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Tender juicy Beef Grilling or Marinating Medallions are thick-cut steaks that make it easier to get the doneness you like – from medium-rare to well done – just the way you like!
Beef Medallions are shaped to fit neatly on the plate without any need to cut them to serve. Look for Grilling or Marinating Medallions.
It's so easy. For ever-tender Grilling Medallions, just rub with your favourite seasoning before cooking. For value-priced Marinating Medallions, simply marinate for 12 to 24 hours before cooking to medium doneness to serve.
Step-by-Step Lessons
Get Ready
Start with either Grilling Medallions such as Top Sirloin, Rib Eye or Strip Loin or Marinating Medallions – Inside Round, Cross Rib or Sirloin Tip
Season
If using Grilling Medallions simply rub all over with your favourite seasonings.
If using Marinating Medallions, pierce medallions all over with fork.
Place in large sealable freezer bag with 1 cup (250 mL) of your favourite marinade; refrigerate for 12 to 24 hours. Discard marinade.
Cook's Notes:
You can also marinate Grilling Medallions for flavour if you like; follow the instructions for Marinating Medallions, but marinate for only 15 to 60 minutes.
Cook
Grill, pan-fry or broil using medium-high heat, to desired doneness (see chart). Marinating Medallions are best cooked to medium doneness.
Cook's Notes:
No need to 'nick and peek' to know if your steak is done – a food thermometer takes out the guesswork. When close to being done, insert a digital rapid-read thermometer sideways into steak to know how well it's done.
Beyond basics
Here are some simple recipes to get the most out of your Beef Medallions.
Easy Asian Marinated Medallions:
Mustard Medallions with Sage Onion Compote:
Combine 3/4 cup (175 mL) soy sauce, 1/4 cup (50 mL) packed brown sugar, 1 clove garlic (minced) and 1 tbsp (15 mL) minced fresh gingerroot in large sealable freezer bag. Use to marinate 1-1/2 lb (750 g) Medallions, marinating Grilling Medallions for 1 to 2 hours and Marinating Medallions for 12 to 24 hours.
Combine 2 tbsp (30 mL) fresh lemon juice, 1 tbsp (15 mL) EACH Dijon mustard and olive oil, 1 clove garlic (minced) and 1 tsp (5 mL) dried thyme in large sealable freezer bag. Use to marinate 1 lb (500 g) Medallions, marinating Grilling Medallions for 1 to 2 hours and Marinating Medallions for 12 to 24 hours.
Sage Onion Compote:
In heavy saucepan, heat 2 tbsp (30 mL) butter and 1 tbsp (15 mL) vegetable oil over medium heat; cook 3 cups (750 mL) red onion slices, stirring often, for 10 to 12 minutes or until softened and just starting to brown. Stir in 1/4 cup (50 mL) toasted coarsely chopped almonds and 1 tbsp (15 mL) EACH brown sugar, balsamic vinegar and chopped fresh sage. Season with salt and pepper to taste.
