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Ontario flat iron steak

BT Toronto | posted Tuesday, Jul 16th, 2013

Ontario flat iron steak

Serves 1


  • 6 oz. flat iron steak
  • 1 bunch Thyme, fresh
  • 1 garlic, clove, sliced
  • 1 cup canola oil
  • 1 cup canola oil
  • 1/3 cup white balsamic vinegar
  • 1 tbsp. honey
  • ½ tbsp. dijon mustard
  • 1 bunch, tarragon, chopped.
  • 1 cup. potato, fingerling, blanched
  • ¼ cup. bacon, double smoked
  • 1 tbsp. shallots, chopped
  • 1 tbsp. chives, chopped
  • 1 tbsp. vinaigrette
  • 3 grape tomatoes, heirloom
  • 1 cup swiss chard, sliced
  • ¼ cup. butter, unsalted
  • ½ cup jus, prepared


  1. Marinate flat iron steak in ¼ cup of canola oil, sliced garlic and fresh thyme overnight.
  2. Season steak with kosher salt and cracked black pepper.
  3. Place a sauté pan on the stove at medium high heat. Add 1 tbsp. of canola oil and let heat to just below the smoking point. Place steak in the pan away from yourself. Turn down to medium heat and let sear for approximately 3 mins or until a beautiful golden brown. Flip and do the same for the other side. Being a leaner cut of meat it is recommended to eat a medium rare. Take out of the pan and let rest.
  4. For the vinaigrette, add all ingredients except for canola oil into a food processer and blend until smooth. While blending slowly add canola oil to emulsify. Season with salt and pepper to desired taste.
  5. For the potato salad, place a sauté pan on low heat. Add ¼ cup of canola oil. Render bacon slowly to ensure crispiness and flavor without burning the fat. Add potatoes, shallots and tomatoes and heat through. Take off the heat and toss with vinaigrette and chives. Season with salt and pepper to desired taste.
  6. For the chard, place a sauté pan on medium heat. Add butter and melt. Add chard and cook just until tender and wilted. Season with salt and pepper to desired taste.
  7. Heat jus on stove top.
  8. To serve, place warm potato salad in the center of the plate. Place Swiss chard just off the potato salad. Slice steak on a bias and fan on top of the warm potato salad. Plate with jus and enjoy.

Courtesy Christian Pritchard

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Yassa chicken

BT Toronto | posted Monday, Jul 15th, 2013

Yassa chicken (Lemon chicken)


  • Chicken legs (average 1 per person)
  • 2 lbs. onions (for 6 chicken legs)
  • 125 ml lemon juice
  • 1 bay leaf
  • 2 tsp. of garlic
  • 2 tsp. ginger
  • salt
  • black pepper
  • 1 Maggi cube (optional)
  • Vegetable oil


  1. Remove excess fat and skin of chicken.
  2. Mix with garlic & ginger, put in a glass dish and set aside in the fridge.
  3. Cut onions (in length recommended), the more the better. Add onion, lemon to chicken.
  4. Allow chicken to marinate in the refrigerator for a few hours or overnight is recommended.
  5. To cook, remove chicken from the marinade, and set marinade aside.  Lay chicken pieces in a baking dish (not over one another).
  6. Set oven to grill and cook until chicken is lightly browned but not done.
  7. While chicken is browning: Remove onions from marinade and add in a large saucepan with vegetable oil.  Sauté until onions until they are ‘clear’ but not burnt.
  8. Add remaining marinade, remaining seasoning and bring to a slow boil, cooking the marinade into a sauce. Reduce heat.  Add chicken to the sauce, cover and cook (simmer) until chicken is done. Serve with Rice.

Courtesy Olga Lambert

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