Tender, flavourful, and juicy
Grill a seasoned Angus steak on a barbeque, let rest for 5 minutes and cut into strips. Serve on a bed of creamed polenta and a side of grilled broccolini. Drizzle with olive oil, sprinkle with salt, and top with chopped parsley.
Rub a skirt or flank cut of Angus steak with olive oil and taco seasoning. Sear the seasoned steak on a preheated pan. Cook steak for 4 to 5 minutes per side for medium-rare or until a thermometer reads 135 degrees. Once cooked, remove from heat and let rest for 5 minutes before cutting into taco-sized slices. Top taco as desired with a side of lime wedges.
Cut your choice of preferred veggies so they are roughly the same size as the cubed Angus steak. For even grilling, thread seasoned steak cubes on skewers between two vegetables. Serve on a bowl of lightly dressed arugula or salad of your choice.
Tip: Prevent wooden skewers from burning by soaking them in water for at least 15 minutes before threading on the meat and veggies.