In a food processor, combine garlic, red onion, jalapeno pepper, herbs, vegetable oil and white wine vinegar to make the chimichurri sauce, add salt and pepper to taste. Reserve.
Mix together the fleur de sel, smoked paprika and peppercorns. Sprinkle generously over the steaks, keeping some in reserve. On the oiled barbecue grill, sear the steaks over direct heat for 2 minutes per side. Turn off one burner and transfer the steaks to indirect heat. Close the lid and continue cooking over indirect heat for 5 minutes per side for medium-rare, or to desired doneness.
Remove the meat from the grill and let rest for a few minutes. Serve with the rest of the fleur de sel mixture, the chimichurri sauce and vegetables cooked in foil. You will find washed and cut veggies that are ready to be cooked in foil or grilled in your Metro's fruit-and-vegetable section.
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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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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