Enjoy eating outdoors with this great and easy recipe. Picnics have a reputation for being fun and festive events. The truth is that they often require a lot of work behind the scenes. You have to choose menu items that can keep for a long time, accommodate large groups and of course have lots of flavour.
You then have to prepare the menu, as well as choose and bring along drinks that pair nicely with the food. And let’s not forget about all the other items, such as foldable chairs, coolers and sports equipment. So this week I’ve taken it upon myself to organize a picnic program that minimizes the work and maximizes the fun. The key words are “grilled steak and Monterey Jack roll-ups” and “delegation.”
Let’s start with the first. Grilled Steak and Monterey Jack Roll-Ups are perfect picnic fare because they require very little preparation and are assembled by everyone present at the time of eating. All you have to do is grill the steak and vegetables, slice them up and put it all in a sealed container. Break out the Canadian Monterey Jack, lettuce leaves and grilled meat and vegetables at the picnic table, and invite your guests to put together their own rolls. Simple and fun!
As for delegation, I’m talking about the wine. Have your friends or family members drop by the wine store and pick up a fruity rosé like an off-dry, full-flavoured Featherstone Rosé 2011 or a refreshing, dry but not overly acidic Domaine Maby La Forcadière Tavel 2011.
If you are in the mood for a red, have them bring an Apothic Red, a versatile and smooth blend that pairs very nicely with barbecued meats and aged cheeses. This simple act of delegation just freed up the time it takes to get the wine, as well as the extra task of making sure the wine stays cool enough to be refreshing come picnic time.
And while we’re talking about delegation, there’s nothing wrong with being traditional and having the able-bodied attendees carry coolers and chairs if need be. We don’t have to reinvent the wheel after all.
Here’s to squeezing the most out of summer!
1 lb (450 g) sirloin steaks
1 red bell pepper, cut into quarters
1 yellow bell pepper, cut into quarters
1 red onion, sliced
3 tbsp (45 ml) barbecue sauce
1 cup (250 ml) corn kernels or
2 fresh corn on the cob , grilled and kernels sliced off the cob
2 cups (500 ml) Canadian Monterey Jack, grated
8 large lettuce leaves
Lime juice , (optional)
Preheat grill to medium heat. Coat steaks and vegetables with barbecue sauce. Cook 5–8 minutes on hot grill, turning steaks over just once.
Chop up steaks and vegetables. Transfer to a bowl and mix with corn and Monterey Jack. Spoon onto lettuce leaves, sprinkle with lime juice, then roll and savour.
Cheese alternatives: Canadian Swiss cheese, Cheddar, Gouda.