It’s getting hot in here seems to be the constant retort re: the weather with the stay-at-home order still in place. There’s no better time to take the cooking and the family outside.

Butcher Block recommends steak this week, but first things first!

Choose the right piece of steak by consulting with your butcher, add salt and fire and you are pretty much good to go.

If your steaks are frozen remove from the freezer about an hour before cooking. This would also be the perfect time to season from Butcher Block’s array of condiments.

Don’t forget that your family-friendly butcher offers both kerbside and at-home delivery.

To place orders for delivery or kerbside pick-up

Call: 876-668-4481 or email: orders@butcherblockja.com

Garlic Butter Steak

Ingredients:

2 tbsps butter, softened, divided

1 tsp fresh parsley, minced

½ tsp garlic, minced

¼ tsp reduced-sodium soy sauce

1 beef flat iron steak or boneless top sirloin steak (3/4 pound)

1/8 tsp salt

1/8 tsp pepper

Method:

Mix 1 tablespoon butter, parsley, garlic and soy sauce.

Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

Steak Frites

Make a classic steak frites French recipe in half the time without sacrificing an ounce of flavour.

Yields: 4 servings

Total time: 20 mins

Ingredients:

8 oz frozen French fries

½ tbsp vegetable oil

4 top loin steaks, boneless, cut thin

¼ cup mayonnaise

½ small shallot, finely chopped

2 tsp water

2 tsp lemon juice

1 tsp fresh tarragon, finely chopped

Method:

Cook frozen french fries as label directs.

In 12-inch skillet, heat vegetable oil on medium-high. Season top loin steaks with ½ teaspoon each salt and pepper. Cook 2 to 3 minutes per side for medium-rare or to desired doneness.

Combine mayonnaise, shallot, water lemon juice, fresh tarragon and ¼ teaspoon pepper.

Serve fries with steak and mayo. Garnish with chopped tarragon.

Steak Bistro Wraps

Bring fancy steakhouse vibes to your home by loading sliced skirt steak, caramelised onions, and a hunk of blue cheese into a wrap.

Yields: 4

Total Time: 25 mins

Ingredients:

1 large red onion, sliced

Kosher salt and pepper

2 tbsp balsamic vinegar

12 oz skirt steak

2 oz blue cheese, at room temperature

4 10-inch wraps

2 cups arugula

Method:

Heat grill on medium-high. Season red onion with ¼ teaspoon each salt and pepper. Grill until tender, 7 to 8 minutes per side. Transfer to a bowl and toss with balsamic vinegar.

Season steak with ½ teaspoon each salt and pepper. Broil or grill to desired doneness, 3 to 4 minutes per side for medium-rare. Let rest before slicing.

Spread blue cheese on each wrap. Top with arugula, steak, and red onion, drizzling any vinegar on top and roll tightly.

Chilli Steak with Hawaiian Rice

This 20 minute meal is full of flavour but low on effort. Save leftover cooked white rice for quick weeknight meals like this.

Yields: 4

Ingredients:

1½ lb skirt steak

2 tsp chilli powder

1½ tsp grated lime peel

½ tsp salt

2 cups fresh pineapple, chopped

1 cup packed fresh cilantro leaves, finely chopped

3 cups cooked white rice

Method:

Heat outdoor grill on medium-high.

Rub skirt steak with chilli powder, lime peel, and salt. Grill 3 to 4 minutes per side or until desired doneness.

Transfer to a cutting board and let stand 5 minutes. Meanwhile, toss pineapple with the cilantro leaves and white rice.

Thinly slice the steak and serve with rice. Garnish with lime wedges.

Grilled Steak Tortilla Salad

Serve a plate of your favourite taco fixins’ — greens, steak strips, and jalapeños.

Yields: 4 servings

Prep Time: 10 mins

Total Time: 20 mins

Ingredients:

1½ lb skirt steak

1 tsp chilli powder

Kosher salt

Pepper

1½ lb plum tomatoes, cut into pieces

2 scallions, sliced

1 jalapeño, thinly sliced

2 tbsp fresh lime juice

1 bunch arugula, thick stems discarded

1 cup fresh cilantro

Charred flour tortillas, for serving

Method:

Season steak with chilli powder and ½ teaspoon each salt and pepper. Broil or grill to desired doneness, 3 to 4 minutes per side for medium-rare. Let rest before slicing.

In bowl, toss plum tomatoes, scallions, jalapeño, lime juice, ½teaspoon salt and ¼ teaspoon pepper. Toss with cilantro and arugula; fold in steak.

Serve with charred flour tortillas.