Recipe: Father’s Day grilled beef with potato salad and grilled asparagus

Chef Ned Bell shows how to make a perfect dinner dish for dad — a Father’s Day grilled beef with potato salad and grilled asparagus.

Ingredients

B.C. beef:

• 1 6-8 ounce striploin

Warm B.C. potato salad:

• 2-3 lbs BCFresh potatoes, peeled and simmered in salted boiling water until just tender
• 4 tbsp BC Dairy sour cream
• 1 tbsp kosher salt
• 1 tbsp cracked black pepper
• 1 tsp chili powder (optional: cayenne for extra spice)
• 2 tbsp red wine vinegar (alternatives: apple cider, rice wine, or white wine vinegar)

Fresh herb and grain mustard vinaigrette:

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• 2 tbsp chopped shallots
• 4 tbsp olive oil
• 4 tbsp fresh herbs (chives, parsley, green onions)
• 2 tbsp grain mustard
• 1 tsp kosher salt

Asparagus:

• 6-7 stalks per person
• Olive oil and salt for seasoning

Preparation

To grill or cook:

1. Preheat grill/pan:
   • Heat grill to medium/high.
   • Clean grill thoroughly.
2. Season steaks:
   • Season with olive oil, salt, and your favourite steak seasoning.
3. Grill steaks:
   • Place steaks on grill/pan, let them cook without moving for 2-3 minutes.
   • Rotate 45 degrees to create diamond grill marks, cook for another 2-3 minutes.
   • Flip steaks, repeat the process for another 3-4 minutes.
4. Rest steaks:
   • Rest steaks for as long as they were cooked to relax and tenderize the meat.

Warm B.C. potato salad:

1. Cook potatoes until tender.
2. Strain water and mix warm potatoes with sour cream, salt, pepper, chili powder, and vinegar.

Fresh herb and grain mustard vinaigrette:

1. Sauté shallots in olive oil over medium heat for 1 minute.
2. Add fresh herbs, grain mustard, and salt.

Grilled asparagus:

1. Season asparagus with olive oil and salt.
2. Grill lightly on all sides.

Serve:

1. Arrange the grilled beef, warm potato salad, and grilled asparagus on a plate.
2. Spoon vinaigrette over the top.

Enjoy the meal!