Steak and Vegetable Dinner Bowl

Recipes

May 9, 2019

It’s the perfect time to fire-up the barbecue and create this dinner bowl featuring Ontario asparagus and steak. The bowl is finished with a ranch-style dressing and topped with crumbled Ontario blue cheese.

Preparation Time: 20 minutes
Grilling Time: 20 minutes
Serves 4

1/4 cup (50 mL) Ontario Sour Cream
1/4 cup (50 mL) Ontario Buttermilk
2 tbsp (25 mL) mayonnaise
2 tbsp (25 mL) chopped fresh Ontario Chives
1/2 tsp (2 mL) each dried dill weed and salt
375 g boneless Ontario Beef Top Sirloin Grilling Steak, about 1/2-inch (1 cm) thick
3 tbsp (45 mL) vegetable oil
Salt and pepper
1 lb (500 g) Ontario Sweet Potatoes, peeled, cut into 1-inch (2 cm) slices
1 lb (500 g) Ontario Asparagus, trimmed
1 pkg (227 g) Ontario Crimini Mushrooms
4 cups (1 L) Ontario Arugula
1/4 cup (50 mL) crumbled Ontario Blue Cheese

In small bowl, whisk together sour cream, buttermilk, mayonnaise, chives, dill and salt. Cover and refrigerate until ready to serve.

Lightly brush steak with 1 tbsp (25 mL) of the oil, season with salt and pepper. Grill, covered, over medium-high heat, turning once, until medium rare (145°F/63°C), about 8 to 10 minutes or until desired doneness. Transfer to cutting board; cover loosely with foil. Set aside.

Brush sweet potatoes, asparagus and mushrooms with remaining oil, season with salt and pepper; place on large flat barbecue topper. Grill, covered, over medium-high heat until tender-crisp and lightly charred, 8 to 10 minutes. Remove from grill.

Cut steak across the grain into thin slices. Divide steak, sweet potatoes, asparagus, mushrooms and arugula among bowls. Serve with buttermilk dressing; top with cheese.

Nutritional Information:
1 Serving
PROTEIN: 24 grams
FAT: 24 grams
CARBOHYDRATE: 32 grams
CALORIES: 442
FIBRE: 6 grams
SODIUM: 690 mg