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COUNTRY LIFE IN BC • MAY 2018 Celebrate May with beef on the ‘barbie’
May is a great month for celebrations. First, the weather should be getting warmer, at last. Second, there’s Mother’s Day on May 13. Third, the first long weekend of (early) summer is Victoria Day on May 21. And, there’s nothing quite like a nice beef steak to celebrate with. Since it’s about time the barbecue was dusted off for
summer, you may wish to try some new recipes for beef. If you don’t want to
Jude’s Kitchen JUDIE STEEVES
break the budget, you may wish to choose a less-tender cut of beef, which means it will need to be marinated first to help tenderize it; or you can cube it for
kebabs or slice it for satays. Stewing and braising are great tenderizing alternatives. There’s a huge variety of marinades you can either purchase or make yourself, which not only tenderize tough and less expensive cuts, but which also help to keep barbecued meats moist, and add wonderful flavours. Consider doing a wee bit of butchering after buying a cheaper cut of beef or one that’s on sale for a reasonable price this week. If you buy a roast, cut it into cubes yourself for a kebab dinner or if the roast is cheaper than steak, cut your own steaks. You don’t need an expensive cut of beef to cube for kebabs. Lean but tough choices include sirloin tip, round and rump. Chuck or blade and short ribs are also tough, but can be much less lean than those other cuts. All of those tough but lean cuts benefit from a day or two in a marinade which contains a fermented or acidic liquid such as soy sauce, teriyaki, lemon or orange juice, beer or wine. It’s worthwhile, if you plan on doing some barbecuing, to
purchase a good set of stainless steel skewers, but sharpened wooden chopsticks will do if you soak them first, and for thinner strips of beef such as for a satay, bamboo skewers will do fine, too. Skewers and kebabs are a bit of a nuisance to prepare, but
you can encourage your family or company to join in and help and that really lightens the load. Preparation can be done way ahead of mealtime, too, which is relaxing closer to your meal. You can put the whole meal on skewers, from colourful
sweet peppers to onions, mushrooms, tiny tomatoes, zucchini and even potatoes. Or, marinate your cubes of meat ahead of time, then set them out with a selection of vegetables and let everyone make up their own kebabs. Let company come: you’ll be ready.
Tender BC steaks become even tastier with a spicy rub. JUDIE STEEVES PHOTO SPICY BLACKENED STEAK
This makes a nice spicy rub for a thick, tender cut of BC beef steak, such as a rib eye. I barbecue it over fairly high heat for about five minutes a side for medium rare, but you’d have to reduce the time for a thinner steak. If you don’t have hot paprika, substitute regular. Use tongs rather than a fork to turn the meat in order to keep the juices inside, then let it rest for five minutes, to allow those juices to distribute throughout the meat, before slicing and serving. Double for more servings. Delicious with a BC VQA Merlot.
1 lb. (454 g) tender beef steak 1 clove fresh garlic
1/2 tsp. (2 ml) dried thyme 1/4 tsp. (1 ml) white pepper 1/8 tsp. (.5 ml) cayenne pepper 1 tbsp. (15 ml) butter, melted
1 tsp. (5 ml) fresh minced ginger 1/2 tsp. (2 ml) black pepper 1/2 tsp. (2 ml) sea salt
1/4 tsp. (1 ml) chili powder 1/8 tsp. (.5 ml) hot paprika
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• Mince ginger and garlic as finely as possible and set aside. • Combine all the dry spices in a tiny bowl. • Leave the steak out of the fridge for a half hour or so before cooking, rubbing both sides with the ginger and garlic.
• Melt the butter and brush half on one side of the meat, sprinkling about half the dry spice mixture evenly over that side, while the butter is still soft. Repeat with the remaining butter and dry spice mixture on the other side of the meat. • Serves 2.
SOY & CITRUS MARINADE FOR BEEF
This is tasty and great for tenderizing a tougher cut of beef steak for the barbecue, as both the acidic citrus juice and the fermented soy sauce help to make meat fibres more tender. Cuts such as blade or round would be suitable.
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1/4 c. (60 ml) chopped onion 3 tbsp. (45 ml) soy sauce 1 tbsp. (15 ml) lime juice 1/4 tsp. (1 ml) chili powder beef steaks for four
1 clove garlic 2 tsp. (10 ml) honey
1/4 tsp. (1 ml) curry powder 1/4 tsp. (1 ml) black pepper
• Chop onion finely; mince garlic and cook both in a drizzle of oil in a small dish in the microwave for a couple of minutes, or until the onion is soft.
• Combine all ingredients in a bowl just large enough to hold your steak so it’s completely covered and and will be crowded in the marinade.
• Marinate overnight. • Remove when ready to cook, and grill to your liking. • Serves 4.
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