Beef & Steak Recipes

Lawry’s Great American Grilled Steak

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Prep Time - 10 mins | Cook Time - 16 mins

  1. Mix garlic powder, seasoned salt and black pepper. Brush steaks and vegetables lightly with oil. Rub with seasoning mixture.

  2. Grill steaks over medium-high heat 6 to 8 minutes per side or until desired doneness.

  3. 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

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  1. Coat steaks evenly with Seasoning on all sides.

  2. Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.

  3. Voila - perfect steak!

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

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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

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Ingredients

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

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Stubbs BBQ Tex-Mex Style Nachos

  • Rib eye steaks, sirloin or fillet

  • 2 corn cobs 

  • Stubb's Beef Spice Rub

  • 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!