Firing up the BBQ for Father’s Day

Home economist and cookbook author, Emily Richards, is grilling up some delicious steaks for dad this weekend.  Check out the recipe for her garlic herb steak sandwiches below and follow her blog for more great ideas!

Garlic Herb Steak Sandwiches

This simple marinade helps add flavour to the steak. Beef striploin steaks are tender so a long marinating time is not necessary. Look for thinly sliced striploin or other grilling steaks in your grocery store or ask the butcher for some fast fry grilling steaks.

1 tbsp (15 mL) canola oil 

1 pkg (16 oz/454 g) button mushrooms, sliced 

1 onion, thinly sliced 

1 tsp (5 mL) chopped fresh rosemary or thyme 

1/2 cup (125 mL) beef broth or red wine 

Salt and black pepper

6 small sub buns or 2 baguettes, cut in thirds 

Rosemary Garlic Marinade:

1 tbsp (15 mL) canola oil 

3 tbsp (45 mL) red or sherry vinegar 

2 tsp (10 mL) Dijon mustard 

2 garlic cloves, minced 

2 tsp (10 mL) chopped fresh rosemary or thyme 

Pinch each salt and black pepper 

6 thin striploin steaks, excess fat trimmed (about 1 1/2 lb/680 g) 

Rosemary Garlic Marinade: In a shallow dish, combine oil, vinegar, mustard, garlic, rosemary, salt and pepper. Add steaks and turn to coat evenly Cover and refrigerate for at least 15 minutes or up to 4 hours.

Meanwhile, heat oil over medium heat and cook mushrooms, onions and rosemary over for about 10 minutes or until softened and starting to turn golden. Stir in broth to deglaze the pan. Season to taste with salt and pepper; set aside.

Place steaks on preheated medium high grill for about 5 minutes, turning a few times or until hint of pink remains.

Slice buns in half lengthwise and toast on grill if desired. Place steak on each bun and top with mushroom mixture.

Serves 6.