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.
Ribsteak and Grilled Caesar Salad
2023-06-14
https://www.metro.ca/userfiles/image/recipes/bifteck-cote-salade-cesar-grillee-12150.jpg
PT20M
PT35M
PT1H05M
Barbecue cookingLet the steak come to room temperature about an hour before cooking.Rub the steak with the spices blend evenly.Sear the steak at high temperature and continue cooking over indirect heat to an internal temperature of 127 °F for medium-rare.Once the cooking temperature has been reached, wrap the steak in aluminum foil and let it rest for about ten minutes.Split the lettuce in 2, keeping the stem.Grill the salad over moderate direct heat for about 4-5 minutes. Do not cook for too long to ensure that the crispness of the lettuce is retained.Fry the capers, pre-cook the bacon and grill the halloumi cheese.For the croutons, cut the bread into cubes and melt the butter. In a bowl, pour the butter over the bread and make sure to completely cover the bread cubes.Cook for about ten minutes at 350 °F or until desired texture achieved.Slice the steak and add a little fleur de sel.Assemble the salad by removing the lettuce stem and adding the croutons, bacon, fried capers, halloumi, dressing, lemon zest and juice.Serve, and enjoy this great summer dish!
2
Metro
5
1
5
5
700-750 g AAA Platinum Angus beef ribsteak
1 head romaine lettuce
7 slices of bacon
75 ml de capers
200 g Tre Stelle Halloumi Cheese
1/3 of a loaf of french bread
zest of 1 lemon
juice from 1/2 lemon
Irresistibles Garlic Bacon Caesar Dressing
125 ml butter
Joe Beef Butcher'S Blend Seasoning
pepper
Fleur de sel
Ribsteak and Grilled Caesar Salad
2
Main course
0:20
Preparation
0:35
COOKING
1:05
TOTAL TIME
Ingredients
-
700-750 g
AAA Platinum Angus beef ribsteak
-
1 head
romaine lettuce
-
7 slices
of bacon
-
75 ml
de capers
-
200 g
Tre Stelle Halloumi Cheese
-
1/3
of a loaf of french bread
-
zest of 1 lemon
-
juice from 1/2 lemon
-
Irresistibles Garlic Bacon Caesar Dressing
-
125 ml
butter
-
Joe Beef Butcher'S Blend Seasoning
-
pepper
-
Fleur de sel
Preparation
Barbecue cooking
Let the steak come to room temperature about an hour before cooking.
Rub the steak with the spices blend evenly.
Sear the steak at high temperature and continue cooking over indirect heat to an internal temperature of 127 °F for medium-rare.
Once the cooking temperature has been reached, wrap the steak in aluminum foil and let it rest for about ten minutes.
Split the lettuce in 2, keeping the stem.
Grill the salad over moderate direct heat for about 4-5 minutes. Do not cook for too long to ensure that the crispness of the lettuce is retained.
Fry the capers, pre-cook the bacon and grill the halloumi cheese.
For the croutons, cut the bread into cubes and melt the butter. In a bowl, pour the butter over the bread and make sure to completely cover the bread cubes.
Cook for about ten minutes at 350 °F or until desired texture achieved.
Slice the steak and add a little fleur de sel.
Assemble the salad by removing the lettuce stem and adding the croutons, bacon, fried capers, halloumi, dressing, lemon zest and juice.
Serve, and enjoy this great summer dish!
Source :
Metro
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.
