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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
MarinadeCrush 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.CookingPreheat 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.
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2 thick top sirloin steak in. (5 cm) 2 orange, 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
portions
0:15
Preparation
0:20
COOKING
4:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    thick top sirloin steak in. (5 cm)
  • 2
    orange, rinsed
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  • 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
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    COLAVITA EXTRA VIRGIN OLIVE OIL

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  • 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"""

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