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Grilled Beef Strip Loin with Mango and Asparagus Salsa 2013-08-06 https://www.metro.ca/userfiles/image/recipes/contre-filets-7225.jpg PT20M PT06M PT26M

Salsa preparation: In a bowl, mix diced mango with the rest of the salsa’s ingredients. Refrigerate until ready to use.Steak spice mixture - Into a mortar, place all spices and crush until a relatively fine powder is obtained. Reserve.Heat BBQ to medium (approximately 400°F or 200°C).In the meantime, spread steak spices onto both sides of the steaks and press well to make sure spices adhere.Turn off heat on one side of the BBQ to create indirect heat.Brush steaks with olive oil and place on the grill on the side of BBQ where the heat is turned off.Close BBQ lid and cook steaks for 2 minutes.Using tongs, turn steaks one-quarter turn.Turn the steaks over onto the grill and cook for another 2 minutes (for medium-rare steak) with the lid closed.Remove from BBQ and let steaks sit in a foil-covered plate for 3 minutes.Serve with mango and asparagus salsa.

4 Chef Caroline McCann

3 5 5 1

Grilled Beef Strip Loin with Mango and Asparagus Salsa

Rate this recipe

5 Votes

servings

0:20

Preparation

0:06

COOKING

0:26

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1 cup
(250 mL)
mango peeled and diced

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Red Mangoes OR Avocados OR Dole Colourful Coleslaw

$1.69 ea.

Product of Brazil or Ecuador or Product of Mexico or Peru or 397 g, Product of U.s.a.

Red Mangoes OR Avocados OR Dole Colourful Coleslaw

$1.69 ea.

Product of Brazil or Ecuador or Product of Mexico or Peru or 397 g, Product of U.s.a.

Red Mangoes OR Avocados OR Dole Colourful Coleslaw

$1.69 ea.

Product of Brazil or Ecuador or Product of Mexico or Peru or 397 g, Product of U.s.a.

8

asparagus blanched and cut into small pieces

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LEMONS BLUEBERRIES ASPARAGUS

$2.99 ea. or /lb

2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE

LEMONS BLUEBERRIES ASPARAGUS

$2.99 ea.

2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE

LEMONS BLUEBERRIES ASPARAGUS

$2.99 ea.

2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE

1/2 cup
(125 mL)
red onion finely diced

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CARROTS OR YELLOW ONIONS

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2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

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2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

RED ONIONS

$3.99 ea.

3 lb PRODUCT OF CANADA CANADA No. 1 GRADE

2 Tbsp.
(30 mL)
lime juice

1 Tbsp.
(15 mL)
chives washed and finely chopped

2 Tbsp.
(30 mL)
Irresistibles extra virgin olive oil

salt & pepper to taste

1 1/2 tsp.

paprika

1 tsp.
(5 mL)
mixed peppercorn

1/2 tsp.
(3 mL)
salt

1 1/2 tsp.

coriander seeds

1/2 c. à thé
(3 mL)
crushed chilies

1/4 c. à thé
(1 mL)
celery seeds

4x5 oz

Angus AAA beef rib steak

2 Tbsp.
(30 mL)
Irresistibles olive oil

Imprimer ma sélection

Preparation

Salsa preparation: In a bowl, mix diced mango with the rest of the salsa’s ingredients. Refrigerate until ready to use.

Steak spice mixture - Into a mortar, place all spices and crush until a relatively fine powder is obtained. Reserve.

Heat BBQ to medium (approximately 400°F or 200°C).

In the meantime, spread steak spices onto both sides of the steaks and press well to make sure spices adhere.

Turn off heat on one side of the BBQ to create indirect heat.

Brush steaks with olive oil and place on the grill on the side of BBQ where the heat is turned off.

Close BBQ lid and cook steaks for 2 minutes.

Using tongs, turn steaks one-quarter turn.

Turn the steaks over onto the grill and cook for another 2 minutes (for medium-rare steak) with the lid closed.

Remove from BBQ and let steaks sit in a foil-covered plate for 3 minutes.

Serve with mango and asparagus salsa.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.