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Grilled Orange-pepper Top Sirloin Steak https://www.metro.ca/userfiles/image/recipes/haut-surlonge-grille-poivre-zestes-orange-5918.jpg PT15M PT20M PT4H35M
Marinade Crush the peppercorns and coriander seeds. Zest and juice one orange. In a bowl, combine balsamic vinegar, olive oil, orange juice and zest, and crushed peppercorns and coriander. Baste top sirloin with half the marinade and marinate in the refrigerator for 4 hours. Reserve remaining marinade for basting during cooking. Cooking Preheat barbecue to high. Grill steak 3 minutes. Flip and baste it with marinade, and grill 3 minutes other side. Place steak over the burner that's off, close the cover and cook over indirect heat for another 10 minutes. For medium steak, meat thermometer should read 160°F (71°C). Remove steak and brush with marinade again. Zest the second orange and top steak with zest. Cover with foil and let stand 10 minutes. Serve with vegetable brochettes.
4
2 in. (5 cm) thick top sirloin steak 2 oranges, rinsed 2 Tbsp. (30 mL) peppercorns 1 tsp. (5 mL) coriander seeds 1/2 cup (125 mL) balsamic vinegar 1 Tbsp. (15 mL) extra virgin olive oil Salt to taste
Grilled Orange-pepper Top Sirloin Steak

Grilled Orange-pepper Top Sirloin Steak

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:20
COOKING
4:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    in. (5 cm) thick top sirloin steak
  • 2
    oranges, rinsed
  • 2 Tbsp.
    (30 mL)
    peppercorns
  • 1 tsp.
    (5 mL)
    coriander seeds
  • 1/2 cup
    (125 mL)
    balsamic vinegar
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil

  • Salt to taste
Imprimer ma sélection

Preparation

Marinade

Crush the peppercorns and coriander seeds.

Zest and juice one orange.

In a bowl, combine balsamic vinegar, olive oil, orange juice and zest, and crushed peppercorns and coriander.

Baste top sirloin with half the marinade and marinate in the refrigerator for 4 hours.

Reserve remaining marinade for basting during cooking.

Cooking

Preheat barbecue to high.

Grill steak 3 minutes. Flip and baste it with marinade, and grill 3 minutes other side.

Place steak over the burner that's off, close the cover and cook over indirect heat for another 10 minutes. For medium steak, meat thermometer should read 160°F (71°C).

Remove steak and brush with marinade again.

Zest the second orange and top steak with zest.

Cover with foil and let stand 10 minutes.

Serve with vegetable brochettes.

Source : "Chef Anne Desjardins - Émission ""Par dessus le marché"""

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

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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