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A Strip Loin, A Roast


I was recently invited to an “Ultimate Meating with Canadian Beef,” a three hour educational session for Food Writers which explored everything you could ever really want to know about how to buy, prepare, cook and serve beef. We were all given a take away suitcase full of beef treats (glory me my freezer is full of meat right now)! We were challenged before we left to take home some of the leftover roast beef that had been prepared and enjoyed that day and develop a recipe. I created a Japanese inspired dish, Roast Beef Shiitake Udon Bowl.

When I returned home I took two of the five cuts of beef that I had been given and put them in the fridge. The following day I would be heading to Luke and Meaghan’s house to prepare two delicious beef dishes which celebrated the versatility and bounty of the “cow and its cuts.” Our goal was to come up with two distinct dishes using two different cuts of beef that demonstrate how easy it is to get creative in the kitchen with different flavors, cuisines and cooking techniques. Special thanks to Chef Luke who is always amazing (and was ever so kind to show me how he makes his gnocchi from scratch as I’ve only ever only failed miserably at its execution). If you haven’t guessed already we chose a stripoin and a roast.

Argentinian Inspired Strip Loin

We allowed the strip loin to warm at room temperature and seasoned with salt and pepper. The beef was roasted in the oven at 450 for 45 minutes. A chimichurri sauce was assembled which included: onion, olive oil, salt, red wine vinegar, jalepeno pepper, yellow pepper, parsley, garlic and cold water.

Once the strip loin had rested from out of the oven Luke carefully sliced the roast. Slices of artisanal boule were toasted and placed on each plate, topped with sliced strip loin, chimichurri sauce and served with fresh sliced tomatoes.

Italian Inspired Pot Roast

The pot roast was sliced in half and placed in a pressure cooker with oil, garlic, shredded carrot, Italian San Marzano tomatoes with basil, salt and pepper, Barbera D’Asti Wine, tomato paste, Italian parsley stems and bay leaf. While the pot roast cooked Luke whipped together a batch of gnocchi using russet potatoes, eggs, flour and salt. The gnocchi dough was sliced and rolled with a paddle that the two purchased on their trip to Alba Italy (in the Piedmonte region). Plopped in boiling water and shocked in ice water, tossed in oil and quickly fried in a skillet with the tomato sauce from the pressure cooker. The pot roast was sliced and placed over each of our bowls of gnocchi and garnished with parsley and parmeggiano reggiano.

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