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  • 2 lb (1000 g) boneless striploin (or tenderloin)
  • 1 lime, juiced
  • 3 cloves garlic, crushed
  • 2 Tbsp (30 mL) canola oil
  • 2 Tbsp (30 mL) chili powder
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) chipotle powder
  • ½ tsp (2.5 mL)  oregano
  • ½ tsp (2.5 mL)  ground black pepper
  • ½ tsp (2.5 mL)  salt
  • 1-2 Tbsp canola oil (for frying pan)
  • ¾ cup beef broth

Chipotle Lime Crema

  • 3 Tbsp yogurt
  • 1 Tbsp mayo
  • 1 Tbsp lime juice
  • 2 Tbsp chipotle bbq sauce
  • 1 tsp cholula hot sauce

Serve With

  • brown rice
  • black beans
  • corn
  • avocado/guacamole
  • diced tomatoes
  • shredded lettuce
  • red onions
  • cilantro
  • cheese



  1. In a small bowl, combine lime juice, garlic, olive oil, chili powder,  cumin, chipotle powder, oregano, ground pepper and salt.
  2. In a shallow dish or ziplock bag, marinade beef for 15 min while preparing other ingredients.
  3. On a hot cast iron or frying pan, add canola oil and sear steaks on each side for 2-3 min or depending on your preferred doneness. Remove beef and place onto a cutting board. Add beef broth to deglaze the pan and simmer for 3-4 min until liquid reduces.
  4. Slice beef into strips and place back into pan to coat with beef juices. Serve with your choice of suggested toppings.

Chipotle Lime Crema

  1. In small bowl, mix yogurt, mayo, lime juice, chipotle bbq sauce and cholula. Serve over burrito bowl.

Recipe courtesy of Tamara Sarkisian, RD (

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