8 oz Canadian Angus Striploin with Collingwood Glazed Carrots and Wild Mushrooms 3 ways

Classic go to recipe with all the great sides you crave from a great steakhouse all in the comfort of your own home.

Makes 4 Serving



  • 4 x 8 oz Striploins
  • 4 oz Olive Oil
  • 6 tbsp Fire in the Kitchen One Spice
  • 2 tbsp Garlic Sea Salt
  • 1 cup Red Wine


  1. Mix all dry ingredients and olive oil into a bowl and rub on all surfaces of the steaks
  2. Allow striploin to marinate in wine for minimum of 2 hours in refrigerator
  3. Allow steak to come up to room temperature before grilling
  4. Heat grill to high and place steaks on grill once it is heated to max
  5. Sear on each side for 3 minutes a side and place steak back into marinade for 20 minutes
  6. Place the steak back on the grill, after making 45° turn to make an X grill mark, and cook for another 4 minutes
  7. Take steak off grill and place X side down into wet rub for 10 minutes
  8. Place the non-X grilled side back onto grill and cook until desired doneness

Bourbon Carrots


  • 1 bunch Heirloom Carrots, scrubbed, skin-on
  • ¼ oz Collingwood Whisky
  • ½ oz Maple Syrup
  • Salt


  1. Roast the carrot in 400 degree convection oven until soft in the center
  2. Cut carrots into desired size
  3. Mix with the whiskey and maple syrup in a pan over medium heat until carrots are nicely glazed

Wild Mushrooms Three Ways


  • 40 g King Oyster Mushroom
  • 40 g Mitake Mushroom
  • 20 g Shimiji Mushroom
  • 1 oz Butter
  • 2 oz Vege Stock
  • Garlic Salt
  • 2 pc Oyster Mushroom


  1. Roast all mushrooms except oyster mushrooms over medium heat in a medium size pan until golden brown
  2. Deglaze with vege stock and emulsify with butter
  3. Bread the oyster mushroom with flour, dip in egg wash and coat in panko
  4. Fry until golden brown in 350° fryer

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