Mexican-Style Strip Loin Steak with Corn and Grilled Vegetable Salad

Mexican-Style Strip Loin Steak with Corn and Grilled Vegetable Salad
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 4

    strip loin steaks

  • 1/4 cup
    (60 mL)

    lemon flavored butter, melted

  • 2

    cloves garlic, chopped

  • 1

    red onion, sliced into thick rings

  • 2

    peppers (red and green), quartered

  • 8 oz
    (225 g)

    whole or sliced mushrooms

  • 1 tsp.
    (5 mL)

    chili powder

  • Salt to taste

  • 1 1/2 tsp.
    (7 1/2 mL)

    whole peppercorns

  • 1 1/2 tsp.
    (7 1/2 mL)


  • 1 1/2 tsp.
    (7 1/2 mL)


  • 1 cup
    (250 mL)

    kernel corn, drained


In a large bowl, mix 1/4 cup (60 ml) melted butter with garlic, onion rings, peppers, mushrooms, chili powder, and salt. Stir well to coat ingredients thoroughly. Set aside.

Preheat barbecue or frying pan to medium-high.

Brush beef with 2 Tbsp. (30 ml) melted butter and sprinkle spices on both sides (whole peppercorns, cumin, coriander).

Cook steaks to desired doneness and set aside.

In a frying pan, cook vegetables a few minutes.

Mix-in the corn and serve immediately with the grilled beef.

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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