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June 15 Newsletter: Bulgogi Steak & Cheddar Baked Potatoes

June, 2016

Here’s a bit of a different take on the “meat and potatoes” Father’s Day standard.

Bulgogi Steak (serves four)

4 pieces of your favourite cut of steak
2/3 cup soy sauce
6 tbsp white sugar
2 tbsp sesame oil
6 cloves of garlic, minced
½ medium yellow onion, sliced
4 whole green onions, finely sliced
4 tbsp toasted sesame seeds
½ tsp of red pepper flakes
1 pinch of black pepper


  • In a mixing bowl, combine soy sauce, sugar, sesame oil, garlic, sesame seeds, red pepper flakes and black pepper. Whisk together until sugar is dissolved.
  • Add in onions and steak, making sure the meat is completely submerged.
  • Cover, and refrigerate for eight hours.
  • Remove the steak from the marinade, and grill to desired temperature.

Cheddar Baked Potatoes (serves four)

4 medium baking potatoes, washed and dried
1 tsp Kosher salt
2–3 tbsp extra-virgin olive oil
2–3 tbsp chopped herbs (such as parsley, chives, dill and sage)
4 tbsp grated old cheddar
2 tbsp grated Asiago


  • Preheat your oven to 425°F.
  • Using a sharp knife, create a series of thin, accordion-like cuts in the potatoes, being careful to cut deeply but not all the way through.
  • Place the potatoes on a baking dish, and fan out the slices slightly.
  • Drizzle the potatoes with olive oil, sprinkle them with salt and top them with herbs.
  • Bake for 50 minutes, then remove from the oven and top the potatoes with cheese.
  • Bake for another 10 to 15 minutes until, the cheese is lightly browned and the potatoes are soft inside.
  • Option: rub garlic over slices of potatoes before adding olive oil.

For more recipe ideas click here and get your taste buds going.

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