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in si de ha lto n. co m O ak vi lle B ea ve r | T hu rs da y, Ju ly 19 ,2 01 8 | 22 Need a Professional Mover? Voted BEST MOVER in Oakville. Call to get a FREE QUOTE. www.highenergytransport.com 416-684-2419 Ask us about how to get $5,000 off 905-849-7800 george@supremewindows.com www.supremewindows.com GreenOn Approved Dealer! readersreadersr choice.oakvillebeaver.com Oakville Beaver DiamonD awarD For Best in Fitness Get Results in 2018 461 north service rd. w., Ut B36 www.primalathletics.ca Unlimited Bootcamp classes *first time members only plus Hst$240 647-896-3294 Advertorial Grill it up with easy summer steak recipes Summer is well underway and there are only a handful of weeks ahead to make the most of the Canadian barbecue season and � re up the grill. Next time you barbecue, try these reci- pes courtesy of Walmart. Balsamic-Soy Angus Steak Perfect for grilling, Canadian AAA Angus striploin is a tender cut of meat with lots of marbling and juicy � avour. With sweet and savoury notes, this recipe is sure to be a hit with guests all summer. Prep time: 10 minutes Marinade: 3 hours Cook time: 20 minutes Serves: 6 Ingredients: 3 tbsp balsamic vinegar 3 tbsp honey 3 tbsp soy sauce 3 tbsp vegetable oil 1 green onion, � nely chopped ½ tsp black pepper 6 Canadian AAA Angus striploin steaks Directions: 1. Whisk balsamic vinegar, honey, soy sauce, vegetable oil and green onion to- gether in a large bowl. Add steaks or place steaks and marinade in resealable bags. Rub marinade onto meat; cover or seal. Let steaks marinate for at least 3 hours or up to one day. 2. Bring meat to room temperature be- fore barbecuing. This will take about an hour. 3. Oil grill and preheat barbecue to medi- um-high. When preheated, remove steaks from marinade and shake off any excess. Place steaks on grill and cook until desired doneness. 4. Transfer steaks to a platter and cover loosely. Let stand for 10 to 15 minutes to allow juices to redistribute. Serve immedi- ately. Grilled Rib Steaks with Spinach-Sesame Salad Canadian summers are all about grilling and salads. Chef Andrea Bucket combines the two favourite foods for an outstanding summer dish the entire family will love! Ingredients: 2 tbsp sesame seeds ½ cup � nely chopped fresh parsley ¼ cup fresh lemon juice 1 garlic clove, � nely minced 2 tsp honey 1 tsp salt divided 1/3 cup extra virgin olive oil 4 AAA Angus Canadian rib steaks (each 1/2 -in to ¾ in. thick) 142 g package baby spinach 1-pint cherry tomatoes cut in half Freshly ground black pepper 1 ripe avocado sliced Directions Add in-season produce for the fresh- est salad, using ingredients grown right here in Canada. July is all about straw- berries, and August is the best month for in-season, Canadian-produced, corn. Heat a small fry- ing pan over medium. Add sesame seeds and cook, shaking and swirling occasionally, until golden and fragrant, 2 to 3 min- utes. Transfer to a small bowl. Combine parsley with lemon juice, garlic, honey and ½ tsp salt in a ma- son jar. Put on the lid and shake until well combined. Add olive oil and shake again. Preheat barbecue to high. Season steaks with remaining salt. Grill 3 minutes per side for medium- rare. Transfer to a platter and let rest for 5 to 10 minutes. Slice thinly. Combine spinach with tomatoes in a large bowl. Add half of parsley dressing and toss well to combine. Season gen- erously with pepper. Top with avocado and sesame seeds. Serve alongside sliced steaks, with additional parsley dressing drizzled over top. Articles events recipes contest coupons cityparent TV resources blogs and much more! Need New Windows? Diamond Award Winner Visit their showroom to shop for Windows & Doors. 3245 Harvester Rd, Burlington 905-333-6705