According to the calendar, summer officially starts in a week – on June 21. However, I believe that in sun-starved Canada summer starts the moment we see leaves on trees, and that’s why we’ve been enjoying it for more than a month.
I suspect that many of you have fired up your barbecues long ago and by now you’ve probably cooked your fair share of burgers and steaks. So I thought you’d appreciate a fun, new idea for a simple and delicious recipe on the barbecue: Japanese-style Steak Sandwich with Canadian Havarti.
This steak sandwich recipe features a mouth-watering, exotic blend of grade AA strip loins, fresh ginger, teriyaki sauce and Canadian Havarti. I suggest that you pair this fun dish with wine that is just as exciting and flavourful.
If you like to enjoy white wine with your summer meals, I recommend a light- to medium-bodied riesling, such as a dry Cave Spring Riesling. Its refreshing and citrusy flavours will match the sweetness of the dish wonderfully.
For those who prefer red, I suggest a medium-bodied primitivo or zinfandel, such as a fruity and silky-smooth Coppi Peucetico Primitivo.
Here’s to the official start of summer!
6 AA Canadian strip loin grilling steaks
2 tbsp (30 ml) low-sodium soy sauce
1 tbsp (15 ml) fresh ginger, chopped
Freshly ground pepper, to taste
12 slices crusty bread or
6 thin whole-wheat burger buns
1/3 cup (80 ml) low sodium teriyaki sauce
1/3 cup (80 ml) green onions, chopped
6 slices Canadian Havarti
Preheat grill to medium heat or oven to 425°F (220°C).
In a bowl, coat steaks with low-sodium soy sauce and ginger. Season to taste.
Place on grill or on a parchment-covered baking sheet on centre rack of oven. Cook steaks 12 to 15 minutes, turning them over just once.*
Heat buns and spread with teriyaki sauce.
Cut steaks into thin slices and fill buns. Add green onions and Havarti. Let melt, then serve.
*To make sure your meat is cooked properly, it is highly recommended to use a food thermometer.