Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Mexican Baseball Steak
2023-04-17
https://www.metro.ca/userfiles/image/recipes/steak-baseball-mexicaine-12120.jpg
PT1H00M
PT40M
PT1H55M
Guacamole :Chop red onion and reserve in a bowl.Squeeze the limes for the juice and place it on the onions, add the salt.Cut the avocados in two, take the seed out and with a spoon scoop out the avocado and gently mash them with a fork.Add the avocados to the lime and mix properly to avoid it going brown.Cut the jalapenos and add to the mix.Chop the coriander with stems and all and add to the mix.Chop the cucumber and add to the mix.Properly mix the guacamole and re-season if necessary.For the pico de gallo :Chop red onion and reserve in a bowl.Squeeze the limes for the juice and place it on the onions, add the salt.Cut the tomatoes in 4 and take the seeds and center out and cut into very small cubes and add to the onion.Chop the coriander and the jalapenos and add to the tomato mix.For the corn :Boil the cobs in salted water for 6 minutes.To make the mayonnaise: mix it with the paprika, and reserve.For the steaks :Turn on the BBQ to medium-high heat.Season the steaks with the salt.Seal each side on high heat 2-3 minutes.Cook on the grill indirectly (on a medium heat spot) 10-12 minutes, turning it halfway through the desired cooking time.Let the steaks rest for at least 15 minutes on a cool surface.While the steaks rest, grill the corn cobs 7-8 minutes, turning them to color all around.Then cover them with the mayonnaise and roll them in the feta cheese, add coriander leaves for decoration and extra taste if desired.Cut the steak in half, serve with the guacamole, pico de gallo and corn!Hints :All BBQs heats up differently.This recipe was tested on a charcoal grill. Check the cooking with a thermometer to have a fair cooking and to your taste. Cooking may take longer, or shorter than indicated.Remove the steaks from the grill and let rest for a minimum of 15 minutes.Meanwhile, grill the corn on the grill on each side until desired browning (about 7-8 minutes).Remove the corn from the grill, roll them in the smoked paprika mayonnaise on a plate, cover with feta cheese and garnish with a few coriander leaves.Cut the steak in half, place on a plate with the corn and top with guacamole and pico de gallo for sauce.Tips :All b.b.q.'s heat up differently. This recipe was tested on a charcoal grill. Check the cooking with a thermometer to have a fair cooking and to your taste. Cooking may take longer or shorter than indicated.Bon appetit!Source : Alexandra Romero Verre Pickl’ chef
4
4
2
5
4
2 x + ou - 200 g Baseball cut top sirloin medallions
2 tablespoons (10 g) kosher salt
Guacamole :
150 g 1/2 chopped red onion
90 g 4-5 (limes) Fresh lime juice
1/2 tablespoon (3 g) kosher salt
20 g 1 (piment) jalapeño pepper seeded
600 g 3 avocados
1 pack (21 g) coriander
1 unit Lebanese cucumber
Pico de Gallo :
150 g 1/2 red onion chopped
90 g (3 limes) Fresh lime juice
1/2 tablespoon (3 g) kosher salt
20 g 1 piment jalapeño pepper seeded
600 g (4 tomatoes) Italian tomatoes
1 pack (21 g) coriander
Corn:
2 units corn cob
6 tablespoons (100 g) mayonnaise
1/2 teaspoon (2 g) smoked paprika
6 tablespoons (100 g) feta cheese
10 leaves of coriander (optionnal)
Mexican Baseball Steak
4
Sides - Main Course
1:00
Preparation
0:40
COOKING
1:55
TOTAL TIME
Ingredients
-
2 x + ou - 200 g Baseball cut top sirloin medallions
-
2 tablespoons
(10 g)kosher salt
-
Guacamole :
-
150 g
1/2 chopped red onion
-
90 g
4-5 (limes) Fresh lime juice
-
1/2 tablespoon
(3 g)kosher salt
-
20 g
1 (piment) jalapeño pepper seeded
-
600 g
3 avocados
-
1 pack
(21 g)coriander
-
1 unit Lebanese cucumber
-
Pico de Gallo :
-
150 g
1/2 red onion chopped
-
90 g
(3 limes) Fresh lime juice
-
1/2 tablespoon
(3 g)kosher salt
-
20 g
1 piment jalapeño pepper seeded
-
600 g
(4 tomatoes) Italian tomatoes
-
1 pack
(21 g)coriander
-
Corn:
-
2 units corn cob
-
6 tablespoons
(100 g)mayonnaise
-
1/2 teaspoon
(2 g)smoked paprika
-
6 tablespoons
(100 g)feta cheese
-
10 leaves of coriander (optionnal)
Preparation
Guacamole :
Chop red onion and reserve in a bowl.
Squeeze the limes for the juice and place it on the onions, add the salt.
Cut the avocados in two, take the seed out and with a spoon scoop out the avocado and gently mash them with a fork.
Add the avocados to the lime and mix properly to avoid it going brown.
Cut the jalapenos and add to the mix.
Chop the coriander with stems and all and add to the mix.
Chop the cucumber and add to the mix.
Properly mix the guacamole and re-season if necessary.
For the pico de gallo :
Chop red onion and reserve in a bowl.
Squeeze the limes for the juice and place it on the onions, add the salt.
Cut the tomatoes in 4 and take the seeds and center out and cut into very small cubes and add to the onion.
Chop the coriander and the jalapenos and add to the tomato mix.
For the corn :
Boil the cobs in salted water for 6 minutes.
To make the mayonnaise: mix it with the paprika, and reserve.
For the steaks :
Turn on the BBQ to medium-high heat.
Season the steaks with the salt.
Seal each side on high heat 2-3 minutes.
Cook on the grill indirectly (on a medium heat spot) 10-12 minutes, turning it halfway through the desired cooking time.
Let the steaks rest for at least 15 minutes on a cool surface.
While the steaks rest, grill the corn cobs 7-8 minutes, turning them to color all around.
Then cover them with the mayonnaise and roll them in the feta cheese, add coriander leaves for decoration and extra taste if desired.
Cut the steak in half, serve with the guacamole, pico de gallo and corn!
Hints :
All BBQs heats up differently.
This recipe was tested on a charcoal grill. Check the cooking with a thermometer to have a fair cooking and to your taste. Cooking may take longer, or shorter than indicated.
Remove the steaks from the grill and let rest for a minimum of 15 minutes.
Meanwhile, grill the corn on the grill on each side until desired browning (about 7-8 minutes).
Remove the corn from the grill, roll them in the smoked paprika mayonnaise on a plate, cover with feta cheese and garnish with a few coriander leaves.
Cut the steak in half, place on a plate with the corn and top with guacamole and pico de gallo for sauce.
Tips :
All b.b.q.'s heat up differently. This recipe was tested on a charcoal grill. Check the cooking with a thermometer to have a fair cooking and to your taste. Cooking may take longer or shorter than indicated.
Bon appetit!
Source : Alexandra Romero Verre Pickl’ chef
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.
