Search our website

Newsletter » Barbecued Steak
Newsletter June 25/01 - Susan Van Dueck

Barbecued Steak

  1. Recipes

  2. Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue by Cheryl Jamison

  3. Acidic Marinade may reduce carcinogens when barbecuing.


Carbonnade de Rod
Here’s Dr. Van Dueck’s steak recipe. Don’t worry about all the butter. Most of it runs off leaving behind the flavour.

2 – 10 oz. rib or T-bone steaks
½ cup unsalted butter at room temperature
2 Tbsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp. anchovy paste
1 tsp lemon juice
½ tsp ground celery seed
½ tsp ground cumin

Salt and freshly ground pepper to taste

4 cloves of garlic, crushed

With a fork, mash together all the ingredients…except steaks (They don’t mash too well!). Allow to sit at room temperature covered with plastic wrap for 30 minutes. Lightly oil the steaks with olive oil. Season both sides with sea salt and cracked pepper.

Heat grill to 2  (when you can place your hand over the coals for the count of 2). Place the steaks on the grill at a 45 degree angle for 90 seconds. Turn (don’t flip) 45 degrees for another 90 seconds. Flip to a clean part of the grill, coat with Carbonnade de Rod until it melts (another 90 seconds approx.). Flip over for another 90 seconds. Just before removing from grill, add the rest of the carbonnade. Be careful, it may flame. If so, put flames out by spraying with water. Remove to a warm platter and tent with foil for two or three minutes.

This is great with just a salad or some grilled veggies.

Grilled Veggies
Grilled veggies are easy. Just cut vegetables into large pieces: peppers, eggplant, zucchini, Portobello mushrooms, onions, etc. In a large Ziploc bag, mix some balsamic vinegar, olive oil, and herbs such as oregano, thyme, rosemary, basil and parsley. Finely chop a couple of cloves of garlic. Add them to the bag along with the veggies and refrigerate for about 1 hour. Place the veggies on a medium grill and cook until still slightly crisp.

This meal has no high glycemic carbohydrates to speak of. If you are worried about the fat, I’ll talk about that next week. As you can see it is not the major concern for us. In fact, all the hype on low fat diets has been quite detrimental. So, stay tuned for more on this subject!

We really like Cheryl Jamison and her husband Bill’s books. They have several about grilling. Check them out.

Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue - by Cheryl Jamison


Interesting note regarding acidic marinades
Most people know that marinated meats are more flavourful, tender and juicy. Did you know they actually make barbecuing healthier?

When cooking meats over a direct flame heterocyclic amines (HCA)’s are created. These potentially cancer-causing agents can be reduced by as much at 99% when foods are marinated in an acidic marinade. At least that’s what the American Cancer Research Institute says. An acidic marinade acts by keeping HCA’s from forming on meats.

Top of Page


Home  Products  Contact Us  Site Map

Copyright © 2001 - 2004 P.I. Health Services. All rights reserved.

Web design by Able Webs, Richmond, B.C. All questions email to webmaster|at|