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Skirt Steak with Red Wine Sauce and Cheese https://www.metro.ca/userfiles/image/recipes/bavette-boeuf-vin-rouge-fromager-11026.jpg PT10M PT08M PT24H21M
In a bowl, combine all the ingredients for the marinade.Pour the marinade into a resealable plastic zip bag and add the steak.Seal the bag and marinate in the fridge for 24 hours.Pre-heat the BBQ.Oil the BBQ grill grates.Cook the steak on high for 3 to 4 minutes per side.Once off the grill, add the slices of cheese on the steak and let rest for 3 minutes.Garnish with the shallot, basil, sea salt, and pink peppercorn.Source: Max l'Affamé
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0.82 lb (370 g) Cage Angus beef skirt steak aged 14 days at Metro For the Marinade 1/2 cup (125 ml) red wine 1 shallot chopped 1 garlic clove chopped 2 tablespoon (30 ml) olive oil 1 tablespoon (15 mg) pesto flavored Dijon mustard 1/2 teaspoon (2,5 ml) Sriracha sauce 1 teaspoon freshly ground pink peppercorn For the garnish : 2 semi-firm raclette cheese 1/2 shallot cut into strips 1/2 teaspoon (5 ml) pink peppercorn To taste sea salt a few basil leaves
Skirt Steak with Red Wine Sauce and Cheese

Skirt Steak with Red Wine Sauce and Cheese

Rate this recipe
1 Vote
2
Main course
0:10
Preparation
0:08
COOKING
24:21
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 0.82 lb
    (370 g)
    Cage Angus beef skirt steak aged 14 days at Metro

  • For the Marinade
  • 1/2 cup
    (125 ml)
    red wine
  • 1
    shallot chopped
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    BUNCH RADISHES OR GREEN ONIONS

    BUNCH RADISHES OR GREEN ONIONS

    $1.29 ea.

    PRODUCT OF CANADA


  • 1
    garlic clove chopped
  • 2 tablespoon
    (30 ml)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


    SAVE $4.00
    DECECCO OLIVE OIL

    DECECCO OLIVE OIL

    $5.99 ea.

    750 ml


  • 1 tablespoon
    (15 mg)
    pesto flavored Dijon mustard
  • 1/2 teaspoon
    (2,5 ml)
    Sriracha sauce
    You might like:

    Flyer Deal  (1)
    GRACE HOT PEPPER SAUCE

    GRACE HOT PEPPER SAUCE

    $1.49 ea.

    170 ml SELECTED VARIETIES


  • 1 teaspoon
    freshly ground pink peppercorn

  • For the garnish :
  • 2
    semi-firm raclette cheese
  • 1/2
    shallot cut into strips
    You might like:

    Flyer Deal  (1)
    BUNCH RADISHES OR GREEN ONIONS

    BUNCH RADISHES OR GREEN ONIONS

    $1.29 ea.

    PRODUCT OF CANADA


  • 1/2 teaspoon
    (5 ml)
    pink peppercorn

  • To taste sea salt

  • a few basil leaves
Imprimer ma sélection

Preparation

In a bowl, combine all the ingredients for the marinade.

Pour the marinade into a resealable plastic zip bag and add the steak.

Seal the bag and marinate in the fridge for 24 hours.

Pre-heat the BBQ.

Oil the BBQ grill grates.

Cook the steak on high for 3 to 4 minutes per side.

Once off the grill, add the slices of cheese on the steak and let rest for 3 minutes.

Garnish with the shallot, basil, sea salt, and pink peppercorn.

Source: Max l'Affamé

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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