Our family eats a lot of ground beef, it is an all around favorite in our home whether it is a burger, taco, burritos, chili or meatballs. It is an easy, go-to for many quick and easy meals that the whole family is sure to love. Every once in a while though it is great to throw some steak in the mix. Most people I know love going to a nice restaurant for a great steak but some people are intimidated by picking out steaks on their own at the grocery store and then knowing what to do with them at home to get that same great taste. There are many different cuts to choose from and so many different wonderful recipes, the choices can be overwhelming. Educate yourself on the different cuts of meat, the different names they go by and the best ways to cook those cuts and you will find that steak at home is a cheaper option that can be just as delicious as going out to eat, especially if you choose Canadian beef. Their quality and standards are incomparable and you will also be supporting your local beef ranchers and the Canadian economy. Look for the Canadian Beef logo on packages of beef in your local grocery stores or listed beside beef dishes on menus in your local restaurants.
A strip loin steak is one cut of meat that is great for grilling and has a wonderful melt-in-the-mouth flavor to it. A good strip loin st
eak has a good amount of marbling to it and just the perfect amount of fat. If you are ever at a loss for a good recipe, check out the recipes on the Canadian Beef website. This week we decided to try out their recipe for strip loin steak with sauteed mushrooms, mostly because I personally think mushrooms are one of those things that goes better no where else but on top of a good steak. The recipe was super easy and the whole family, even the picky eaters enjoyed it. Here is what you will need;
| 2 | Beef Strip Loin Grilling Steaks, 1 inch (2.5 cm) thick (each 8 oz/250 g) |
| Freshly ground black pepper or Montreal Steak spice | |
| 2 tsp (10 mL) | canola oil |
| 2 cups (500 mL) | sliced mushrooms (button, crimini or baby portobello) |
| 2 tbsp (30 mL) | minced shallots |
| 2 | cloves garlic, minced |
| ¼ cups (50 mL) | dry white wine |
| 1 tsp (5 mL) | dried thyme or tarragon |
| 1 tsp (5 mL) | Worcestershire sauce |
| ¼ tsp (1 mL) | salt |
- Pat steaks dry; season with pepper or steak spice. Grill over medium-high heat about 5 minutes per side for medium-rare.
- Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallots; cook until shallots are softened, about 4 minutes. Add garlic; sauté for 30 seconds. Stir in wine, thyme and Worcestershire sauce; cook, stirring often, for 2 to 3 minutes or until wine is reduced. Season with salt and pepper to taste.
- Trim steaks, as needed, discarding trim. Carve crosswise into thin slices. Serve on a platter topped with sautéed mushrooms.
