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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
2
4
5
1
Grilled Beef Strip Loin with Mango and Asparagus Salsa
4
portions
0:20
Preparation
0:06
COOKING
0:26
TOTAL TIME
Ingredients
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1 cup
(250 mL)mango peeled and dicedYou might like:
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Flyer Deal
(1)
RED MANGOES
3 for $5.00
PRODUCT OF BRAZIL
-
8
asparagus blanched and cut into small piecesYou might like:
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Flyer Deal
(1)
ASPARAGUS
$2.49 ea. or /lb
PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.
-
1/2 cup
(125 mL)red onion finely dicedYou might like:
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CARROTS
2 for $3.00
2 lb PRODUCT OF ONTARiO, CANADA No. 1 GRAD YELLOW ONIONS 2 lb PRODUCT OF ONTARIO, 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 oilYou might like:
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Flyer Deals
(2)
COLAVITA EXTRA VIRGIN OLIVE OIL
$8.99 ea.
1 l SELECTED VARIETIES
BERTOLLI OLIVE OIL
$5.99 ea.
750 ml - 1 L SELECTED VARIETIES
-
salt & pepper to taste
-
1 1/2 tsp.
paprika
-
1 tsp.
(5 mL)mixed peppercorns
-
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 seedsYou might like:
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Flyer Deal
(1)
PRANA CHIA SEEDS
$6.99 ea.
200 - 300 g SELECTED VARIETIES
-
4x5 oz
Angus AAA beef rib steakYou might like:
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(1)
IRRESISTIBLES GIFT BASKETS
$24.99 to $59.99 ea.
1 un. WHILE QUANTITIES LAST
20 AIR MILES® Bonus Miles
-
2 Tbsp.
(30 mL)Irresistibles olive oilYou might like:
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Flyer Deals
(2)
COLAVITA EXTRA VIRGIN OLIVE OIL
$8.99 ea.
1 l SELECTED VARIETIES
BERTOLLI OLIVE OIL
$5.99 ea.
750 ml - 1 L SELECTED VARIETIES
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.
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