September is a golden time for a multitude of reasons. It’s still warm enough to barbecue, enjoy a picnic and dine outdoors on many days. It’s also cool enough that you don’t have to worry about overheating your home when you turn on the oven to whip up a sheet-pan dinner or to bake a treat for dessert. This recipe and photo are from Foodland Ontario, foodlandontario.ca, will inspire you to get cooking.
Marinated steak, peppers, onions and mushrooms can be roast together and piled onto crusty buns with cheese for a delicious dinner.
Preparation Time: 10 minutes
Marinating Time: Up to 8 hours
Cooking Time: 25 minutes
Broiling Time: 2 minutes
Serves 4
500 g 3/4-inch (2 cm) boneless Ontario beef top sirloin grilling steak
2 tbsp (25 mL) Worcestershire sauce
2 tsp (10 mL) Montreal steak spice
4 cloves Ontario garlic, minced
1 large Ontario onion, sliced
1 each Ontario greenhouse sweet orange and red pepper, cut into thin strips
2 cups (500 mL) sliced Ontario cremini mushrooms
2 tbsp (25 mL) vegetable oil
4 tsp (20 mL) balsamic vinegar
4 crusty Italian buns
3 tbsp (45 mL) butter, softened
4 slices old Ontario cheddar cheese
Place steak in shallow dish. Sprinkle with Worcestershire sauce and 1 tsp (5 mL) of the steak spice. Cover and refrigerate for 1 hour or up to 8 hours.
In large bowl, toss 2 cloves of the minced garlic, onion, peppers, mushrooms, oil and remaining steak spice. Place steak in centre of parchment paper-lined rimmed baking sheet. Arrange vegetables around steak. Roast in 400°F (200°C) oven until medium-rare (145°F/63°C), about 20 to 25 minutes or until desired doneness. Transfer to cutting board; cover lightly with foil. Toss vegetables with balsamic vinegar; keep warm.
Slice buns in half. In small bowl, combine butter with remaining garlic; spread over cut sides of buns. Place cheese slice on top cut side of each bun. Broil until bun is golden and cheese is melted.
Cut steak across the grain into thin slices. Arrange on bottom cut side of each bun; top with vegetables.
Nutritional Information:
1 serving
PROTEIN: 42 grams
FAT: 31 grams
CARBOHYDRATE: 47 grams
CALORIES: 638
FIBRE: 4 grams
SODIUM: 865 mg
