Tex-Mex Strip Loin

Tex-Mex Strip Loin
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 2

    garlic cloves

  • 2

    strip loin, cut into strips

  • 1

    small red onion, cubed

  • 1 cup
    (250 mL)

    green beans

  • 1

    red pepper, cubed

  • 1

    green pepper, cubed

  • 1

    zucchini, cubed

  • 1 bottle
    (341 ml)

    corn, drained

  • 19 oz
    (540 ml)

    kidney beans, drained

  • 1 cup
    (250 mL)

    mild salsa

  • 1/4 cup
    (60 mL)

    chopped fresh coriander

  • Salt and pepper to taste


In a large skillet, heat oil and brown 1/2 the minced garlic over high heat.

Cook meat on both sides to desired degree of doneness and set aside.

In the same skillet, heat remaining oil. Add remaining garlic and onion and cook 30 secondes. Add green beans, red and green pepper and zucchini.

Continue cooking until vegetables are tender yet crisp.

Add corn, kidney beans and salsa.

Continue cooking until everything is heated through. Salt and pepper to taste.

Put vegetables in a bowl, sprinkle with coriander and top with strip loin.

Source: Chef Robert Villeneuve

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.

Discover your taste profile!

© Société des alcools du Québec, 2007