Recipe #4508
Mexican-Style Strip Loin Steak with Corn and Grilled Vegetable Salad
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 4 strip loin steaks
- 1/4 cup (60 ml) + 2 Tbsp. (30 mL) Irresistibles lemon flavored butter*, melted
- 2 cloves garlic, chopped
- 1 red onion, sliced into thick rings
- 2 peppers (red and green), quartered
- 8 oz. (225 g) whole or sliced mushrooms
- 1 tsp. (5 mL) Irresistibles chili powder*
- Salt to taste
- 1 1/2 tsp. (7 mL) whole peppercorns
- 1 1/2 tsp. (7 mL) Irresistibles cumin*
- 1 1/2 tsp. (7 mL) Irresistibles coriander*
- 1 cup (250 mL) kernel corn*, drained
Preparation
In a large bowl, mix 1/4 cup (60 ml) melted butter with garlic, onion rings, peppers, mushrooms, chili powder, and salt. Stir well to coat ingredients thoroughly. Set aside.
Preheat barbecue or frying pan to medium-high.
Brush beef with 2 Tbsp. (30 ml) melted butter and sprinkle spices on both sides.
Cook steaks to desired doneness and set aside.
In the frying pan, cook vegetables a few minutes.
Mix-in the corn and serve immediately with the grilled beef.
Suggestion
Origin: Mexican
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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