By grilling the beef steak, vegetables and flatbreads, this entire fajita recipe is cooked in the great outdoors.

• 1 lime
• ½ cup finely chopped pickled jalapeno peppers plus 2 tbsp reserved juice
• 2 tbsp Worcestershire sauce
• 2 garlic cloves, minced
• 1 lb Beef Marinating Steak (Flank, Inside Round or Sirloin Tip), 3/4-inch thick
• 1 EACH onion and sweet red pepper, cut into strips
• 1 tbsp vegetable oil
• 1 tsp chili powder
• ½ tsp ground cumin
• 4 Greek pitas

Combine  finely grated peel and juice from lime, jalapenos and their reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours.

1. Discard marinade; grill steak using medium-high heat, 3 to 4 minutes per side for medium-rare. Let stand for 5 minutes; slice thinly across the grain. Meanwhile, toss vegetables with oil, remaining garlic and seasonings; grill in grilling basket using medium-high heat for 5 minutes, stirring occasionally.
2. Tuck steak and vegetables into warm pitas and top with some salsa.

• TIP When using a Grilling Steak, such as Top Sirloin, marinate for just 15 to 30 minutes.

With a barbecue wok you can take this beef stir-fry recipe outside to the grill.

• ⅓ cup hoisin sauce
• 2 tbsp salad dressing
• 2 tsp Asian chili sauce
• 1 lb Beef Grilling Steak (e.g. Rib, Top Sirloin or Strip Loin), trimmed and cut into 1/4-inch (5 mm) thick strips
• 4 cups mixed stir-fry vegetables (e.g. snow peas, slivered sweet yellow pepper, red onion and carrot)

1. Combine hoisin sauce, salad dressing and chili sauce. Toss 2 tbsp (30 mL) of the sauce mixture with beef strips. For even more flavour, marinate meat in the sauce for an hour or two.
2. Preheat barbecue to medium-high. Coat inside of barbecue wok with cooking spray. Place on the grill and close lid; heat for 5 minutes. Add beef strips to wok and cook over high heat for 1-2 minutes, stirring occasionally. Add vegetables and cook with the lid closed, for 8 minutes, stirring occasionally.
3. Transfer to a large serving platter or bowl; toss with remaining sauce. Serve with cooked vermicelli-style noodles.

• ¾ cup soy sauce
• ¼ cup packed brown sugar
• 1 garlic clove, minced
• 1 tbsp minced fresh gingerroot
• 1 ½ lb Beef Grilling Steak or Medallions (e.g. Rib Eye, Top Sirloin or Strip Loin), 1-inch thick
• Garlic Smashed Potatoes (recipe below)

1. Combine soy sauce, sugar, garlic and gingerroot in large sealable freezer bag. Pierce steak all over with fork; add to bag and marinate for 15 minutes.
2. Discard marinade. Pat steak dry with paper towelling.Grill or broil using medium-high heat for 6 to 7 minutes per side for medium doneness.
3. Let stand for 5 minutes; slice thinly across the grain to serve.

Garlic Smashed Potatoes: Boil scrubbed 3-inch (7.5 cm) new potatoes until just tender. Drain and cool slightly. Flatten each potato slightly with your hand, keeping potatoes intact. Brush generously with your favourite salad dressing and season with salt and pepper. Grill about 3 minutes per side, until crispy and browned.

Ingredients

• 4 Beef Fast-fry Steaks, about 12 oz
• 1/2 tsp each salt and pepper
• 2 tbsp lime juice (about 2 limes)
• 1-1/2 cups shredded Monterey jack cheese
• 1 cup frozen corn, thawed
• 1/4 cup salsa
• 1 jalapeno, seeded and minced
• 1/2 tsp hot sauce
• 4 large flour tortillas

Directions

1. Rub steaks all over with salt and pepper. Grill over medium-high heat for 2 to 3 minutes per side or until cooked through. Remove from grill; drizzle with lime juice and set aside. Reduce heat to low.
2. Combine cheese, corn, salsa, jalapeno and hot sauce; Spread 1/2 cup (125 mL) of mixture evenly over one half of each of the 4 tortillas. Cut steaks into strips, sprinkle over cheese mixture. Fold over tortilla half to form a half-moon. Assemble 3 more quesadillas in the same manner.
3. Grill each quesadilla for 2 minutes per side or until toasted and cheese is melted.

Ingredients

• 2 Canadian Pork tenderloins, well-trimmed, about 12 oz (0.375 kg) each
• 6 oz (180 g) pkg long-grain and wild rice mix
• 1 tbsp (15 ml) butter
• 8 oz (0.25 kg) chopped fresh mushrooms
• 1/2 cup (125 ml) sliced green onions
• 1 cup (250 ml) chopped pecans, toasted
• 2 tbsp (25 ml) chopped fresh parsley
• 2 tsp (10 ml) dried Italian seasoning
• 1/2 tsp (2 ml) salt

Lemon-Wine Sauce

• 1/2 cup (125 ml) EACH chicken broth, white wine
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) chopped onion
• 1 clove garlic, minced
• 1/4 tsp (1 ml) EACH sugar, pepper
• 1 tsp (5 ml) EACH cornstarch, cold water

Cooking Instructions

1. Cut each tenderloin lengthwise down the centre, cutting to but not through opposite side; open flat.
2. Prepare rice mix according to package directions. Melt butter in a non-stick skillet. Add mushrooms and onions and cook until tender.
3. Remove from heat and stir in cooked rice mix, pecans and parsley.
4. Reserve 3/4 cup of rice mixture. Place remaining rice in a covered casserole and set aside. Divide 3/4 cup rice mixture between the two tenderloins, spreading evenly down the centre.
5. Close tenderloins and fasten with toothpicks.
6. Combine Italian seasoning and salt. Sprinkle over the top of tenderloins.
7. Roast on a rack in a shallow roasting pan at 400°F (200°C) for about 25-30 minutes or until meat thermometer registers 160°F (70°C).
8. Bake rice casserole at the same time. Meanwhile, prepare Lemon-Wine Sauce. When tenderloins are done, spread rice mixture on platter. Remove toothpicks from tenderloins and cut into 1" (2.5cm) slices. Arrange slices on rice and drizzle with Lemon-Wine Sauce.

Lemon-Wine Sauce

1. Combine chicken broth, wine, lemon juice, onion, garlic, sugar and pepper; simmer 5 minutes. Combine cornstarch and water. Stir into broth mixture and simmer until thickened.