Beef Strip Loin Steaks and Hearts of Palm with Malt

Beef Strip Loin Steaks and Hearts of Palm with Malt
  • 4 servings
  • 0:05 Preparation
  • 0:08 Cooking
  • 0:13 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    malt beverage mix (ovaltine)

  • 2 tsp.
    (10 mL)

    sesame seeds

  • 4 x 6 oz
    (4 X 180 g)

    strip loin steaks

  • 2 Tbsp.
    (30 mL)

    corn oil

  • irresistibles sea salt to taste

  • freshly ground black pepper to taste

  • 1/2 cup
    (125 mL)


  • 1/4 cup
    (60 mL)

    sliced hearts of palm

  • 1/2 cup
    (125 mL)

    10 % cream

  • a touch of Harissa sauce

  • 1 tsp.
    (5 mL)

    thinly sliced chives


Combine the malt with the sesame seeds.

Sprinkle one side of each steak with this mixture.

In a hot frying pan, pour the corn oil and sear the strip loins on the unflavoured side for 2 to 4 minutes.

Turn the steaks and season with salt and pepper.

Pour the water around the steaks (half the quantity for 2 steaks).

Cook for 2 to 4 minutes.

Remove the steaks and set aside.

Add the hearts of palm and coffee cream.

Season with the harissa sauce.

Spoon over the steaks and sprinkle some chives.

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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