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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.
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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
Top Sirloin Steak Marinated in Spiced Wine

Top Sirloin Steak Marinated in Spiced Wine

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • 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

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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

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