Recipe #421
Pepper Steaks with Artichoke Brochettes
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 8 whole marinated artichokes*
- 1 cantaloupe ( netted melon), in balls
- 1 red pepper, cubed
- 4 pepper steaks 3/4-in. (2-cm)thick, about 5 to 6 oz. (150 to 180 g) each
- Sauce
- 8 leaves fresh sage
- 2 Tbsp. (30 mL) Dijon mustard*
- 1 Tbsp. (15 mL) brown sugar*
- 1 onion, finely chopped
- 2 Tbsp. (30 mL) butter* at room temperature
- 2 Tbsp. (30 mL) Irresistible extra virgin olive oil*
- Salt and pepper to taste
Preparation
Preheat the barbecue to medium.
In a bowl, combine all sauce ingredients. Set aside.
Thread brochettes with fruit and vegetables. Cook 2 to 3 minutes, basting with the sauce and turning often.
Coat steaks with sauce and cook 3 to 5 minutes on each side, basting while cooking.
Suggestion
Trim steak to keep from smoking and flare-ups. A well-trimmed steak has no more than 1/4 in. (5 mm) fat on the edge.* 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!
Recipe suggestions
- Artichoke Salad
- Grilled Top Sirloin Steaks with Pepper Salsa
- Sausage Brochettes with pineapple and green pepper
- Pepper Steaks with Wine and Shallot Sauce
- Top Sirloin Steaks with Coriander and Green Pepper Butter
- Artichoke and Blood oranges medley
- Artichoke and Palm Hearts Salad
- Tenderloin Steaks with Ginger and Hot Pepper Sauce
- Pepper Steaks with Wine Shallot Sauce
- Artichoke Dressing
Artichoke and Palm Hearts Salad
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