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Top Sirloin Steak Marinated in Spiced Wine https://www.metro.ca/userfiles/image/recipes/bifteck-haut-surlonge-marine-vin-epice-5172.jpg PT20M PT08M PT1H28M
Reduce the celery seeds to powder. Add the remaining spice mixture ingredients and mix well. Marinade: simmer the red wine with the carrots, onions, celery and bay leaf for 5 minutes. Add the spice mixture. Set aside so the wine comes to room temperature. Strain the wine. Add the oil and a few drops of tabasco and Worcestershire. Mix the wine marinade well. Marinate the steaks in the refrigerator for 1 to 3 hours. Preheat the barbecue to high. Drain the steaks. Grill for 2 to 4 minutes per side.
4
1 tsp. (5 mL) celery seeds 1 tsp. (5 mL) raw sugar 1/2 tsp. (2 mL) paprika 1/2 tsp. (2 mL) ground nutmeg 1/2 tsp. (2 mL) cayenne pepper 1/2 tsp. (2 mL) freshly ground black pepper 1/2 tsp. (2 mL) onion salt 1/2 tsp. (2 mL) garlic powder 1/2 tsp. (2 mL) sea salt 1/2 tsp. (2 mL) dried marjoram 1/2 tsp. (2 mL) dried oregano 1/2 cup (125 mL) red wine 3 Tbsp. (45 mL) chopped carrot 2 Tbsp. (30 mL) chopped onion 2 Tbsp. (30 mL) chopped celery 1 bay leaf 1/2 cup (125 mL) peanut oil To taste Tabasco sauce To taste Worcestershire sauce 4 x 5 1/2 oz (4 x 160 g) top sirloin steaks
Top Sirloin Steak Marinated in Spiced Wine

Top Sirloin Steak Marinated in Spiced Wine

Rate this recipe
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  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:08
COOKING
1:28
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • spice mixture:
  • 1 tsp.
    (5 mL)
    celery seeds
  • 1 tsp.
    (5 mL)
    raw sugar
  • 1/2 tsp.
    (2 mL)
    paprika
  • 1/2 tsp.
    (2 mL)
    ground nutmeg
  • 1/2 tsp.
    (2 mL)
    cayenne pepper
  • 1/2 tsp.
    (2 mL)
    freshly ground black pepper
  • 1/2 tsp.
    (2 mL)
    onion salt
  • 1/2 tsp.
    (2 mL)
    garlic powder
  • 1/2 tsp.
    (2 mL)
    sea salt
  • 1/2 tsp.
    (2 mL)
    dried marjoram
  • 1/2 tsp.
    (2 mL)
    dried oregano

  • cooked marinade:
  • 1/2 cup
    (125 mL)
    red wine
  • 3 Tbsp.
    (45 mL)
    chopped carrot
  • 2 Tbsp.
    (30 mL)
    chopped onion
  • 2 Tbsp.
    (30 mL)
    chopped celery
  • 1
    bay leaf
  • 1/2 cup
    (125 mL)
    peanut oil

  • To taste Tabasco sauce

  • To taste Worcestershire sauce
  • 4 x 5 1/2 oz
    (4 x 160 g)
    top sirloin steaks
Imprimer ma sélection

Preparation

Reduce the celery seeds to powder. Add the remaining spice mixture ingredients and mix well.

Marinade: simmer the red wine with the carrots, onions, celery and bay leaf for 5 minutes. Add the spice mixture. Set aside so the wine comes to room temperature.

Strain the wine. Add the oil and a few drops of tabasco and Worcestershire.

Mix the wine marinade well.

Marinate the steaks in the refrigerator for 1 to 3 hours.

Preheat the barbecue to high.

Drain the steaks. Grill for 2 to 4 minutes per side.

Source : Chef José Trottier

Wine and meal pairing

Aromatic and robust

Aromatic and robust

With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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