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101 Lakeshore Rd.
St. Catharines ON
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Grilled Beef Strip Loin with Mango and Asparagus Salsa
Ingredients
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1 cup
(250 mL)mango peeled and dicedYou might like:
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8
asparagus blanched and cut into small piecesYou might like:
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(1)
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1/2 cup
(125 mL)red onion finely diced
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2 Tbsp.
(30 mL)lime juiceYou might like:
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1 Tbsp.
(15 mL)chives washed and finely chopped
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2 Tbsp.
(30 mL)Irresistibles extra virgin olive oilYou might like:
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salt & pepper to taste
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1 1/2 tsp.
paprika
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1 tsp.
(5 mL)mixed peppercorns
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1/2 tsp.
(3 mL)salt
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1 1/2 tsp.
coriander seeds
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1/2 c. à thé
(3 mL)crushed chilies
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1/4 c. à thé
(1 mL)celery seeds
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4x5 oz
Angus AAA beef striploin steaksYou might like:
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2 Tbsp.
(30 mL)Irresistibles olive oilYou might like:
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(2)
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.
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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