Quick Weeknight Dinner Ideas

This past Saturday Adriana Barros from Manitoba Beef Producers joins Jim Ingebrigtsen on Great Tastes of Manitoba where they show how to prepare quick weeknight dinners using beef.  If you missed the episode featured Saturday February 18th on CTV at 6:30 PM, don’t worry you can watch it here.

These recipes can go from family style serving during the week to wonderful fuss-free dishes perfect for entertaining.

Featured in this episode is a great way to enjoy spaghetti and meatballs, gluten-free. Not only is spaghetti squash a great alternative for those with Celiacs it also provides Vitamin A and C both powerful antioxidants as well as a good source of fibre.

A must try entertaining dish, is the Dijon Crusted Sirloin Pasta Salad; haven’t heard a single complaint yet!

Craving something sweet and savoury? You will not steer your taste buds wrong with this Manitoban Grilled Steak and Brie Sandwich; with pears, creamy brie and peppery steak.

                                                                 

Beefy Meatballs and Spaghetti Squash    Dijon Crusted Sirloin Pasta Salad          Manitoban Grilled Steak Sandwich

 

Watch Adriana prepare her favourite Pasta Salad.

Dijon Crusted Sirloin Pasta Salad

  • 4 cup (1 L) dried penne pasta
  • 1 lb (500 g) New York Striploin, boneless
  • 1 tbsp (15 mL) Dijon mustard, marinade
  • 1 tbsp (15 mL) dried rosemary, ground
  • 1/4 tsp (EACH) salt and pepper
  • 4 cup (1 L) half spring mix lettuce.half baby spinach
  • 1/2 cup (125 mL) crumbled Feta cheese

Vinaigrette

  • 1/3 cup (75 mL) canola oil
  • 4-5 clove garlic clove, finely minced
  • 1/2 tsp dried red pepper flakes
  • 2 tbsp (25 mL) Dijon mustard
  • 1/4 cup (50 mL) white balsamic vinegar
  • 1 cup (250 mL) cherry tomatoes, sliced in half

Marinade: Form a paste with Dijon, rosemary, salt and pepper. Cover beef striploin with marinade; refrigerate for 20 minutes. Cook pasta.

Vinaigrette: Over low-heat simmer garlic, tomatoes and red pepper flakes in oil until tender. Remove from heat; whisk inDijon and vinegar.

Striploin: Grill on an indoor grill or barbeque over mediumhigh heat for 7 minutes per side for medium until a digital thermometer reads 160°F/71°C; let rest 5 minutes.

Assembly: Combine warm pasta in vinaigrette with mixed greens and Feta. Thinly slice steak into 1/4-inch pieces, lie over pasta salad; garnish with extra Feta.

Serve with: Sweet Jamaican Breeze Cocktail: In a shaker add 1 ½ oz of Appleton 12 year (Rum, Jamaica), one slice of fresh ginger, dash of Angostura Bitters, ½ oz simple syrup, 2 oz of pineapple juice and muddle. Strain into a rocks glass filled with ice

 

Happy Cooking from Manitoba Beef Producers.