Ease of preparation rating: Medium.
Yield: 4 servings.
Grilled Steak
Ingredients:
3 tablespoons (45 ml) white onion, finely chopped
1.25 pounds (565 grams) beef tenderloin, trimmed
3 tablespoons (45 ml) white onion, finely chopped
1 tablespoon (15 ml) garlic, minced
1/3 cup (80 ml) olive oil
2 tablespoons (30 ml) Worcestershire sauce
2 teaspoons (10 ml) salt
2 tablespoons (30 ml) red wine vinegar
2 tablespoons (30 ml) canola oil
Method:
In a small mixing bowl, whisk together the white onion, garlic, olive oil, Worcestershire sauce, red wine vinegar, and salt.
Transfer beef tenderloin to a large glass bowl and pour marinade over top.
Massage marinade into the meat.
Cover and refrigerate for 2 hours.
Remove beef from marinade and let rest at room temperature for 15 minutes.
Slice beef into 4 portions.
Heat canola oil in a grill pan over medium high heat.
Once oil is hot, place steaks on grill, and cook for 3 minutes.
Rotate steaks 90 degrees to add grill marks, and continue cooking for 2 minutes.
Flip steaks and continue cooking for 3-4 minutes, rotating 90 degrees halfway through.
Remove steaks from grill and let rest for 4-5 minutes. Reserve for plating.
Steak Salad
Ingredients:
2 tablespoons (30 ml) canola oil
3 whole ears corn, husked
1 cup (240 ml) cherry tomatoes, halved
1 yellow pepper, cut into 1 inch pieces
2 small sweet peppers, chopped
½ cup (120 ml) red onion, chopped
½ cup (120 ml) fresh cilantro, roughly chopped
2 tablespoons (30 ml) olive oil
1/3 cup (80 ml) fresh lime juice
Salt and pepper
1 lime, cut into wedges
Method:
Heat canola oil in grill pan over medium-high heat.
Once pan is hot, place corn on the grill and cook for 2-3 minutes, rotating often, until all sides are nicely charred.
Remove corn from grill and let cool at room temperature for 10 minutes.
With a sharp knife, slice corn kernels off the cob.
Transfer corn to a mixing bowl and toss with cherry tomatoes, yellow peppers, sweet peppers, red onion, cilantro, olive oil, salt, pepper and lime juice.
Thinly slice grilled beef tenderloin steaks, and place over the salad.
Serve cold with lime wedges on the side.
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