Recipe #5552
Herb-Marinated Red Grill Angus Strip Loin Steaks with Sweet Potato
| Preparation: | 15 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 20 min |
| Total: | 2 h 35 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef Ian Perreault |
Wine & food pairing
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Recipe ingredients
- 4 Red Grill Angus strip loin steaks, 1½ in. (3.5 cm) thick
- Salt and pepper to taste
- Irresistibles Dijon mustard* to taste
- Herb Marinade
- ½ cup (125 mL) Irresistibles extra virgin olive oil*
- 3 Tbsp. (45 mL) Irresistibles red wine vinegar*
- ¼ cup (60 mL) chopped fresh parsley
- 2 tsp. (10 mL) chopped fresh basil
- 2 tsp. (10 mL) chopped fresh oregano
- 1 garlic clove, chopped
- Salt and pepper to taste
- Sweet Potatoes
- 2 unpeeled sweet potatoes, cut into sticks ½-in.(1-cm)
- ¼ cup (60 mL) Irresistibles extra virgin olive oil*
- 1 Tbsp. (15 mL) chopped fresh thyme
- Salt and pepper to taste
Preparation
Steaks
In a bowl, combine marinade ingredients.
Marinate steaks 2 hours in the refrigerator, turning them every 30 minutes.
Preheat barbecue to medium-high.
Drain excess marinade from steaks. Season to taste.
Grill 7 – 8 minutes per side, giving steaks a quarter turn for perfect crisscross grill marks. Let stand a few minutes.
Sweet Potatoes
In a bowl, toss sweet potatoes with oil, thyme, salt and pepper to coat.
Grill for 7 – 8 minutes and serve with Dijon mustard for dipping.
Suggestion
* 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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