LCBO Food & Drink Summer 2024

All Play Rosé from page 101

MARINATED SKIRT STEAK SKEWERS WITH ROSEMARY-CHILI SALSA

Skirt steak comes from a well-used muscle, so it’s lean and rich in beefy flavour. It takes well to marinating and high-heat grilling as we do for these tasty skewers. This recipe will make more salsa than you need, but it’s also deli cious on chicken, pork, and even eggs. You can find Acid League Rosé Vinegar at Loblaws, though raspberry vinegar is a fine substitute. SALSA 1/2 cup (125 mL) extra virgin olive oil 1/2 cup (125 mL) finely chopped parsley 1/4 cup (60 mL) finely chopped rosemary 1/4 cup (60 mL) finely chopped red finger chilies 1 Thai bird’s-eye chili, halved, seeded, finely chopped (optional) 2 tbsp (30 mL) fresh lemon juice 1 tsp (5 mL) finely grated lemon zest 1 tbsp (15 mL) honey Salt to taste SKEWERS 1/2 cup (125 mL) rosé wine vinegar 1/4 cup (60 mL) canola or sunflower oil 2 tsp (10 mL) minced garlic 1 tsp (5 mL) yellow mustard 1 large beef skirt steak, about 2 lbs (905 g), peeled Salt and freshly ground pepper to taste 10 6-inch (15-cm) wooden skewers, soaked in water for 10 minutes 1. For the salsa, combine all ingredients in small bowl and stir to combine. Set aside. 2. For the skewers, whisk vinegar, oil, garlic and mustard in large bowl. Set aside. 3. Lightly pound skirt steak with a meat mallet to break up fibres and tenderize. Cut widthwise (with the grain) into strips, roughly 1 x 8 inch (2.5 x 20 cm). Add meat to bowl with vinegar mixture. Season with salt and pepper. Mix well. Marinate for 30 minutes. Remove beef from marinade and lightly pat dry with paper towel. (Discard marinade.) Thread meat onto each skewer, pushing it down in an accordion-like pattern. 4. Preheat grill to 450°F (232°C). Clean and oil grate. 5. Grill skewers until well browned and cooked through, 2 to 3 minutes per side. Transfer to a platter, drizzle with some rosemary-chili salsa and serve immediately. Makes 10 skewers

GRILLED CHUCK EYE SURF & TURF WITH ZIP SAUCE

A chuck eye steak is highly marbled and deeply flavoured, delivering a similar expe rience to a rib-eye at a fraction of the cost. Here, it’s grilled using the reverse sear method and paired with shrimp and zip sauce, a savoury emulsion of butter, Worcestershire sauce, herbs and spices created at Lelli’s, an iconic steak house in Detroit.

STEAK TARTARE WITH ANCHOVY, TOSCANO CHEESE & TOASTED FOCACCIA Eye of round is a lean and flavourful cut of beef from the leg that is usually cooked low and slow for tender results. When chopped fine for tartare, however, it’s not tough at all, and brings a deeper flavour than traditional tenderloin. Here, it gets the Italian treatment with olive oil, Tuscan-style pecorino and white anchovies. 2 tbsp (30 mL) extra virgin olive oil, plus more for brushing 1/2 lb (225 g) eye of round steak, trimmed of fat and sinew, cut into 1/4 -inch (5-mm) dice 1 tbsp (15 mL) finely minced shallot 1/4 tsp (1 mL) Tabasco Salt and freshly ground pepper to taste 8 white anchovies 2 oz (55 g) Monforte Toscano or similar hard sheep’s milk cheese 8 slices focaccia, cut 1/2 -inch (1-cm) thick 2. Remove bowl from freezer and add 2 tbsp (30 mL) olive oil, beef, shallot, Tabasco, salt and pepper. Mix until just combined. 3. Divide tartare between four chilled plates, shaping into a loose round with a spoon. Lay 2 white anchovy fillets on top of each portion. Using a rasp, grate cheese into mounds on each plate. 4. While you’re plating, toast focaccia and brush with olive oil. Add 2 slices per plate and serve immediately. 1. Place a medium bowl in freezer for 10 min utes. Place four plates in fridge to chill.

SURF & TURF 1 large chuck eye steak, 2 1/2 to 3 lbs (1.13 to 1.36 kg) 2 tbsp (30 mL) canola oil, divided Salt and freshly ground pepper to taste 8 extra-large or jumbo shrimp, peeled, deveined, tails left on 1 tbsp (15 mL) finely chopped parsley 1 tbsp (15 mL) thinly sliced green onion 2 tsp (10 mL) fresh lemon juice 1 tbsp (15 mL) unsalted butter, melted

ZIP SAUCE 1/2 cup (125 mL) Worcestershire sauce

1 tbsp (15 mL) hot mustard 1 tsp (5 mL) dried rosemary 1 tsp (5 mL) dried thyme 1 tsp (5 mL) dried parsley 1/2 tsp (2 mL) black pepper

1/2 tsp (2 mL) granulated onion 1/2 tsp (2 mL) granulated garlic Pinch cayenne pepper Pinch ground cumin 1/2 cup (125 mL) unsalted butter, cold, diced 1. For the surf and turf, rub steak with 1 tbsp (15 mL) oil and season generously with salt and pepper. Cover and refrigerate overnight. 2. Preheat oven to 250°F (121°C). 3. Place steak on a wire rack set over a baking sheet. Bake on middle rack until an instant read thermometer inserted sideways into

Serves 4 as an appetizer

128 FOOD & DRINK SUMMER 2024