The back-to-school season means life can have a frantic pace at times. But by grilling extra meat and vegetables on the barbecue, you'll have enough to make lunches the next day.
Here are some recipes to try.
Beef and Fine Cheddar Wraps
Use very thinly sliced leftover grilled steak for the wraps so that they don't get too bulky when you're rolling them up. You can also use deli roast beef.
Preparation Time: 5 minutes
Cooking Time: 8 minutes
4 large flour burrito-size tortillas
50 ml (1/4 cup) red pepper jelly (hot or sweet)
250 g (8 oz) shredded aged cheddar
1 bunch watercress, arugula or handful of baby greens
500 ml (2 cups) shaved cooked beef steak (about 10 oz/280 g)
125 ml (1/2 cup) cashew pieces
Pepper, to taste
Spread each tortilla right to edge with 15 ml (1 tbsp) of the red pepper jelly. Top each with 50 ml (1/4 cup) shredded cheese, one-quarter each of the watercress and beef and 30 ml (2 tbsp) cashew pieces. Season with pepper.
Roll up each tightly. Eat right away or wrap each in plastic wrap and refrigerate for up to 8 hours.
Makes 4 servings.
Nutrition information per serving: 626 calories; 37 g protein; 27 g fat; 60 g carbohydrates.
Asian Beef Salad Two Ways
This recipe is quite versatile. The marinated and cooked flank steak can be served with two types of salad or on a sandwich.
Preparation Time: 15 minutes
Marinating Time: 8 hours
Cooking Time: 10 minutes
2 cloves garlic, minced
1 shallot, finely chopped
30 ml (5 tsp) packed brown sugar
20 ml (4 tsp) vegetable oil
15 ml (1 tbsp) each fish sauce and soy sauce
1 ml (1/4 tsp) pepper
750 g (1 1/2 lb) beef flank marinating steak
125 ml (1/2 cup) cold water
45 ml (3 tbsp) lime juice
30 ml (2 tbsp) granulated sugar
30 ml (2 tbsp) fish sauce
1 Thai chili, thinly sliced
In a large resealable freezer bag, combine garlic, shallot, brown sugar, oil, fish sauce, soy sauce and pepper. Pierce steak all over with a fork; place in bag and refrigerate for 8 hours or up to 24 hours.
Place steak on greased grill over medium-high heat (200 C/400 F); close lid and grill for 5 to 6 minutes per side for medium. Remove from heat. Tent with foil; let stand for 5 minutes before slicing across the grain.
Dressing: In a bowl, combine water, lime juice, sugar, fish sauce and chili; set aside.
Asian Noodle Salad: Cook 250 g (8 oz) fine rice vermicelli according to package instructions. Place in a shallow bowl or on a platter along with 750 ml (3 cups) shredded lettuce, 750 ml (3 cups) fresh bean sprouts and 12 fresh mint sprigs, half a julienned English cucumber and 1 tomato cut into wedges (optional). Top with 125 ml (1/2 cup) chopped roasted peanuts. Serve with sliced flank steak and reserved dressing.
Orange Ginger Beef Salad: Season dressing with some orange zest, a splash of soy sauce and some grated ginger root to taste. Serve thin slices of cooked steak with shredded garden lettuce, sliced cucumber, diced red pepper and mango, peach or cantaloupe chunks.
Mexicali Marinated Beef Steak
Serve steaks carved into thin slices across the grain with steamed rice and kidney beans. Any extra steak can be used to make fajitas (recipe follows).
Preparation Time: 10 minutes
Marinating Time: 4 to 12 hours
Cooking Time: 2 minutes
1 lime (grated peel and juice)
30 ml (2 tbsp) orange juice
10 ml (2 tsp) minced garlic (2 cloves) or 5 ml (1 tsp) garlic powder
30 ml (2 tbsp) mild or medium chutney
2 ml (1/2 tsp) cumin
500 g (1 lb) marinating steak (such as inside skirt, inside round or sirloin tip)
In a resealable freezer bag, combine lime peel and juice, orange juice, garlic, chutney and cumin. Pierce steak all over and place in bag with marinade. Marinate in the fridge for 4 to 12 hours.
Place steak on greased grill over medium-high heat (200 C/400 F); close lid and grill for 5 to 6 minutes per side for medium. Remove from heat. Tent with foil; let stand for 5 minutes.
Serve steak by carving into thin slices across the grain.
Makes 4 servings.
Next Day Beef Fajitas: Set out warmed tortillas or flatbread plus a variety of toppings such as shredded cheddar, guacamole, diced tomatoes, sliced roasted sweet peppers and salsa. Carve grilled steak into thin slices and tuck into tortillas with toppings. Steak is best served at warm to room temperature.
Beef and Lentil Salad
This salad works well for a buffet dinner and is also good tucked into a pita or tortilla as a wrap for lunches.
Preparation Time: 25 minutes
Cooking Time: 20 minutes
5 ml (1 tsp) each coarsely ground pepper and Italian seasoning
0.5 ml (1/8 tsp) garlic powder
500 g (1 lb) beef grilling steak (rib eye, strip loin or top sirloin), 2.5 cm (1 inch) thick
50 ml (1/4 cup) each olive oil and minced red onion
2 cloves garlic, roasted mashed or minced fresh
30 ml (2 tbsp) red wine vinegar
15 ml (1 tbsp) chopped fresh basil
2 ml (1/2 tsp) each salt and dried oregano
1 ml (1/4 tsp) pepper
500 ml (2 cups) assorted grilled vegetable chunks (zucchini, sweet red pepper or asparagus)
2 plum tomatoes, seeded and chopped
2 cans (each 540 ml/19 oz) mixed beans or lentils, drained and rinsed
1 jar (170 ml/6 oz) marinated artichoke hearts, drained and coarsely chopped
In a small bowl, combine pepper, Italian seasoning and garlic powder. Rub mixture over steak; let stand for 15 minutes.
Grill or pan-fry steak over medium-high heat for 4 to 7 minutes per side for medium-rare to medium doneness. Let stand for 5 minutes.
Meanwhile, in a large salad bowl, whisk together oil, red onion, garlic, vinegar, basil, salt, oregano and pepper. Add grilled vegetables, tomatoes, beans and artichoke hearts. Cut steak into thin slices; add to bean mixture. Gently toss together and season to taste, if necessary.
Makes 6 servings.
Nutrition information per serving: 376 calories; 25 g protein; 18 g fat; 29 g carbohydrates.
Source: Canada Beef, www.beefinfo.org.