ATCO Blue Flame Kitchen: Four ways to spice up your steak this summer

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A good steak is really about choosing a good cut of meat and preparing it properly, but if you are looking to serve up your steak with a little pizzazz, here are some of our favourite ways of doing it:

Our Signature Steak Spice combines aromatic fennel seed, pink peppercorns and celery seed with chili powder, garlic powder, smoked paprika and ancho chile pepper to help create a smoky flavour. It works well as a dry rub to help enhance the flavour of your steak prior to cooking, and it can be added at the table as a finishing touch.

Our Thai Red Curry Steak is for the people who love a little spice. Using pre-made Thai red curry paste makes infusing flavour a cinch, while soy sauce, brown sugar, honey and rice vinegar bring out the four tastes — savoury, sweet, sour and umami — that feature prominently in Thai cooking.

Our Lemon Herb Grilled Steak is more subtle and summery, combining lemon juice and white wine with rosemary and thyme. This steak pairs well with a fresh green salad or some lightly grilled vegetables.

Last but not least is our Asian-inspired Mahogany Steak. Serve this sweet and garlicky steak with steamed rice and stir-fried vegetables.

OUR SIGNATURE STEAK SPICE

1 tbsp. (15 mL) fennel seed

1 tbsp. (15 mL) pink peppercorns

2 tbsp. (30 mL) chili powder

1 tsp. (5 mL) garlic powder

1 tsp. (5 mL) smoked paprika

1 tsp. (5 mL) salt

1/2 tsp. (2.5 mL) celery seed

1/2 tsp. (2.5 mL) turmeric

1/4 tsp. (1.2 mL) ground ancho chile pepper

Place fennel and peppercorns in a small frypan.  Cook over low heat, stirring frequently, until lightly toasted and fragrant, about 4 to 6 minutes. Transfer fennel and peppercorns to a coffee grinder or mini food processor.  Add chili powder, garlic powder, paprika, salt, celery seed, turmeric and ancho chile pepper; grind until blended.  Alternatively, spices may be ground together using a mortar and pestle. Store in an airtight container in a cool dry place.  Use as a rub on beef or as a seasoning.  Makes about 1/3 (30 mL) cup.

LEMON HERB GRILLED STEAK

1/4 cup (50 mL) olive oil

3 tbsp. (40 mL) fresh lemon juice

2 tbsp. (25 mL) dry white wine

1 tbsp. (15 mL) rosemary, crumbled

1 1/2 tsp. (7 mL) thyme, crumbled

1/4 tsp. (1 mL) sugar

1/4 tsp. (1 mL) salt

1/4 tsp. (1 mL) freshly ground pepper

1 1/4 lb. (0.625 kg) sirloin steak, 1 inch (2.5 cm) thick

Combine all ingredients except steak in a double plastic bag. Add steak and squeeze bag to coat steak with marinade; seal bag. Let stand 30 minutes. Remove steak from marinade and pat dry; discard marinade. Grill steak over medium heat on natural gas barbecue to desired doneness. Serves 4

MAHOGANY STEAK

1/4 cup (50 mL) soy sauce

1 tbsp. (15 mL) fancy molasses

1 tbsp. (15 mL) oil

1 tsp. (5 mL) sesame oil

1 tsp. (5 mL) freshly ground pepper

2 cloves garlic, crushed

1 1/2 lb. (0.75 kg) sirloin steak, 1 1/2 inches (3.75 cm) thick

To prepare marinade, combine all ingredients except steak. Pour marinade into a heavy zip-lock plastic bag. Add steak and squeeze bag to coat steak with marinade. Let stand for 30 minutes. Remove steak from marinade; discard marinade. Grill steak over medium heat on natural gas barbecue to desired doneness. Serves 4 to 6.

THAI RED CURRY STEAK

1/4 cup (50 mL) soy sauce

2 tbsp. (25 mL) packed golden brown sugar

2 tbsp. (25 mL) oil 

2 tbsp. (25 mL) honey

2 tbsp. (25 mL) rice vinegar

1 tbsp. (15 mL) Thai red curry paste

1 lb. (0.5 kg) sirloin steak, 1 inch (2.5 cm) thick

To prepare marinade, whisk together all ingredients except steak.  Pour marinade into a heavy zip-lock plastic bag.  Add steak and squeeze bag to coat steak with marinade.  Let stand for 30 minutes.  Remove steak from marinade; discard marinade.  Grill steak over medium heat on natural gas barbecue to desired doneness.  Serves 3 to 4.

ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the Calgary Herald’s food section. Look for our From Our Roots cookbook in stores and online. For tips on cooking, food safety or household matters, call 1-877-420-9090 toll-free, email bfkanswerline@atco.com or chat with us live online at ATCOBlueFlameKitchen.com.