LCBO Food & Drink Spring 2026

PROTEIN GLOW-UPS

Salt & Pepper T-Bone Steaks with Mojito Slaw The next time you are hosting, consider a rich and juicy T-bone steak. Treating it to a simple yet generous coating of salt and pepper is all you need to do. Take dinner up a notch by serving it with an überfresh Mojito cocktail–inspired slaw made with loads of fresh mint and lime along with a touch of sweetness. The flavours of the two dishes meld wonderfully. 2 T-bone steaks, each 2 inches (5 cm) thick and about 11/2 lbs (680 g) 1 to 11/2 tsp (5 to 7 mL) Diamond Crystal or coarse kosher salt 1 tsp (5 mL) freshly ground black pepper MOJITO SLAW 8 cups (2 L) finely shredded cabbage, about 1 small or 1/2 large head of green cabbage 2 limes 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) rum (optional) 1 tsp (5 mL) agave syrup Generous pinches of salt to taste 1/2 cup (125 mL) fresh mint leaves 1. Generously sprinkle steaks with salt and pepper. Bring to room temperature by letting them stand for 1 to 2 hours. 2. Add shredded cabbage to a large bowl. Squeeze 1/4 cup (60 mL) lime juice and pour over cabbage. Drizzle oil, rum and agave over slaw and sprinkle with salt. Toss to mix. If making ahead, store in a sealed container in the fridge for up to 2 days. 3. When ready to grill, oil grill. Preheat one side of the barbecue to high heat, 500˚F (260˚C), and leave the other one off.

A T-bone steak allows you to enjoy the richness of a side steak and the delicate flavour of the filet all in one meal.

Find a recipe for Grilled Guava-Glazed Sausages & Cheesy Poblanos at LCBO.com/fdspring26

WHAT TO SERVE Clarence Dillon Clarendelle Red VINTAGES ESSENTIALS 28837, $24.95 Steaks of this quality deserve good wine—an elegant but powerful Bordeaux blend full of dark fruit, food-friendly acidity and smooth tannins.

125˚F (52˚C) for medium-rare; this will take about 3 to 6 minutes per side depending on the steak’s thickness. Remove to a carving board. Loosely cover with foil. Let stand for 10 minutes. Slice meat away from the bone then slice each portion of steak into thin pieces. Serve slices alongside or on top of slaw on plates.

4. Meanwhile, stack mint leaves then slice thinly. Toss into slaw.

5. Grill steaks, placing larger side-steak portion over direct heat with the smaller tenderloin just over indirect heat. Sear tenderloin side but try to cook over indirect heat as much as possible to avoid overcooking it. Turn steak occasionally until deep golden and an instant-read thermometer reads

Serves 4

84

———————— SPRING 2026