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M&K's Air Fried Steak Fingers with Country Fried Gravy Dipping Sauce

By Maddie and Kiki January 1, 2025

These air fried steak fingers with country gravy dipping sauce is everything you ’ re looking for in a weeknight meal , as they are quick , satisfying, and of course, delicious! The y are made in the air fryer, a popular cooking method that has become all the rage in recent years as air fryer cooking is known for cooking foods in less time compared to other traditional forms of cooking

Serves 3-4
Prep Time:
35 minutes
Cooking Time: 14 minutes
Total Time: 49 minutes

Ingredients

For the Steak Fingers:
1.5lbs Beef Outside Round Steaks
1 ½ cups (
375ml) buttermilk
2 eggs
2 cups (500ml) all purpose flour
2 tbsp (30ml)
cornstarch
1 tbsp
(15ml)
baking powder
2 tsp (10ml) onion powder
1 tsp (5ml)
EACH garlic powder, paprika, salt
½ cup
(125ml) canola oil
For the Country Fried Gravy Dipping Sauce
¼ cup (60ml) salted butter
¼ cup (60ml) all purpose flour

Directions:

For the steak Fingers:

1. Using a meat mallet or rolling pin, tenderize the steaks by pounding them. Slice steaksinto 2cm wide strips and place into a glass container. Pour one cup of the buttermilkover the strips of beef and set aside for 20 minutes.

2. Meanwhile, set up your breading station by mixing flour, cornstarch, baking powder, andspices in one bowl, and the eggsand remaining ½ cup of buttermilk in another bowl.Place beef strip into the flour mixture, then into the egg mixture, then back into theflour mixture. Place ona wire rack. Continue this process with the remaining strips ofbeef.

3. Preheat air fryer to 450°F and linethe air fryer cooking sheet/basket with parchmentpaper. Pourcanola oilonto the entire surface of the parchment paper. Place eachbattered beef strip onto the cooking sheet/basket, being sure to prevent any of thestrips from touching each other.

4. Place cooking sheet/basket into the air fryer. If your preference is a crispy dark brownexterior, air fry the beef stripsfor ten minutes, flip them, andair fry another fourminutes. If you prefer a light golden brown exterior, air fry for 5 minutes, flip them, andair fry for anotherfive minutes.Cooktomedium-rare 145°F (63°C)at the least, or 160°F(71°C)for medium, or 170°F(77°C) for well-done. Let rest five minutes before serving.

5. Prepare the sauce by cooking butter, flour, and Montreal steak spice in a pan untilbrown. Slowly pour in the milk and simmer until the gravy has thickened.6.Serve steak fingers immediately, alongside dipping sauce

M&K's Reverse-Seared Tomahawk Steak with Fig & Fresh Herb Board Sauce

By Maddie and Kiki October 28, 2024

Serves 4

Prep time: 15 minutes

Cook Time: 55 minutes

Total time: 1 hour, 10 minutes

Ingredients

1 Beef Tomahawk-style Rib Grilling Steak (1 bone thick, about 21/2 lb/1.3kg)

Board Sauce:

2 tbsp (30 mL) EACH butter, softened, fig preserves

2 sprigs fresh thyme, finely chopped

1 sprig EACH fresh rosemary and safe, leaves finely chopped

1 clove garlic, finely minced

1 tbsp (15 mL) EACH red wine vinegar, and Dijon mustard

Directions:

1. Pat steak dry with a paper towel. Generously season all over with salt and pepper to your taste. Place steak on a wire rack on top of a foil-lined rimmed baking sheet. Insert an oven-safe meat thermometer sideways into steak, avoiding fat and bone. Cook in a closed preheated barbecue or oven at 275 degrees F (135 degrees C) for about 50 minutes or until the thermometer reads 120 degrees F.

2. Board sauce: meanwhile, combine butter, fig preserves, thyme, rosemary, sage, garlic, vinegar and mustard on a large wooden cutting board until evenly blended. Spread butter mixture on board to about the size of a meaty portion of steak. Set aside.

3. If baking the steak in the oven, preheat barbecue to medium-high heat (400 degrees F/200 degrees C).

4. Remove steak from the grill or oven. Increase barbecue to medium-high heat (400 degrees F/200 degrees C).

5. Remove steak from baking sheet. Sear steak directly on the hot grill in a closed preheated barbecue for 4-6 minutes per side for medium-rare, until nicely browned and removing from the grill when 10 degrees F below desired finished temperature (145 degrees F/63 degrees C) for medium rare.

6. Transfer steak to the wooden cutting board on top of the Board Sauce. Cover loosely with foil, and let rest for 10-15 minutes.

7. Carve meat from the bone and across the grain into thin slices. Toss the slices of steak

m&k'S Spiced Pecan Crusted Petite Tender with Fingerlings & Cipolinni Onions

By Maddie and Kiki November 28, 2024

Serves 4

Prep Time: 15 minutes

Cook Time: 40-45 minutes

Total Time: approximately 60 minutes

Ingredients

1 Petite Tender (Shoulder Tender Beef Oven Roast)

3/4 cup (180 mL) pecans

2 sprigs fresh rosemary, finely chopped

1 tsp (5 mL) orange zest

1/4 tsp (1.25 mL) EACH cinnamon, cloves, nutmeg

Salt and black pepper to taste

2 tbsp (30 mL) maple syrup

1 tbsp (15 mL) molasses

1 tbsp (15 mL) canola oil

Sliced oranges, fresh rosemary (for garnish)

For the fingerlings and cipolinni onions:

2 tbsp (30 mL) canola oil

2 tbsp (30 mL) balsamic vinegar

1.5lbs (680g) fingerling potatoes, cut lengthwise in half

1lb (454g cipolinni onions, skins removed

Salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees F. In a large bowl, toss the potatoes and onions with the oil. Season with salt and pepper to taste. Place the potatoes, cut side down, on a parchment-lined baking sheet along with the onions.

2. Roast for 40-45 minutes, flipping halfway, until lightly browned. Just before taking them out of the oven, drizzle over the balsamic vinegar.

3. While the potatoes cook, use a food processor to break down the pecans into coarse crumbs.

4. Add the rosemary, spices, orange zest and season with salt and pepper to taste. Pulse to incorporate. Pour the mixture onto a plate.

5. Dry the petite tender with paper towel. Whisk the maple syrup and molasses together, and brush over the roast on both sides, making sure it’s fully coated.

6. Roll the steak in the spiced nut mixture.

7. Heat oil over medium high heat in a heavy skillet; add beef and cook, turning until golden brown all over, about 5 minutes.

8. Place pan with roast in preheated 350 degree F oven for 15-20 minutes for medium-rare doneness or until a digital instant read thermometer inserted into thickest part of beef reads 145 degrees F.

9. Remove beef roast and place on cutting board. Cover with foil and let stand for at least 15 minutes. Thinly slice beef.

10. Serve on a large serving platter with sliced oranges and sprigs of rosemary as a garnish.

M&K's Reverse-Seared Tomahawk Steak with Fig & Fresh Herb Board Sauce

By Maddie and Kiki October 28, 2024

Serves 4

Prep time: 15 minutes

Cook Time: 55 minutes

Total time: 1 hour, 10 minutes

Ingredients

1 Beef Tomahawk-style Rib Grilling Steak (1 bone thick, about 21/2 lb/1.3kg)

Board Sauce:

2 tbsp (30 mL) EACH butter, softened, fig preserves

2 sprigs fresh thyme, finely chopped

1 sprig EACH fresh rosemary and safe, leaves finely chopped

1 clove garlic, finely minced

1 tbsp (15 mL) EACH red wine vinegar, and Dijon mustard

Directions:

3. If baking the steak in the oven, preheat barbecue to medium-high heat (400 degrees F/200 degrees C).

4. Remove steak from the grill or oven. Increase barbecue to medium-high heat (400 degrees F/200 degrees C).

6. Transfer steak to the wooden cutting board on top of the Board Sauce. Cover loosely with foil, and let rest for 10-15 minutes.

7. Carve meat from the bone and across the grain into thin slices. Toss the slices of steak

M&K's Loaded Steak Potato Skins using Outside Skirt Steak

By Maddie and Kiki September 27 2024

Serves 6

Prep Time: 15 minutes

Cook Time: 1 hour (for the potatoes), 6-8 minutes for the steak

Total Time: 1 hour, 6-8 minutes

Ingredients

1 lb (500g) Outside Skirt Steak

Salt and pepper taste

1 tbsp (15 mL) vegetable oil

6-8 Yukon gold or russet potatoes (medium sized)

1 tsp (5 mL) garlic powder

2 cups (500 mL) cheddar cheese, shredded

2-3 green onions, finely sliced

1 cup (250 mL) sour cream

2 tbsp (30 mL) fresh parsley, finely chopped

Directions:

1. Preheat oven or grill to 375 degrees F. Lightly oil the potatoes with vegetable oil, and place on a parchment lined baking tray. Season the outside with alt and pepper to taste. Bake for 1 hour, flipping halfway. Remove from oven, and allow to cool complete.

2. Cut potatoes in half, and use a small spoon to hollow out the inside of each half. Reserve the potato inside for another use.

3. Season the inside of the potato skins with salt, pepper and garlic powder.

4. Divide the cheese and green onions amongst the potato skins.

5. Pat steaks dry with paper towel. Season all over with salt and pepper to your taste.

6. Grill in a closed barbecue over medium high heat (400 degrees F/200 degrees C) for 6-8 minutes, turning twice or more, or until a digital instantly-read thermometer inserted sideways into the centre of steaks reads 145 degrees F (63 degrees C) for medium rare doneness in the least.

7. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices, then cut again into small cubes.

8. Top each potato skin with a generous amount of steak cubes, and return to the grill (or oven) preheated to 400 degrees F/200 degrees C for 8-10 minutes to melt the cheese and lightly crisp the potato skins.

9. Serve with a dollop of sour cream, and garnish with fresh chopped parsley.

M&K's Oregano Dijon Marinated Hanger Steak with Pesto Pasta Salad

By Maddie and Kiki September 5 2024

Serves 4

Prep Time: 15 minutes (with 30 minutes marinating time)

Grill Time: 18-22 minutes

Total Time: 33-37 minutes (with 30 minutes marinating time)

Ingredients

1 lb (500g) Beef Hanger Grilling Steak

2 tbsp (30 mL) balsamic vinegar

2 tbsp (30 mL) olive oil

1 tbsp (15 mL) Dijon mustard

1 tbsp (15 mL) maple syrup

1/2 tsp (2.5 mL) dried oregano

3-4 cloves garlic, finely minced

Salt and pepper to taste

For the pasta salad:

350g/12oz penne pasta (or pasta shape of your choice)

1 tbsp salt (for cooking the pasta)

1 cup (250 mL) cherry tomatoes, cut in half

3/4 cup (180 mL) shaved Parmesan cheese, or baby bocconcini, drained

1/4 cup (60 mL) red onion, finely chopped

For the pesto:

1/4 cup (60 mL) sunflower seeds, toasted

2 cups (500 mL) tightly packed basil leaves

1/2 cup (125 mL) Parmesan cheese

1/2 cup (125 mL) olive oil

3-4 cloves garlic

1/2 tsp (2.5 mL) salt

Black pepper to taste

Directions:

1. Whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup, dried oregano and garlic. Add the marinade to a sealable freezer bag. Pierce the steak all over with a fork, and add to the bag. Seal the bag and massage the marinade into the meat. Refrigerate for 30 minutes or up to 12 hours.

2. Discard marinade from meat; pat steak dry with paper towel. Season steak all over with salt and pepper to taste. Grill steak in a closed preheated barbecue over medium-high heat (400 degrees F/200 degrees C) for 18-22 minutes for 1 1/2 inch (4 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145 degrees F (63 degrees F) for medium rare doneness at the least. Transfer to a cutting board and rest for 5-6 minutes.

3. Meanwhile, add all the ingredients for the pesto to a food processor, scraping down the sides as needed.

4. Cook the pasta according to package directions. Toss with the pesto and allow to fully cool before adding the cherry tomatoes, red onion, and sliced Parmesan (or bocconcini).

5. Slice the steak and serve alongside the pasta salad.

M&k'S Foil-Wrapped Cross Rib Pot Roast with Punch Bowl BBQ Sauce

By Maddie and Kiki August 2, 2024

Serves 6
Prep Time: 10 minutes (with overnight marinating)
Cook Time: 2 hours 45 minutes
Total Time: 2 hours 55 minutes (with overnight marinating)

Ingredients

1kg Beef Cross Rib Pot Roast
3/4 cup (180mL) barbecue sauce (see below for recipe)
1/4 cup (40mL) Worcestershire sauce
1/4 cup (4mL) light beer
1 medium onion, cut longwise into wedges
3 cloves garlic, minced
1 tbsp (15mL) cornstarch mixed with
1 tbsp (15mL) cold water

Punch Bowl BBQ Sauce:
2 cups (500mL) ketchup
1/2 cup (125mL) orange juice
1/2 cup (125mL) ginger ale
1/4 cup (mL) apple cider vinegar
1/2 cup (125mL) canned sliced peaches
1/2 cup (125mL) canned pineapple chunks
1/4 cup (60mL) maraschino cherries
1 tbsp (15mL) Worcestershire sauce
2 tbsp (30mL) soy sauce
2 tbsp (30mL) molasses

Directions:

1. First make the BBQ sauce. Add all the ingredients to a blender, and blend until smooth (about 2 minutes). Heat a saucepan over medium high heat. Pour the contents into the saucepan, and bring to a simmer. Reduce heat to low, and simmer for 20-30 minutes until thickened. Allow to cool.

2. Combine the BBQ sauce, Worcestershire sauce, and beer in a large sealable freezer bag. Pierce the beef all over with a fork, and add to bag, massaging to coat; seal and refrigerate for 12-24 hours.

3. Preheat BBQ to medium (350 degrees F).

4. Remove meat from marinade, reserving marinade. Place the roast on double layer of heavy duty foil; scatter onion and garlic over roast, cover with second double later of foil; seal edges tightly. Turn one burner off; place roast on grill over turned-off burner. Close lid and cook for 2/12 to 3 hours, or until meat is fork tender.

5. Remove from grill, sliding foil packet onto baking sheet. Open packet and transfer roast to cutting board, cover with foil and keep warm.

6. Pour cooking juices and onion mixture into medium saucepan; add reserved marinade and bring to a boil over medium high heat. Gradually stir in cornstarch mixture, and cook for 2-3 minutes, stirring continuously until thickened. Slice beef across the grain, and serve with drizzled sauce. Pro tip: this roast is phenomenal once chilled, then sliced and put onto sandwiches with remaining BBQ sauce, red onion, lettuce and tomato.

M&k'S Hot Honey Marinated Flank Steak with Grilled Zucchini & Whipped Feta Crostini

By Maddie and Kiki July 12, 2024

Serves 6
Prep Time: 15 minutes (*with overnight marinating)
Grill Time: 8-10 minutes
Total Time: 23-25 minutes

Ingredients

1 lb Beef Flank Steak
1 tbsp (15ml) avocado oil, canola oil or vegetable oil
1/2 tsp (2.5ml) crushed red pepper
2 tbsp (30ml) honey
2 tbsp lemon juice
1 clove garlic, minced
Pepper to taste
1 large zucchini
1 baguette

For the whipped feta:
8 ounces feta cheese, crumbled
3/4 cup (177ml) plain Greek yogurt
2 tbsp (30ml) lemon juice
2 tbsp (30ml) olive oil
1 clove garlic
1 tsp (5ml) lemon zest
1/4 cup (60ml) fresh basil, finely chopped

Directions:

1. In a seasonable freezer bag, add the oil, crushed red pepper, honey, lemon juice, minced garlic, and back pepper. Pierce steak all over with a fork. Add the steak to the bag, massage to coat, seal, and refrigerate for 8-12 hours.

2. Remove the meat from the marinade; discard marinade. Pat steak dry with paper towel. Season all over with salt and pepper to your taste.

3. Grill in a closed preheated barbecue over medium-high heat (400 degrees F/200 degrees C) for 8-10 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into the centre of the steak reads 145 degrees F(63 degrees C) for medium rare doneness at the least.

4. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.

5. To make the zucchini: thinly slice the zucchini lengthways, using a vegetable peeler or mandolin. Ribbon the zucchini onto flat metal skewers, and spay lightly with avocado oil (or oil of your choice). Season with salt and pepper to taste. Grill on a preheated barbecue over medium high heat (400 degrees F/200 degrees C) for 1-2 minutes per side. Allow to cool before removing from the skewers.

6. To make the whippped ricotta: add all the ingredients except the basil to a food processor and process for 2-3 minutes until light and smooth. Add the basil and stir to combine.

7. Cut the baguette in half lengthwise, and grill for 1-2 minutes per side.

8. To build the crostini: spread some of the whipped feta on the grilled crostini. Top with zucchini ribbons, and sliced steak. Garnish with thinly sliced basil, honey and crushed red pepper.

M&K'S Grilled Strawberry and Steak Niçoise Salad with Buttermilk Herb Dressing

By Maddie and Kiki June 28, 2024

This is the type of salad to make for anyone who thinks they don’t like salads! It’s a stunning textural sensation that is both appealing to the palate and the eyes. Grilling the strawberries may seem odd, however it gives them an irresistible caramelized exterior that takes this salad from your classic Niçoise salad to the type of Niçoise salad you’d only find at a high-end restaurant! Pro Tip: If you still have some of the dressing leftover, it will stay fresh in the fridge for up to a week and can be used in a creamy potato salad or pasta salad! It’s easy to cook for more people by simply throwing another steak on the grill and divide the salad ingredients among more plates!

Serves 2
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Difficulty: Beginner

Ingredients

Buttermilk Herb Dressing
¼ cup (60 mL) EACH mayonnaise, full-fat sour cream and buttermilk
1 tsp (5 mL) grated lemon zest
2 tsp (10 mL) fresh lemon juice
1 clove garlic, finely minced
2 tbsp (30 mL) EACH minced fresh parsley and dill
1 tsp (5 mL) EACH celery seed and Dijon mustard
½ tsp (2 mL) EACH onion powder and maple syrup
Salt and pepper

Salad
10 oz (300 g) yellow flesh baby or fingerling potatoes
Salt
7 oz (210 g) green beans, trimmed
Ice water
7 oz (210 g) whole strawberries, about 1½ cups (375 mL)
Avocado oil spray
8 oz (250 g) Beef Strip Loin Grilling Steak, about ¾ inch (2 cm) thick
Pepper
2 cups (500 mL) baby romaine lettuce
2 to 3 mini cucumbers, sliced
1 cup (250 mL) drained black and green olives
½ cup (125 mL) drained caper berries
4 to 5 radishes, finely sliced
½ cup (125 mL) drained marinated or canned artichoke hearts, quartered
½ cup (125 mL) finely sliced red onion
2 to 4 soft-cooked eggs, shelled and cut in half

Directions:

1. Buttermilk Herb Dressing: Whisk together mayonnaise, sour cream, buttermilk, lemon zest, lemon juice, garlic, parsley, dill, celery seed, mustard, onion powder, maple syrup and salt and pepper to taste in a bowl. Transfer to a jar; cover and refrigerate until ready to use.

2. Salad: Place potatoes in a large pot and add cold water to cover; season with salt. Bring to a boil over high heat; reduce heat and boil gently for 15 minutes, until tender, adding the green beans in the last minute of cooking. Drain and submerge in an ice bath to stop the cooking process. Drain thoroughly and pat dry with paper towel; cut potatoes in half. Set aside.

3. Thread strawberries onto flat metal skewers; set aside.

4. Pat steak dry with paper towel. Spray with avocado oil on both sides and season all over with salt and pepper to your taste. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning twice or more, until a digital instant-read thermometer inserted sideways into centre of steak reads 145° F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Meanwhile, grill the strawberry skewers for 2 to 4 minutes, turning once, until grill marked. Transfer steak to a cutting board and let rest for 5 minutes; transfer strawberries to a plate and let cool.

5. Cut steak across the grain into thin slices. Remove strawberries from skewers.

6. To assemble, arrange lettuce on two serving plates, dividing equally. Top with beans, potatoes, cucumbers, olives, caper berries, radishes, artichoke hearts, red onion, eggs and strawberries. Top each salad with half the sliced steak. Drizzle with a generous amount of the Buttermilk Herb Dressing. Serve immediately.

M&K'S SUCCULENT Steakhouse on a Stick’ Skewers

By Maddie and Kiki June 14, 2024

Serves 6-8 people
Prep time: 15 minutes
Grill Time: 8-10 minutes
Total Time: 23-25 minutes

Ingredients

1kg Bavette Steak
1 tbsp (15ml) avocado oil
1.5lb (680g) mini yellow potatoes
1 bunch asparagus
375ml sour pickled onions
1/4 cup (60ml) butter, melted
3-4 cloves garlic, minced
2 tbsp (30ml) fresh rosemary, finely minced
Salt and pepper to taste

For the Gorgonzola cream sauce:
237ml heavy cream
1/4 cup (60ml) Parmesan cheese
1/2 cup (125ml) Gorgonzola cheese
2 tbsp (30ml) chopped chives
Black pepper, to taste

Directions:
1. Add potatoes to a large pot of water, and fill the pot with water to cover. Season with salt, and bring to a boil. Boil for 15 minutes, drain, and allow to cool. Add the potatoes to a large bowl. Trim the woody ends off the asparagus, and then cut into 1-inch pieces. Add the asparagus pieces to the bowl with the potatoes. Drain the onions, and add them to the bowl with the potatoes and asparagus. Drizzle over the melted butter, minced garlic, and rosemary. Season with salt and pepper. Toss the ingredients to thoroughly coat.
2. Cut the steak into 1-inch (2.5cm) pieces, and add to a large bowl. Drizzle with avocado oil, and season to taste with salt and pepper. Stir to thoroughly coat the pieces of steak. Use flat metal skewers to skewer the steak, asparagus, potatoes and onions, alternating between each ingredient. Grill in a closed preheated barbecue over medium-high heat (400 degrees F/200 degrees C) for 8-10 minutes, turning to brown on all sides, until cooked to 145 degrees F (63 degrees C) for medium rare at the least (or 160 degrees F/71 degrees C) for medium, or 170 degrees F/77 degrees C for well-done). Remove from the grill, and allow to rest for 8-10 minutes, while you prepare the Gorgonzola sauce.
3. Heat a small saucepan over medium heat. Add the cream, Parmesan cheese and Gorgonzola cheese, and whisk for 8-10 minutes until the cheese melts. Remove from the heat, season with black pepper and add the chopped chives.
4. Serve immediately.

M&K’s Cowgirl Fried Steak with White Gravy

By Maddie and Kiki April 18, 2024

Makes 4 cowgirl fried steaks
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Ingredients
4 eye of round fast fry steaks
2 tbsp soy sauce
2 tbsp red wine vinegar
Two eggs
1/2 cup all purpose flour
1/2 cup cornmeal
1 tbsp Cluck & Squeal All Purpose BBQ rub
1 cup vegetable oil for frying

White gravy
2 tbsp oil and drippings from the fried steaks
2 tbsp butter
4 tbsp flour
2 cups half and half cream
Black pepper to taste
BBQ rub to taste

Directions:
Marinate the steaks in soy sauce and vinegar overnight. Remove the steaks from marinade and cover with Saran Wrap, pound thin with a meat mallet. Prepare your breading station by beating eggs in a bowl and adding flour, cornmeal, and bbq rub in a separate bowl and combining. Place steak into the egg, then into the flour mixture and do this twice for each steak. Add oil to a cast iron pan and allow to heat on high. Place steaks in the cast iron pan being sure to not overcrowd the pan. Flip after five minutes or when the steaks are golden brown. Continue cooking for another five minutes or until golden brown. Add the butter to the pan drippings and then add the flour, being sure to stir constantly. Add cream and continue to stir constantly. Remove from the heat and mix in freshly cracked black pepper and BBQ rub. Pour gravy over the cowgirl fried steaks and serve!

M&K Grilled Flank Steak & Tomato Salad with Nectarines

By Maddie and Kiki August 28, 2023

Prep Time: 15 minutes
Marinating Time: 8-12 hours
Grill Time: 10-12 minutes (with 10 minutes resting time)
Total Time: 35-37 minutes (plus 8-12 hours marinating time)

Ingredients
1lb (500g) Beef Flank Marinating Steak
2 cloves garlic, finely minced
1/4 cup (60ml) olive oil
1/4 cup (60ml) white wine vinegar
2 tbsp (30ml) fresh oregano, finely minced (or 1/2 tsp dried oregano)
1/2 tsp (1.5ml) dried chiles (optional)
Salt and pepper to taste

Dressing:
1/4 cup (60ml) olive oil
3 tbsp (45ml) white wine vinegar
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) honey
1 clove garlic, finely minced
1 tsp (3ml) fresh oregano, finely minced (or 1/4 tsp dried oregano)

For the salad:
1 pint (551ml) multi-coloured cherry tomatoes, sliced
1-2 large heirloom tomatoes, sliced
3-4 ripe nectarines (or peaches), halved and pits removed
1/4 of a large red onion, finely sliced
100g feta cheese, crumbled
50g micro greens

Directions:

Combine all the ingredients for the marinade in a large sealable freezer bag. Pierce the steak all over with a fork, and place it in the bag. Ensure the marinade is coated all over the steak. Close the bag, and refrigerate for 8-12 hours.
Remove the meat from the marinade, and discard the remaining marinade. Pat the steak with a paper towel to dry, and season with salt and pepper to taste.
Preheat the grill to high heat (between 400-450 degrees F). Grill the steak over direct heat for 5-6 minutes per side, until an internal temperature reads your preferred level of doneness (145 degrees F for medium rare doneness). Transfer to a plate or cutting board and allow the steak to rest for 10 minutes.

Spray the nectarines with avocado oil, and grill over direct heat for 2-3 minutes on the cut side. Set aside to cool. Meanwhile, combine all the ingredients for the dressing in a jar with a tight fitting lid, and shake to combine.
Cut the steak across the grain into thin slices.
To serve: arrange the tomatoes, nectarines, onions, and feta on a large serving platter, or individual plates. Top with the steak, and drizzle with the dressing over top. Garnish with micro greens.

*Charcoal grilling instruction: set up your grill for indirect cooking (light your charcoal, and place them directly where you plan on cooking the steak. This is normally right in the centre of the grill.) Once the grill reaches 400-450 degrees F, grill the steak over direct heat for 5-6 minutes per side, until an internal temperature reads your preferred level of doneness (145 degrees F for medium rare). Transfer to a plate or cutting board, and allow the steak to rest for 10 minutes.

M&K Kentucky Hot Brown with Grilled Tri-Tip

By Maddie and Kiki June 1, 2023

Serves 2
Prep Time: 15 minutes
Grill/oven Time: approximately 15 minutes
Total Time: approximately 30 minutes

Ingredients
Cream Sauce

1/2 cup 10% cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 yellow onion, finely chopped
1 tbsp your favourite BBQ rub of
Few dashes of hot sauce

SANDWICHES

1 tri-tip steak, grilled to medium rare
2 slices of Bavarian multi-grain bread
1 tomato, thinly sliced and salt and peppered
6 pieces of bacon
Bacon drippings
chopped parsley for garnish

Directions:

In a small saucepan, fry the butter and onions until onions turn golden brown. Add the flour and whisk over moderate heat for 1 minute. Gradually whisk in the hot milk and bring to a boil. Add the BBQ rub. Cook, whisking, until thickened, about 2 minutes. Remove the pan from the heat and set aside.

Lay out pieces of bacon on a flat baking pan lined with parchment paper. Cool over indirect heat until bacon browns to your desired doneness.

Preheat your grill on high heat for 10 minutes. While the grill is preheating, season tri-tip steak with BBQ rub. Once the grill has been preheated, place tri-tip steak onto the grill and gently pat down, so that the entire steak is making contact with the grill grate. Grill steak to medium rare, 135-145 °F, flipping once. Allow meat to rest 10 minutes, then thinly slice against the grain

Place slices of bread onto the grill, do not walk away from the grill, bread grills quickly! Flip the bread once and immediately place it into the bacon drippings, allowing the bread to soak up the drippings like a sponge.

Begin building the sandwich by laying the bacon onto the bread first, then the sliced and seasoned tomatoes, then the sliced tri-tip steak. Spoon the cream sauce over the top of the sandwich, and garnish with fresh parsley. Bite into this juicy delicious sandwich by picking it up with your hands (warning, you’ll need a LOT of napkins!) or cut it with a knife and fork for a more dainty dining experience. Either way, you’re going to LOVE this one!

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Crazy good M&K Canada Beef recipes

M&K's Air Fried Steak Fingers with Country Fried Gravy Dipping Sauce

M&K's Reverse-Seared Tomahawk Steak with Fig & Fresh Herb Board Sauce

m&k'S Spiced Pecan Crusted Petite Tender with Fingerlings & Cipolinni Onions

M&K's Reverse-Seared Tomahawk Steak with Fig & Fresh Herb Board Sauce

M&K's Loaded Steak Potato Skins using Outside Skirt Steak

M&K's Oregano Dijon Marinated Hanger Steak with Pesto Pasta Salad

M&k'S Foil-Wrapped Cross Rib Pot Roast with Punch Bowl BBQ Sauce

M&k'S Hot Honey Marinated Flank Steak with Grilled Zucchini & Whipped Feta Crostini

M&K'S Grilled Strawberry and Steak Niçoise Salad with Buttermilk Herb Dressing

M&K'S SUCCULENT Steakhouse on a Stick’ Skewers

M&K’s Cowgirl Fried Steak with White Gravy

M&K Grilled Flank Steak & Tomato Salad with Nectarines

M&K Kentucky Hot Brown with Grilled Tri-Tip

RECIPES ARE INSTRUCTIONS FOR LOVE!

be authentic.

Crazy good M&K
Canada Beef recipes