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Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

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Beef on the Barbecue

Preparing beef on the barbecue has never been so easy. All you need is a good plan to create a delicious grilled meal that you can share with loved ones. Keep a list of the different steps and you’re sure to become king of the barbecue this summer!

Beef on the
Barbecue

Preparing the meat

Are your hands clean?
Planning on marinating the meat?
Did the barbecue
reach 600ºF?

Try our marinade

IN A SEALABLE BAG,
COMBINE:

  • Finely chopped green pepper
  • 2 cloves garlic, minced
  • 60 ml olive oil
  • 30 ml red wine vinegar
  • Bay leaves

NEXT, ADD THE BEEF AND SEAL THE BAG. LET MARINATE 4 TO 6 HOURS IN THE FRIDGE.

To continue, go to

Wash your hands

Take meat out of fridge 15 minutes before cooking

Light the barbecue

Oil the grill

Have a beer and wait

Grilling the beef

Get out your cooking utensils

Sear the meat on a very hot grill

Sprinkle half the spices on the meat

+ 5 ml dried oregano + 3 ml red pepper flakes + Salt and pepper

Turn the meat once only

Sprinkle the other half of the spices on the meat

Cooking guide*

RARE

  • 1/2"
    1 to 2 min
  • 1"
    3 to 4 min
  • 1 1/2"
    4 to 5 min

MEDIUM RARE

  • 1/2"
    2 to 2.5 min
  • 1"
    4 to 5 min
  • 1 1/2"
    5 to 6 min

MEDIUM

  • 1/2"
    2.5 to 3 min
  • 1"
    5 to 6 min
  • 1 1/2"
    6 to 7 min

WELL DONE

  • 1/2"
    3 to 4 min
  • 1"
    6 to 7 min
  • 1 1/2"
    7 to 9 min

Serving

Let the meat rest after grilling

Place the grilled meat on a plate and cover with aluminum foil and let rest for one third the cooking time. This lets the juices redistribute themselves throughout the meat, which will be more tender and flavourful as a result.

Better luck next time!

Enjoy a delicious meal in delightful company!

Did you stick to
the game plan?

* Adapted from the BBQ Bible by Steven Raichlen (Éditions de l’homme, 2009) and from omahasteak.com



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