Recipe #6835
Rib Eye Steak in a Polenta Crust with Grilled Peppers Salsa
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 20 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. des producteurs de porcs du Québec |
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Recipe ingredients
- 1/4 cup (60 mL) flour
- 1 egg, beaten
- 1 cup (250 mL) cornmeal
- 2 Tbsp. (30 mL) fresh parsley, chopped
- 1 Tbsp. (15 mL) fresh chives, chopped
- 4 x1/3 lb. (4 x 150 g) Québec Pork rib steaks
- 3 Tbsp. (45 mL) canola oil
- Salsa
- 1 ½ cup (375 mL) store-bought grilled red or yellow pepper, drained and chopped
- 1 clove of garlic, chopped
- 1 1/2 Tbsp. (22 mL) balsamic vinegar
- Salt and freshly ground pepper to taste
- 2 Tbsp. (30 mL) capers, drained
- 2 Tbsp. (30 mL) fresh basil, chopped
Preparation
Preheat oven to 180°C (350°F).
Put the flour on a plate, the egg in a bowl and the cornmeal and herbs on another plate. Season all three.
Coat the steaks in flour, then in the egg mixture, and finally, in the cornmeal to create a crust. Set aside.
In a frying pan, heat the oil and brown the steaks. Continue cooking in the oven for 7 to 8 minutes.
In the meantime, mix salsa ingredients. Serve the salsa warm with the pork.
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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