Recipe #6847
Steak Salad with Bacon
| Preparation: | 30 min |
| Marinating/Waiting: | 30 min |
| Cooking: | 8 min |
| Total: | 1 h 8 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. des producteurs de porcs du Québec |
Recipe ingredients
- 1/3 cup (80 mL) canola oil*
- 1/4 cup (15 mL) lime juice
- 1 Tbsp. (15 mL) organic honey*
- 1/2 tsp. (2 mL) ground cumin*
- 1 shallot, chopped
- 4 x 1/3 lb. each (4 x 150 g)Quebec Pork sirloin steaks
- 1 head Boston lettuce, washed
- 1 1/2 cup (375 mL) cherry tomatoes
- 1 yellow pepper, cut into strips
- 2 cans 14 oz. (398 mL) palm hearts, sliced into rounds*
- 1 to 2 Tbsp. (15 to 30 mL) fresh mint, chopped
- 3 strips cooked bacon, thinly sliced
- Salt and pepper to taste
Preparation
Combine canola oil, lime juice, honey, cumin and shallot in a small bowl.
Use 80 mL (1/3 cup) of this mixture to marinate steaks for at least 30 minutes.
Divide remaining ingredients onto plates and set aside in the refrigerator.
Preheat barbecue on high.
Drain meat and cook 3 to 4 minutes on each side, depending on the thickness of the steaks. Season during cooking.
Suggestion
Serving suggestionRemove from barbecue and wait 2 minutes before slicing. Serve slightly pink in the centre over salad.
* 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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