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- Grilled Flank Steak Salad with Shallots and Tomatoes
- Honey Roast Turkey with Gravy - Chef Michael Smith
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- Meat Loaf
- Orange Glazed PEI Pork Tenderloin
- PEI Pork Cashew Stir-Fry
- Roast Turkey with Potato Dressing
- Sweet 'N' Sour Spareribs
- The Pearl Black Garlic Braised Beef
- Whole Grain Stuffing - Chef Michael Smith
- PEI Turkey Meatballs with Spiced Apple Chutney
- Slow Cooker Salsa Chicken
Grilled Flank Steak Salad with Shallots and Tomatoes
Courtesy of Culinary Institute of Canada
2 large garlic cloves, minced
3/4 teaspoon salt
1 1/2 tablespoon Dijon mustard
1 tablespoon honey
1 1/2 tablespoons chopped fresh thyme (optional)
1/3 cup balsamic vinegar
3/4 cup extra-virgin olive oil
3/4 teaspoon freshly ground pepper
1/2 tablespoon ground coriander seed
1 tablespoon chili powder
1 tablespoon kosher salt
1/2 tablespoon ground fennel seed
1 tablespoon paprika
1 (1 1/2 pound) flank steak
4 tablespoons canola or peanut oil
6 large shallots, cut into wedges
1 large head romaine lettuce, leaves torn into bite-size pieces
2 or 3 vine ripened tomatoes, cut into wedges
1 pint heirloom cherry tomatoes, halved
Prepare a hot fire in a grill or oil and preheat a cast iron grilling pan.
Mince garlic and mix with salt to create a paste.
In a small bowl, to make the vinaigrette, whisk together garlic paste, mustard, honey and vinegar. Add the olive oil in a thin stream, whisking constantly until the vinaigrette is well blended. Set aside.
In a small bowl, mix together pepper, coriander, chili powder, salt, fennel seed and paprika. Rub spice mixture all over steak. Place steak in a shallow glass casserole dish and brush with canola or peanut oil. Set aside.
Grill the steak, turning it over once or twice until nicely charred and cooked to your liking, 10 to 12 minutes total for medium-rare. Transfer the steak to a cutting board and cover loosely with aluminum foil. Let rest for 5 to 10 minutes.
Meanwhile, grill shallot wedges until softened and nicely grill-marked (about 5 minutes).
Lay lettuce on serving platter and top with enough vinaigrette just to coat. Top with tomatoes and shallot wedges.
Thinly slice steak across the grain, reserving any accumulated juices. Top salad with steak and drizzle with the meat juices and a little more vinaigrette. Serve immediately.
Store remaining vinaigrette in fridge for another use.