Barbecued Strip Loin Steak with Apples and Brie

Barbecued Strip Loin Steak with Apples and Brie
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 1

    head garlic

  • extra virgin olive oil

  • 1

    red apple unpeeled and cut into 1/4 in. (0.5 cm) thick slices

  • 4

    Angus strip loin steaks

  • 4 oz
    (120 g)

    brie or camenbert sliced thin


Preheat barbecue to medium.

Cut head of garlic in two horizontally. Brush each half generously with olive oil. Place both halves cut side up on a sheet of foil and fold foil into a bundle.

Cook bundle on the grill for 15 min.

Meanwhile put apple slices on the grill for a few seconds to give them stripes or cross-hatching. Set aside.

Grill strip loin steaks to desired degree of doneness, about 3-5 min. per side.

Spread roasted garlic on cooked steaks left on the grill.

Top with apple and Brie slices.

Let cheese melt.

The steaks can also be done in a skillet.

Brown 1 garlic clove, chopped, in 1 Tbsp. (15 mL) hot oil. Add sliced apple and brown lightly. Remove and set aside. In the same skillet, cook steaks 3-5 min. per side to desired degree of doneness. Top steaks with apples and cheese. Serve.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007