Zimmy's Nook

@zimmysnook

grilled steak

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.

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

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

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

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.