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Grilled steak sandwiches with grilled halloumi & strawberry salad https://www.metro.ca/userfiles/image/recipes/sandwich-steak-halloumi-12160.jpg PT25M PT15M PT50M
In a small bowl, combine the onions from both recipes with 4 tablespoons of white balsamic vinegar and 2 tablespoons of olive oil. Stir to combine and let sit at room temperature for at least 1 hour or up to 4 hours, stirring occasionally. *If preparing just half an onion, use 2 tablespoons of white balsamic and 1 tablespoon of olive oil.Season the steaks with a liberal amount of kosher salt and set aside for 30 minutes.Prepare the chimichurri : In a small bowl, add the shallots, garlic, salt, jalapeños, and red wine vinegar. Stir and set aside to let the flavours mellow for 10 minutes. Next, add the cilantro and parsley and stir. Add the oil and stir to combine. Set aside until ready to use.Prepare the salad : Place the arugula on a large platter, then layer on the strawberries and onions. Place in the fridge until ready to use.Grill the steaks and halloumi : Preheat the grill to medium-high heat. Grill the steaks over medium-high heat, flipping when a nice char or grill marks have developed (3 to 4 minutes), then continue to cook until an instant-read thermometer inserted in the thickest part registers 125-130°F (for medium rare). Total cooking time: 6 to 8 minutes. Transfer the steak to a cutting board and let rest for 10 minutes.Slice the 1” halloumi block into two 1/2” blocks. Drizzle with olive oil on both sides. Grill the halloumi until nice char marks appear, (approximately 3 minutes), then flip and cook for an additional 2 to 3 minutes, or until warmed through, but not melting. Transfer to a cutting board and tent with foil until ready to serve.Cut 1 inch off both ends of the ciabatta buns, then slice in half lengthwise (creating a top and bottom for the sandwiches). Toast on grill until nicely browned. Transfer to a cutting board.Finishing steps : Assemble the sandwiches. Thinly slice the steak against the grain. Divide into two equal piles. Add a layer of aioli on the bottom pieces of the ciabatta. To each bottom bun, add half each of the shredded lettuce, and the steak slices. Next, drizzle a little chimichurri, then top with hot pepper rings and onions. Add the top piece of ciabatta and slice each loaf into three sandwiches.Toss the salad. Slice the halloumi into 1/2” pieces and place on the salad. Toss with dressing (to taste), then finish with the chopped mint and pistachios.Serve and enjoy!Source : James Synowicki
4-6
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3 Angus Top Sirloin Club Steaks (cut 1” thick, approximately 330 g each) 1/2 red onion, thinly sliced and marinated kosher salt 2 ciabatta buns 1/2 iceberg lettuce, shredded Irresistibles Chipotle-lime aioli hot pepper ring Chimichurri: 1/2 shallot, finely chopped 1-2 garlic cloves, minced 1/2 teaspoon kosher salt 1/2 jalapeño, finely chopped, seeds removed 4 tablespoons red wine vinegar 2 tablespoons cilantro, finely chopped 2 tablespoons italian parsley, finely chopped 6 tablespoons cilantro extra-virgin olive oil Grilled Halloumi & strawberry Salad : 1/2 red onion, thinly sliced and marinated 142 g package arugula 4 cups strawberries, sliced in quarters 160 g plain halloumi cheese Olive oil Balsamic dressing with canola and extra-virgin olive oil (to taste) 20 fresh mint leaves, cut in strips 1/2 cup unshelled lightly salted pistachios (or more to taste)
Grilled steak sandwiches with grilled halloumi & strawberry salad

Grilled steak sandwiches with grilled halloumi & strawberry salad

Rate this recipe
0 Vote
4-6
Main course
0:25
Preparation
0:15
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    Angus Top Sirloin Club Steaks (cut 1” thick, approximately 330 g each)
  • 1/2
    red onion, thinly sliced and marinated

  • kosher salt
  • 2
    ciabatta buns
  • 1/2
    iceberg lettuce, shredded

  • Irresistibles Chipotle-lime aioli

  • hot pepper ring

  • Chimichurri:
  • 1/2
    shallot, finely chopped
  • 1-2
    garlic cloves, minced
  • 1/2 teaspoon
    kosher salt
  • 1/2
    jalapeño, finely chopped, seeds removed
  • 4 tablespoons
    red wine vinegar
  • 2 tablespoons
    cilantro, finely chopped
  • 2 tablespoons
    italian parsley, finely chopped
  • 6 tablespoons
    cilantro extra-virgin olive oil

  • Grilled Halloumi & strawberry Salad :
  • 1/2
    red onion, thinly sliced and marinated
  • 142 g
    package arugula
  • 4 cups
    strawberries, sliced in quarters
  • 160 g
    plain halloumi cheese

  • Olive oil

  • Balsamic dressing with canola and extra-virgin olive oil (to taste)
  • 20
    fresh mint leaves, cut in strips
  • 1/2 cup
    unshelled lightly salted pistachios (or more to taste)
Imprimer ma sélection

Preparation

In a small bowl, combine the onions from both recipes with 4 tablespoons of white balsamic vinegar and 2 tablespoons of olive oil. Stir to combine and let sit at room temperature for at least 1 hour or up to 4 hours, stirring occasionally. *If preparing just half an onion, use 2 tablespoons of white balsamic and 1 tablespoon of olive oil.

Season the steaks with a liberal amount of kosher salt and set aside for 30 minutes.

Prepare the chimichurri : In a small bowl, add the shallots, garlic, salt, jalapeños, and red wine vinegar. Stir and set aside to let the flavours mellow for 10 minutes. Next, add the cilantro and parsley and stir. Add the oil and stir to combine. Set aside until ready to use.

Prepare the salad : Place the arugula on a large platter, then layer on the strawberries and onions. Place in the fridge until ready to use.

Grill the steaks and halloumi : Preheat the grill to medium-high heat. Grill the steaks over medium-high heat, flipping when a nice char or grill marks have developed (3 to 4 minutes), then continue to cook until an instant-read thermometer inserted in the thickest part registers 125-130°F (for medium rare). Total cooking time: 6 to 8 minutes. Transfer the steak to a cutting board and let rest for 10 minutes.

Slice the 1” halloumi block into two 1/2” blocks. Drizzle with olive oil on both sides. Grill the halloumi until nice char marks appear, (approximately 3 minutes), then flip and cook for an additional 2 to 3 minutes, or until warmed through, but not melting. Transfer to a cutting board and tent with foil until ready to serve.

Cut 1 inch off both ends of the ciabatta buns, then slice in half lengthwise (creating a top and bottom for the sandwiches). Toast on grill until nicely browned. Transfer to a cutting board.

Finishing steps : Assemble the sandwiches. Thinly slice the steak against the grain. Divide into two equal piles. Add a layer of aioli on the bottom pieces of the ciabatta. To each bottom bun, add half each of the shredded lettuce, and the steak slices. Next, drizzle a little chimichurri, then top with hot pepper rings and onions. Add the top piece of ciabatta and slice each loaf into three sandwiches.

Toss the salad. Slice the halloumi into 1/2” pieces and place on the salad. Toss with dressing (to taste), then finish with the chopped mint and pistachios.

Serve and enjoy!

Source : James Synowicki

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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