Quebec Sumac Rubbed Alberta Beef Flank Steak
Quebec Sumac Rub
- 23 ml (1.5 tablespoons) powdered Quebec sumac
- 3 ml (0.5 teaspoon) onion powder
- 3 ml (0.5 teaspoon) garlic powder
- 5 ml (1 teaspoon) chili powder
- 3 ml (0.5 teaspoon) allspice
- 3 ml (0.5 teaspoon) kosher salt
- 3 ml (0.5 teaspoon) black pepper
- 5 ml (1 teaspoon) sugar
- 15 ml (1 tablespoon) soy sauce
- 15 ml (1 tablespoon) Dijon mustard
- 30 ml (2 tablespoons) olive oil
Alberta Flank Steak
- 454 g (16 oz.) Alberta Beef Flank Steak (1 piece)
- Quebec Sumac Rub (recipe included above)
“Le Coprin” Wild Mushroom and Ojibway Manomin Wild Rice Flan
- 113 ml (0.5 cup) wild mushrooms finely chopped (ie. Chanterelle, Black Trumpet, King Eringii or Oyster Mushrooms)
- half a garlic clove, finely chopped
- half a French Shallot, finely chopped
- 113 ml (0.5 cup) cream 35% M.F.
- 1 whole egg + 1 egg yolk
- 15 ml (1 tablespoon) buttermilk
- 15 ml (1 tablespoon) butter
- 8 ml (0.5 tablespoon) summer savory
- 8 ml (0.5 tablespoon) dill
- 28 ml (1 oz.) pre-cooked and chopped wild rice
- salt and white pepper - to taste
Rideau Hall Garden Vegetable Salad
- 4 baby carrots, cooked for 3 minutes
- 2 thinly sliced green Pattypan squashes
- 2 thinly sliced yellow Sunburst squashes
- half a small Italian eggplant, cut into 4 pieces
- half a small orange pepper, cut into 4 pieces
- 4 broad beans, cooked for 3 minutes
- 2 Red Baron scallions, each cut into two pieces
- 30 ml (2 tablespoons) extra virgin olive oil
- 57 ml (2 oz.) coarsely chopped fresh dark Opal basil
- Crushed black pepper and kosher salt – to taste
Smoked Chili and Basil Vinaigrette
- 1 chipotle pepper, finely diced
- half a French shallot, finely chopped
- 5 ml (1 teaspoon) Dijon mustard
- 30 ml (2 tablespoons) chopped fresh basil
- 45 ml (3 tablespoons) extra virgin olive oil
- 5 ml (1 teaspoon) lemon juice
- 5 ml (1 teaspoon) cider vinegar
- 3 ml (0.5 teaspoon) salt
- 2 ml (0.25 teaspoon) sugar
- 2 ml (0.25 teaspoon) crushed black pepper
Method for the Quebec Sumac Rub
- Mix all ingredients in a small bowl until a paste is achieved.
Method for the Alberta Flank Steak
- Take the finished Sumac Rub and rub onto the flank steak, cover entirely on both sides.
- Let the rub cure or marinate for 1 hour maximum at room temperature.
- Bring a cast iron skillet or barbecue to high heat.
- Cook flank steak for approx 1.5 minutes each side as to achieve a rare stage. (Do not cook flank steak more than a
medium rare stage as it will become tough.)
- Remove from heat and set aside and let rest for about 5 minutes before slicing. Always slice flank steak across the
grain and slice as thin as possible.
Method for “Le Coprin” Wild Mushroom and Ojibway Manomin Wild Rice Flan
- Over medium high heat, melt butter in a shallow pan.
- Add chopped mushrooms, shallot, and garlic and cook for 1 minute.
- Add cream and wild rice. Simmer for 3 minutes.
- Meanwhile in a separate bowl, beat eggs lightly with buttermilk and add herbs
- Whisk hot mushroom mixture into egg mixture. Add salt and pepper to taste.
- Spoon mushroom-egg mix into small individual flan molds or ramekins.
Lubricate molds with cooking spray or butter.
- Place molds in high-sided baking pan and add enough boiling water to come halfway up the sides of the molds.
- Bake flans in this “bain marie” at 150 oC (300 oF) for 25 minutes.
- Remove from oven and let cool for at least an hour before removing flans from molds.
Method for Rideau Hall Garden Vegetable Salad
- In a fry pan, on high heat, add oil and all vegetables.
- Season and sauté to attain some caramelization.
- Remove from heat and toss in the basil.
- Let stand covered in a warm area.
Method for Smoked Chili and Basil Vinaigrette
In a small food processor:
- Put shallots, mustard, cider and lemon juice in processor.
- Slowly add half of the olive oil, pulsing slowly, then add the rest of the oil slowly.
- Once vinaigrette has emulsified, add chipotle, herbs and seasoning.
- Set aside for later use.