This week, Julia’s setting the DeLorean ahead a few months for a sneak peak at Foodland Ontario’s 2013 calendar. A�The future is friendly…and flavourful!
A�”Ever since I picked up a copy of the 2013 Foodland Ontario calendar at the Royal Winter Fair in November, I’ve been dreaming of the snappy beef and bok choy salad forecasted for July 2013. A�But who can wait that long?! A�Instead, I took advantage of last week’s snow-free Saturday (who knows how many more of these there will be?) and fired up the outdoor grill. A�Though I received my share of
confused concerned looks at the start, there was no misteaking my motives as we all sat down for a delicious dinner. A�Happily, there’s no need to put an apron over your parka – this salad would work quite well on a griddle pan or indoor grill too.”
Grilled Beef & Bok Choy Salad
While I had success tracking down some Ontario bok choy, I wasn’t as lucky with the snow peas. A handful of Ontario button mushrooms made an exceptional understudy, as I suspect roasted turnips would too.A�
- 1/4 cup each vegetable oil, rice vinegar and soy sauce
- 2 tbsp sesame oil
- 2 tbsp Ontario honey
- 3 cloves Ontario garlic, minced
- 1 tsp Asian chili sauce (I used Siracha and saw no ill effects)
- 2 Ontario beef striploin steaks (I used flank steaks)
- 2 cups
Ontario snow peasOntario mushrooms!
- 2 Ontario radishes, thinly sliced into half moons
- 6 cups Ontario Mixed Greens
- 1 tbsp toasted sesame seeds
- In measuring cup, whisk together oils, vinegar, soy sauce, honey, garlic and chili sauce.
- Pour 1/4 cup of dressing over steaks and set aside in refrigerator to marinate.
- Meanwhile, trim ends from bok choy; cut in half lengthwise in large bowl and toss with 1/4 cup of dressing to coat.
- Grill bok choy over medium heat, turning once, for about 8 minutes. **I tossed the mushrooms on the grill at this point as well**
- Remove bok choy from grill, return to bowl and cover with plastic wrap. Let stand until tender-crisp, about 10 minutes.
- Grill steaks over medium-high for 3-4 minutes per side for medium-rare, or until desired doneness. Let stand covered for 5 minutes before slicing.
- Meanwhile, in a large pot of boiling salted water, blanch snow peas for 1-2 minutes or until tender-crisp. Drain and plunge into bowl of ice water; drain and pat dry.
- Drain any liquid from bok choy; cut each half in half again and return to bowl. Add snow peas, radishes and a little of the remaining dressing to coat.
- Place greens on a large platter or serving dish. Top with bok choy mixture and sliced beef.
- Sprinkle with sesame seeds and serve with remaining dressing.
Preparation time: 25 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4