Beef & Steak Recipes
Lawry’s GREAT AMERICAN GRILLED STEAK
Prep Time - 10 mins | Cook Time - 16 mins
Mix garlic powder, seasoned salt and black pepper. Brush steaks and vegetables lightly with oil. Rub with seasoning mixture.
Grill steaks over medium-high heat 6 to 8 minutes per side or until desired doneness.
Grill onions and mushrooms in grill basket or on foil 6 to 8 minutes or until tender, turning occasionally. Serve steaks topped with grilled onions and mushrooms.
2 teaspoons Garlic Powder
2 teaspoons Lawry's® Seasoned Salt
1 teaspoon Coarse Ground Black Pepper
4 boneless New York strip (Porterhouse/Sirloin) steaks, 2cm thick (1KG)
1 large red onion, sliced crosswise into 2cm thick slices
2 cups large mushrooms
2 tablespoons olive oil
Easy Crowd-pleaser Montreal seasoned Steak
Coat steaks evenly with Seasoning on all sides.
Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
Voila - perfect steak!
8 Servings
4 New York strip (Sirloin) steaks (250-300g each)
FRENCH'S CLASSIC Beef SLIDERS
Ingredients
700 grams ground beef
1/4 cup FRENCH'S® Classic Yellow® Mustard
1/2 tsp. garlic salt
1/4 tsp. ground black pepper
12 slider rolls
Directions
MIX ground beef, mustard, garlic salt and pepper. Shape into 12 hamburger patties. GRILL burgers over medium-high heat about 5 min. until juices run clear (70°C internal temperature). SERVE burgers on slider rolls with extra mustard, tomato, lettuce & pickles.
Chicago-Style Hot Dog
DIRECTIONS
Line the bun with Sauerkraut
Lightly pan-fry the Hot dog and place in the bun.
Top with diced pickle, chopped onion, tomato wedges and cris-cross generously with French's Mustard
TIPS: If available use Pickle Spears in place of diced pickle
INGREDIENTS
1 hot dog/Frankfurter/Beef Sausage
2 tablespoons of Sauerkraut
1 poppyseed hot dog bun
1 tablespoon diced pickes/gherkin
1 tablespoon chopped onion
4 Tomato Wedges
FRENCH'S® Classic Yellow® Mustard
Texan bbq pulled pork Burgers
Ingredients
500 g pork fillet (tenderloin)
4 Kaiser or hamburger rolls
500 g tub prepared coleslaw
Sweet pickles
Directions
1. Grill pork over medium-high heat for 20-30 minutes or until well-browned and no longer pink in the centre. Let rest for 10 minutes.
2. Cut meat into 3-inch pieces. Shred meat into bite-size pieces. Transfer to saucepan.
3. Stir in the barbecue sauce; heat through. Serve on rolls with coleslaw and pickles
Tip: Serve with French’s® Classic Yellow Mustard
Stubbs BBQ Tex-Mex style nachos
Rib eye steaks, sirloin or fillet
2 corn cobs
Olive oil
Stubb's BBQ Sauce- original BBQ
1 bag tortilla chips
1 cup canned pinto beans, drained and rinsed
2 cups of cheddar cheese
Toppings: salsa, avocado, sliced jalapeno, cilantro, chopped red onion, sour cream, more BBQ sauce
Directions
Heat a gas grill to medium-high. Coat both sides of steak with spice rub and drizzle with olive oil.
Remove husk and silks from corn and sprinkle with spice rub and drizzle with olive oil.
Place steak and corn on grill. Grill steak about 4 to 5 minutes per side or until desired degree of doneness. Grill corn for about 10 minutes total, turning frequently.
Let steak rest for 10 minutes and then cut into bite-sized pieces. Toss with about 2 tablespoons of BBQ Sauce.
Cut corn kernels from cob.
Preheat oven to 375 degrees.
Place a pile of tortilla chips on an oven-safe pan. I like to use cast iron.
Tip - Serve with generous amounts of Guacamole!