Spring Creek Ranch

With Roasted Beets, Camarelized Shallots, Almond Butter and Goat Cheese Dressing A d’lectable salad courtesy of Chef Christine Sandford of Culina.

“I really enjoy the challenge of teaching people about other cuts of beef, other than the ‘overrated’ tenderloin. Flank steak has wonderful flavour and, if cooked correctly, is just as tender as tenderloin at a third of the price.”

Marinated beef threaded onto skewers, grilled, and served with wasabi aoli.

Ginger garlic steak with cucumber-radish relish. Served with potato and fennel gratin, a recipe from Kirsten Kotelko, president of Spring Creek Ranch Beef that goes great with steak, regardless of the season.

“Wow what flavours …Can’t say I have ever used walnuts and beef – turned out that while pulling some beef out of the freezer a bag of chopped walnuts my wife uses for her amazing banana bread fell on the floor. I picked them up and figured, hey why not. Turned out to be a [...]