Couscous Stuffed Flank Steak Roll

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Ingredients:

• 1 flank steak, about 2 lb (1 kg)

• 1/2 tsp (2 mL) each salt and freshly ground pepper

• 1 pkg (200 g) Summer Fresh Greek Couscous Salad

• 1 tbsp (15 mL) olive oil

• 1 1/2 cups (375 mL) Summer Fresh 3 Peppercorn Sauce

1. Preheat the grill to medium-high; grease the grate well. Set the flank steak on a large cutting board. Butterfly the steak lengthwise, so it opens like a book. Pound with a meat mallet so the steak is even, about 1/4-inch (5 mm) thick. Season both sides with salt and pepper.

2. Spread the Summer Fresh Greek Couscous Salad over one side of the steak, leaving a 1-inch (2.5 cm) boarder. Tightly roll the steak widthwise into a log, tucking in the edges as you roll, to enclose the filling. Secure with butcher’s twine. Brush the outside with oil.

3. Grill, turning occasionally, for 8 to 10 minutes or until browned all over. Turn off the burners directly under the steak. Grill for an additional 15 to 20 minutes or until an instant thermometer registers to 140° F (60?C) for medium-rare or until cooked to desired level of doneness.

4. Transfer the steak to a cutting board, cover loosely with foil and let rest for 10 minutes. Meanwhile, heat the Summer Fresh 3 Peppercorn Sauce in a small saucepan set over medium-low heat until simmering.

5. Remove and discard the strings. Cut the steak crosswise, into 1/2 inch (1 cm) thick slices. Serve with sauce.

TIP: Simplify your prep by asking your butcher to butterfly the flank steak for you.

Serves 6 • Prep Time: 15 minutes • Cook Time: 30 minutes • Total Time: 45 minutes

Calories per serving: 366, Fat 17 grams, Cholesterol 92 mg, Sodium 537 mg, Carbohydrates 27 grams, Fibre 3 grams, Sugar 4.5 grams, Protein 34.5 grams

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3 Peppercorn Meatball Sliders

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Ingredients:

• 1/2 cup (125 mL) grated Parmesan cheese

• 1/4 cup (60 mL) Italian seasoned breadcrumbs

• 2 tsp (10 mL) Italian seasoning

• 1/4 tsp (1 mL) each salt and freshly ground pepper

• 2 cloves garlic, minced

• 2 eggs, beaten

• 1 lb (500 g) lean ground beef

• 1 pkg (500 mL) Summer Fresh 3 Peppercorn Sauce

• 12 slider buns, toasted

• 1/4 cup (60 mL) chopped fresh parsley

• 1 cup (250 mL) baby arugula

• 1 cup (250 mL) sliced roasted red peppers

• 1/2 cup (125 mL) crumbled blue cheese

1. Stir the Parmesan with the breadcrumbs, Italian seasoning, salt, pepper, garlic and eggs. Crumble in the ground beef. Gently mix until well combined. Portion and roll into 24 meatballs.

2. Pour the sauce into a deep, large skillet; bring to a boil. Place the meatballs in the sauce. Simmer, covered and stirring occasionally, for 15 to 20 minutes or until cooked through. Stir in the parsley.

3. Place a small amount of arugula on the bottom half of each bun. Top with roasted red pepper, 2 meatballs and a spoonful of sauce. Sprinkle blue cheese over top and cap with bun top.

TIP: For a gourmet twist on these meatballs, use ground lamb or veal in place of ground beef.

Serves 4 • Prep Time: 15 minutes • Cook Time: 15 minutes • Total Time: 30 minutes

Calories per serving: 252, Fat 12 grams, Cholesterol 76 mg, Sodium 510 mg, Carbohydrates 21 grams, Fibre 1.5 grams, Sugar 2.5 grams, Protein 16 grams

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3 Peppercorn Burger

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Ingredients:

• 3/4 lb lean ground beef

• 1/4 cup dry breadcrumbs

• 1 tablespoon Dijon mustard

• 4 whole wheat hamburger buns

• 4 romaine lettuce leaves

• 1 tomato, sliced

• 4 slices cheddar cheese

• 1/4 cup Summer Fresh 3 Peppercorn Sauce

• salt and pepper

1. Preheat a lightly oiled grilled over medium high heat.

2. Meanwhile in a bowl combine ground beef, Summer Fresh 3 Peppercorn Sauce, breadcrumbs, Dijon, and salt and pepper. Gently mix until combined and divide into 4 equal portions. Shape into 4 patties and use your knuckles to make a shallow depression in the center of each patty.

3. Grill patties for 7 minutes per side, or until cooked to desired doneness. For the last minute of grilling, add cheese to melt.

4. Let patties rest for 10 minutes before serving on buns with lettuce, tomato and desired condiments.

Serves 4 • Prep Time: 15 minutes • Cook Time: 15 minutes • Total Time: 30 minutes

Calories per serving: 434, Fat 19 grams, Cholesterol 80 mg, Sodium 719 mg, Carbohydrates 31 grams, Fibre 5 grams, Sugar 5 grams, Protein 34 grams

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Broiled Strip Loin with 3 Peppercorn Sauce

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Ingredients:

• 2 tablespoons extra-virgin olive oil

• ½ pound strip loin, 1-inch thick

• 1 bunch asparagus, ends trimmed

• ½ cup sliced Crimini mushrooms

• 1 bunch vine-ripened cherry tomatoes

• 1/4 cup Summer Fresh 3 Peppercorn Sauce

• salt and pepper

1. Preheat broiler to high heat with a rack in the top third of the oven. Season strip loin on both sides with salt and pepper.

2. Arrange asparagus on a rimmed baking sheet lined with tin foil. Lay the steak crosswise on top of the asparagus. The asparagus will act as a rack and promote even cooking. Drizzle the steak and asparagus with extra-virgin olive oil. On the sides of the baking sheet, place the cherry tomatoes and coat lightly with olive oil. Place the baking sheet under the broiler, and broil for 6 minutes.

3. Remove the baking sheet from the oven. Remove and set cherry tomatoes aside. Flip the strip loin and place back under the broiler for another 6-7 minutes until the steak is medium. Transfer strip loin to a cutting board and tent with tin foil. Continue broiling asparagus for 2 minutes more. Meanwhile, heat Summer Fresh 3 Peppercorn Sauce in a small saucepan over low-medium heat until just simmering.

4. To serve, arrange asparagus, strip loin and cherry tomatoes on a large plate. Drizzle 3 Peppercorn Sauce onto the strip loin. Place any remaining sauce on the table. For an added touch of bistro flare, slice and serve strip loin at the table.

Serves 2 • Prep Time: 10 minutes • Cook Time: 15 minutes • Total Time: 25 minutes

Calories per serving: 377.8, Fat 24.5grams, Cholesterol 67mg, Sodium 534.8mg, Carbohydrates 10.4 grams, Fibre 3.5 grams, Sugar 2.7 grams,Protein 24.9grams

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