2 juicy, savoury beef dishes to barbecue or broil

Beef is a versatile meat that can be transformed into many flavours and textures fairly easily. Looking for a new twist on a classic staple? Here are two simple recipes for barbequing or broiling beef that are so delicious, you'll wish you had discovered them sooner.

Most spice producers make at least one commercial spice rub for beef. But you won't find this flavour combination anywhere on grocery store shelves. Mixing a bit of coffee into the rub creates a rich, aromatic flavour.

Prep Time: 5 minutes 
Cook Time: 10 minutes
Serves: 4

Ingredients

• 4 bone-in Delmonico or strip steaks (about 1 kg/2 lb.), trimmed of excess fat
• 45 g (3 tbsp.) finely ground espresso or dark roast coffee
• 15 g (1 tbsp.) chilli powder
• 5 g (1 tsp.) sugar
• 2 g (1/2 tsp.) salt
• 2 g (1/2 tsp.) freshly ground black pepper

Cooking instructions

1. Pat the steaks dry with paper towels.
2. Mix the espresso or coffee, chilli powder, sugar, salt and pepper in a small bowl.
3. Sprinkle the spice mix over the steaks, ­patting it in with your fingers. Let rest at room temperature for 30 minutes.
4. Preheat the broiler. Put the steaks on a broiler pan and broil 10 to 15 cm (four to six inches) from the heat until darkly crusted on the surface, four to six minutes per side for medium-rare to medium (64°C/145°F to 70°C/155°F on an instant-read thermometer ).
5. Remove and allow to rest for five minutes to redistribute the juices.

One more notch!
Serve the steak with a pat of butter melted over the top for an even richer, fuller flavour, or serve with your favourite steak sauce.

A chuck roast requires long, gentle grilling over indirect heat and basting often to make it tender and moist. Our ­barbecue baste includes apple sauce to balance the acidity of vinegar and create a thicker glaze.

Prep Time: 10 minutes 
Cook Time: About 90 minutes 
Serves: 6

Ingredients

• 300 ml (1/3 c.) apple-cider vinegar
• 50 ml (1/4 c.) ketchup
• 30 ml (2 tbsp.) vegetable oil
• 30 ml (2 tbsp.) soy sauce
• 15 (1 tbsp.) Worcestershire sauce
• 5 g (1 tsp.) garlic powder
• 5 g (1 tsp.) mustard powder
• 5 g (1 tsp.) salt
• 1 g (1/4 tsp.) freshly ground black pepper
• 1 boneless beef chuck roast (1.25 - 1.5 kg or 2 1/2 to 3 lb.)
• 125 ml (1/2 c.) apple sauce

Cooking instructions

1. In a large zip-close bag or shallow glass container, combine the vinegar, ketchup, oil, soy sauce, Worcestershire sauce, garlic powder, mustard powder, salt and pepper. Mix well.
2. Add the roast and turn to coat. Seal the bag or cover the container and refrigerate for at least three hours, turning occasionally.
3. Pour the marinade into a small saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Preheat the grill to medium 180°C (350°F). If using charcoal, spread the coals to opposite sides, leaving an empty unheated space in the middle. On a gas grill, turn off the middle burner. Put the roast over the unheated part of the grill, cover and cook by indirect heat for 20 minutes, turning occasionally.
5. Add the applesauce to the marinade and brush over the roast. Continue basting and turning the roast several times until the meat reaches the desired doneness (for rare, a meat thermometer should read 63°C/140°F; medium, 71°C/160°F; well-done, 75°C/170°F), one to 1 1/2 hours.

One more notch!
For a smoky-tasting roast, soak 500 grams (two cups) of wood chips or chunks in water for 30 minutes then toss them onto the hot coals before adding the roast.

• On a gas grill, wrap the wood in foil, poke holes in the foil, and put it directly over one of the heated burners until you see smoke.

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