Do Try This At Home is a new column by celebrated local chef Ned Bell. Each month, Ned will provide us with a delicious recipe using the best of what’s local, sustainable, and in season.
By Ned Bell
I love a great steak salad, and with some grain- and grass-fed grilled 63 Acres beef, you will most certainly have a new favourite recipe at your next family BBQ.
63 Acres premium AAA Agnus cross BC beef is grass-fed and grain-finished on small BC farms without any added hormones or steroids. This farm is one of the only true BC beef suppliers, offering meat that is born, raised, and finished right here in our province. BC ranching takes place primarily in the interior, where ranchers focus on raising high-quality beef cattle. Over 4,000 cattle-ranching families live in BC; when you buy BC beef, you are supporting our farming families who put local beef on our tables and keeping money in our communities.
For this recipe I used a perfect 8 to 10-ounce striploin with the fat cap removed, but you could use almost any cut of beef you want. Why not try a sirloin or flank, or even a tri-tip, flat iron, or coulotte for something new? By choosing alternative and secondary cuts, you are really helping the rancher with their sustainability initiatives by utilizing the entire animal.
Serves 2 to 3 people
Late summer salad with BC steak and grilled mushrooms
- 8 to 10-ounce 63 Acres steak
- Kosher salt
- Cracked black pepper
- 1 tablespoon olive oil
- Full package of in-season mushrooms (crimini, oyster, portobello, and shiitake all work great)
- Preheat the BBQ (chef’s tip: if preferred, you could also pan-sear the steak in a heavy and hot cast iron pan).
- Rub the olive oil on all sides of the steak.
- Season with kosher salt and cracked black pepper on all sides.
- Grill on both sides for approximately 3 minutes per side for a perfect medium rare.
- While the steak is grilling, season the mushrooms with salt and pepper and olive oil.
- Grill until tender.
Chef’s tip: before slicing it, let the steak rest for as long as you cook it.
- 1 head red oak leaf lettuce
- 2 packages fresh tomatoes, sliced
- Large handful green beans, lightly blanched
- Horseradish, miso, lemon, and honey vinaigrette*
- 1 BC apple, sliced
- Toasted BC hazelnuts
*Horseradish, golden miso, lemon, and honey vinaigrette ingredients
- 2 tablespoons horseradish
- 1 tablespoon dijon
- 1 tablespoon golden miso
- 2 tablespoons honey
- ½ cup apple cider vinegar
- 1 teaspoon kosher salt
- 1 cup extra virgin olive oIl
*Horseradish, golden miso, lemon, and honey vinaigrette method
- Whisk together the horseradish, dijon, miso, honey, apple cider vinegar, and salt.
- Slowly continually whisk in the olive oil until emulsified.
- Set aside.
Chef’s tip: this dressing will last in the fridge for two to three weeks.
- On a family-style platter, lay the red oak leaf lettuce, sliced tomatoes, and green beans.
- Add the sliced beef and grilled mushrooms.
- Spoon on an ample amount of dressing.
- Garnish with sliced fresh BC apples and toasted BC hazelnuts.