In a large bowl, mix 1/4 cup (60 ml) melted butter with garlic, onion rings, peppers, mushrooms, chili powder, and salt. Stir well to coat ingredients thoroughly. Set aside.
Preheat barbecue or frying pan to medium-high.
Brush beef with 2 Tbsp. (30 ml) melted butter and sprinkle spices on both sides (whole peppercorns, cumin, coriander).
Cook steaks to desired doneness and set aside.
In a frying pan, cook vegetables a few minutes.
Mix-in the corn and serve immediately with the grilled beef.
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.
© Société des alcools du Québec, 2007
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