Maple Steak Toasts

With a sharp knife lightly score the steak on both sides in a diamond pattern OR pierce steak with a fork several times. Place steak in a shallow glass dish or resealable plastic bag. Mix syrup, soy, vinegar and ½ of minced garlic together and pour over steak. Cover or reseal bag and marinate in refrigerator at least 12 hours or up to 24 hours. Remove steak from marinade (discard marinade) and grill over high heat or broil 5 - 7 minutes on each side for medium rare. Let stand 5 minutes. Melt butter with remaining garlic over low heat or in microwave and brush on both sides of bread. Place on baking sheets and broil on both sides until just golden brown; keep warm. Thinly slice steak diagonally across the grain to yield about 24 slices. To assemble drape beef over warm toasts and top with a small spoonful of mayonnaise and a dab of chutney. Garnish with parsley or chives.

Makes 24 toasts

Beef & Pesto Roulade with Greens

On large piece of plastic wrap, open the butter-flied steak like a book. With meat mallet, pound to even thickness of ¼ to ½" / 6 mm to 1 cm. Tear bread into food processor; add pesto and parsley and process to form a paste. Spread paste on steak leaving ½" / 1 cm border around the edges. Starting with long side, tightly roll up in foil. Twist ends to close and place on another larger, heavy piece of foil. Fold to seal edges and ends. Grill on indirect heat on BBQ or in 300ºF / 150ºC oven until inside temperature reaches 135ºF / 55ºC, about 30 - 40 minutes. Remove from heat and cool slightly, about 20 - 30 minutes. Remove foil and pour off juices; brush with beef concentrate if desired. Re-wrap and chill ½ hr - 24 hrs. Slice thinly and serve with dressed greens on the side. TIP: To butterfly steak, start at the right side with knife parallel to cutting board, cut steak in half almost but not all the way through.

Makes 4-5 servings

Beef Portobelo Stew

In shallow bowl, combine flour, salt, thyme, pepper and rosemary. Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken stew. In Dutch oven or stockpot, heat oil over medium heat. Brown beef cubes on all sides in batches. Add leeks, garlic and mushrooms to browned beef; cook until leeks are soft, about 5 minutes. Gradually stir in broth, scraping up brown bits from bottom of pan. Stir in wine and tomato paste; mix well. Bring to boil; reduce heat, cover and simmer for 1 ½ hours or until meat is tender. To thicken, whisk 2 to 3 tbsp (30 to 45 ml) cold water into reserved flour mixture until smooth. Gradually whisk into bubbling stew. Cook and stir until sauce thickens. Season with salt and pepper.

Makes 4-6 servings