Grilled strip loin
The beef can be sirloin or strip loin in this recipe. Ours is from Swan Hills Ranch in Swan River, Manitoba. The wonderful salad greens are from Arda Harms Farm near St. Anne, Manitoba. The greens are available at Tall Grass Prairie Bakery at the Forks Market.
1 steak, sirloin or strip loin
1/2 tsp Ras el Hanout (available at Dino's Grocery Mart or Halal Meats and Specialty Foods on Maryland)
drizzle good olive oil
pinch of sea salt
large handful salad greens (Arda Harms Farm now available at Tall Grass Prairie Bakery)
lemon vinaigrette (simple to make: 3 parts good olive oil: 1 part fresh lemon juice, oregano, salt and pepper)
Squeeze of fresh lemon juice
Heat BBQ or grill to high heat. Rub steak with spice blend and let rest. Prepare salad with dressing on plate. Drizzle steak with good olive oil and grill to desired doneness. I prefer rare for this dish but prepare to your enjoyment.
Once steak is grilled, let rest before cutting across the bias into strips. Always let cooked meat rest as the juices need to relax before cutting so that you don't lose all of the flavour and moisture of the meat. As it rests, sprinkle with sea salt, black pepper and a squeeze of lemon. Cut into strips across the grain of the meat to maximize tenderness (short grains of the meat are more tender).
Courtesy of chef Karen Peters.