Alberta is proud of its beef, and being summer and Stampede and all, there’s plenty of it being tossed onto back yard. The Reverend Horton Heat has an ode to beef in their repertoire, and the band is in town tonight keeping the crowds happy at Cowboys – both seemed like good reasons to share a recipe for steak that will keep you grilling all summer long.
We couldn’t track down the actual band to ask if they have a favourite way to do up their meat, but fortunately our friend and barbecue champion Rockin’ Ronnie Shewchuk, who knows his way around a grill like no one else, has a super simple recipe that’s fast (as marinades go) and adds a ton of flavour. (If you want to go straight-up meat, hold the marinade, pat your steaks dry with paper towels, sprinkle with salt and pepper and grill or sear in a smoking hot cast iron skillet in a small drizzle of canola oil for 4-5 minutes per side for medium-rare. It’s real fast food.)
“I’ve been grilling steaks bathed in this marinade for over 20 years and I have not found a way to improve on it,” says Ron in his book, Barbecue Secrets. “It’s so easy and adds so much flavor that every backyard cook should have it in his or her repertoire.”
What cut to start with? The Canadian Beef website has a great section on choosing (and cooking) your steak. Although we’re all about the beef here, he says the marinade also works wonders on pork chops and rich, meaty fish like salmon, halibut, tuna and swordfish. Good to know as we start a season of dining (and cooking) al fresco.
Rockin’ Ronnie’s Easiest, Tastiest Steak
Adapted slightly from Rockin’ Ronnie
3/4 cup dark soy sauce
1 Tbsp. sesame oil
2 cloves garlic, crushed
1 Tbsp. finely chopped or grated fresh ginger
lots of freshly ground black pepper
juice of a lemon or 1/4 cup rice vinegar
1 Tbsp. cornstarch
4 well-marbled rib steaks, about 1 1/2 inches thick
In a glass baking dish, stir together the soy sauce, sesame oil, garlic, ginger, pepper, lemon juice and cornstarch. Add the meat, turn to coat, and marinate for 10-30 minutes, turning once or twice. Do not marinate overnight, as this is a fairly salty marinade.
Prepare your grill for medium heat. Place the steaks on the grill and cook for about 4 minutes. Turn the steaks, spoon a little more marinade on the top, and then cook for another 4 minutes for medium-rare. Let them rest for a few minutes before serving. Serves 4.
Over 80 Canadian food bloggers are taking part in the Canadian Food Experience Project – every month they write about regional cuisine from a standpoint of ingredient, technique, influence or experience – check out the talented lineup of participants here.