keep the cheese from premature oozing).
  • 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, then brush the top with a little oil while on the grill. Close lid and grill, turning once and flipping about 6 minutes into the cook. Grill for 2 minutes, then add a spoonful of the Spicy Grape Jam and spread out over the top of the burger.
  • Cook for another 4 – 6 minutes until the internal temperature of the meat is 160°F (total cook time 12-14 minutes). Let patties rest 5 minutes, tented in foil, before topping and serving.
  • Garnish with sauteed onions, pickled jalapeños, dill pickles and bib lettuce. Serve with more spicy grape jam and your favourite condiments.
  • (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze and cook later from frozen)

Notes

The Spicy Grape Jam recipe can be found here. https://zimmysnook.ca/spicy-grape-jam/
Keyword grilled turkey, ground turkey recipes, Stuffed burger recipe, Stuffed burgers with Stilton cheese, turkey burger, Turkey burger recipes
Tried this recipe?Let us know how it was!

Hope you enjoy my Turkey Burgers Stuffed with Stilton Cheese recipe!

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

Southwestern Skillet Hash

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A one skillet hash with four eggs surrounded by plates, cutlery, hot sauce, cilantro and tortillas.

Southwestern Skillet Hash.

This one skillet breakfast is loaded with all the fixings. Bacon, eggs, sausages, pepper, onions, sweet potatoes, corn, tomatoes, black beans, then finished with avocado and cilantro for a pop of freshness. Try it for a very satisfying breakfast or lunch for four, or dinner for two.

A one skillet hash going in an oven with eggs just added ready to be baked.
The eggs have cooked in the skillet hash and is ready to eat.
A one skillet hash with four eggs surrounded by plates, cutlery, hot sauce, cilantro and tortillas.

Watch how easy this was to make here!

A top down of a skillet hash with four sunny side up eggs and loaded with potatoes and veggies.

Southwestern Skillet Hash

This one skillet breakfast is loaded with all the fixings. Bacon, eggs, sausages, pepper, onions, sweet potatoes, corn, tomatoes, black beans, then finished with avocado and cilantro for a pop of freshness. Try it for a very satisfying breakfast, lunch, or dinner for two.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast, Brunch
Cuisine Southwestern
Servings 4 People

Equipment

Ingredients
  

  • 4 mini breakfast sausages
  • 2 slices of bacon
  • 1 sweet potato peeled and diced Approximately 8oz of finished dice
  • 1 small onion diced
  • ½ red bell pepper diced
  • ½ yellow bell pepper diced
  • 1 jalapeno sliced (seeds optional)
  • ½ teaspoon of garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon of smoked paprika
  • ½ teaspoon of chili powder
  • Kosher salt and freshly ground pepper to taste
  • ½ cup low-sodium black beans drained and rinsed
  • 8 grape tomatoes halved
  • ⅓ cup frozen corn
  • 4 eggs

Toppings

  • ½ cup of fresh cilantro chopped
  • ½ avocado diced
  • Hot sauce/salsa optional
  • Tortillas warmed

Instructions
 

  • Preheat oven to 400°F.
  • Place the breakfast sausage and bacon into an 11” oven proof, non-stick skillet. Add 1/3 cup water, cover, and cook on low heat, for 10 minutes. Flip the sausages and bacon then cook uncovered for another 15 minutes. Turning every 3 to 4 minutes.
  • Remove the cooked bacon and sausages to a paper towel lined plate. Set aside.
  • In the same skillet, increase heat to medium then add the sweet potatoes. Cook for about 6-8 minutes, stirring occasionally, until edges start to become crispy.
  • Next stir in onions, bell peppers and jalapeño. Mix to combine with potatoes.
  • Add garlic powder, onion powder, smoked paprika, and chili powder, mix to combine. Stir and cook for about 6-8 minutes until soften. Season with salt and pepper to taste.
  • Crumble bacon and cut sausages into bite size pieces, then add to skillet.
  • Next stir in the black beans, tomatoes, and corn.
  • Make four small wells in the hash, then crack an egg into each well. Cook over low heat until the bottom of the eggs just to white. Then place the skillet into the oven and cook until the eggs whites are set. 3 to 6 minutes, depending on your preference of doneness.
  • Serve with fresh cilantro, avocado, your favourite hot sauce/salsa (optional), warm tortillas and enjoy!

Video

Notes

If your try our Southwestern Skillet Hash, we would love it if you leave us a comment and a rating. Have a delicious day!  
Keyword breakfast hash, one pan meal, one skillet meal, skillet hash
Tried this recipe?Let us know how it was!

Hope you enjoy this Southwestern Skillet Hash recipe!

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

You may also like these other one skillet breakfast and brunch recipes:

Cooked in the Thomas Keller 11″ Insignia TITUM™ Nonstick Sauté Pan on the Hestan Dual Fuel Range. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

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
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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
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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

Crockpot Slow Cooker Shrimp Boil

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Two crockpots, both filled with a shrimp bowl. Once crockpot is a mini that is portable.

Crockpot™ Slow Cooker Shrimp Boil.

A summertime seafood boil always tastes better when picnicking next to a large body of water. There is something about the location that stimulates all your senses (smell, sight, touch, taste, even sound) and creates the ultimate experience to enjoy this classic meal of well seasoned potatoes, sausage, shrimp, corn, and onions.

While all the ingredients (except the shrimp) simmer away in the Crockpot™ 3-Quart Manual Slow Cooker for a few hours, we pack up our tablecloth, napkins, forks, drinks, sunscreen, hats, etc.

Ingredients for a shrimp boil are laid out beside two crockpots.
Three crockpots, a large on and two mini lunch crocks getting filled with a shrimp boil. A red and white tablecloth, keys, a car charger and sunglasses are the table as well.

The shrimp is tossed in for 20 minutes, then the meal is divided into our Crockpot™ Lunch Crock® Food Warmers. The 20 oz size makes them the perfect size for individual on-the-go meals. While the Seal & Store Lids, ensure our portions will not spill in transport. Once, they are securely packed into the back of the car, and plugged in to keep everything warm, as we head off to our favourite picnic spot right beside by the water.

A black and a green mini lunch crock pot in a wooden basket getting charged in the drunk of a car.
A close up image of a lunch crock Crockpot of a woman holding a shrimp that she is about to eat from her shrimp boil meal.
A close up image of a lunch crock Crockpot of a someone holding a fork with a potato on it and about to eat it.
A woman wearing a straw hat sitting at picnic table with a red and white checkered tablecloth about to eat from her lunch crock pot.

An easy to clean tablecloth and lots of napkins are key to creating the perfect experience as you dig in with your hands, to peel the juicy shrimp and clean the kernels off the mini cobs!

If your try our Slow Cooker Shrimp Boil, be sure to leave us a comment and a rating.

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

Two crockpots, both filled with a shrimp bowl. Once crockpot is a mini that is portable.

Crockpot Slow Cooker Shrimp Boil

A summertime seafood boil always tastes better when picnicking next to a large body of water. There is something about the location that stimulates all your senses (smell, sight, touch, taste, even sound) and creates the ultimate experience to enjoy this classic meal of well seasoned potatoes, sausage, shrimp, corn, and onions.
While all the ingredients (except the shrimp) simmer away in the Crockpot™ 3-Quart Manual Slow Cooker for a few hours, we pack up our tablecloth, napkins, forks, drinks, sunscreen, hats, etc.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs 50 mins
Total Time 4 hrs
Course Dinner, Entree, Lunch, Main Course
Cuisine American
Servings 3 People

Equipment

Ingredients
  

Seasoning Blend for Shrimp Boil

  • 2 teaspoons celery salt
  • 1 ½ teaspoons paprika
  • ½ teaspoon salt
  • ½ teaspoon ground dry mustard
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes

Optional

  • ¼ teaspoon freshly ground white pepper
  • Pinch ground nutmeg
  • Pinch ground mace
  • Pinch ground allspice
  • Pinch ground cinnamon
  • Note: Substitute 2 tablespoons of Old Bay Seasoning or favourite seafood seasoning for the seasoning blend.

Ingredients

  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon hot sauce or to taste
  • 18 tiny red potatoes or 6 ounces larger red potatoes, cut into 1-inch cubes
  • 9 red pearl onions outer skin layer removed
  • 5-to-6 ounce spicy Portuguese Chouriço substitute sweet sausage, to taste, sliced into ¼-inch rounds
  • 1 ear of corn cut in 8 riblets (See Cook’s Tip in notes below on how to cut the corn)
  • 3 cloves of garlic
  • 3 bay leaves
  • 1 tablespoon chopped fresh tarragon plus more for serving
  • 10 ounces large wild shrimp shell on (size: 20-30 per pound)

Serving suggestions

  • Chopped Tarragon
  • Hot sauce
  • Crusty bread
  • Cold beverages
  • Forks
  • Lots of napkins
  • Container for shrimp shells and corn husks

Instructions
 

  • Whisk together the seasoning blend (or premade seasoning), lemon juice, hot sauce and 3 cups water, set aside.
  • Place the potatoes, onions, sausage, corn, garlic, and bay leaves into the Crockpot™ 3-Quart Manual Slow Cooker, then stir in seasoned water mixture.
  • Cover and cook on low heat for 3.5 hours (or until potatoes are almost tender).
  • Stir in shrimp. Cover and cook for 20 minutes, stirring a couple of times.
  • (** Note: If serving immediately, cook until shrimp is completely cooked through, opaque & pink.)
  • Transfer to two Crockpot™ Lunch Crock® Food Warmers and transport to picnic site plugged in using your Power Inverter, to keep the Lunch Crocks warm. (Ensure to pack these securely, so they don’t move during the trip to your destination).
  • Set up your picnic, pass the napkins and dig in!

Notes

Cook’s Tip: To cut corn into riblets, carefully cut the corn cob in half lengthwise. Place each half flat-side down and cut each in half lengthwise. Then cut each of the four pieces in half across the middle. Alternatively, cut into 1.5-inch rounds.
Keyword Crockpot Recipe, Shrimp boil, Slow cooker recipe, Slow cooker shrimp boil, Summer crockpot ideas, Summer slow cooker ideas
Tried this recipe?Let us know how it was!

Hope you enjoy this Crockpot Slow Cooker Shrimp Boil recipe!

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

You may also like these other Crockpot™ recipes –

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

Grilled Lemon-Oregano Chicken

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An oval platter with four grilled chicken breasts with grilled lemon slices and fresh oregano on one side and a village salad on the other side. A bowl of green sauce is also in this platter.

Grilled lemon-oregano chicken served with a village salad. It is one of our all-time favourites and tonight I think it tasted better than ever because it feels like forever since we’ve made it!

This recipe is easy and the bright flavours of the sauce will leave you wanting more! We typically make extra for leftovers the next day.

Also very delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill.

Grilling tips for Grilled Lemon-Oregano Chicken

I find cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. However, if the skin doesn’t brown in your grill, put the breasts skin side down on the lower rack for 3-4 minutes, until desired colour is attained. The chicken is moist and the skin is crispy, and in my humble opinion, it is the best method for grilling chicken.

Four chicken breasts marinating in a lemon, oregano garlic sauce.
A tray with four marinated chicken breasts on the side table beside a grill.
Four chicken breasts on the top rack of a grill.
A close up of four grilled chicken breasts with a lemon-oregano sauce and grilled lemon slices and a bowl of sauce.

Grilled Lemon-Oregano Chicken

Grilled lemon, oregano, garlic chicken served with a village salad. It is one of our all-time favourites and tonight I think it tasted better than ever because it feels like forever since we’ve made it!
This recipe is easy and the bright flavours of the sauce will leave you wanting more! We typically make extra for leftovers the next day.
Also very delicious using chicken legs!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 4 -6 People

Ingredients
  

  • 4-6 chicken breasts skin on, bone-in
  • ¼ cup fresh lemon juice
  • ¼ cup finely chopped fresh oregano
  • 4 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ⅓ cup olive oil
  • 1-2 lemons cut into, 1/3 inch thick, slices

Instructions
 

  • In a mini food processor, blend together lemon juice, oregano, garlic, salt, pepper, then slowly add oil while the processor is running to make the sauce.
  • Place the breasts in a baking dish or resealable bag and add 1 tablespoon of sauce for each breast. Brush or rub the sauce to coat each piece. Place chicken in the fridge (covered) for 30-60 minutes. Reserve the rest of the sauce for serving.
  • Starting with a clean grill; preheat all burners on medium (medium-high) heat. Adjust heat to reach approximately 400°F.
  • Arrange chicken breasts, bone side down (skin up), on top rack of grill.
  • Cook, with the lid closed, changing positions of the breasts twice, until cooked through, about 40 minutes (this will vary based on size and thickness of breasts, as well as actual temperature of grill). Remove chicken from the grill, when the internal temperature reaches 160-162°F.
  • Transfer chicken to a plate, pour a little sauce over each breast, loosely cover with foil, rest for 5-10 minutes. Internal temperature with rise to 165°F while resting.
  • Grill lemon slices, until grill marks appear, about 2-3 minutes/side. Serve each breast with 1-2 lemon slices and remaining sauce.
  • Cook’s note: I find cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. However, if the skin doesn’t brown in your grill, put the breasts skin side down on the lower rack for 3-4 minutes, until desired colour is attained.
  • Also delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill.
Keyword chicken recipe, easy chicken recipe, grilled chicken recipe, grilling chicken tip, Grilling tips, lemon chicken
Tried this recipe?Let us know how it was!

Hope you enjoy my Grilled Lemon-Oregano Chicken 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

Cooked on my gorgeous Hestan 36″ gas grill in Pacific Fog. Proud Hestan Ambassador. Opinions in the post are my own.

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