Blade Steaks with Kiwis, braise on barbecue

Blade Steaks with Kiwis, braise on barbecue
  • 4 servings
  • 0:20 Preparation
  • 1:00 Cooking
  • 9:20 Total Time


Add all
  • 2 x 1 lb
    (2 x 450 g)

    blade steaks

  • marinade:

  • extra virgin olive oil

  • 1 tsp.
    (5 mL)

    fresh thyme or rosemary

  • 1

    bay leaf

  • 3

    green onions, minced

  • 1

    clove garlic, chopped

  • 2

    kiwis, peeled and sliced

  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • To taste salt and pepper or steak spice


In a glass bowl, combine all marinade ingredients.

Put the steaks in the marinade. Cover and marinate 8 hours in the refrigerator, turning the steaks from time to time.

Preheat the barbecue to medium.

Remove steaks from the marinade and drain them..

Stack steaks on a sheet of aluminium foil. Pour the marinade over the meat and seal to form a papillote.

Cook covered 60 minutes.

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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