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Moroccan Steak with Cucumber and Tomato Salad https://www.metro.ca/userfiles/image/recipes/moroccan-steak-11090.jpg PT15M PT12M PT27M
Preheat BBQ to medium-high heat.In a bowl combine ground coriander, ground cumin, paprika, salt, parsley and olive oil. Mix well to combine. Reserve half of spice mixture. Use remaining half of spice mixture to coat both sides of each steak.Place steaks on preheated grill. Cook for 4-6 minutes per side, until nicely charred and internal temperature reads 145°F for medium-rare, 160°F for medium and 165°F for medium-well. Set steaks aside to rest while you make the salad.In a medium sized bowl combine diced tomato, diced cucumber, parsley, olive oil and lemon juice. Season with salt and pepper. Mix well to combine.Brush reserved spice mixture over steaks. Slice steaks and serve with salad.Source: Metro
4-6
5 2 5 5
2 teaspoon (10 ml) ground coriander 2 teaspoon (10 ml) ground cumin 1 teaspoon (5 ml) paprika 2 teaspoon (10 ml) salt 1/4 cup (60 ml) parsley finely chopped 1/4 cup (60 ml) olive oil 2 Platinum Grill boneless rib eye steak cucumber & tomato salad 1 beefsteak tomato finely diced 1/2 English cucumber finely diced 2 tablespoon (30 ml) parsley finely chopped 2 tablespoon (30 ml) olive oil 1 tablespoon (15 ml) lemon juice
Moroccan Steak with Cucumber and Tomato Salad

Moroccan Steak with Cucumber and Tomato Salad

Rate this recipe
2 Votes
4-6
Main course
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 teaspoon
    (10 ml)
    ground coriander
  • 2 teaspoon
    (10 ml)
    ground cumin
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    SELECTION SPICES

    SELECTION SPICES

    2 for $3.00

    SELECTED SIZES SELECTED VARIETIES


  • 1 teaspoon
    (5 ml)
    paprika
  • 2 teaspoon
    (10 ml)
    salt
  • 1/4 cup
    (60 ml)
    parsley finely chopped
  • 1/4 cup
    (60 ml)
    olive oil
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    Flyer Deals  (2)
    SAVE $3.00
    BASSO OLIVE OIL

    BASSO OLIVE OIL

    $8.99 ea.

    1 L


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

    $3.99 ea.

    500 ml SELECTED VARIETIES


  • 2
    Platinum Grill boneless rib eye steak

  • cucumber & tomato salad
  • 1
    beefsteak tomato finely diced
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    GRAPE TOMATOES

    GRAPE TOMATOES

    $6.99 ea.

    1.5 lb PRODUCT OF CANADA


  • 1/2
    English cucumber finely diced
  • 2 tablespoon
    (30 ml)
    parsley finely chopped
  • 2 tablespoon
    (30 ml)
    olive oil
    You might like:

    Flyer Deals  (2)
    SAVE $3.00
    BASSO OLIVE OIL

    BASSO OLIVE OIL

    $8.99 ea.

    1 L


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

    $3.99 ea.

    500 ml SELECTED VARIETIES


  • 1 tablespoon
    (15 ml)
    lemon juice
Imprimer ma sélection

Preparation

Preheat BBQ to medium-high heat.

In a bowl combine ground coriander, ground cumin, paprika, salt, parsley and olive oil. Mix well to combine. Reserve half of spice mixture. Use remaining half of spice mixture to coat both sides of each steak.

Place steaks on preheated grill. Cook for 4-6 minutes per side, until nicely charred and internal temperature reads 145°F for medium-rare, 160°F for medium and 165°F for medium-well. Set steaks aside to rest while you make the salad.

In a medium sized bowl combine diced tomato, diced cucumber, parsley, olive oil and lemon juice. Season with salt and pepper. Mix well to combine.

Brush reserved spice mixture over steaks. Slice steaks and serve with salad.

Source: Metro

Source : Metro

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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