Cook | Alberta Beef Producers

All the Cuts

Offering versatility to dishes, the various cuts of beef can inspire creativity in the kitchen. Sure, everyone loves a steak, but braised short ribs might be your new family favourite. Maybe your new smoker was just begging for brisket. With newfound imagination, suddenly, Alberta Beef is a weeknight mainstay. Explore all the cuts and ways beef can feed culinary creativity.

Chili Lime Steak with Cilantro Rice and Watermelon Salad

Peppery arugula and juicy watermelon salad add a pop of freshness to steak and whole grain rice dinner. A modest serving of beef provides 90% DV of your vitamin D daily needs. Absorption of the non-heme iron from the rice and arugula is enhanced by 150% by including meat in the meal.

Yields 4 Servings
Prep 25 min
Cook 10 min
Total 35 min

Dressing

1 cup canola oil
1 tbsp lime zest
3 tbsp lime juice
1 tbsp honey
2 tsp of each grainy Dijon mustard and chili powder
1 tsp of each salt and freshly ground black pepper

Salad

3 cups cubed watermelon
1 cup chopped cucumber
1 cup shelled edamame
¼ cup thinly sliced red onion
4 radishes, very thinly sliced
1 jalapeno, thinly sliced (optional)
¼ cup crumbled feta
1 lb (500 g) Grilling Steak (Top Sirloin Cap, Strip Loin or Rib Eye), about 1/2 to 3/4 inch thick

Rice

2 cups cooked brown rice, warm
⅓ cup finely chopped cilantro or green onion

Dressing

Whisk canola oil with lime zest, lime juice, honey, mustard, chili powder, salt and pepper. Measure out 1/4 cup dressing and set aside.

Salad

Toss watermelon with cucumber, edamame, onion, jalapeno (if using) and radish with remaining dressing. Let stand at room temperature for 20 minutes.

Meanwhile, preheat grill to medium-high heat; grease grates well. Pat steak dry with paper towel and season with salt and pepper. Brush 2 tbsp dressing all over steak.

Grill, turning at least twice, for 8 to 10 minutes or until an instant read thermometer registers 145°F (63°C) for medium-rare when inserted sideways into steak. Transfer to a plate and loosely tent with foil. Rest for 5 minutes.

Rice

Toss warm rice with cilantro and remaining 2 tbsp dressing. Divide evenly among 4 plates. Arrange a bed of arugula on each plate. Top with watermelon salad and drizzle with any accumulated juices. Sprinkle with feta. Carve steak, against the grain, into thin slices. Arrange steak on plates and drizzle with reserved dressing. Serve with a lime wedge.

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Barbecoa-Style Burgers

This burger recipe was inspired by a team of Mexican chefs that were hosted at the Canadian Beef Centre of Excellence. We recommend using medium ground beef for the best flavour. If using lean or extra lean, add in a tablespoon or so of butter, cream or minced bacon to enhance flavour. Sauté the onion and garlic to incorporate into the patty better than if added uncooked. If you can find Ancho Sauce in the grocery store, that can substitute for the chipotle peppers in adobo sauce.

Yields 6 Servings
Prep 15 min
Cook 15 min
Total 30 min

Burger Patties

1 small onion, diced
4 cloves garlic, minced
1 ¼ lb 750 g medium ground beef
¼ cup panko bread crumbs
1 egg
1 tbsp minced canned chipotle peppers in adobo sauce
1 tsp chili powder
½ tsp salt
¼ tsp freshly ground pepper

Burger Patties

Sauté the onion and garlic in a nonstick pan in a splash of oil until softened; cool.

Mix beef with onion, garlic, crumbs, egg, minced chipotle peppers and sauce, chili powder, salt and pepper, tossing together lightly but until thoroughly mixed. Shape into 6 to 7 patties. Cover and chill for 30 minutes ideally.

Grill patties using medium-high heat for 10 to 14 minutes, turning twice, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C).

Serve each on toasted buttered buns.

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Classic Roast Beef with Rosemary Cream Sauce

Roast beef’s so simple (and impressive) for entertaining – just season (simply), sear and slow-roast for best results. Use a Meat Thermometer to cook your roast to the doneness that you like the best – without overcooking it! A good thermometer is one of your best kitchen investments (way cheaper than granite counters)! Beef Strip Loin is ever-tender and has amazing flavour. And because of its flatter shape, a Strip Loin roast will cook quite quickly for its weight.

Yields 8 Servings
Prep 15 min
Cook 90 min
Total 105 min

Roast Beef

3 lb (1.5 kg) beef strip loin or rib premium oven roast
2 tbsp (30 mL) olive oil
Coarsely ground salt and pepper
1 head garlic or 2 onions cut in half

Rosemary Cream Sauce

1 tsp (5 mL) of each olive oil and butter;
1 shallot, minced
1 cup (250 mL) beef or chicken broth
1/4 cup (50 mL) dry white wine,
1/2 sprig fresh rosemary
1/4 cup (50 mL) whipping cream

Roast Beef

Rub roast all over with salt and pepper to taste. Place on a rack in a shallow roasting pan. Add head of garlic or halved onions to pan. Insert an oven-safe thermometer into centre of roast.

Cook uncovered, in 450°F (220°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145°F (63°C) for medium-rare doneness, about 60 to 90 minutes.

Remove roast from oven. Cover loosely with foil and let stand for 10 to 20 minutes before carving into thin slices.

Serve with Rosemary Cream Sauce, roasted garlic or onions and garlic mashed potatoes.

Rosemary Cream Sauce

Drain fat from the roasting pan. Place pan over medium heat and add 1 tsp (5 mL) EACH olive oil and butter; add 1 shallot (minced) and cook for 1 to 2 minutes, until softened. Stir in 1 cup (250 mL) beef or chicken broth and 1/4 cup (50 mL) dry white wine, stirring up any browned bits from bottom of pan. Heat until liquid is reduced by half. Add half a sprig fresh rosemary; heat through. Stir in 1/4 cup (50 mL) whipping cream; heat until desired consistency. Season with salt and pepper to taste; remove rosemary to serve.

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for more recipes visit canadabeef.ca/recipes