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.
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.
© Société des alcools du Québec, 2007
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