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Herb-Marinated Striploin Steaks with Sweet Potato
2013-08-06
https://www.metro.ca/userfiles/image/recipes/biftecks-contre-filet-grilrouge-herbes-patates-douces-bbq-5552.jpg
PT15M
PT20M
PT2H35M
SteaksIn a bowl, combine marinade ingredients.Marinate steaks 2 hours in the refrigerator, turning them every 30 minutes.Preheat barbecue to medium-high.Drain excess marinade from steaks. Season to taste.Grill 7 - 8 minutes per side, giving steaks a quarter turn for perfect crisscross grill marks. Let stand a few minutes.Sweet PotatoesIn a bowl, toss sweet potatoes with oil, thyme, salt and pepper to coat.Grill for 7 - 8 minutes and serve with Dijon mustard for dipping.
4
Chef Ian Perreault
4
6
5
4
4 rib steak, 1 1/2 in. (3.5 cm) thick
Salt and pepper to taste
herb marinade
1/2 cup (125 mL) extra virgin olive oil
3 Tbsp. (45 mL) red wine vinegar
1/4 cup (60 mL) chopped fresh parsley
2 tsp. (10 mL) chopped fresh basil
2 tsp. (10 mL) chopped fresh oregano
1 garlic clove, chopped
Dijon mustard to taste
Herb-Marinated Striploin Steaks with Sweet Potato
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:15
Preparation
0:20
COOKING
2:35
TOTAL TIME
Ingredients
-
4
rib steak, 1 1/2 in. (3.5 cm) thick
-
Salt and pepper to taste
-
herb marinade
-
1/2 cup
(125 mL)extra virgin olive oil
-
3 Tbsp.
(45 mL)red wine vinegar
-
1/4 cup
(60 mL)chopped fresh parsley
-
2 tsp.
(10 mL)chopped fresh basil
-
2 tsp.
(10 mL)chopped fresh oregano
-
1
garlic clove, chopped
-
Sweet Potatoes
-
2
unpeeled sweet potatoes, cut into sticks 1/2 in.(1 cm)
-
1/4 cup
(60 mL)extra virgin olive oil
-
1 Tbsp.
(15 mL)chopped fresh thyme
-
Salt and pepper to taste
-
Dijon mustard to taste
Preparation
Steaks
In a bowl, combine marinade ingredients.
Marinate steaks 2 hours in the refrigerator, turning them every 30 minutes.
Preheat barbecue to medium-high.
Drain excess marinade from steaks. Season to taste.
Grill 7 - 8 minutes per side, giving steaks a quarter turn for perfect crisscross grill marks. Let stand a few minutes.
Sweet Potatoes
In a bowl, toss sweet potatoes with oil, thyme, salt and pepper to coat.
Grill for 7 - 8 minutes and serve with Dijon mustard for dipping.
Source :
Chef Ian Perreault
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.
